Chicken with cream of chicken soup recipe can be a meal that you have for lunch or dinner. It is very easy to make this dish. Just follow the instructions and put all the ingredients in it, because it’s the only way to get great results.
Do you want to know how to make great Chicken With Cream Of Chicken Soup Recipe? If you’re looking for a great mouthwatering recipe, then try this one.
Make Cream of Chicken Soup in 4 Simple Steps
For those chilling winter days, when all you want to do is wrap yourself in a blanket like a burrito, making a full-fledged meal might seem daunting. However, a hot bowl of creamy chicken soup is enough for you to get out of the blanket and take a stroll to the kitchen. Here we share a Cream of Chicken Soup recipe that requires only the staples from your pantry, chicken pieces, vegetables, cream and seasoning. A one-pot meal in itself for a light dinner, check out this Cream of Chicken Soup recipe below.
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Make Cream of Chicken Soup in 4 Simple Steps
INSTRUCTIONS
- Take a large, deep-bottomed pan. Add some oil in the pan and heat it over medium-high flame. Then add onion and garlic to the pan and sauté for 2 minutes. Let the onion turn translucent. The garlic should turn aromatic. Then add the vegetables such as carrots, celery and capsicum. Sauté the vegetables for a minute. Let the vegetables soften.
- Add some butter to the pan and let it melt. Then add the flour until it is mixed. Keep stirring for a minute. Then add the chicken broth and stir until the flour is completely mixed. Add the milk and keep stirring.
- Add garlic powder, onion powder and dried thyme to the mixture. Give it a stir and let it thicken.
- Add the cooked chicken and peas and give the soup a good stir. Bring it to a simmer and let it bubble. Once the soup has thickened as per your preference, add salt and pepper and give it a stir. Add some croutons, garnish with thyme and serve hot.
RECIPE NOTES
Recipe Tip
To make croutons, take 2 slices of white bread and cut them into cubes. Sprinkle cubes with oil and salt. Bake them for 5 minutes at 180-degree Celsius until they get golden and crunchy.
Share your version of this recipe
How do you make Cream of Chicken soup at home? Share your version with us! In the meanwhile, check out our other Chicken soup recipes here.
Frequently Asked Questions
Can I make this soup without garlic?
Yes. You can make this soup without garlic.
Can I use cream cheese to make it creamier?
Yes. If you want to make the soup extra creamy, you can add some cream cheese during the last step.
CREAMY CHICKEN BAKE
All but one thing is good in a chicken breast: it often turns out too dry. To avoid this, you can bake chicken breasts in a creamy sauce, so they turn out very tender and juicy.
This Creamy Chicken Bake recipe will impress you with its taste. Chicken breast in a creamy sauce can be served as a main course, or as a snack. This dish is beautiful, juicy and so creamy.
HOW DO I COOK CHICKEN FILLETS?
It is easy. Put the chicken breasts in a baking dish, sprinkle with salt and pepper,
Then, pour the mixture of cream of mushroom soup, cream of chicken soup, sour cream, mushrooms, water, onion powder, and chives over chicken breasts.
Sprinkle with salt, bake, and enjoy. Follow the recipe below to cook the chicken fillets.
WHAT COULD BE MORE APPETIZING?
Cooked this way, chicken breast is always soft and juicy. You can season it with any of your favorite fresh and dry herbs. We used onion powder and chives.
Also, if you want to make the Creamy Chicken Bake recipe even more appetizing, just add some cheese and you will get an especially rich taste and a beautiful golden crust.
Just cook the Creamy Chicken Bake recipe today and get an incredibly tasty dish that can be served with rice, potatoes, Cajun pasta, dutch bread, or vegetables.
My family often cooks this recipe, it always helps us when we need to prepare a tasty quick, and simple dish.
I really love the classic combination of mushrooms and chicken.
What about you? Try this Creamy Chicken Bake recipe and write your review in the comments below.
HOW DO YOU KEEP CHICKEN BREAST MOIST?
Cover the chicken breasts with a creamy mixture and bake until ready. If you cook longer than necessary, the chicken will turn out dry.
HOW LONG SHOULD YOU BAKE CHICKEN?
I bake the creamy chicken for 40-60 minutes. Don’t forget to check the readiness of chicken breasts using a cooking thermometer. Chicken is ready when the internal temperature is 165°F.
HOW DO I BAKE FROZEN CHICKEN?
Just leave the chicken at room temperature for 1 hour to start the defrosting process. Next, drain the thawed water and start cooking.
RECIPE TIPS;
- You can use fresh mushrooms instead of canned.
- If you don’t like chives, replace them with parsley or other favorite herbs
- You can use another size of the baking dish, but keep in mind that the cream mixture should cover the chicken breasts.
Cream of Chicken Soup Recipe
This homemade Cream of Chicken Soup recipe is an easy substitute for condensed soup and adds comforting home cooked flavor to your favorite casseroles and soups. It’s also freezer-friendly and easy to make!
Cream of Chicken Soup
I literally stood in my kitchen with an open can of condensed Cream of Chicken Soup, and a pot of this homemade version, and took a spoon to each one to perform a very serious taste-test to compare the two.
All of a sudden, I was hyper-aware as to how processed it tasted from a can compared to the soothing and comforting homemade version.
Since this recipe is freezer-friendly and can be easily stored in can-sized portions, I think we should all try to take our cooking to the next level by making our favorite casseroles and soups with this Cream of Chicken Soup recipe whenever we “can”. 😂
How to Make it
See recipe card below this post for ingredient quantities and full instructions.
Melt butter in a saucepan over medium heat. Let it fully melt and begin to foam. This allows the water in the butter to cook off which will create a smoother consistency.
Gradually sprinkle in the flour and whisk continuously for 3-5 minutes to cook off the raw flour taste. It will become the consistency of wet sand.
Remove from heat. Add 1/3 of the chicken broth, whisk well. Whisk in 1/3 more, until combined. Finally, whisk in the rest. Temper the milk by microwaving it for 45 seconds, slowly add it to the saucepan and whisk to combine.
Add the seasonings. Add to medium-high heat to thicken it back up.
Whisk continuously as it increases in temperature and reaches near-boiling point. It will become very thick. Remove from heat immediately once it’s thickened. It will thicken even more as it sits.
PRO TIP: Run the mixture through a fine mesh strainer to make it super smooth, just like a can of condensed soup.
This strainer is also a perfect tool for making homemade chicken stock, or to run oil through if you want to reuse it after making a batch of fried chicken or french fries. It’s a great investment in the kitchen.
Using as a Substitute for Condensed Soup
- This recipe serves as a direct substitute for canned Cream of Chicken soup.
- 1 batch= two (10.5 oz.) cans of soup, each can is about 1 + 1/4 cups.
- I recommend freezing these in can-sized portions, these Rubbermaid containers perfectly fit 1 “can” of soup so you can easily pull them from the freezer for cooking.
Using as a Base for Homemade Soup
My Homemade Chicken Stew recipe is a perfect way to put this recipe to use, as it uses a can of Cream of Chicken Soup as a base. It’s also Stove Top, Crock Pot, and Instant Pot friendly. (Check out the reviews, it’s one of the most popular recipes on the blog!)
Storage
- Store in an airtight container and refrigerate for up to 1 week or freeze for up to 4 months.
Cream of Chicken Soup Recipe
prep time: 5 MINUTES
cook time: 10 MINUTES
total time: 15 MINUTES
4.99 from 75 ratings
SERVINGS: 2 CANS
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This homemade Cream of Chicken Soup recipe is a direct substitute for condensed soup and adds comforting home cooked flavor to your favorite casseroles and soups. It’s also freezer-friendly and easy to make!
Ingredients
- 4 Tablespoons Butter
- ½ cup + 2 Tablespoons Flour
- 2 cups Chicken Broth
- 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon, optional- see notes
- 1 cup milk, preferably whole but any kind works
- 1/3 teaspoon celery salt
- 1/3 teaspoon onion powder
- 1/3 teaspoon garlic powder
- 1/3 teaspoon salt
- 1/3 teaspoon pepper
Instructions
- Note: It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.
- Temper the milk by microwaving it for 45 seconds. This prevents curdling but also prevents lumps from forming when it’s added. Set aside.
- Melt the butter in a saucepan over medium heat. Let it fully melt and wait until it starts to foam, about 3 minutes.
- Gradually add the flour, whisk continuously for 3-5 minutes, until it’s the consistency of wet sand. Remove from the heat.
- Add 1/3 of the chicken broth and whisk well. Add 1/3 more, whisk well.
- Add the remaining chicken broth, chicken bouillon, warm milk, and seasonings, whisk continuously.
- Turn up to medium-high heat, continue to whisk until it begins to get very thick. Immediately remove from heat.
- Soup will continue to thicken upon standing.
- If possible, run the mixture through a fine mesh strainer for a super-smooth consistency.
- Use as a direct substitute for condensed cream of chicken soup, this recipe makes enough for two (10.5 oz.) cans.
Recipe Video
Cream of Chicken Soup Recipe
Notes
Adding chicken bouillon to the mix help match the concentrated chicken flavor found in condensed soups. This is especially helpful if store-bought chicken broth (such as Swanson), is used instead of homemade chicken stock.
Reducing Sodium: You can use unsalted butter and reduced sodium chicken broth and bouillon to lower the salt content. You can also refrain from adding salt as a seasoning.