Cream Of Chicken Soup Chicken Breasts
If you’re craving a hearty, creamy soup that’s both comforting and satisfying, you’ve found the right recipe. Cream Of Chicken Soup Chicken Breasts is a smooth, flavorful dish that brings classic comfort food vibes straight to your table. This recipe features tender chicken breasts simmered in a luscious, creamy broth enhanced with fresh vegetables and aromatic herbs.
Why You’ll Love It
This soup is perfect for chilly evenings or anytime you want a quick, nourishing meal. It’s easy to make, requires simple ingredients, and offers the rich taste of homemade cream of chicken soup without canned shortcuts. Plus, it’s versatile enough to pair with crusty bread or a fresh salad.
Ingredients
- 4 boneless, skinless chicken breasts (substitute with thighs for more flavor)
- 2 tablespoons olive oil (can use butter for richer flavor)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup carrots, diced (can substitute with parsnips or sweet potatoes)
- 1 cup celery, diced (fennel works well too)
- 2 cups chicken broth (low sodium recommended)
- 1 can (10.5 oz) cream of chicken soup (homemade or store-bought)
- 1/2 cup heavy cream (use half-and-half for lighter soup)
- Salt and pepper to taste
- 1 teaspoon dried thyme (fresh thyme if available)
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onions, carrots, and celery until softened, about 5-7 minutes.
- Add minced garlic and stir for 1 minute until fragrant.
- Place chicken breasts into the pot and pour chicken broth over them. Bring to a gentle simmer, cover, and cook for 20 minutes or until chicken is cooked through.
- Remove chicken breasts, shred with two forks, then return shredded chicken to the pot.
- Stir in cream of chicken soup, heavy cream, thyme, salt, and pepper. Let soup simmer an additional 5-10 minutes to thicken.
- Serve hot with fresh parsley garnish if desired. Enjoy with crusty bread or a light salad.
Looking for more comforting dinner ideas? Check out our Easy Weeknight Dinners and cozy soup recipes like Creamy Tomato Basil Soup.
Expert Tips
Make sure the chicken breasts reach an internal temperature of 165°F for safe eating. Use low sodium broth to control salt content. To get an extra creamy texture, blend a small portion of the soup before adding the shredded chicken back in.
Storage
Store leftovers in an airtight container in the refrigerator up to 3 days. Freeze for up to 3 months in freezer-safe containers. Reheat gently on the stovetop or microwave to prevent curdling.
Variations
- Gluten-Free: Ensure cream of chicken soup is gluten-free or make your own cottage-style cream base.
- Dairy-Free: Substitute heavy cream with coconut cream and use a dairy-free soup alternative.
- Vegan: Replace chicken with chickpeas or tofu, use vegetable broth, and vegan cream substitutes.
- Low Carb: Skip carrots or substitute with lower-carb veggies like zucchini.
FAQ
- Can I use frozen chicken breasts for Cream Of Chicken Soup Chicken Breasts?
- Yes, but thaw them completely first for even cooking and best results.
- Is this recipe suitable for meal prepping?
- Absolutely! It stores well and tastes even better the next day.
- Can I use cream cheese instead of heavy cream?
- You can, but the texture will be thicker and tangier—consider mixing with milk to thin it out.
- What can I serve with Cream Of Chicken Soup Chicken Breasts?
- It pairs wonderfully with dinner rolls, garlic bread, or a simple green salad.
Call to Action
Have you tried this Cream Of Chicken Soup Chicken Breasts recipe? Drop a comment below to share your experience, rate the recipe, and don’t forget to save it for your next cozy dinner. Share it with friends who love easy, creamy soups too!
For more delicious recipes, visit our Soups collection or explore Food Network for additional inspiration.
