campbell’s cream of chicken recipe

The Best campbell’s cream of chicken recipe

I’ve been making Campbell’s Cream of Chicken soup recipes for years, and it’s one of those staples that never lets me down. There’s something about the creamy, savory flavor that just hits the spot, especially on busy weeknights when I need something quick but still comforting. My kids absolutely love it—whether it’s in a casserole, over rice, or just as a simple soup with some crusty bread. It’s one of those dishes that feels like a warm hug, and honestly, it’s become a go-to in our house when I need to get dinner on the table without a lot of fuss.

What I really appreciate about this recipe is how versatile it is. You can dress it up for a cozy family dinner or keep it simple for a quick lunch. Plus, it’s packed with protein from the chicken and has a decent amount of veggies if you add them in, which makes it a balanced meal. It’s not heavy or overly rich, so it works well for everyday eating without leaving you feeling weighed down. And let’s be real—any recipe that my picky eaters will actually finish is a winner in my book. If you haven’t tried it yet, it’s worth keeping a can or two in the pantry for those nights when you need something reliable and delicious.

Homemade Cream of Chicken Soup

4.6 from 1358 votes

A creamy, comforting homemade version of Campbell’s classic Cream of Chicken Soup. Perfect for casseroles, pot pies, or enjoying on its own with a side of crusty bread.

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Prep Time10 mins

Cook Time20 mins

Resting Time0 mins

Total Time30 mins

Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Soup Base

• 2 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 cup whole milk
• 1 cup chicken broth (low-sodium preferred)
• 1/2 cup heavy cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1/2 tsp salt (adjust to taste)

For the Chicken and Vegetables

• 1 cup cooked chicken breast, shredded or diced
• 1/2 cup finely diced carrots
• 1/2 cup finely diced celery
• 1/4 cup finely diced onion

👨‍🍳Directions

1. 1 In a medium saucepan, melt the butter over medium heat.
2. 2 Add the diced carrots, celery, and onion. Sauté for 5 minutes until softened.
3. 3 Sprinkle the flour over the vegetables and stir to combine, cooking for 1 minute to remove the raw flour taste.
4. 4 Gradually whisk in the chicken broth and milk, ensuring no lumps form.
5. 5 Stir in the heavy cream, garlic powder, onion powder, thyme, salt, and black pepper. Bring to a gentle simmer.
6. 6 Add the cooked chicken and simmer for 10 minutes, stirring occasionally, until the soup thickens slightly.
7. 7 Taste and adjust seasoning if needed. Remove from heat and let cool slightly before serving or using in recipes.

🔧Equipment

• Medium saucepan
• Whisk
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 75mg🧂Sodium: 550mg🌾Total Carbs: 15g🥦Dietary Fiber: 1g🍬Sugars: 5g🥩Protein: 14g

📝Notes

Tips: For a lighter version, substitute half-and-half for the heavy cream. To make this gluten-free, use a gluten-free flour blend. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Campbell’s Cream of Chicken recipe is one of those simple, reliable dishes that never lets you down. It’s quick to make, uses ingredients you probably already have, and always turns out creamy and comforting—perfect for weeknight dinners or feeding a crowd at a family gathering. Whether you’re serving it over rice, noodles, or with a side of veggies, it’s an easy way to put a warm, satisfying meal on the table without any fuss.

❓ Frequently Asked Questions About Cream of Chicken Soup

1. Can I substitute the chicken in Campbell’s Cream of Chicken recipe?

Yes, you can substitute the chicken with other proteins like turkey, pork, or even tofu for a vegetarian option. For seafood lovers, shrimp or diced fish can also work well. Just ensure the substitute is cooked thoroughly before adding it to the recipe.

2. How can I make Campbell’s Cream of Chicken soup thicker or thinner?

To thicken the soup, mix 1-2 tablespoons of cornstarch or flour with cold water and stir it into the simmering soup until it reaches your desired consistency. For a thinner soup, simply add more milk, broth, or water and adjust the seasoning as needed.

3. Can I make this recipe in a slow cooker or Instant Pot?

Absolutely! For a slow cooker, combine all ingredients (except optional garnishes) and cook on low for 4-6 hours or high for 2-3 hours. For an Instant Pot, use the “Sauté” function to cook the chicken first, then add the remaining ingredients and pressure cook for 5-7 minutes, followed by a quick release.

4. What can I serve with Campbell’s Cream of Chicken soup?

This creamy soup pairs well with crusty bread, crackers, or a simple side salad. For a heartier meal, serve it over rice, mashed potatoes, or noodles. Roasted vegetables or a grilled cheese sandwich also make great accompaniments.

5. How long does leftover Cream of Chicken soup last in the fridge?

Stored in an airtight container, leftover soup will keep in the refrigerator for 3-4 days. To freeze, let the soup cool completely, then transfer it to a freezer-safe container and store for up to 3 months. Reheat on the stovetop or in the microwave, stirring occasionally for even heating.