cream of chicken soup recipe with chicken

The Best cream of chicken soup recipe with chicken

Oh, this cream of chicken soup is one of those recipes that just feels like home—simple, comforting, and always a hit with my family. I started making it years ago when my kids were little, and it became their favorite meal after school. It’s the kind of dish that doesn’t take long but still tastes like I put my heart into it, and honestly, that’s what matters most.

The creamy broth with tender chicken and just the right amount of seasoning makes it feel indulgent without being heavy, which is perfect for a busy weeknight or a cozy weekend dinner. My husband always says it’s the only soup that makes him forget he ate dinner, and honestly? That’s saying something.

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My kids love it too—especially when I serve it with a side of crusty bread or a simple green salad. It’s not just a meal; it’s a tradition. I remember when my oldest would beg for it after a long day of school, and now he’s grown, but he still reaches for it when he’s feeling under the weather. It’s comforting in the best way, and it’s not just for sick days—it’s for any time you want something warm and satisfying.

Plus, it’s got all the good stuff: lean protein from the chicken, healthy fats from the cream (in moderation), and all the vitamins from the veggies we add. It’s not some fancy restaurant dish, but it’s always been a reliable favorite in my kitchen, and I’m glad I’ve kept it simple but effective.

Classic Cream of Chicken Soup

4.9 from 1467 votes

A comforting, creamy soup made with tender chicken, rich broth, and velvety cream sauce, perfect for a cozy meal. This recipe is a must-try for any occasion.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary

For the Cream Sauce

• 1 cup chicken broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1 cup shredded cooked chicken
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup diced carrots
• 1 cup diced celery
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp paprika
• 1 tbsp butter
• 1 tbsp all-purpose flour (for thickening)

👨‍🍳Directions

1. 1 In a pot, heat olive oil over medium heat. Season chicken breasts with thyme, rosemary, salt, and pepper. Cook for 5–6 minutes per side until golden and cooked through (165°F internal temp). Remove and set aside.
2. 2 In the same pot, add chicken broth and shred the cooked chicken back into the broth. Simmer for 5 minutes. Remove from heat and let cool slightly.
3. 3 In a skillet, melt butter over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
4. 4 Stir in flour to the skillet and cook for 1 minute to form a roux. Slowly pour in heavy cream while stirring to avoid lumps. Simmer for 5 minutes.
5. 5 Add the cooked chicken broth mixture to the skillet, along with peas. Simmer for 5–7 minutes until thickened. Season with salt, pepper, and paprika. Adjust seasoning if needed.
6. 6 For a smoother texture, blend the soup with an immersion blender or transfer to a blender, then puree until smooth. Return to the pot if needed.
7. 7 Taste and adjust seasoning if necessary. Serve hot with crusty bread or a side salad.

🔧Equipment

• Large pot
• Skillet
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Blender or immersion blender (optional)

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14💛Saturated Fat: 7❤️Cholesterol: 45🧂Sodium: 750🌾Total Carbs: 25🥦Dietary Fiber: 2🍬Sugars: 4🥩Protein: 25

📝Notes

For a lighter version, use half-and-half instead of heavy cream.,Add a splash of lemon juice for brightness.,Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

This cream of chicken soup is a simple yet comforting dish that never fails to bring everyone together during family gatherings. Whether it’s a cozy weeknight meal or a makeshift dinner after a long day, the rich, velvety broth and tender chicken make it feel like a special occasion—no fuss, just hearty flavor. It’s the kind of recipe that feels warm and familiar, perfect for pulling people in when you need a quick but satisfying way to ease stress and bring the whole family closer.

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❓ Frequently Asked Questions About Cream of Chicken Soup

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

To prepare the chicken for cream of chicken soup, start by selecting boneless, skinless chicken breasts or thighs. Cut them into bite-sized pieces and boil or poach them in salted water until fully cooked through (about 12-15 minutes for chicken breasts). Once cooked, drain the water and set the chicken aside. For extra flavor, you can marinate the chicken in a mixture of chicken broth, lemon juice, garlic, and herbs like thyme or rosemary for about 30 minutes before cooking.

How do I make the creamy base for the soup without using heavy cream?

You can create a rich, creamy base without heavy cream by using a combination of ingredients like coconut milk (full-fat for creaminess), cashew cream (blended soaked cashews with broth), or a mixture of Greek yogurt and a splash of cream. For a classic alternative, blend ½ cup of sour cream or crème fraîche with ½ cup of chicken broth to achieve a velvety texture.

What vegetables should I include in my cream of chicken soup, and how do they contribute to the dish?

Classic vegetables for cream of chicken soup include carrots, celery, and onions (often called the “holy trinity”). These ingredients form the flavor base by softening and releasing natural sweetness and depth. You can also add mushrooms for an earthy taste, peas for a touch of freshness, or green beans for texture. Cooking them in the broth until tender enhances their flavor and ensures they blend smoothly into the soup.

How long should I simmer the soup after adding the cream to ensure it’s creamy and well-seasoned?

After incorporating the cream (or alternative), simmer the soup gently for 5-7 minutes on low heat to allow the flavors to meld while preventing the cream from curdling. Stir occasionally to ensure even heat distribution. If using coconut milk or cashew cream, you may need to adjust the simmering time slightly—sometimes a few extra minutes help thicken the soup naturally.

What herbs and spices can I use to enhance the flavor of my cream of chicken soup?

For a well-seasoned cream of chicken soup, start with a bay leaf, thyme, and parsley (fresh or dried). Add a pinch of black pepper, white pepper (for a milder taste), and garlic powder or fresh minced garlic. A dash of nutmeg or paprika can also add warmth. For a touch of brightness, consider adding a small amount of lemon zest or a squeeze of lemon juice at the end. Adjust seasoning gradually to avoid overpowering the dish.