Cream Of Chicken Soup Chicken Breasts
If you’re looking for a hearty, creamy meal that’s simple to prepare, this Cream Of Chicken Soup Chicken Breasts recipe delivers. Combining tender chicken breasts with a velvety soup base, it creates a comforting dish that’s perfect for weeknight dinners or a cozy weekend meal. The rich flavors meld beautifully, making it a family favorite that’s easy to customize.
Why You’ll Love It
This recipe is a breeze to prepare and requires just a handful of pantry staples. The creamy texture and hearty chicken make it filling and nostalgic, evoking the classic comfort food we all crave. Plus, it’s versatile enough to be served on its own or with sides like rice or crusty bread.
Ingredients
- 2 large chicken breasts – use boneless skinless for ease
- 1 tablespoon olive oil – for sautéing veggies
- 1 small onion, diced – adds sweetness and depth
- 2 cloves garlic, minced – for savory flavor
- 1 cup carrots, diced – adds color and texture
- 1 cup celery, diced – boosts flavor and crunch
- 3 cups chicken broth – the soup base
- 1 can (10.5 oz) condensed cream of chicken soup – key for creaminess
- 1/2 cup heavy cream – makes the soup rich and smooth
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional) – for garnish and freshness
Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery. Sauté until vegetables soften and onions are translucent, about 5 minutes.
- Add the chicken breasts to the pot and pour the chicken broth over them. Bring to a boil, then reduce heat to low and simmer until the chicken is fully cooked, about 15–20 minutes.
- Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks.
- Return shredded chicken to the pot. Stir in the condensed cream of chicken soup and heavy cream. Heat through gently without boiling.
- Season with salt and pepper to your liking. Garnish with fresh parsley if desired. Serve warm and enjoy your creamy, delicious soup.
For more comforting dinner ideas, check out Easy Weeknight Dinners and Chicken Recipes. For trusted cooking tips, visit the Food Network.
Expert Tips
Use boneless skinless chicken breasts for quicker cooking and easy shredding. To keep your soup extra creamy, gently reheat without boiling after adding the cream. If you prefer thicker soup, simmer it a little longer uncovered to reduce liquid. This recipe scales well; just double the ingredients for a larger batch.
Storage
Store leftover Cream Of Chicken Soup Chicken Breasts in an airtight container in the refrigerator for up to 4 days. To freeze, place in a freezer-safe container and keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Variations
- Gluten-Free: Use a gluten-free condensed cream of chicken soup or substitute with homemade thickened chicken broth.
- Dairy-Free: Replace heavy cream with canned coconut milk or cashew cream and use a dairy-free creamy soup alternative.
- Vegan: Substitute chicken breasts with firm tofu or chickpeas and use vegetable broth and vegan cream soup bases.
- Low-Carb: This recipe is naturally low-carb, but avoid adding thickening starches for strict keto diets.
FAQ
- What is Cream Of Chicken Soup Chicken Breasts?
- It’s a comforting soup dish featuring tender chicken breasts cooked in a creamy soup base made with condensed cream of chicken soup and broth.
- Can I use chicken thighs instead of breasts?
- Yes, chicken thighs offer a richer flavor and stay moist, but they take slightly longer to cook.
- How do I thicken the soup if it feels too thin?
- Simmer the soup uncovered for a few minutes or whisk in a roux made of flour and butter separately, then add it carefully.
- Can I prepare this recipe in a slow cooker?
- Absolutely! Sear the veggies and chicken first, then slow cook on low for 4-6 hours. Add cream and soup in the last 30 minutes.
- Is this recipe healthy?
- This recipe offers a good balance of protein and vegetables, but can be lighter by using reduced-fat cream and low-sodium broth.
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