The best cream of chicken soup recipe with chicken breast combines tender boneless chicken breast, aromatic vegetables, and a rich creamy broth. This homemade version uses 1.5 lbs boneless chicken breast, 4 cups chicken broth, 1 cup heavy cream, 1 onion, 2 carrots, 2 celery stalks, 1/4 cup butter, 1/4 cup flour, and seasonings. Simmer chicken breast for 15-20 minutes until cooked through, then shred. Sauté vegetables in butter, add flour to make roux, gradually whisk in broth, then add shredded chicken and cream. Total preparation time is 45 minutes with 30 minutes cooking time for a restaurant-quality soup that serves 4-6 people.
If you're searching for a cream of chicken soup recipe with chicken breast that's both comforting and simple to prepare, you've found the perfect guide. Unlike canned versions, this homemade recipe delivers superior flavor and texture while giving you complete control over ingredients. The key to exceptional cream of chicken soup lies in properly cooking the chicken breast to maintain tenderness and building layers of flavor through careful sautéing and proper roux technique.
Why This Cream of Chicken Soup Recipe Works
Many easy cream of chicken soup recipes with chicken breast fail by either overcooking the chicken (resulting in dry, stringy meat) or creating a bland broth that lacks depth. This perfected version addresses both issues through precise cooking times and a flavor-building approach that professional chefs use. The secret? Simmering the chicken breast separately ensures perfect doneness, while the roux-based thickening creates a velvety texture without relying on canned soup shortcuts.
Essential Ingredients for Creamy Chicken Soup
Quality ingredients make the difference between ordinary and extraordinary homemade cream of chicken soup with chicken breast. Here's what you'll need:
| Ingredient | Amount | Preparation Notes |
|---|---|---|
| Boneless chicken breast | 1.5 lbs | Cut into 1-inch cubes for even cooking |
| Chicken broth | 4 cups | Low-sodium preferred for better flavor control |
| Heavy cream | 1 cup | Can substitute half-and-half for lighter version |
| Yellow onion | 1 medium | Finely diced |
| Carrots | 2 medium | Peeled and small dice |
| Celery | 2 stalks | Finely diced |
| Butter | 1/4 cup | Unsalted |
| All-purpose flour | 1/4 cup | For roux |
| Garlic | 2 cloves | Minced |
| Dried thyme | 1 tsp | Fresh works too (1 tbsp) |
| Salt and pepper | To taste | Add gradually during cooking |
Step-by-Step Cream of Chicken Soup Instructions
1. Prepare the Chicken Breast
Place chicken breast in a saucepan and cover with 2 cups of the chicken broth. Bring to a gentle simmer over medium heat (do not boil vigorously). Cook for 15-20 minutes until chicken reaches 165°F internally. Remove chicken, reserving the broth. Shred or dice the chicken into bite-sized pieces. This creamy chicken breast soup recipe from scratch technique prevents overcooking and keeps the chicken tender.
2. Build the Flavor Base
In a large pot, melt butter over medium heat. Add onions, carrots, and celery. Sauté for 5-7 minutes until vegetables soften but don't brown. Add minced garlic and thyme, cooking for 1 minute until fragrant. This aromatic foundation is crucial for a rich cream of chicken soup with chicken breast.
3. Create the Roux
Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. This forms the base for your creamy texture without needing canned soup. Gradually whisk in the remaining 2 cups of chicken broth plus the broth used to cook the chicken, ensuring no lumps form.
4. Finish the Soup
Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, until slightly thickened. Reduce heat to low and stir in the heavy cream and cooked chicken breast. Heat through but do not boil after adding cream to prevent curdling. Season with salt and pepper to taste. For an extra-special quick cream of chicken soup using chicken breast, stir in 1/4 cup fresh parsley just before serving.
Pro Tips for Perfect Cream of Chicken Soup
- Don't skip the separate chicken cooking step - boiling chicken directly in the soup often results in tough, overcooked meat
- For extra richness, substitute 1/2 cup of the chicken broth with dry white wine when building the flavor base
- Texture control: For a smoother soup, blend half the soup with an immersion blender before adding the chicken
- Acidity balance: A splash of lemon juice at the end brightens the flavors of your healthy cream of chicken soup recipe with chicken breast
- Make ahead tip: Prepare through step 3, then refrigerate. Add chicken and cream when reheating to maintain optimal texture
Variations for Dietary Needs
This best cream of chicken soup recipe with boneless chicken breast adapts well to various dietary requirements:
- Gluten-free version: Replace flour with 2 tablespoons cornstarch mixed with 1/4 cup cold broth
- Dairy-free option: Substitute heavy cream with full-fat coconut milk
- Lower calorie version: Use milk instead of cream and reduce butter to 2 tablespoons
- Extra vegetable boost: Add 1/2 cup diced mushrooms with the onions or 1 cup fresh spinach at the end
Serving Suggestions and Storage
This creamy chicken breast soup recipe from scratch pairs beautifully with crusty bread, a simple green salad, or grilled cheese sandwiches. For an elegant presentation, garnish with fresh herbs and a sprinkle of cracked black pepper.
Storage instructions: Cool completely and store in airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. When reheating, do so gently over low heat to prevent the cream from separating. If separation occurs, whisk vigorously while heating. The soup may thicken when chilled - simply add a splash of broth or cream when reheating.
Can I use chicken thighs instead of chicken breast in this cream of chicken soup recipe?
Yes, you can substitute chicken thighs for chicken breast, but adjust cooking time to 25-30 minutes as thighs require longer to cook. Keep in mind that thighs contain more fat, which will create a richer broth but may make the soup slightly less lean than when using chicken breast.
How can I prevent my cream of chicken soup from curdling?
To prevent curdling, never boil the soup after adding cream. Maintain a gentle simmer below 180°F (82°C). Add the cream gradually while stirring constantly, and consider tempering it by mixing a small amount of hot soup with the cream before adding it to the pot. Avoid adding acidic ingredients directly to the creamed soup.
Why is my cream of chicken soup too thin?
If your soup is too thin, it likely needs more thickening. Simmer uncovered for 5-10 minutes to reduce and concentrate the liquid. Alternatively, make a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then whisk it into the simmering soup. For immediate thickening, blend 1 cup of the soup (without chicken) and return it to the pot.
Can I make this cream of chicken soup recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables and make the roux on the stove first, then transfer to the slow cooker with broth and raw chicken breast. Cook on low for 4-5 hours, then remove and shred the chicken. Stir in cream during the last 30 minutes of cooking. Note that slow cooking may make the chicken slightly less tender than the stovetop method.
What's the best way to reheat cream of chicken soup with chicken breast?
Reheat gently over low heat on the stove, stirring frequently. Do not boil, as high heat can cause the cream to separate. If the soup has thickened in storage, add a splash of broth or cream while reheating. For microwave reheating, use 50% power in 2-minute intervals, stirring between each interval. Always ensure the soup reaches 165°F internally before serving.
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