campbell’s cream of mushroom soup and chicken recipe

The Best campbell’s cream of mushroom soup and chicken recipe

Oh, I just love this Campbell’s Cream of Mushroom Soup recipe—it’s one of those simple, comforting dishes that feels like a hug in a bowl. I started using it years ago when I was trying to keep things quick but still hearty for our family, especially after long days at work or school. The soup is so rich and velvety, it makes everyone feel cozy, and it’s got that perfect balance of savory and creamy without being too heavy. My kids—especially my picky eaters—have always been quick to grab their bowls, and honestly, it’s one of the few meals they’ll actually finish without complaining. It’s not just a quick fix; it’s a reliable staple that never disappoints, whether it’s a weeknight dinner or a cozy Sunday supper.

What really makes this recipe special is how it works for so many occasions. It’s easy to double or freeze leftovers, so it’s great for meal prep, and it feels fancy enough to serve at a small get-together without any extra effort. Plus, the health benefits make it even better—mushrooms add fiber and nutrients, and the low-sodium version (if you use it) keeps things balanced without sacrificing flavor. I’ve also found that it’s a great way to sneak in some veggies if you’re not feeling like cooking from scratch, but it still tastes like home. My husband and I both agree—it’s one of those recipes that’s so simple, yet it always feels like a treat, no matter how often we make it.

Campbell’s Cream of Mushroom Soup with Chicken

4.8 from 1764 votes

A comforting and flavorful dish combining creamy mushroom soup with tender chicken for a hearty meal. Perfect for a cozy dinner!

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Prep Time10 mins

Cook Time35 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Soup

• 2 cups Campbell’s Cream of Mushroom Soup (any flavor)
• 1 cup chicken broth
• 1 cup shredded cooked chicken (from the breasts)
• ½ cup diced mushrooms (optional, for extra flavor)
• ½ cup heavy cream (or half-and-half)
• 1 tbsp butter
• 1 tbsp all-purpose flour
• ½ tsp nutmeg
• ½ tsp onion powder
• Salt and pepper to taste

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C) if baking chicken separately. Season chicken breasts with thyme, rosemary, garlic powder, salt, and pepper. Place on a baking sheet and bake for 20-25 minutes or until fully cooked.
2. 2 While chicken bakes, heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for 5-6 minutes per side until golden. Remove and set aside.
3. 3 In the same skillet, add mushrooms (if using) and cook for 2-3 minutes until softened. Stir in tomato sauce, chicken broth, heavy cream, butter, nutmeg, and onion powder. Bring to a simmer.
4. 4 Reduce heat to low, stir in flour to make a roux, and cook for 1-2 minutes. Pour in the Campbell’s soup and stir well. Simmer for 5 minutes. Season with salt and pepper to taste.
5. 5 Shred the baked chicken and stir it into the soup. Adjust seasoning if needed. Serve hot with crusty bread or over rice.

🔧Equipment

• Large skillet or pot
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Oven (if baking chicken separately)
• Blender (optional, for creamier soup)

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 80mg🧂Sodium: 850mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 35g

📝Notes

For extra richness, add a splash of cream cheese or a sprinkle of Parmesan cheese on top.,Use leftover chicken for a quick chicken soup or salad the next day.,Adjust broth or soup to taste—add more salt if needed.,For a lighter version, reduce the heavy cream to half or use half-and-half.

This Campbell’s cream of mushroom soup and chicken recipe is always a go-to for me because it’s quick to put together without sacrificing flavor or comfort. It’s the perfect way to feed a crowd or a big family—simple enough to handle when life gets busy, yet hearty enough to satisfy everyone’s appetite. Plus, it’s a foolproof way to make sure no one goes hungry, especially when you’re hosting guests or dealing with picky eaters.

❓ Frequently Asked Questions About Campbell’s Cream of Mushroom Soup with Chicken

1. What are the main ingredients required for Campbell’s Cream of Mushroom Soup and Chicken recipe?

The main ingredients typically include Campbell’s Cream of Mushroom Soup (or a similar canned soup base), boneless, skinless chicken breasts or thighs, chicken broth (or water), butter or oil, milk (or half-and-half), and seasonings like salt, pepper, and garlic powder. You may also add mushrooms (fresh or canned), onion powder, and a pinch of thyme or parsley for extra flavor.

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2. How do I prepare the chicken before adding it to the soup?

To prepare the chicken, first cut it into bite-sized pieces. Season them lightly with salt and pepper (or your preferred seasonings). Heat a little oil or butter in a pan over medium heat, then cook the chicken until it’s no longer pink inside (about 5–6 minutes per side for chicken breasts). Remove the chicken from the pan, reserving the cooking oil, and set it aside to keep warm.

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3. Can I use a different type of soup base instead of Campbell’s Cream of Mushroom Soup?

Yes, you can substitute Campbell’s Cream of Mushroom Soup with other cream-based soups like Cream of Chicken Soup, Cream of Broccoli Soup, or even a homemade mushroom broth-based soup. Just ensure the base is hearty enough to hold the chicken and mushrooms well. If using a lighter soup, you may need to add extra broth or milk to thicken it.

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4. What tips help make this dish extra flavorful?

To enhance flavor, consider these tips: – Sauté mushrooms (if using fresh) in butter or oil with garlic and onion powder before adding the soup base to deepen the flavor. – Deglaze the pan with a splash of chicken broth or white wine after cooking the chicken to scrape up any browned bits. – Add fresh herbs like parsley, thyme, or chives at the end for brightness. – Use a splash of cream or half-and-half in addition to the milk for extra richness. – Season generously with salt, pepper, and a pinch of nutmeg or smoked paprika for depth.

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5. How should I serve this Campbell’s Cream of Mushroom Soup with Chicken dish?

This dish pairs well with: – Steamed or roasted vegetables (like green beans, carrots, or asparagus) to balance the richness. – A fresh side salad with a light vinaigrette to cut through the creaminess. – Crusty bread or garlic bread to soak up the soup. – A simple green salad with a tangy dressing for contrast. – Extra chicken pieces on top if you prefer a heartier presentation.

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6. Can I make this recipe ahead of time?

Yes, you can prep the chicken and soup base in advance, but assembly is best done fresh. Cook the chicken separately and store it in the fridge until ready to use. Assemble the soup just before serving to ensure the chicken stays tender and the flavors meld together properly. If reheating, do so gently in a pot or microwave to avoid making the soup too thick.