Homemade Cream of Chicken and Celery Soup

By: Honey & Habaneros

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Prep Time: 20 min | Cook Time: 30 min | Serves: 4-6

What if you could combine the comforting flavors of cream of chicken soup and cream of celery soup into one cozy, homemade bowl? That’s exactly what this recipe does. Tender chicken, plenty of fresh celery, ribbons of pappardelle, and a rich, velvety broth come together to create a soup that’s both familiar and fresh. It’s everything you love about those classic pantry staples—only heartier, more flavorful, and made from scratch.

There’s something about a pot of creamy chicken soup quietly bubbling away on the stove that makes a house feel like home.

Why I Love This Recipe

This isn’t a fussy recipe with a mile-long ingredient list or complicated techniques. It’s the kind of meal I make when I have chicken in the refrigerator, celery that needs to be used up, and a craving for something warm and comforting after a long day. A little butter, a handful of simple seasonings, rich broth, tender noodles, and a splash of cream come together into a soup that tastes like it simmered all afternoon.

One of my favorite parts? It fits perfectly into my Cook Once, Eat All Week approach. If you’ve already prepped chicken for the week you’re halfway there before you even pull out the stockpot.

So pull up a chair, grab your favorite soup bowl, and let’s make something cozy together.

Why You’ll Love This Recipe

• 🍲 Rich and creamy without being complicated
• 🥄 Ready with simple pantry and refrigerator staples
• 🐔 A perfect way to use leftover or prepped chicken
• 🌿 Fresh celery and thyme give it classic homemade flavor
• ❄️ Easy to customize with milk or heavy cream depending on what you have
• ❤️ Feels like comfort food but is easy enough for a weeknight

Ingredients

• Butter – For sautéing the vegetables and building a rich, flavorful base.
• Celery stalks, diced or chopped – Don’t forget to include the celery leaves if you have them; they’re packed with flavor.
• Onion, diced or chopped – Yellow or white onion works well.
• Boneless, skinless chicken breast, thinly sliced – Thighs are fine too, your choice. Slicing the chicken before cooking keeps it tender and allows it to cook quickly. Slice the chicken partially frozen to make slicing easier.
• Fresh thyme
• Bay leaves
• Water
• Better Than Bouillon Chicken Base (or substitute with chicken broth)
• Pappardelle noodles, broken into bite-sized pieces if desired (or about 6 ounces of your favorite pasta)
• Heavy whipping cream (or substitute whole milk for a lighter soup)
• Salt and freshly ground black pepper, to taste

Ingredient Notes

• Celery: Use the stalks and the leafy tops whenever possible. The leaves add incredible flavor and blend beautifully into the soup.
• Better Than Bouillon Chicken Base: This is one recipe where I almost always reach for Better Than Bouillon instead of regular bouillon. It has a rich, roasted chicken flavor that makes the soup taste like the stock has been simmering on the stove all day. It’s one of my favorite pantry staples for building deep, homemade flavor without the extra time.
• Broth: If you’re using homemade chicken stock or a flavorful store-bought broth, you can skip the bouillon entirely, or use it just a little flavor boost.
• Pasta: Pappardelle gives this soup a rustic feel, but egg noodles, rotini, fusilli, or even broken lasagna noodles work beautifully.
• Cream: The heavy cream creates an extra luxurious broth, but whole milk makes a lighter version that’s still delicious. Adjust the amount to suit your taste.

One thing I really like about this recipe is that it doesn’t have to be exact. The cream can be a little heavier or lighter, the pasta can change based on what’s in the pantry, and the broth can be made with water and bouillon or chicken stock. That flexibility fits perfectly for a Rolling Supply Kitchen approach—cook with confidence, not with rigid rules. 🍲🌿

Kitchen Notes

I actually start with the chicken partially frozen so I can get nice thin slices. They cook quickly and stay wonderfully tender in the finished soup.

The pappardelle noodles are a little unexpected, but that’s part of the charm. Their wide ribbons catch the creamy broth beautifully without overwhelming the soup. If you don’t have pappardelle, egg noodles or any other pasta would work just fine.

And don’t stress over the cream. I often eyeball it. Some days it’s almost equal parts broth and heavy cream for an extra luxurious bowl, while other days I lighten things up. If I’m out of heavy cream I’ll substitute with whole milk. Both versions are delicious.