campbell’s cream of chicken recipe

The Best campbell’s cream of chicken recipe

I’ve been making Campbell’s Cream of Chicken soup recipe for years, and it’s one of those dishes that just never gets old. It’s simple, comforting, and always hits the spot, whether I’m serving it for a quick weeknight dinner or making something a little more special for guests. The best part? My kids absolutely love it—even the picky ones—and it’s become a go-to when I need something warm and filling without a lot of fuss.

What I appreciate most about this recipe is how versatile it is. You can toss in whatever veggies or proteins you have on hand, and it still turns out creamy and delicious. Plus, it’s a great way to sneak in some extra nutrients, especially if you’re using fresh or frozen veggies. The soup itself is light enough to feel like a healthy meal, but rich enough to satisfy everyone at the table. It’s one of those recipes that feels like a hug in a bowl, and honestly, that’s exactly what I need after a long day.

Homemade Campbell’s Cream of Chicken Soup Copycat

4.5 from 1007 votes

A rich and creamy homemade version of the classic Campbell’s 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 chicken broth (low-sodium preferred)
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

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 3-4 minutes until the vegetables begin to soften.
3. 3 Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
4. 4 Gradually pour in the chicken broth while whisking continuously to prevent lumps from forming.
5. 5 Add the milk and heavy cream, stirring until the mixture is smooth and begins to thicken, about 3-5 minutes.
6. 6 Stir in the onion powder, garlic powder, thyme, salt, and black pepper. Mix well.
7. 7 Add the shredded or diced chicken and stir to combine. Simmer for an additional 5 minutes, allowing the flavors to meld together.
8. 8 Taste and adjust seasoning if needed. Remove from heat and let it 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: 650mg🌾Total Carbs: 15g🥦Dietary Fiber: 1g🍬Sugars: 5g🥩Protein: 14g

📝Notes

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

Campbell’s Cream of Chicken recipe is one of those no-fail dishes that always delivers, no matter the occasion. It’s quick to make, uses simple ingredients, and has that creamy, comforting flavor that both kids and adults love. Whether it’s a weeknight dinner or a potluck with family, this recipe is a reliable go-to that never disappoints.

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

1. Can I substitute the cream of chicken soup in Campbell’s recipe with a different type of soup?

Yes, you can substitute cream of chicken soup with other cream-based soups like cream of mushroom or cream of celery, depending on your preference. However, this will alter the flavor of the dish. For a lighter option, you can use a low-fat or reduced-sodium version of the soup, but keep in mind that the texture and richness may differ slightly.

2. What can I use instead of chicken in this recipe if I want a vegetarian version?

For a vegetarian alternative, you can replace the chicken with plant-based proteins like tofu, chickpeas, or tempeh. Mushrooms, such as portobello or cremini, also work well for a meaty texture. Additionally, you can use a vegetarian “cream of chicken” soup substitute, which is often made with vegetable broth and dairy or plant-based cream.

3. How can I make the dish thicker or thinner if needed?

If the dish is too thin, you can thicken it by simmering it uncovered for a few extra minutes to allow some liquid to evaporate. Alternatively, mix 1-2 tablespoons of cornstarch or flour with a small amount of cold water and stir it into the dish until it reaches your desired consistency. If the dish is too thick, simply add a little broth, milk, or water to thin it out.

4. Can I make this recipe ahead of time and reheat it later?

Yes, you can prepare the dish ahead of time and store it in the refrigerator for up to 3 days. To reheat, place it in a saucepan over low to medium heat, stirring occasionally until warmed through. You may need to add a splash of broth or milk to restore the creamy texture. Alternatively, you can reheat it in the microwave in 30-second intervals, stirring between each interval.

5. What are some common side dishes that pair well with Campbell’s cream of chicken recipe?

This creamy dish pairs well with a variety of sides. Some popular options include steamed or roasted vegetables like green beans, broccoli, or carrots. Mashed potatoes, rice, or egg noodles are also great for soaking up the sauce. For a lighter option, a fresh salad or crusty bread can complement the meal nicely. If you’re serving it as a casserole, consider adding a side of dinner rolls or cornbread.