This creamy bowl of chicken has been a quiet hero in my kitchen for years. I first developed this version on a blustery evening when the canned soups in the pantry felt uninspiring and I wanted something richer, fresher, and full of real texture. The combination of sautéed onion, celery, carrots and garlic, a short flour roux, quality chicken stock, and shredded cooked chicken produces a soup that tastes layered — savory base notes from the stock, a silky mouthfeel from the milk and roux, and bright herbal pops from fresh parsley and thyme. It’s the kind of recipe that fills the house with warming aromas and invites people to linger around the table.

I often make a double batch and freeze half because it reheats beautifully and keeps well without losing its flavor or texture. The soup strikes a lovely balance between creamy and light; it is not heavy the way some restaurant chowders can be. It’s perfect for weeknight dinners, a potluck starter, or when someone is under the weather. I switched to shredded rotisserie chicken on particularly busy nights and still get the same comforting result. The method below focuses on technique — how to build flavor at each stage — so you end up with a dependable, restaurant-quality pot at home.

Ingredients

• Butter (2 tbsp): Use unsalted butter so you control the salt level; it provides the rounded, creamy mouthfeel that defines the base.
• Olive oil (1 tbsp): Adds a bit of stability to the butter at higher heat and a touch of fruity flavor. Extra-virgin works fine here.
• Onion, celery, carrots, garlic: Roughly 1 small onion, 2 stalks celery, 2 medium carrots, and 2 cloves garlic. These form the classic aromatic soffritto that gives the soup its savory backbone.
• All-purpose flour (1/4 cup): The thickening agent for the roux; measure evenly and cook briefly to remove the raw flour taste.
• Chicken stock (4 cups): Homemade is best, but a low-sodium store-bought stock is a convenient and tasty alternative. Using low-sodium stock lets you manage the final seasoning.
• Milk (1 cup): Whole milk yields the creamiest result. For a lighter finish, use 2% or unsweetened almond milk — flavor and body will vary accordingly.
• Shredded cooked chicken (2 cups): About one medium rotisserie chicken or 2 cups shredded from poached breasts. Adds protein and texture.
• Herbs, salt, pepper: Fresh parsley and thyme are ideal; finish with salt and freshly ground black pepper to taste.

Instructions

Prepare the aromatics: Heat a medium-large pot over medium heat. Add the butter and olive oil; when the butter foams, add the finely diced onion, celery, and carrot. Sauté gently for 6–8 minutes until the onion is translucent and the vegetables soften. Add the minced garlic in the last minute so it becomes fragrant but not bitter. Make the roux: Reduce the heat to medium-low and sprinkle the 1/4 cup flour over the softened vegetables. Stir constantly for about 2 minutes to cook out the raw flour taste and form a pale roux — the mixture should smell slightly nutty and look glossy, not browned. Deglaze and whisk in stock: Slowly pour in 1 cup of the chicken stock while whisking vigorously to dissolve the roux. Continue adding the remaining stock in a steady stream, whisking until smooth. Bring the pot to a gentle simmer; the liquid will thicken into a smooth, velvety base within 4–6 minutes. Add chicken and herbs, simmer: Stir in the shredded cooked chicken and a sprig of thyme (or 1/2 teaspoon dried). Simmer gently for 15 minutes to allow the chicken to warm through and the flavors to meld. Taste and adjust seasoning early so the stock can carry the salt evenly. Finish with milk and seasoning: Lower the heat and stir in 1 cup of milk. Warm through without boiling — milk can separate if overheated. Add chopped fresh parsley, salt, and pepper to taste. Cook another 2–3 minutes until the soup is smooth and slightly thickened. Serve hot with a sprinkle of parsley and slices of fresh bread.

Storage Tips

Cool the pot to near room temperature within an hour and transfer the soup into airtight containers. In the refrigerator it will keep for 3–4 days; label containers with the date. For longer storage, portion into freezer-safe containers or heavy-duty zip-top bags, leaving a 1-inch headspace for expansion. Thaw overnight in the refrigerator and reheat slowly on low to medium heat, stirring occasionally. If the soup looks separated after freezing, whisk in a splash of milk while reheating to re-emulsify the texture. Do not refreeze after thawing.

Ingredient Substitutions

If you need a gluten-free version, substitute a 1:1 gluten-free flour blend for the all-purpose flour, or use 2 tablespoons cornstarch mixed with 2 tablespoons cold water added at the end of the simmer to thicken. For a lighter dairy option, replace whole milk with unsweetened almond milk; the soup will be less rich but still satisfying. Swap chicken for shredded turkey for a holiday-friendly twist. To make it vegetarian, replace chicken stock with low-sodium vegetable stock and omit the chicken — add white beans for protein instead.

Serving Suggestions

Serve steaming bowls with crusty bread, garlic croutons, or a warm biscuit for dunking. A crisp side salad with acidic vinaigrette balances the creamy soup on richer days. For a heartier meal, add cooked egg noodles or pearl barley during the last 10 minutes of simmering. Garnish each bowl with chopped parsley, a drizzle of olive oil, or a few toasted pepitas for texture contrast. Pair with a bright white wine or a light lager when serving guests.

Cultural Background

Crema-style chicken soups are a staple in many Western home kitchens, evolved from simple broth-based chicken soups into richer, dairy-enriched bowls. Canning brands popularized condensed versions decades ago, but the homemade approach — building flavor with aromatics and a roux — reflects classic French technique adapted to everyday family cooking. The result is both familiar and nostalgic, bridging rustic peasant roots with modern comforts.

Seasonal Adaptations

In winter I add hearty root vegetables like parsnips and a bay leaf for a slow-simmered depth. Spring calls for bright herbs — tarragon and scallions — and replacing carrots with peas for sweetness. During tomato season, a handful of diced roasted tomatoes adds acidity and color. For summer chilling, serve a lighter broth-forward version with more vegetables and less dairy, finishing with a squeeze of lemon to lift the flavors.

Meal Prep Tips

Make a double batch and freeze in single-serving portions so you have ready-to-go lunches. Keep a ladle, wooden spoon, and a small container of chopped parsley in your fridge for quick finishing. If you plan to add pasta or grains, store them separately and combine at serving to avoid sogginess. Reheat in a saucepan over low heat and stir frequently; if needed, thin with a splash of stock or milk while warming.

This pot of homemade cream of chicken is the kind of food that comforts, nourishes, and adapts to busy lives. Whether you keep it simple for a weekday bowl or dress it up for company, it rewards the modest effort with deep flavor and reliable, cozy results. Make a pot, share it, and tweak it until it feels like yours.