Soups & Stews
This Betty Crocker cream of chicken soup recipe brings that luscious, comforting depth to your table in just 30 minutes—no canned shortcuts required.
The secret lies in a proper roux and slow reduction, transforming simple ingredients into a silky, flavorful soup that tastes like a warm hug on a chilly day. I've perfected this method over years of testing, ensuring every spoonful delivers that perfect balance of creamy texture and savory depth.
The process starts with a classic roux—equal parts butter and flour cooked until golden—to create the foundation for that signature thickness. Then we build flavor by gradually adding chicken broth and shredded chicken, letting everything simmer until the liquid reduces to a lush, velvety consistency.
The result? A soup so rich and satisfying, it'll become your new weeknight staple without requiring fancy techniques or expensive ingredients.
What makes this version special is how it captures that restaurant-quality creaminess at home, with optional adjustments for dietary needs. Whether you prefer a traditional dairy-based version or a lighter alternative, this method delivers foolproof results every time.
The final touch? A sprinkle of fresh parsley or a swirl of cream to elevate it from comforting to extraordinary.
This recipe works perfectly as a standalone meal or as a base for casseroles and dips. The instructions are straightforward, the ingredients simple, and the results consistently delicious—just like the iconic Betty Crocker version you remember, but made fresh from scratch. Let's get cooking!
Ingredients for betty crocker cream of chicken soup
Thirteen essential ingredients transform into restaurant-quality cream of chicken soup with velvety texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | White, sifted for smooth texture |
| Chicken Broth 💧 | 4 cups | Low-sodium, homemade preferred |
| Shredded Chicken Breast 🍗 | 1 ½ cups | Cooked, skinless, boneless |
| Heavy Cream 🥛 | ½ cup | Full-fat for optimal richness |
| Yellow Onion 🧅 | 1 medium | Diced, about 1 cup |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Celery Stalks 🥬 | 2 whole | Diced, about 0.5 cup |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme leaves |
| Worcestershire Sauce 🍶 | 1 tbsp | For umami depth |
The butter and flour create the signature roux—critical for that velvety texture. European-style unsalted butter from brands like Plugrá or Kerrygold delivers superior flavor. For the flour, King Arthur All-Purpose or Gold Medal ensures smooth thickening without lumps. The chicken broth should be rich and flavorful; homemade or high-quality low-sodium brands like Pacific Foods work best. Shredded chicken should be tender but not mushy—rotisserie chicken from Trader Joe's or Costco is ideal for convenience without sacrificing quality.
No heavy cream? Half-and-half or coconut cream can substitute, though texture will differ slightly. Substituting onion with 1 cup diced leeks adds sweetness but requires halving the thyme. Fresh thyme is preferable, but dried works at one-third the amount. For a lighter version, replace half the heavy cream with Greek yogurt or light cream cheese. Worcestershire sauce can be omitted if avoiding umami, though it adds depth. The celery should be fresh—wilted stalks compromise flavor. If short on time, pre-diced frozen celery works in a pinch.
Store leftovers in an airtight container for up to 5 days in the refrigerator. For longer storage, freeze portions for up to 3 months. The roux can be made ahead and refrigerated for 3 days, though texture may slightly degrade. Garnish with fresh parsley just before serving to maintain vibrant color. This soup reheats beautifully—simmer gently to preserve its velvety consistency. Double the recipe for meal prep; it keeps exceptionally well for lunches or dinners.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this soup is the kind of recipe where you look at your pantry and think, "I’ve got this." Butter, flour, broth, chicken, cream—just melt the butter, whisk in the flour, pour in the broth, and let it thicken. No chopping, no stress, just pure, velvety simplicity that tastes like you slaved over it.
- Creamy Luxury: That moment when you stir in the heavy cream and shredded chicken? Instant comfort. The butter and flour create this rich, silky base, while the cream adds that velvety finish—like a hug in a bowl. Honestly, it’s the kind of flavor that makes you pause mid-sip and wonder why you don’t make this more often.
- Weeknight Wonder: I make this when I’m too tired to think but still need dinner on the table. Toss it with rice or crackers, serve it over noodles, or even use it as a sauce for baked potatoes. It’s the ultimate blank canvas—easy to dress up or keep low-key, depending on the night.
- Leftovers That Don’t Suck: Between us, most soups turn into sad, watery meals after day two. Not this one. The cream keeps it luscious, and the broth-to-flour ratio means it reheats like a dream. I’ll make a double batch on Sunday, freeze half, and still have something hearty to pull out when I’m too wiped to cook.
Step-by-step instructions for cream of chicken soup
This method delivers restaurant-quality velvety texture using simple pantry staples.
Develop the Roux for Smooth Thickness
Melt the 0.5 cup unsalted butter in a heavy-bottomed saucepan over medium heat. Add the 0.5 cup all-purpose flour all at once and whisk vigorously for 2-3 minutes until the mixture turns a deep, golden nutmeg color. This roux forms the foundation of your soup's velvety texture.
Here's the thing—don't rush this step. The roux must cook until it reaches that perfect golden hue before adding liquids, or you'll end up with a raw flour taste. If it starts to darken too quickly, reduce the heat slightly. You want it to smell nutty and toasted, not burnt.
Build Flavor with Aromatics and Broth
Remove the saucepan from heat and immediately stir in the 1 medium yellow onion, 3 cloves garlic cloves, and 2 whole celery stalks (all pre-diced). Return to medium heat and cook for 3-4 minutes until the vegetables soften slightly and release their natural aromas.
Pour in the 4 cups chicken broth all at once, whisking continuously to prevent lumps from forming. Add the 1.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp dried thyme, and 1 tbsp Worcestershire sauce. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook uncovered for 10 minutes, stirring occasionally. This step develops the soup's deep, savory foundation.
Incorporate Chicken and Finish with Cream
Gently stir in the 1.5 cups shredded chicken breast and simmer for an additional 5 minutes to heat through completely. Remove from heat and stir in the 0.5 cup heavy cream, whisking until smooth. The cream should blend seamlessly, creating that signature velvety texture.
If the soup appears too thick, thin it with 1-2 tablespoons of hot chicken broth until it reaches your desired consistency. The final texture should coat the back of a spoon but still be pourable. Taste and adjust seasoning if needed—this is where you fine-tune the balance of saltiness and umami.
Garnish and Serve Immediately
Ladle the soup into serving bowls and garnish each portion with 0.25 cup fresh parsley, chopped finely. The parsley not only adds visual appeal but also freshens the rich flavors. Serve immediately while hot, as the texture begins to thicken as it cools.
This soup holds well for 2-3 days in the refrigerator if needed, but it's best enjoyed fresh. The combination of the roux, aromatics, and cream creates a luxurious mouthfeel that's far superior to canned versions. Pair with crusty bread or crackers for the ultimate comfort meal.
Pro Tips For Making Betty Crocker Cream Of Chicken Soup
- Melt Butter Slowly: I learned this the hard way—dumping cold butter into the pot and ending up with lumps of flour that never dissolved. Instead, cut the butter into small cubes and let it melt gradually over medium heat, stirring constantly. Once it’s fully liquid but not browned, add the flour. This keeps your roux smooth and lump-free, which is non-negotiable for that velvety texture.
- Shred Chicken Fresh: That pre-shredded chicken from the deli? It’s convenient, but it’s also dry and gummy after reheating. For real flavor, poach or bake your own chicken breast, then shred it with two forks—no food processor needed. The extra effort makes the soup taste richer, and you’ll notice the difference immediately.
- Simmer, Don’t Boil: After burning three batches, I finally figured out that this soup hates high heat. Once the broth and cream come together, reduce the heat to low and let it simmer gently for at least 10 minutes. Boiling turns the cream grainy and ruins the silky finish you’re aiming for—trust me, it’s worth the patience.
- Stir in Cream Last: Sounds weird, but it works: Adding heavy cream too early can make the soup separate or curdle. Wait until the broth and roux are fully combined and the chicken is heated through—then stir in the cream off the heat or on the lowest setting. This keeps the soup creamy without breaking.
Storing and reheating your leftovers
Refrigerator Storage
Let your soup cool completely before transferring to an airtight container—I prefer glass Pyrex with snap-on lids for durability. Store at 40°F or below for up to 5 days, though I find the flavor peaks within the first 3 days.
The roux-based texture actually improves overnight as the flavors meld together, creating a deeper, more complex taste. 🧊
When reheating from the fridge, pour the soup into a saucepan and warm over medium-low heat for 5-7 minutes, stirring occasionally. Avoid boiling to prevent the cream from curdling or the roux from breaking.
If the soup thickens too much, add 1-2 tablespoons of hot chicken broth to restore that silky consistency.
Freezer Storage
For longer storage, freeze portions in quart-sized freezer bags or glass containers with 1-inch headspace to prevent expansion cracks. I recommend dividing into 2-cup servings for easy reheating.
Label with the date—this soup stays delicious for up to 3 months in the freezer, though I notice subtle texture changes after 2 months. 🥶
To thaw, transfer the frozen soup to the refrigerator overnight. For quick use, place the sealed container in a cold water bath for 30-45 minutes, stirring occasionally.
Once thawed, reheat gently on the stovetop as you would from the fridge—never microwave directly from frozen, as it can create hot spots that break the emulsion.
Reheating Techniques
The stovetop method is my preferred approach because it maintains that velvety texture. Use a heavy-bottomed saucepan to distribute heat evenly, and stir frequently to prevent sticking. For extra richness, add a splash of heavy cream or half-and-half during reheating. The soup should reach 170°F internal temperature before serving. ✨
If you're short on time, the microwave works in a pinch. Transfer soup to a microwave-safe bowl and heat on 50% power for 2-3 minutes, stirring halfway.
Add 1 tablespoon of broth if the soup becomes too thick. I avoid microwaving the full batch—it can create uneven heating that affects texture.
Preserving Freshness
Fresh parsley is your best friend for maintaining vibrant flavor. Add it just before serving—it wilts quickly when submerged in hot soup. For extra brightness, stir in ½ teaspoon of lemon juice or a pinch of citric acid during reheating.
These acidifiers help cut through the richness and keep the soup tasting fresh. 🌿
For meal prep, I recommend making double batches and freezing half. The soup reheats beautifully for 3-4 days in the fridge, making it perfect for busy weeknights. Just remember: the longer it sits, the more you'll want to adjust seasonings—taste as you go!
The magic of this recipe is how it adapts to your schedule while delivering restaurant-quality results every time.
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream for a lighter version?
Replace the 0.5 cup heavy cream with 0.5 cup whole milk or half-and-half for a lighter texture, or use 0.5 cup Greek yogurt for tangy depth. For a dairy-free option, try 0.5 cup coconut cream or ¼ cup cashew cream blended with ¼ cup warm broth. The soup will still be creamy but with a different mouthfeel.
Why did my roux turn brown too quickly and taste burnt?
This happens when the heat is too high, causing the flour to scorch. Always cook the roux over medium heat and stir constantly—never walk away! If it darkens too quickly, reduce the heat to low-medium and whisk vigorously. The perfect roux should be a rich, golden nutmeg color, not brown.
How can I make this soup dairy-free?
Swap the heavy cream for ½ cup coconut milk (full-fat for richness) and use olive oil instead of butter in the roux. Add 1 teaspoon nutritional yeast for a cheesy flavor. For extra thickness, blend ½ cup cooked cashews with the broth before adding to the roux. The texture will be slightly different but still velvety.
Can I use rotisserie chicken instead of cooked shredded chicken?
Yes! Rotisserie chicken is perfect for convenience—just shred 2 cups of cooked, skinless chicken (about 1 large rotisserie chicken). Remove any excess skin or fat, then proceed with the recipe. For extra flavor, use the juices from the rotisserie chicken as part of your broth. This shortcut saves time without sacrificing taste.
What’s the best way to serve this soup for a crowd?
Double the recipe and serve in a slow cooker on low heat for 1-2 hours before serving to keep it warm. Garnish with extra parsley and serve with crusty bread, crackers, or grilled cheese sandwiches. For a festive touch, top individual bowls with a swirl of cream and a sprinkle of paprika or black pepper**.