clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade Cream of Chicken Soup | Get Inspired Everyday!

Homemade Cream of Chicken Soup

  • Author: Get Inspired Everyday!
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 8 1/2 cups 1x


  • 1/2 cup organic cornstarch, tapioca, or arrowroot
  • 8 cups unsalted chicken stock, (homemade or best quality you can find)
  • 2 Tablespoons Celtic sea salt, or to taste
  • 1/2 cup heavy cream


  1. In a large pot, combine the arrowroot with 1 cup of the chicken stock, whisking until smooth to avoid lumps.
  2. Add the rest of the chicken and sea salt. Cook over medium high – high, whisking constantly until the mixture comes to a boil.
  3. When the mixture becomes clear, remove from the heat and add the cream or non-dairy milk.
  4. Cool the soup in the fridge for about an hour before packaging for the freezer.
  5. I put my soup in mason jars for storage in the fridge, and in ziplock packages for the freezer.
  6. The Cream of Chicken Soup will keep 1 week in the refrigerator.


You can easily make 1/2 or even 1/4 of this recipe for a 1 dinner batch.
For Dairy Free, substitute 1/2 cup of coconut or almond milk.