chicken breast with cream of chicken soup recipe

The Best chicken breast with cream of chicken soup recipe

Chicken breast is one of those ingredients that feels like a no-brainer for me—it’s lean, versatile, and holds up well under a variety of cooking methods. I love using it because it’s the kind of protein that doesn’t weigh me down after a meal, yet it’s packed with flavor when seasoned right. My kids, especially my teenage boys, always ask for chicken breast in their meals because it’s easy to cook and feels satisfying without being heavy. It’s the kind of protein that works in everything from salads to pasta dishes, and it’s great for meal prep because it stays tender when sliced thin and reheated properly.

This Cream of Chicken Soup is one of my go-to recipes because it’s comforting yet light, and it’s perfect for any occasion—whether it’s a quick family dinner on a weeknight or a cozy meal for guests. The creamy texture from the chicken broth and a little bit of cream gives it that rich, velvety feel without being too heavy, which is why my whole family loves it. My kids especially enjoy it because it’s not too rich, and the chicken is tender enough that they don’t mind eating it straight from the bowl. Plus, it’s packed with nutrients—lean protein from the chicken, healthy fats from the cream, and vitamins from the vegetables we add in. It’s a recipe that’s easy to make ahead and reheats beautifully, so it’s always ready when life gets busy.

Creamy Chicken Breast with Cream of Chicken Soup

4.8 from 1560 votes

A comforting dish featuring tender chicken breast served with a rich, creamy chicken soup made from scratch. Perfect for a cozy meal!

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken Breast

• 4 boneless, skinless chicken breasts (6 oz each)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper

For the Cream of Chicken Soup

• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cooked chicken
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried parsley
• ½ tsp salt
• ½ tsp black pepper
• 1 bay leaf

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C) if baking chicken. Season chicken breasts with garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through (165°F internal temp). Set aside.
2. 2 In a large pot, combine chicken broth, heavy cream, shredded cooked chicken, carrots, celery, onion, garlic, tomato paste, thyme, parsley, salt, pepper, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
3. 3 Remove bay leaf. For a smoother soup, blend half of the soup with an immersion blender or transfer to a blender, then return to the pot. Stir in the blended portion and simmer for another 5 minutes. Adjust seasoning if needed.
4. 4 Divide the chicken breasts among bowls. Ladle the warm soup over the chicken breasts, ensuring even coverage. Serve immediately.

🔧Equipment

• Mixing bowls
• Skillet
• Pot
• Blender (optional)
• Oven (for optional baking)
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 9❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 20🥦Dietary Fiber: 3🍬Sugars: 8🥩Protein: 45

📝Notes

For extra richness, add a splash of cream at the end of cooking the soup.,Use low-sodium broth to reduce sodium content.,Optional: Bake chicken breasts at 375°F (190°C) for 18-20 minutes for a crispier exterior.,Substitute heavy cream with coconut milk for a dairy-free option.

This creamy chicken breast soup is always a crowd-pleaser because it’s hearty, comforting, and easy to customize for whatever’s on the menu. Whether you’re feeding a big family for Thanksgiving or just need a simple weeknight meal, this recipe delivers rich flavor without fuss—just tender chicken, velvety broth, and a touch of cream to make it feel like a restaurant dish. It’s also perfect for meal prep, so you can make a big pot ahead and reheat it whenever you need a warm, satisfying side.

❓ Frequently Asked Questions About Creamy Chicken Breast with Cream of Chicken Soup

What is the best way to prepare chicken breast for cream of chicken soup?

To prepare chicken breast for cream of chicken soup, start by trimming off any visible fat and cutting the chicken into bite-sized pieces. Season the chicken with salt, pepper, and a pinch of garlic powder or onion powder. Cook the chicken in a pot of boiling water (or broth) until fully cooked (about 10-12 minutes for medium-rare). Once cooked, remove it from the pot, drain the excess liquid, and then shred or chop it finely. This ensures a smooth and flavorful texture in your soup.

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Why does my cream of chicken soup turn out too thick?

Your cream of chicken soup may turn out too thick due to several reasons: – Overcooking the chicken: Too much liquid is absorbed, reducing the soup’s volume. – Not enough broth or water: Ensure you start with enough liquid to cover the chicken and vegetables. – Reducing the soup too much: If you reduce it too aggressively, it loses moisture and becomes thick. – Using too much flour or roux: Adjust the amount of flour or roux to a ratio of about 2 tbsp flour per 1 cup of liquid. Fix it: Strain the soup to remove excess solids, then simmer gently with a splash of broth or water to thin it out. If needed, add a little cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to thicken further.

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Can I use pre-cooked rotisserie chicken instead of fresh chicken breast?

Yes, you can use pre-cooked rotisserie chicken for cream of chicken soup—it’s a great time-saving option! Remove the meat from the bones, discard any skin, and shred it finely. Rinse the meat under cold water to remove any excess oil or seasoning. Cook the shredded meat in the pot with the broth until it reaches your desired tenderness (about 5-7 minutes). This method ensures a tender, flavorful base without the hassle of fresh chicken preparation.

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What vegetables work best in cream of chicken soup?

The classic vegetables for cream of chicken soup include: – Onions (diced) – Adds sweetness and depth. – Celery (diced) – Contributes a mild, savory flavor. – Carrots (diced) – Adds natural sweetness and color. – Potatoes (diced) – Provides a hearty, starchy base. – Mushrooms (optional) – Adds umami richness. – Parsley or green onions (for garnish) – Fresh herbs enhance the final touch.

For a lighter version, skip the potatoes and use zucchini or cauliflower instead. Adjust the veggies based on your preference for creaminess or freshness.

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How do I make the cream of chicken soup extra creamy without using heavy cream?

If you prefer a lighter texture without heavy cream, try these alternatives: – Coconut milk – Adds a subtle tropical creaminess (use full-fat for best results). – Cashew cream – Blend soaked cashews with broth and a splash of lemon juice for a rich, dairy-free base. – Buttermilk or sour cream – Stir in ½ cup for tanginess and a velvety consistency. – Silken tofu – Blend ½ cup silken tofu with broth and a little cornstarch for a smooth, protein-packed creaminess. Pro tip: For a velvety texture, simmer the soup with a splash of milk or half-and-half before adding your chosen cream substitute.