- Prepare the Ingredients
Gather all ingredients: 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces), 2 cups sliced carrots, 1 cup sliced celery, 1 medium diced onion, 4 cups chicken broth, 2 cups water, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, 1 bay leaf, 2 tbsp unsalted butter, 2 tbsp all-purpose flour, and 1 cup milk (optional for creaminess).
- Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8-10 minutes. You'll smell their sweet, fragrant aroma filling your kitchen.
- Simmer the Soup
Add the chicken pieces to the pot and cook for 2-3 minutes until they start to turn white on the outside. Pour in the chicken broth and water. Stir in the salt, black pepper, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Thicken and Serve
In a small bowl, whisk the flour with 1/4 cup of cold water until smooth to create a slurry. Slowly stir this slurry into the simmering soup. Continue to cook, stirring constantly, for another 5-7 minutes until the soup has thickened to your desired consistency. If using milk, stir it in now and heat through without boiling. Taste and adjust seasoning with more salt or pepper if needed. Remove the bay leaf. Ladle the hot soup into bowls and serve immediately.
- Calories:220 kcal
- Protein:18 g
- Carbohydrates:15 g
- Sugar:4 g
- Salt:0.8 g
- Energy:920 kJ
- Fat:9 g
Remember those chilly afternoons when only a bowl of soul-warming soup would do? For me, it always circles back to the nostalgic comfort of campbell’s homestyle soup. But here’s the thing: making it from scratch unlocks a depth of flavor that simply can’t be found in a can. I used to think store-bought was fine until I realized how much brighter and more satisfying a homemade version could be. This recipe is my love letter to that classic, with a few chef’s secrets thrown in for good measure.
The Humble Origins of Homestyle Soup
The story of this comforting dish is woven into the fabric of American home cooking. It emerged from the need to create something nourishing and economical from pantry staples—a way to stretch a little chicken and vegetables into a meal that could feed a family. Over time, it evolved into the beloved classic we know today, a testament to the power of simple, honest ingredients.
Why This Campbell’s Homestyle Soup Hits Different
What sets this version apart is the careful layering of flavors and that signature, velvety texture. The beauty of campbell’s homestyle soup is in its simplicity. We start by sautéing the aromatic base until it’s sweet and fragrant, then build the broth with a rich roux for body. The result is a soup that’s both hearty and refined, with each spoonful offering a perfect balance of tender chicken, soft vegetables, and a deeply savory broth. It’s the kind of meal that feels like a hug from the inside.
Mastering the Silky Base
The key to that luxurious mouthfeel is in the roux. By cooking flour and butter together just until it turns a pale golden color, you create a thickening agent that adds flavor without being pasty. It’s a small step that makes a world of difference, transforming the broth from thin to gloriously substantial.
My Can’t-Miss Pro Tip
When preparing campbell’s homestyle soup, patience is key. Here’s my insider secret: let the soup rest for 10 minutes off the heat before serving. This allows the flavors to marry and the texture to settle into its perfect, spoon-coating consistency. It’s a trick I learned from Serious Eats, and it never fails to elevate the final dish.
Serving & Pairing Ideas
This soup is a meal in itself, but it shines alongside a crisp, green salad or a chunk of crusty artisan bread for dipping. For a drink pairing, a dry cider or a light lager cuts through the richness beautifully. And if you’re feeling fancy, a sprinkle of fresh herbs like parsley or dill adds a pop of color and freshness.
Variations & Substitutions
To make it vegetarian, simply use vegetable broth and add hearty mushrooms or white beans in place of the chicken. For a creamier version, stir in a half-cup of heavy cream or whole milk at the end. And if you’re watching sodium, use low-sodium broth and adjust the salt to taste.
Make-Ahead & Storage Tips
This condiment tastes even better the next day, as the flavors continue to develop. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. It also freezes beautifully for up to 3 months—just thaw overnight in the refrigerator and reheat gently on the stove.
Frequently Asked Questions
Can I make campbell’s homestyle soup in a slow cooker? Absolutely! Combine all ingredients except the flour and butter in the slow cooker. Cook on low for 6-8 hours, then thicken with a roux made on the stove before serving.
How can I make it gluten-free? Swap the all-purpose flour for a gluten-free blend or use cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water) to thicken the soup.
Is this soup kid-friendly? Yes, its mild, comforting flavor is usually a hit with kids. You can even blend it slightly for picky eaters who prefer a smoother texture.
Your New Go-To Comfort Food
I truly believe that a great pot of soup has the power to turn a rough day around. This homemade take on campbell’s homestyle soup is my proof. It’s simple enough for a weeknight but special enough to share with friends. I hope it becomes a staple in your kitchen as it is in mine. Don’t forget to check out our recipe collection for more inspiration, and let me know in the comments how your version turns out!
