simple chicken with cream of chicken soup recipe

The Best simple chicken with cream of chicken soup recipe

I’ve got to tell you, there’s something about a simple bowl of Cream of Chicken Soup with tender chicken that just hits the spot every time. It’s one of those recipes that feels like a warm hug for your taste buds—comforting, but not too heavy, and it’s that kind of meal that makes you feel like you’re home. I make this for my kids all the time, especially when they’re coming down with something and need something easy but nourishing. They’ll eat it straight from the bowl, no fuss, and honestly, it’s one of the few meals they’ll actually finish. My husband loves it too, and he’ll always ask for seconds, which is a win in my book. It’s the kind of dish that’s perfect for a lazy Sunday afternoon or a quick dinner when you’re short on time but still want something hearty. And let’s be honest, it’s not just about the taste—it’s also got some good stuff in there. The chicken is lean, and the broth is packed with flavor, not just empty calories. Plus, it’s versatile. You can make it a full meal with rice or noodles, or just eat it straight up, and it never fails to satisfy.

What I love most about this recipe is how it’s simple but still feels special. It’s not one of those complicated dishes that takes hours to prepare, but it still feels like a celebration. I’ve served it at family gatherings, and people always comment on how good it tastes, even if they didn’t expect it to be that good. My kids especially love it when it’s served with a side of crusty bread or a simple green salad—it’s like a little meal in itself. And because it’s so easy to make, I can throw it together in under an hour, even on the busiest days. It’s that kind of recipe that doesn’t require a lot of fuss but still makes you feel like you’ve put in some effort. Plus, the cream of chicken base is so forgiving—if you’re not perfect with the measurements, it still comes out tasty. It’s the kind of dish that makes you feel like you’re doing something good for your family, whether it’s for a regular meal or something special. And honestly? It’s one of those recipes that never goes to waste—leftovers taste just as good the next day.

Simple Creamy Chicken with Cream of Chicken Soup

4.9 from 1588 votes

A comforting and easy dish featuring tender chicken in a creamy tomato-based soup, perfect for a quick weeknight meal. This recipe is a must-try for any occasion.

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Prep Time10 mins

Cook Time30 mins

Resting Time0 mins

Total Time40 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper

For the Cream of Chicken Soup

• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup cream of chicken soup (or homemade blend)
• 1 cup shredded cheddar cheese
• 1 cup diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried parsley
• ½ tsp nutmeg
• Salt and pepper to taste

👨‍🍳Directions

1. 1 Preheat a skillet over medium-high heat. Season chicken breasts with garlic powder, thyme, salt, and pepper. Heat olive oil in the skillet and cook chicken for 5-6 minutes per side until golden and cooked through (165°F internal temp). Remove chicken and set aside.
2. 2 In the same skillet, sauté onion and garlic until soft (about 3 minutes). Pour in chicken broth and diced tomatoes, simmering for 5 minutes.
3. 3 Add cream of chicken soup, heavy cream, and nutmeg. Simmer for 5 minutes. Use a blender or immersion blender to puree the soup until smooth.
4. 4 Return chicken to the skillet, pour in shredded cheddar cheese, and stir until melted and creamy. Season with salt, pepper, and dried parsley.

🔧Equipment

• Large skillet
• Blender or immersion blender
• Mixing bowls
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 14❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 18🥦Dietary Fiber: 2🍬Sugars: 8🥩Protein: 35

📝Notes

For a lighter version, use low-fat chicken broth and reduced-fat cream.,Add cooked spinach or mushrooms to the soup for extra flavor and nutrients.,Serve with a side of steamed vegetables or crusty bread.

This Simple Chicken with Cream of Chicken Soup is a reliable go-to for any family dinner because it’s comforting, easy to make ahead, and always feels special when shared with loved ones. Whether you’re serving it at a casual weeknight meal or a cozy holiday gathering, the creamy, hearty flavor makes it feel like a real meal without the fuss—just like the kind of dish that brings everyone together. Plus, it’s forgiving if someone’s not a big soup fan because the chicken itself is always a crowd-pleaser.

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

1. What ingredients are typically required for a simple Chicken with Cream of Chicken Soup recipe?

For a classic Chicken with Cream of Chicken Soup, you’ll need: – 2 boneless, skinless chicken breasts or thighs – 1 cup chicken broth (or water) – 1 cup heavy cream (or half-and-half for a lighter version) – 1 small onion, diced – 2 cloves garlic, minced – 1 cup shredded cooked chicken (from the same or another chicken) – 1 cup frozen peas – 1 cup shredded cheddar cheese (optional, for topping) – Salt, pepper, and a pinch of nutmeg to taste – 1 tbsp butter or oil (for sautéing)

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2. How do I prepare the chicken before adding it to the soup?

Before making the soup, first cook the chicken: – Season the chicken breasts or thighs lightly with salt, pepper, and a pinch of garlic powder. – Heat a skillet or pan over medium-high heat, add 1 tbsp butter/oil, and cook the chicken for 6-7 minutes per side until fully done (165°F internal temp). – Remove from heat, let rest for 5 minutes, then shred using two forks or a fork. – Alternatively, poach the chicken in boiling water for 8-10 minutes, then drain and shred.

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3. Can I use pre-shredded chicken instead of cooking fresh chicken?

Yes! You can use pre-cooked, shredded chicken (from a rotisserie or canned chicken) to save time. Just ensure it’s fully cooked and drained of excess liquid before adding it to the soup. If using canned chicken, rinse it to remove excess salt and brine.

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4. What substitutions can I make for heavy cream in this recipe?

If you prefer a lighter option, try these substitutes: – Half-and-half (mix equal parts heavy cream and low-fat milk) – Coconut milk (full-fat for creaminess, reduced-fat for a lighter version) – Whole milk + a splash of cream (for a homemade “heavy cream” effect) – Cashew cream (blend soaked cashews with water and strain for a dairy-free alternative)

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5. Why does my soup turn out too thick or thin, and how can I adjust it?

– Too thick? Simmer the soup on low heat for 10-15 minutes, stirring occasionally, or add a splash of chicken broth or water. – Too thin? Reduce the heat and simmer longer, or stir in a bit of cornstarch mixed with cold water (1 tbsp cornstarch + 2 tbsp water) to thicken. – For extra creaminess, stir in a pat of butter or a splash of heavy cream at the end. – Preventing lumps: Whisk the heavy cream and cheese together before adding them to the soup to avoid clumping.