cream of soup chicken recipe
The Best cream of soup chicken recipe
I’ve been making this cream of soup chicken recipe for years, and it’s one of those dishes that just never gets old. It’s simple, comforting, and always a hit with my family—especially the kids, who ask for seconds every time. What I love most about it is how easy it is to throw together on a busy weeknight, but it’s also special enough to serve when we have company over. The creamy sauce, tender chicken, and soft veggies make it feel like a hug in a bowl, and it’s one of those meals that everyone at the table actually finishes.
One of the best things about this recipe is how versatile it is. You can use whatever veggies you have on hand—carrots, peas, green beans, or even a mix—and it still turns out delicious. Plus, it’s a great way to sneak in some extra nutrients without anyone complaining. The cream of soup base gives it a rich, satisfying flavor, but it’s not overly heavy, so it doesn’t leave you feeling sluggish afterward. I also appreciate that it’s a one-pot meal, which means less cleanup for me, and that’s always a win.
I’ve tweaked this recipe over the years to make it a little healthier without sacrificing taste. Using low-sodium cream of soup and adding in extra veggies helps balance out the richness, and I often serve it over whole wheat noodles or brown rice for some extra fiber. It’s one of those recipes that’s easy to adapt based on what’s in the pantry, and that’s why it’s stayed a staple in our house. Whether it’s a cold winter night or a quick weeknight dinner, this cream of soup chicken always delivers.
Creamy Chicken and Wild Rice Soup
A comforting and hearty cream of chicken soup with tender chicken, wild rice, and a rich, velvety broth. Perfect for chilly days or when you need a cozy meal to warm you up.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, diced
- 1 cup wild rice blend, uncooked
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 cup heavy cream or half-and-half
- ½ cup whole milk
- 3 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 1 cup frozen peas (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
👨🍳Directions
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1 In a large pot or Dutch oven, melt 1 tbsp of butter over medium heat. Add the diced chicken and cook until no longer pink, about 5-6 minutes. Remove the chicken from the pot and set aside.
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2 In the same pot, add the remaining 2 tbsp of butter. Once melted, add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.
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3 Add the minced garlic, dried thyme, rosemary, salt, and black pepper. Stir and cook for 1 minute until fragrant.
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4 Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
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5 Slowly pour in the chicken broth and water, stirring constantly to prevent lumps. Add the wild rice blend and bay leaf. Bring the mixture to a boil.
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6 Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, stirring occasionally.
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7 After 20 minutes, return the cooked chicken to the pot. Stir in the heavy cream, milk, and frozen peas (if using). Simmer for an additional 5-10 minutes until the soup thickens slightly.
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8 Taste and adjust seasoning with more salt or pepper if needed. Remove the bay leaf before serving.
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9 Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken and Wild Rice Soup Works
This creamy chicken soup recipe is one of those simple, reliable dishes that just works every time. It’s hearty enough for a weeknight dinner but still feels special for family gatherings, and the rich, comforting flavor always gets compliments. Plus, it’s easy to make ahead and reheats perfectly, so you can focus on enjoying time with your people instead of stressing in the kitchen.
❓ Frequently Asked Questions About Creamy Chicken and Wild Rice Soup
1. Can I use chicken breast instead of chicken thighs in cream of soup chicken?
Yes, you can substitute chicken breast for thighs, but thighs are often preferred because they stay juicier and more flavorful during cooking. If using breast, avoid overcooking to prevent dryness. For best results, cut the breast into smaller pieces and cook just until no longer pink (about 6–8 minutes).
2. What can I use as a substitute for cream of chicken soup?
If you don’t have cream of chicken soup, you can make a quick substitute by mixing: – 1 cup of chicken broth – ¼ cup of heavy cream or half-and-half – 2 tbsp of flour or cornstarch (to thicken) – ½ tsp of garlic powder, onion powder, and a pinch of salt Simmer until thickened. Alternatively, use cream of mushroom soup for a similar texture.
3. How can I make this recipe gluten-free?
To make cream of soup chicken gluten-free: – Use gluten-free cream of chicken soup (check labels for certified options). – Replace all-purpose flour with a gluten-free flour blend or cornstarch for thickening. – Ensure your chicken broth and other ingredients are gluten-free. Many store-bought soups and broths contain hidden gluten, so verify before using.
4. Can I freeze cream of soup chicken?
Yes, you can freeze it, but the texture of the cream sauce may change slightly upon thawing (it can separate or become grainy). To minimize this: – Cool the dish completely before freezing. – Store in airtight containers or freezer bags for up to 3 months. – Thaw in the refrigerator overnight, then reheat gently on the stove, stirring frequently. Add a splash of milk or broth if the sauce is too thick.
5. What side dishes pair well with cream of soup chicken?
This creamy dish pairs well with: – Starchy sides: Mashed potatoes, egg noodles, rice, or biscuits to soak up the sauce. – Vegetables: Steamed broccoli, green beans, roasted carrots, or a simple side salad to balance the richness. – Bread: Crusty bread or dinner rolls for dipping. For a lighter option, try roasted Brussels sprouts or a tangy coleslaw.
