I discovered the deliciousness of homemade cream of chicken soup one summer while traveling around Martha’s Vineyard. After seeing it on several restaurant menus, I decided to try it. And I was very pleasantly surprised! This soup was nothing like canned cream of chicken soup that I was familiar with. It was delicious even during that summer’s heatwave.
As I continued traveling, I found this creamy soup on menus in many places and tried different restaurant recipes. All were delicious, but that first bowl I tried always stuck with me. Fast forward a few years, and I don’t see it on menus much anymore but do see its vegetable-heavy cousin Chicken Pot Pie Soup. No offense to the cousin, but I think Cream of Chicken Soup should have a re-emergence! It makes a delicious hearty fall and winter soup or one served on cool summer days.
This creamy soup is very close to what I remember ordering at that restaurant on Martha’s Vineyard years ago. It was thick and very creamy with chunks of chicken and a few vegetables. It also can be made with gluten-free flour, and I give instructions in the recipe to make this change. Enjoy!