Cream Of Chicken Recipe

If you like creamy chicken dishes, youre in the right place. These cream of chicken recipes are sure to deliver maximum richness and flavor you love and crave.

Some of my favorites include my mouth-watering texas chicken spaguetti and my creamy chicken enchiladas recipe, which gets its creaminess from cream of chicken soup and chicken broccoli casserole, which combines sour cream and cream cheese.

Cream of chicken soup is made out of simple ingredients that you may most likely have on hand like butter, flour, chicken stock, half-and-half, salt, pepper, onion powder, garlic powder, and cooked chicken.

Cream of Chicken Soup Recipe

This homemade Cream of Chicken Soup recipe is a direct substitute for condensed soup and adds comforting home cooked flavor to your favorite casseroles and soups. It’s also freezer-friendly and easy to make!

Prep: 5min

Total: 15min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 434 kcal, Carbohydrate 38 g, Protein 9 g, Fat 28 g, Saturated Fat 17 g, Cholesterol 72 mg, Sodium 2008 mg, Fiber 1 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 4 Tablespoons Butter
• ½ cup + 2 Tablespoons Flour
• 2 cups Chicken Broth
• 1 chicken bouillon cube ( or 1 teaspoon Better Than Bouillon. (Optional- see notes.))
• 1 cup milk (preferably whole but any kind works)
• 1/3 teaspoon celery salt
• 1/3 teaspoon onion powder
• 1/3 teaspoon garlic powder
• 1/3 teaspoon salt
• 1/3 teaspoon pepper

Instruction:

1. Note: It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.
2. Temper the milk by microwaving it for 45 seconds. This prevents curdling but also prevents lumps from forming when it’s added. Set aside.
3. Melt the butter in a saucepan over medium heat. Let it fully melt and wait until it starts to foam, about 3 minutes.
4. Gradually add the flour, whisk continuously for 3-5 minutes, until it’s the consistency of wet sand. Remove from the heat.
5. Add 1/3 of the chicken broth and whisk well. Add 1/3 more, whisk well.
6. Add the remaining chicken broth, chicken bouillon, warm milk, and seasonings, whisk continuously.
7. Turn up to medium-high heat, continue to whisk until it begins to get very thick. Immediately remove from heat.
8. Soup will continue to thicken upon standing.
9. If possible, run the mixture through a fine mesh strainer for a super-smooth consistency.
10. Use as a direct substitute for condensed cream of chicken soup, this recipe makes enough for two (10.5 oz.) cans.

Homemade Cream of Chicken Soup

This is a super easy recipe for making your own homemade cream of chicken soup. Just four ingredients and so delicious!

Prep: 5min

Total: 15min

Yield: 3

Nutrition Facts: servingSize None, calories 205 calories, Sugar 7.2 g, Sodium 823.3 mg, Fat 4.8 g, Saturated Fat 2.4 g, Trans Fat 0 g, Carbohydrate 31.6 g, Fiber 1 g, Protein 8.5 g, Cholesterol 16.4 mg

Ingredients:

• 2 1/2 cups chicken broth (I used 2 cans)
• 1 1/2 cups milk
• 3/4 cup flour
• 1 tablespoon seasoning mix

Instruction:

1. Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil.
2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

Cream of Chicken Soup

Prep: 0 20min0

Total: 0 1 0

Yield: 4 to 6 first-course servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 517, Fat 36g, Saturated Fat 18g, Carbohydrate 26g, Fiber 2g, Sugar 7g, Protein 22g, Cholesterol 124mg, Sodium 1078mg

Ingredients:

• 1/2 cup unsalted butter
• 1 medium Spanish onion, chopped
• 2 stalks celery (with leaves), chopped
• 3 medium carrots, chopped
• 1/2 cup plus 1 tablespoon flour
• 7 cups chicken broth, homemade or low-sodium canned
• 3 sprigs parsley
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 3/4 cups cooked, diced chicken
• 1/2 cup heavy cream
• 2 1/2 teaspoons dry sherry
• 1 tablespoon kosher salt
• Freshly ground black pepper to taste
• 2 tablespoons chopped flat-leaf parsley

Instruction:

1. Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
2. Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
3. Stir in the chicken and bring to a boil. Remove from the heat.
4. Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.

Creamy Chicken Rice Soup

I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. —Janice Mitchell, Aurora, Colorado

Prep: 10min

Total: 30min

Yield: 4 servings.

Nutrition Facts: calories 312 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges: 3 lean meat

Ingredients:

• 1 tablespoon canola oil
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 1/3 cup uncooked long grain rice
• 3/4 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 3 tablespoons all-purpose flour
• 1 can (5 ounces) evaporated milk
• 2 cups cubed cooked chicken breast

Instruction:

In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

Creamy Garlic Chicken Breasts

FAQ

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