How To Make Baked Chicken With Cream Of Chicken Soup


. Here is my recipe for how to make baked chicken with cream of chicken soup. This is one of our favorite dinners at home. My family likes it because there is no work done after the food is cut. I like it because I can mix up the ingredient to create a different experience twice daily, every week. If you are looking for some easy recipes, please read on!




  • 5 -6boneless skinless chicken breasts
  • seasoning salt (or use white salt)
  • 1tablespoon butter
  • 2tablespoons oil
  • 1(10 3/4 ounce) can cream of chicken soup, undiluted
  • 1cup sour cream
  • 4ounces cream cheese (very soft)
  • 1 -2tablespoon fresh minced garlic (or to taste)
  • 1small onion, finely chopped
  • 2large green onions, chopped
  • 14cup parmesan cheese
  • 1cup grated cheddar cheese
  • 12teaspoon black pepper (or to taste)
  • parmesan cheese, for top (optional)
  • cooked rice


  • Set oven to 350 degrees.
  • Lightly grease a 13 x 9-inch baking dish.
  • Heat oil in a skillet and brown the chicken on both sides (seasoning with season salt and pepper while browning) place the chicken into the baking dish.
  • In a large bowl mix together cream of chicken soup, sour cream, soft cream cheese, garlic, onion, green onions, Parmesan cheese, cheddar cheese and black pepper until well combined.
  • Season with salt if desired.
  • Pour over the chicken in the baking dish and turn the chicken to coat with the sauce.
  • Sprinkle with more grated Parmesan cheese if desired.
  • Bake for about 40-45 minutes, or until the chicken is cooked.
  • Serve over cooked rice.

Creamy chicken soup

  • Preparation and cooking time
    • Prep:20 mins
    • Cook:50 mins
    • Plus cooling
  • Easy
  • Serves 8

There’s something restorative and satisfying about a homemade chicken soup

  • Freezable
low insalt0.9g


  • 1kg pack free-range chicken thigh, skin removed
  • 300ml dry white wine
  • 2 large onions, cut into large wedges
  • 4 celery sticks, quartered
  • 3 leeks, quartered
  • 2 sprigs thyme, plus extra leaves for sprinkling
  • 2 bay leaves
  • ½ tsp ground white pepper (optional)
  • 40g plain flour
  • 300ml pot double cream


  • STEP 1Put the chicken thighs in a very large, heavy-based pan and fry for a few mins, turning frequently to lightly colour them. Providing the heat is low, there is no need to add any oil. Pour in the wine, turn up the heat and boil rapidly to evaporate the alcohol. Pile in the veg and herbs, add 1 tsp salt and the white pepper (or you can use black pepper). Pour in 2 litres boiling water. Cover the pan and simmer for 45 mins until the chicken and veg are tender. Take out the bay leaves and thyme sprigs and cool for about 30 mins.
  • STEP 2Remove chicken from the soup, then strip the meat from the bones. Put all but 140g of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.
  • STEP 3Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Chop the remaining chicken and stir into the soup. Scatter with thyme leaves, to serve.


Creamy Chicken Soup is loaded with tender veggies, savory herbs, and the most delicious chicken in a creamy base. Stovetop, slow cooker, and instant pot instructions included!

Creamy Chicken Soup is loaded with tender veggies, savory herbs, and the most delicious chicken in a creamy base. Stovetop, slow cooker, and instant pot instructions included!

A ladle dipped into a stockpot of creamy chicken soup.

Soup really is not meant to come from a can. We’ve all done it in a pinch, and it was a staple growing up, but these days we are all about that made from scratch life. We get how quick and easy it is to just pop open a can of soup and stick it on the stovetop or in the microwave, but trust us, the flavor cannot compare to homemade soup. This soup is exactly what we want on a cold, stormy night. We know you’ll agree. 


You have a lot of options when it comes to chicken. If you don’t want to cook it fresh, you can always use rotisserie chicken or leftover baked chicken to speed up the process. 


You have a lot of options when it comes to chicken broth. You can keep it simple and simply buy the shelf stable cartons of chicken broth, or you can use bullion or even your own homemade chicken broth! We prefer to use low sodium, but you can use whichever you prefer.


We prefer the richness heavy cream gives, but you can always substitute with half and half if desired.


You can use either fresh or dried herbs, and adjust the quantity according to your own personal taste preferences. 


You absolutely can! For a spicy kick, add 1/4 teaspoon red chili flakes.


If not using pre-cooked chicken, you will still need to start by cooking your chicken on the stovetop. Leaving out the flour and remaining butter, add all ingredients to the slow cooker. Make a cornstarch slurry using 1/4 cup cornstarch and 1/4 cup water. Pour into the slow cooker, cover with your lid, and cook on low for 6-8 hours, or on high for 3-4 hours.


Season chicken with salt and black pepper. In pressure cooker pot, heat olive oil and 1 tablespoon butter. Add chicken breasts and cook 5-7 minutes per side, until browned and cooked through. Transfer cooked chicken to a cutting board and shred. Add the remaining 4 tablespoons of butter to pot and sauté the onion, garlic, carrots, and celery for 8-10 minutes, until fragrant and there is additional browning. Sprinkle the flour in and continue to sauté for and additional 4-5 minutes. Add in the cooking wine, broth, and cream, and stir until all is well combined. Add chicken back into pot, secure lid, and set to cook on high for 10 minutes before doing a quick release.

Overhead view of a bowl of chicken soup.


Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan on the stovetop over medium-low heat until warmed through. 

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