Cream Of Chicken Soup Chicken Breasts
If you’re looking for a cozy, delicious meal, this Cream Of Chicken Soup Chicken Breasts recipe is perfect. Creamy and comforting, it’s a soup that feels like a warm hug. This recipe uses simple ingredients and is easy to prepare, making it ideal for busy weeknights or weekend dinners.
Why You’ll Love It
This creamy chicken soup is not just comforting but packed with flavor and texture. Tender chicken breasts soak up a rich broth made creamy by heavy cream and classic cream of chicken soup. It’s hearty enough to serve as a main and versatile enough to pair with crusty bread or a fresh salad. Plus, it’s a great way to make a quick meal feel special.
Ingredients
- 4 medium chicken breasts (can substitute with thighs for more flavor)
- 1 can cream of chicken soup (10.5 oz) – use gluten-free if needed
- 2 cups chicken broth – low sodium preferred
- 1 cup heavy cream – substitute with half-and-half or coconut cream for dairy-free
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 tablespoons butter or olive oil for cooking
- Salt and pepper to taste
- 1 teaspoon dried thyme – fresh thyme can also be used
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
- Heat a large pot over medium heat and add butter to melt. Sauté the chopped onion, garlic, carrots, and celery for 5-7 minutes until tender and fragrant.
- Add the chicken breasts to the pot and pour in the chicken broth. Bring the mixture to a boil, then lower the heat and let it simmer for 20 minutes or until the chicken is fully cooked.
- Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup pot.
- Stir in the cream of chicken soup and heavy cream. Add thyme, salt, and pepper, then simmer the soup for an additional 10 minutes. Stir occasionally until it’s creamy and heated through.
- Serve the soup hot, garnished with fresh parsley if desired. Enjoy with a slice of crusty bread or simple green side salad.
Looking for more comforting recipes? Check out Easy Weeknight Dinners or find inspiration on Food Network.
Expert Tips
To ensure your soup is perfectly creamy, avoid boiling after adding the cream—just a gentle simmer is best. For extra flavor, you can sauté mushrooms or add a pinch of smoked paprika. Don’t over-shred the chicken to maintain nice texture in the soup. If you prefer a thicker soup, mix a teaspoon of cornstarch with cold water and stir it in during the final simmer.
Storage
This Cream Of Chicken Soup Chicken Breasts recipe keeps well in the fridge for up to 4 days. Store in an airtight container and reheat gently on the stove or microwave. For longer storage, freeze the soup in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Variations
- Vegan: Use plant-based chicken substitutes, coconut cream, and vegetable broth instead.
- Gluten-Free: Use gluten-free cream of chicken soup or make your own gluten-free version.
- Dairy-Free: Swap heavy cream with coconut milk or cashew cream.
- Low-Carb: Skip carrots or reduce vegetable quantity to lower carbs.
FAQ
- Can I use frozen chicken breasts for Cream Of Chicken Soup Chicken Breasts?
- Yes, just thaw them completely before cooking to ensure even cooking and shredding.
- Is cream of chicken soup necessary for the recipe?
- It adds classic creaminess and flavor, but you can substitute with a homemade creamy sauce if preferred.
- How can I make this soup thicker?
- Stir in a cornstarch slurry or let the soup simmer uncovered for longer to reduce.
- What sides pair well with Cream Of Chicken Soup Chicken Breasts?
- Crusty bread, garlic toast, or a light green salad complement this soup beautifully.
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