Cream Of Chicken Soup Chicken Breasts – Easy & Creamy

If you’re searching for a comforting and creamy soup that features tender chicken breasts, this Cream Of Chicken Soup Chicken Breasts recipe is exactly what you need. Made with simple ingredients, it’s perfect for cozy dinners or meal prep. You’ll love how smooth and flavorful this soup turns out, combining juicy chicken with a luscious broth that’s easy to make.

Why You’ll Love It

This recipe is fantastic because it’s quick, uses everyday pantry staples, and delivers a rich, creamy texture without using canned soups. Plus, it’s easily customizable to suit your taste or dietary needs. Whether you’re new to cooking or an experienced home chef, this soup makes a great lunch or weeknight dinner option.

Ingredients

2 tablespoons butter (or olive oil for a dairy-free option)
1 small onion, finely chopped
2 cloves garlic, minced
3 cups cooked chicken breasts, shredded (rotisserie or homemade)
3 cups chicken broth (low sodium preferred)
1 cup heavy cream (can substitute with coconut milk for dairy-free)
1/4 cup all-purpose flour (use gluten-free flour if needed)
1 cup frozen peas and carrots (or fresh vegetables you have on hand)
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)

Step-by-Step Instructions

In a large pot, melt the butter over medium heat. Add the onions and garlic and sauté until softened, about 3-4 minutes.
Whisk in the flour to create a roux. Cook the mixture for about 1 minute, stirring constantly to prevent burning.
Slowly pour in the chicken broth, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer.
Add the shredded chicken, peas, and carrots. Let it simmer for 10 minutes until the vegetables are tender and the soup has thickened.
Stir in the heavy cream. Heat through without boiling to keep the cream from curdling.
Season with salt and pepper to taste. Garnish with fresh parsley before serving.

For more comforting meal ideas, check out our Easy Weeknight Dinners and Chicken Recipes collections.

Expert Tips

To get the perfect creamy texture, whisk the flour into the butter thoroughly before adding the broth to avoid lumps. Use freshly shredded chicken for best flavor and tenderness. If the soup is too thick, add a little extra broth or water.

Feel free to swap heavy cream for half-and-half for lighter soup. For a deeper flavor, sauté the chicken breast before shredding.

Storage

Store leftover Cream Of Chicken Soup Chicken Breasts in an airtight container in the refrigerator for up to 4 days. This soup freezes well—freeze in portions and thaw overnight in the refrigerator before reheating gently on the stove.

Variations

Vegan: Use dairy-free butter substitute, coconut milk instead of cream, and chickpea or tofu in place of chicken.
Gluten-Free: Substitute all-purpose flour with gluten-free flour blends or cornstarch mixed with water.
Dairy-Free: Replace butter and cream with coconut oil and coconut milk or another non-dairy cream option.
Low-Carb: Skip the flour and thicken with cream cheese or xanthan gum.

FAQ

Can I use frozen chicken breasts in the Cream Of Chicken Soup Chicken Breasts recipe?: Yes, but ensure they’re fully thawed and cooked before shredding to keep the soup texture smooth and tender.
Is this Cream Of Chicken Soup Chicken Breasts recipe healthy?: It’s a wholesome option with lean protein and vegetables. You can make it lighter by using low-fat cream or milk substitutes.
Can I make this recipe in a slow cooker?: Yes! Add all ingredients except cream, cook on low for 4-6 hours, then stir in cream before serving.
How long does Cream Of Chicken Soup Chicken Breasts keep in the fridge?: Up to 4 days when stored in an airtight container.
What can I serve with this soup?: Crusty bread, a fresh salad, or even over mashed potatoes make great companions.

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