Cream Of Chicken With Chicken


Cream of chicken with chicken is a not-so-secret family recipe of mine, and this is my write up. It’s probably the best soup you’ll ever have, although I can’t prove that. Now let’s get started, shall we?

This easy Cream of Chicken and Chicken Soup is the perfect warm and hearty homemade chicken soup. It’s loaded with flavor, and made right in your slow cooker!

15-Minute Chicken & Rice Dinner

This easy skillet supper features chicken, broccoli and rice simmering in a creamy gravy made with Campbell’s® Condensed Cream of Chicken Soup.


Campbell's® 15-Minute Chicken & Rice Dinner

Recipe Summary


15 mins


15 mins




Ingredient Checklist

  • 1 tablespoon vegetable oil
  • 4 skinless, boneless chicken breasts
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1 ½ cups water
  • ¼ teaspoon paprika
  • ¼ teaspoon ground black pepper
  • 2 cups uncooked instant white rice
  • 2 cups fresh or frozen broccoli flowerets


Instructions Checklist

  • Step 1HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.ADD soup, water, paprika and pepper. Heat to a boil.STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 min. or until chicken is done.TIP: *For creamier dish, use 1 1/2 cups rice.


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Elevate your chicken drumsticks by making them with this creamy sauce. Chicken Drumsticks in Creamy Sauce is ready in 30 minutes and goes with rice, pasta, and vegetables. Dinner time just got better!

Chicken drumsticks in creamy sauce in a cast iron skillet

There’s just something elegant about tasty chicken simmered in a creamy sauce. It tastes like something you’d get from a 5-star restaurant.

Don’t tell anyone you made these Chicken Drumsticks in just about 30 minutes! Is this the winning chicken dinner or is this the winning chicken dinner?

The Chief of the Tasting Committee (CTO) AKA Mr. N AKA my husband heavily approves of this chicken in a creamy mushroom sauce. His favorite way to eat it is with rice.

If you are low carb, feel free to pair this with cauliflower rice, zucchini noodles, or your favorite sides. It goes with anything really!


  • Chicken: I used drumsticks but feel free to use any chicken you have on hand. You need 2 pounds of chicken for this recipe.
  • Mushrooms: Any fresh mushrooms you have would work.
  • Garlic: For flavor.
  • Onion Powder or Granules: For a quicker dish in which you do not have to chop onions but feel free to chop and saute one large onion instead. Saute the onions then add the mushrooms to them and saute if you choose to use fresh onions.
  • Fresh Herbs: Thyme and rosemary go so well with chicken so I add them to elevate the taste. Feel free to substitute with tiny amounts (a quarter teaspoon each) of dried thyme and rosemary. These herbs can be overpowering so you definitely don’t want to over do it.
  • Chicken Stock or Broth: Regular or low sodium will work here. If you use regular stock or broth be very careful with the amount of salt added as this dish can get salty really quickly.
  • Chicken Bouillon Powder: I add a small amount to the chicken drumsticks before pan-searing them but you could totally leave it out if you don’t have it on hand.
  • Heavy Cream: For creaminess.


  • Add any vegetables you like to this dish. Carrots, celery, zuchini, bello peppers are all good additions. It is a great way to clean out the fridge.
  • You could use other parts of chicken like thighs, breasts, in this recipe.

Homemade Cream of Chicken Soup

This is a super easy recipe for making your own homemade cream of chicken soup. Just four ingredients and so delicious!

Get ready to ditch the retro cans of condensed soup and make your very own cream of chicken soup at home!

White hand holding a measuring cup filled with cream of chicken soup.

Thank you!!! This was soooo easy…easier than expected!! And the taste was delicious and free of junk chemicals!!!

If you’ve ever ventured down to Casserole Town, you are probably very familiar with the ingredient “cream of chicken soup.” And what that means is the goopy gloppy condensed stuff that usually comes in a can because it is magically useful in all sorts of down-home comforting casseroles, soups, and hot dishes.

To be clear, we have no problem occasionally using the canned condensed soup! It’s easy, it’s nostalgic, and it absolutely works.

But the thing is, it is SO EASY TO MAKE YOURSELF. Sure there may still be goops and glops because that is its truest wonderful form, but with very little time and with things you probably already have on hand, you can have a lovely little homemade version on hand to toss into any pan of comfort food you have cooking and you will know every single ingredient in it.

No can-mysteries here. 

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Grab Your Ingredients For Cream Of Chicken Soup

The ingredient list here is beautifully short and chances are, you don’t even have to head to the grocery store. Always a win in our book!

  • chicken broth 
  • milk
  • flour
  • seasoning mix (onion powder, garlic powder, parsley, salt & pepper)

You read that correctly. That is literally it. And now you need to have an easy peasy little wholesome version at the ready. You could also certainly change up those seasonings for whatever you might be making, but that’s our fave combo.

Let’s Start Simmering Cream Of Chicken Soup

Making this cream of chicken business is almost as quick as the ingredient list. 

  • Simmer. Combine the chicken broth and 1/2 cup of the milk in a saucepan and bring it to a low boil. 
  • Season. While that’s coming to a boil, whisk the flour and seasonings of choice into the remaining milk until a smooth mixture forms, like a roux. Add that to the saucepan and continue to whisk over heat until everything is smooth and thick.

That’s pretty much it! The mixture will continue to thicken a bit as it cools as well so you will be all set to plonk it into any old recipe to up that decadence factor a notch or two.

Whisk sitting in a bowl with ingredients for cream of chicken soup.

How To Use Homemade Cream Of Chicken Soup

Again, this isn’t so much a soup you would eat straight up, (though you could certainly use it as a base, add some veg and chicken and more broth and whip yourself up a creamy little soup bowl), but rather as that magical little something to add into casseroles and other bakes. Baked hashbrowns, mac & cheese, sausage gravies…so many options for this little guy! And, if you’re a tried and true Minnesotan, this might just up your tater tot hot dish game forever. 

It’s just a simple, lovely way to keep all the ingredients a little more wholesome without too many added steps. Yes please and thank you.


What’s in the seasoning mix for this soup?

The seasoning possibilities are really open-ended. I change the spices I use every time I make this depending on what I’m going to use the soup for. 1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1/2 tsp. black pepper, 1 tsp. salt, and 1/2 tsp. parsley is my fave combo. 

My soup got chunky and lumpy. Is that right?

The texture can get lumpy really quickly so I suggest keeping the heat as low as possible and whisking continuously for a more smooth consistency.

Do I eat this plain?

This is similar to the condensed canned soup you’d buy in the store, but homemade obviously and so much better! It’s best used as a base for casseroles rather than enjoyed plain.

I want to make this instead of buying condensed soup at the store. How many cans is this equivalent to?

2 cans!

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