Cream Of Chicken Soup Chicken Breasts
If you’re looking for a heartwarming, creamy dinner that comes together quickly, this Cream Of Chicken Soup Chicken Breasts recipe is a fantastic choice. It’s rich, easy to make, and perfect for busy weeknights. The tender chicken breasts cooked in a velvety sauce made from cream of chicken soup and heavy cream create a dish that’s both comforting and satisfying.
Why You’ll Love It
This recipe delivers creamy, flavorful chicken that’s simple enough for beginners yet delicious enough to impress. You’ll love how it turns humble chicken breasts into a cozy meal with minimal effort. Plus, it uses pantry staples so you can pull it together anytime.
Ingredients
- 2 tbsp butter (or olive oil for a lighter option)
- 1 medium onion, diced (substitute shallots if preferred)
- 2 cloves garlic, minced (optional for extra flavor)
- 3 cups chicken broth (use low sodium if desired)
- 1 can (10.5 oz) cream of chicken soup (substitute with homemade or gluten-free if necessary)
- 1 cup heavy cream (use half-and-half for lighter)
- 2 boneless skinless chicken breasts
- 1 tsp dried thyme (or herbs de Provence as a swap)
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (optional garnish)
Step-by-Step Instructions
- Melt butter in a large pot or deep skillet over medium heat. Add diced onion and cook until soft but not browned, about 5 minutes.
- Add minced garlic and sauté for an additional minute until fragrant, stirring often.
- Pour in chicken broth and raise heat to bring the mixture to a simmer.
- Add whole chicken breasts, dried thyme, salt, and pepper. Cover and let simmer gently until cooked through, about 20 minutes.
- Remove chicken breasts from the pot and shred with two forks. Return shredded chicken back to the pot.
- Stir in cream of chicken soup and heavy cream, mixing well to combine and heat through without boiling.
- Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley before serving.
For more easy comforting meals, check out our Easy Weeknight Dinners collection or try this recipe alongside a fresh salad from Fresh Side Salads.
Looking for additional inspiration on soups? Visit the Food Network site for curated creamy chicken soup ideas.
Expert Tips
To ensure your chicken stays juicy, simmer it gently rather than boiling. For thicker soup, reduce broth before adding cream. Leftovers taste amazing the next day after flavors meld.
Storage
Store leftover Cream Of Chicken Soup Chicken Breasts in an airtight container in the refrigerator for up to 4 days. Freeze portions for up to 3 months. Reheat gently on the stove or microwave to avoid curdling.
Variations
- Gluten-Free: Use a gluten-free cream of chicken soup or make your own roux base.
- Dairy-Free: Substitute heavy cream with canned coconut milk or cashew cream and use dairy-free butter alternatives.
- Vegan: Replace chicken breasts with firm tofu or chickpeas, use vegetable broth, and a plant-based creamy soup substitute.
- Low Carb: Skip any added thickeners and serve with steamed vegetables or cauliflower rice.
FAQ
- Can I use frozen chicken breasts for this Cream Of Chicken Soup Chicken Breasts recipe?
- Yes, but thaw them completely before cooking to ensure even cooking and proper shredding.
- What’s the best way to thicken this creamy chicken soup?
- Allow the soup to simmer uncovered after adding cream to reduce and thicken naturally without clumping.
- Can I make this recipe in a slow cooker?
- Absolutely. Sear onions and garlic first, then add all ingredients to a slow cooker. Cook on low for 4-6 hours and shred chicken before adding cream.
- Is this recipe suitable for meal prep?
- Yes, it stores well refrigerated and freezes nicely for future meals.
- How many times should I mention “Cream Of Chicken Soup Chicken Breasts” in the content?
- Use the exact phrase naturally at least 3 times, including in the title, one subheading, and early in the copy.
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