Cream Of Chicken Soup Chicken Breasts
If you’re looking for a comforting and creamy meal, this Cream Of Chicken Soup Chicken Breasts recipe is just what you need. This dish combines tender chicken breasts with a rich cream of chicken soup base, creating a deliciously satisfying soup perfect for any day of the week. It’s easy to prepare and packed with flavor, making it a fantastic choice for a cozy dinner.
Why You’ll Love It
This creamy soup offers a hearty, flavorful option that feels indulgent yet is simple to make. The tender chicken breasts absorb all the savory, creamy goodness from the soup, and the fresh vegetables add just the right amount of texture. It’s a one-pot wonder ideal for warming up chilly nights and can be served with your favorite sides like rice, bread, or even mashed potatoes.
Ingredients
- 4 boneless, skinless chicken breasts (substitute with thighs for richer flavor)
- 2 tablespoons butter (or olive oil for a lighter option)
- 1 medium onion, diced (yellow or white onion works well)
- 3 cloves garlic, minced (fresh garlic preferred for depth)
- 1 cup carrots, diced (can use frozen if fresh unavailable)
- 1 cup celery, diced
- 3 cups chicken broth (low sodium recommended)
- 1 can (10.5 oz) condensed cream of chicken soup (look for gluten-free if needed)
- 1 cup heavy cream (coconut cream for dairy-free)
- Salt and pepper to taste
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1/2 teaspoon paprika (smoked paprika adds a nice touch)
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
- Season the chicken breasts with salt, pepper, and paprika. Heat butter in a large pot over medium heat and brown the chicken on both sides until golden. Remove and set aside.
- Add diced onion, carrots, celery, and minced garlic to the pot. Sauté until vegetables soften and the onion turns translucent.
- Stir in the cream of chicken soup, chicken broth, and dried thyme. Return the chicken to the pot.
- Bring the mixture to a simmer, then lower the heat and cover. Let it cook for about 20 minutes or until the chicken is fully cooked.
- Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup, stir in the heavy cream, and heat through without boiling.
- Adjust seasonings to taste and serve hot topped with chopped fresh parsley.
For other comforting meal ideas, check out our Easy Weeknight Dinners collection or explore wholesome options under Soups category.
Expert Tips
Use a meat thermometer to ensure your chicken breasts reach 165°F for safety and juiciness. If your soup is too thick, thin it with extra chicken broth or water. To make shredding easier, let the chicken rest for a few minutes after cooking. This recipe scales well — double or halve ingredients depending on your needs. For added flavor, try adding mushrooms or a splash of white wine during the sauté step.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place cooling soup in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Variations
- Vegan: Substitute chicken breasts with chickpeas or tofu and use vegan cream and broth.
- Gluten-free: Use gluten-free cream of chicken soup or make your own roux with gluten-free flour.
- Dairy-free: Replace heavy cream with coconut cream or cashew cream.
- Spicy: Add red pepper flakes or a dash of hot sauce for a kick.
FAQ
- Can I use frozen chicken breasts for Cream Of Chicken Soup Chicken Breasts?
- Yes, frozen chicken breasts can be used but thaw them fully before cooking to ensure even cooking and avoid a rubbery texture.
- What can I substitute for cream of chicken soup?
- You can make a homemade roux with butter, flour, and chicken broth combined with cream for a fresher alternative.
- Is this recipe suitable for meal prep?
- Absolutely — it stores well and can be reheated easily, making it perfect for meal planning.
- How can I make this recipe lower in fat?
- Use skinless chicken breasts, reduce or omit heavy cream, and use low-fat broth or milk substitutes.
- Can I freeze Cream Of Chicken Soup Chicken Breasts?
- Yes, this soup freezes well for up to 3 months. Freeze without cream or add it after thawing for best texture.
Call to Action
If you tried this Cream Of Chicken Soup Chicken Breasts recipe, let us know how it turned out! Drop a comment below, rate the recipe, and share it with friends who love comforting soups. Don’t forget to save this recipe to your favorites for quick access on busy days.
For more delicious creamy soups, visit our Creamy Soups section or browse Food Network for inspiration.
