Cream Of Chicken Soup Chicken Breasts
If you’re craving a creamy and flavorful soup, this Cream Of Chicken Soup Chicken Breasts recipe is a must-try. It’s a warm, comforting dish perfect for chilly days or easy weeknight dinners. The tender chicken breasts simmered in a rich, creamy broth make it a family favorite. Whether you’re new to cooking soups or looking for a simple yet delicious recipe, this guide will walk you through every step.
Why You’ll Love It
This recipe blends smooth, creamy textures with hearty, tender chicken breasts, creating a satisfying meal that’s both rich and comforting. It’s quick to prepare, uses common ingredients, and can easily be customized. Plus, it’s ideal for meal prep or feeding a crowd.
Ingredients
- 4 boneless skinless chicken breasts (substitute with thighs for juicier meat)
- 2 tablespoons butter (use olive oil for dairy-free)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth (low sodium preferred)
- 1 cup heavy cream (coconut cream for dairy-free)
- 1/2 cup sour cream (use Greek yogurt as a lighter option)
- 1 teaspoon dried thyme (fresh herbs can be used)
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (gluten-free flour can replace)
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
- Melt butter in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
- Add minced garlic; cook for 30 seconds until fragrant.
- Sprinkle flour over the mixture and stir well. Cook for 1 minute to form a roux, which will thicken the soup.
- Slowly whisk in chicken broth to avoid lumps. Bring the mixture to a simmer.
- Add chicken breasts, dried thyme, salt, and pepper. Cover and simmer for 20-25 minutes until chicken is fully cooked.
- Remove the chicken breasts from the pot and shred them using two forks.
- Return shredded chicken to the pot. Stir in heavy cream and sour cream, and heat gently without boiling.
- Taste and adjust seasoning as needed. Garnish with fresh parsley if desired before serving.
Enjoy your creamy and comforting soup! For more easy chicken recipes, explore our Easy Chicken Dinners and warm up with Creamy Soups.
Expert Tips
To ensure the chicken breasts stay tender, avoid overcooking them during the simmering process. If you want extra flavor, consider poaching the chicken separately and adding the broth to the soup base. For a thicker soup, use a cornstarch slurry instead of flour or blend a portion of the soup for extra creaminess.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well—use a freezer-safe container and consume within 2 months. Reheat gently to avoid curdling the cream.
Variations
- Vegan: Replace chicken with firm tofu or chickpeas, use vegetable broth, and substitute dairy cream with coconut cream.
- Gluten-Free: Use gluten-free flour or cornstarch as a thickener.
- Dairy-Free: Use coconut cream and a dairy-free sour cream alternative.
- Low-Carb: Skip flour and thicken soup with blended cauliflower.
FAQ
- Can I use frozen chicken breasts for this Cream Of Chicken Soup Chicken Breasts recipe?
- Yes, you can, but make sure to thaw them completely before cooking for even doneness.
- What can I substitute for sour cream in this soup?
- Greek yogurt or dairy-free alternatives work well for maintaining creaminess.
- Is this recipe suitable for meal prepping?
- Absolutely! This soup stores well in the fridge and freezer, making it perfect for batch cooking.
- How do I make the soup thicker?
- Use a bit more flour when making the roux or blend some of the cooked soup before adding cream.
Call to Action
Try this creamy Cream Of Chicken Soup Chicken Breasts recipe today and let us know what you think! Leave a comment, rate the recipe, and share it with friends who love comforting meals. Don’t forget to check out more soups and creamy soup recipes on our site.
For additional inspiration, visit the Food Network for classic chicken soup variations and tips.
