recipe using cream of chicken soup
The Best recipe using cream of chicken soup
I’ve been making this Cream of Chicken Soup recipe for years, and it’s one of those simple dishes that feels like a hug in a bowl. There’s something comforting about the rich, velvety texture of the soup, the tender chicken that melts in your mouth, and the way it always seems to bring people together—whether it’s a quick weeknight meal for my kids or a dish I pull out for a gathering. My husband always says it’s the only thing that makes him forget his bad day, and honestly, I’ve found that’s true for me too. The flavors are balanced—savory enough to feel indulgent but light enough that it doesn’t weigh you down. And honestly, it’s one of those recipes that feels like a no-brainer, but somehow it never fails to impress.
My kids love it because it’s familiar yet feels special, like a treat they can enjoy without feeling guilty. They’ll ask for it every time I make it, and honestly, I don’t blame them. It’s easy to customize—add some veggies if you want, or swap in a different protein if you’re watching calories, but the base is always a hit. I’ve used it for everything from potlucks to family dinners, and it never disappoints. Plus, it’s got some real perks for health, too. The chicken provides lean protein, and the broth is packed with nutrients that help keep you feeling full and energized. It’s not like I’m making it because I’m trying to be some kind of health guru, but I do appreciate that it’s a dish that can be part of a balanced diet without feeling like a chore. It’s that kind of comfort food that doesn’t have to be bad for you.
Creamy Chicken and Spinach Stuffed Shells
A comforting dish featuring jumbo pasta shells stuffed with a rich cream of chicken soup mixture, topped with melted cheese, and baked to perfection. Perfect for a cozy family meal.
🥘Ingredients
- 12 oz jumbo pasta shells
- 1 cup marinara sauce
- ½ cup shredded mozzarella cheese
- 1 (28 oz) can cream of chicken soup
- 1 cup heavy cream
- 1 cup shredded cooked chicken breast
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Rinse the jumbo pasta shells and drain.
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2 In a large bowl, mix the cream of chicken soup, heavy cream, shredded chicken, spinach, Parmesan cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Stir until well combined.
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3 Open the pasta shells and fill each with about 1 tablespoon of the chicken mixture. Place them seam-side down in the prepared baking dish, filling with marinara sauce until about halfway up the shells.
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4 Top the shells with an additional layer of marinara sauce and sprinkle with grated Parmesan and mozzarella cheese.
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5 Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
🔧Equipment
- Mixing bowls
- Kitchen shears
- Baking dish (9×13 inches)
- Oven
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken and Spinach Stuffed Shells Works
This cream of chicken soup is always a lifesaver for family gatherings because it’s comforting, easy to make ahead, and never fails to bring everyone together. Whether you’re hosting a casual weeknight dinner or a bigger get-together, this recipe is simple enough for kids to help with, yet hearty enough to satisfy even the biggest appetites. Plus, it’s a crowd-pleaser that feels special without requiring fancy ingredients or last-minute stress.
❓ Frequently Asked Questions About Creamy Chicken and Spinach Stuffed Shells
1. What is the best way to thicken cream of chicken soup without using a roux or flour?
Use a mix of 1-2 tbsp of cornstarch or arrowroot powder dissolved in 2 tbsp cold water, simmered into the soup until it thickens. Alternatively, blend 1-2 tbsp of pureed potatoes or cauliflower into the soup for a creamy texture.
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2. Can I substitute cream of chicken soup with a homemade cream-based broth?
Yes! Replace the canned soup with a homemade chicken broth (simmered with chicken, garlic, celery, and thyme) and add 1 tbsp of cream cheese or a splash of heavy cream to mimic the richness. For extra thickness, stir in 1 tbsp of mashed potatoes or a cornstarch slurry.
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3. What’s the secret to making cream of chicken soup extra creamy and smooth?
For the best texture, blend half the soup (before adding veggies) to break down the chicken and broth. Stir in ½ cup of heavy cream, coconut milk, or Greek yogurt at the end for extra richness. Avoid boiling the soup too long to prevent a gritty consistency.
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4. How do I avoid making my cream of chicken soup watery or too thin?
To prevent a watery soup, reduce the broth slightly before adding the cream—simmer it down to about ¾ of its original volume. If using a canned soup base, whisk in 1-2 tbsp of cornstarch or flour while heating to thicken. For homemade versions, add a splash of milk or cream at the end to balance the richness.
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5. Can I use this cream of chicken soup as a base for other dishes like mac and cheese or casseroles?
Absolutely! The soup works well as a creamy sauce for mac and cheese—simmer it down, stir in cheddar cheese and a little cream, and blend for a silky texture. For casseroles, use it as a breading or topping (e.g., chicken pot pie, baked macaroni). Just adjust seasoning to complement the dish.
