Creamy Chicken Soup

    30 min

    The best thing about making homemade cream of chicken soup is that you can control the amount of salt that goes into it!

    101 people made this

    Serves: 4 

    • 2 tablespoons butter or oil
    • 1 tablespoon plain flour
    • 1 litre semi-skimmed milk
    • 1 teaspoon sugar (optional)
    • 300g leftover chopped roast chicken
    • pinch salt
    • black pepper
    • garlic powder

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Heat oil or butter in a saucepan over medium heat. Add the flour and stir well to form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened.
    2. Add cooked chicken to white sauce mixture. Add sugar, salt, pepper and garlic powder. Mix well and simmer for 20 minutes over low heat.


    If the soup is not as thick as you'd like, mix a small amount of cornflour with a small amount of water and add to soup. Simmer for 10 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (57)


    Fab recipe, and so easy and cheap. I throw in some peas,carrots and sweetcorn. :-)  -  10 Jan 2014


    I have been cooking for 40 years and this is the worst cream of chicken I have ever made  -  30 Aug 2001  (Review from Allrecipes US | Canada)


    I needed a quick ceamed soup recipe for my HS Food's class and I didn't read the one review. I agree as is it's not very good. The sugar makes it sweet and there is little chicken flavor. I told my first class to make as it was written suspecting that the sugar would make it sweet. I had the second class eliminate the sugar and some students added finely chopped onion and celery to the oil and sauted till tender and then when the milk was added we added 1 boulion cube. We also added the cornstarch because it was thin. The students really liked it. One group added Veg-all with the chicken and it also was good.  -  07 Nov 2001  (Review from Allrecipes US | Canada)