cream of chicken recipe
The Best cream of chicken recipe
I’ve been making this cream of chicken recipe for years, and it’s one of those dishes that just never gets old. It’s simple, comforting, and always hits the spot—whether it’s a busy weeknight or a cozy Sunday dinner.
My kids ask for it all the time, and honestly, I don’t blame them. There’s something about the creamy, savory flavor that makes it feel like a hug in a bowl. Plus, it’s one of those meals that comes together quickly but still feels special, which is a win in my book.
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What I love most about this recipe is how versatile it is. You can serve it over rice, noodles, or even mashed potatoes, and it works every time. It’s also a great way to use up leftover chicken, which makes it a practical choice for stretching ingredients without sacrificing flavor.
And while it’s rich and satisfying, it’s not overly heavy—just enough to feel indulgent without being too much. The best part? It’s packed with protein and veggies, so I can feel good about serving it to my family. Whether it’s a quick dinner or a meal to feed a crowd, this cream of chicken recipe is always a reliable go-to.
Classic Cream of Chicken Soup
A comforting and creamy homemade cream of chicken soup that’s perfect for chilly days. This rich and velvety soup is packed with tender chicken, vegetables, and a smooth cream base, making it a hearty meal on its own or a great base for casseroles.
🥘Ingredients
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 2 cups cooked chicken breast, shredded or diced (about 2 breasts)
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/2 cup frozen peas
- 1/2 cup corn kernels
- 1/4 cup fresh parsley, chopped
👨🍳Directions
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1 Heat olive oil in a skillet over medium heat. Add the shredded chicken and season with garlic powder, onion powder, and salt. Cook for 3-4 minutes until lightly browned. Set aside.
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2 In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables soften.
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3 Add the minced garlic and cook for 30 seconds until fragrant.
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4 Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
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5 Gradually pour in the chicken broth while whisking continuously to prevent lumps. Stir in the milk, heavy cream, thyme, parsley, bay leaf, salt, and pepper. Bring to a gentle simmer.
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6 Add the cooked chicken and any optional add-ins (peas, corn). Simmer for 15-20 minutes, stirring occasionally, until the soup thickens slightly.
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7 Remove the bay leaf. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cream of Chicken Soup Works
This cream of chicken recipe is one I always keep in my back pocket because it’s simple, comforting, and works for just about any occasion. Whether it’s a weeknight dinner, a potluck with friends, or a cozy family gathering, this dish brings everyone together without fuss. It’s creamy, flavorful, and always disappears fast—proof that sometimes the best meals are the ones that feel like home.
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❓ Frequently Asked Questions About Cream of Chicken Soup
1. Can I use fresh chicken instead of canned chicken in cream of chicken recipe?
Yes, you can absolutely use fresh chicken in place of canned chicken. Simply cook and shred or dice about 1-2 cups of chicken breast or thighs before adding it to the recipe. This will give your dish a fresher, more homemade taste.
2. What can I substitute for heavy cream in cream of chicken?
If you don’t have heavy cream, you can use several alternatives such as half-and-half, whole milk, evaporated milk, or even a combination of milk and butter. For a lighter option, you can use Greek yogurt or coconut milk, though these may slightly alter the flavor.
3. How can I thicken my cream of chicken if it’s too thin?
If your cream of chicken is too thin, you can thicken it by simmering it longer to allow some of the liquid to evaporate. Alternatively, mix 1 tablespoon of cornstarch or flour with 2 tablespoons of cold water and stir it into the sauce, then cook for a few more minutes until it reaches your desired consistency.
4. Can I make cream of chicken ahead of time and freeze it?
Yes, you can make cream of chicken ahead of time and freeze it for up to 3 months. Store it in an airtight container or freezer bag. When ready to use, thaw it in the refrigerator overnight and reheat it on the stove, stirring occasionally. You may need to add a little milk or broth to adjust the consistency after freezing.
5. What dishes can I use cream of chicken in?
Cream of chicken is a versatile ingredient that can be used in a variety of dishes. Some popular options include chicken pot pie, casseroles (like chicken and rice or chicken noodle), creamy soups, pasta dishes, and even as a base for gravies or sauces. It’s also great for adding richness to mashed potatoes or as a topping for biscuits.
