Soups & Stews
Betty Crocker's cream of chicken soup brings back the comforting flavors of home with its velvety texture and rich, savory depth. This classic recipe transforms simple ingredients into a creamy masterpiece that's perfect for chilly evenings or as a hearty appetizer.
The secret lies in a proper roux and gradual thickening to achieve that signature smoothness without lumps.
The process starts with a flavorful base of sautéed onions and garlic, followed by a rich chicken broth that builds the soup's foundation. A well-made roux—cooked butter and flour—creates the velvety body, while shredded chicken adds protein and heartiness.
The addition of cream and spices rounds out the flavors, delivering that nostalgic Betty Crocker taste.
What you'll end up with is a soup so creamy and satisfying it rivals store-bought versions, but with the freshness of homemade. Each spoonful delivers tender chicken, smooth sauce, and just the right balance of seasoning.
This recipe is the perfect blend of tradition and simplicity, making it ideal for family dinners or cozy gatherings.
Pair it with crusty bread or grilled cheese sandwiches for a complete meal. The instructions will guide you through every step to ensure success, whether you're making it from scratch or using a shortcut with canned soup. Let's get started on creating this comforting classic.
Ingredients for betty crocker cream of chicken soup
Classic pantry staples transform into nostalgic cream of chicken soup with velvety texture and homestyle richness.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, shredded after cooking |
| Yellow Onion 🧅 | 1 whole | Diced into small even pieces |
| Garlic Cloves 🧄 | 3 cloves | Minced finely for even distribution |
| Unsalted Butter 🧈 | ½ cup | Cold for proper roux formation |
| All-Purpose Flour 🌾 | ½ cup | White flour for classic texture |
| Chicken Broth 🍲 | 4 cups | Low-sodium preferred for balance |
| Heavy Cream 🥛 | 1 cup | Full-fat for rich velvety texture |
| Milk 🥛 | ½ cup | Whole milk for creaminess |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for aroma |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme leaves |
| Dried Parsley 🌿 | 1 tsp | For fresh finishing touch |
The chicken breast should be tender but not dry—rotisserie chicken works beautifully as a shortcut, but homemade shredded gives superior texture. For onions, yellow or Vidalia both work, but yellow adds subtle sweetness. Garlic is non-negotiable here—freshly minced releases more flavor than pre-minced. The butter and flour roux is where the magic happens; keep the heat low to prevent burning, and whisk constantly for that signature smoothness. Whole Foods or Trader Joe's carry excellent quality chicken broth if you prefer store-bought.
No heavy cream? Half-and-half with an extra splash of milk works in a pinch, though texture will be slightly lighter. Swap dried thyme for 1 tsp fresh thyme leaves if available—just remove stems first. For a lower-fat version, use 2% milk instead of heavy cream, but expect a slightly thinner consistency. The Diamond Crystal kosher salt is ideal because its grain size is more forgiving when measuring, but any kosher salt will work. Pre-minced garlic? Toast it first in a dry pan to deepen the flavor. If you're using canned chicken, opt for low-sodium to better control seasoning.
This soup reheats beautifully—gently warm on the stove to preserve creaminess, never microwave directly. Store leftovers in an airtight container for 4-5 days in the fridge, or freeze for up to 3 months. For serving, a sprinkle of fresh parsley adds vibrant color and freshness. The roux base can be made ahead and refrigerated for up to 3 days—just whisk with warm broth when ready to finish the soup. Double the batch if you're feeding a crowd; it's even better the next day as flavors meld.
Why You'll Love This Recipe
- No Chopping Nightmare: I swear by this recipe because you can literally use pre-diced onions and minced garlic from a jar—no knife skills required. The chicken breast cooks in one go, and that butter-flour roux? It’s the secret to that velvety texture without fuss.
- Rich Without Effort: That butter and flour combo creates a sauce so smooth, you’d think it took hours. Honestly, the garlic and onion caramelize just enough to give it depth, but it’s not labor-intensive—just toss in the broth and let the magic happen.
- Leftovers That Work: This soup tastes even better the next day, and it’s perfect for meal prep. I make a big batch on Sundays, and by Wednesday, it’s still comforting. Freeze half if you’re not a fan of repetition—it thaws like a dream.
- Budget-Friendly Comfort: Chicken breast is affordable, and you’re not using fancy ingredients. Between us, this recipe stretches to feed four for under $10, and the leftovers? Even better. It’s my go-to when I need something hearty without breaking the bank.
Step-by-step instructions for Betty Crocker's cream of chicken soup
Master this classic recipe with a velvety texture and deep, savory flavor profile.
Prepare and Cook the Chicken
Begin by cutting the 1.5 lb chicken breast into ½-inch cubes for even cooking. In a large pot over medium-high heat, add the chicken cubes and cook for 5-6 minutes, stirring occasionally, until the chicken turns opaque white around the edges and reaches an internal temperature of 165°F. This ensures the chicken is fully cooked while retaining moisture.
Remove the chicken from the pot and set it aside. The residual heat will help render any remaining juices, but don't overcook it—this step is about creating tender, flavorful pieces that will later dissolve into the soup. If you notice any pink areas, return the chicken to the pot for an additional 1-2 minutes until fully cooked.
Build the Roux and Sauté Aromatics
In the same pot, reduce the heat to medium and add the 0.5 cup unsalted butter. Let it melt completely, then sprinkle in the 0.5 cup all-purpose flour all at once. Stir vigorously with a wooden spoon for 2-3 minutes until the mixture turns a light golden brown and becomes smooth. This is your roux—the foundation of the soup's rich texture.
Once the roux is ready, add the diced yellow onion and minced garlic cloves. Cook for 3-4 minutes, stirring frequently, until the onions soften and become translucent. The garlic should release its aroma but not brown—this ensures a subtle, sweet flavor without bitterness. If the mixture starts to stick, add 1 tablespoon of the chicken broth to loosen it.
Deglaze and Simmer the Broth
Pour in the 4 cups chicken broth and scrape the bottom of the pot with a wooden spoon to release any browned bits. This deglazing step captures all the flavor locked in the roux and aromatics. Bring the mixture to a gentle simmer over medium-low heat, then return the cooked chicken to the pot. Stir to combine and let it simmer for 10-12 minutes, allowing the chicken to reabsorb some of its juices and infuse the broth with flavor.
Season with the 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Taste the broth and adjust the seasoning if needed—this is your chance to balance the flavors before adding the cream. The soup should be rich but not overly salty, with a subtle herbal note from the thyme. If the broth tastes bland, add a pinch more salt or a splash of chicken broth to concentrate the flavor.
Finish with Cream and Milk
Lower the heat to low and gradually whisk in the 1 cup heavy cream and 0.5 cup milk. Stir constantly to prevent curdling, which can happen if the cream is added too quickly or if the heat is too high. Simmer gently for 5-7 minutes, stirring occasionally, until the soup thickens slightly and becomes velvety smooth. The cream should blend seamlessly into the broth, creating a luxurious texture without breaking.
If the soup is too thick, thin it with additional chicken broth or milk, 1 tablespoon at a time, until it reaches your desired consistency. For a final touch, stir in the 1 tsp dried parsley and let the soup sit off the heat for 5 minutes to allow the flavors to meld. This resting period ensures the soup is perfectly balanced and ready to serve.
Shred the Chicken and Serve
Using two forks, shred the chicken directly in the pot, breaking it into small, bite-sized pieces. Stir the shredded chicken back into the soup and heat through for 2-3 minutes over low heat. The chicken should absorb the flavors of the soup while maintaining its tenderness. Taste one last time and adjust the seasoning if necessary—this is your opportunity to fine-tune the dish.
Ladle the soup into bowls and garnish with an additional sprinkle of dried parsley for color and freshness. Serve immediately with crusty bread or over a bed of buttered noodles. The soup should be silky smooth, with a rich, creamy texture that coats the back of your spoon and a deep, savory flavor that lingers.
Pro Tips For Making Betty Crocker Cream Of Chicken Soup
- Cook Chicken Low and Slow: Betty Crocker’s recipe calls for shredded chicken, but I learned the hard way—overcooking breast turns it rubbery. Poach it in simmering broth (or water) at 160°F (71°C) until it hits 165°F internally, then rest 5 minutes before shredding. This keeps it tender enough to melt into the soup without turning to dust.
- Sweat Onions Properly: The recipe says “sauté onions,” but if you blast them on high heat, they’ll burn before softening. Cut them into ¼-inch dice, cook over medium-low with butter, and stir every 30 seconds. You’re aiming for translucent, not golden—this prevents a bitter aftertaste that’ll ruin the creamy base.
- Don’t Rush the Roux: The flour-butter mixture (roux) is where the soup’s thickness comes from. Whisk it constantly for 2–3 minutes until it’s a pale golden paste—no brown spots. If it darkens, you’ll taste raw flour, and the soup will clump. Lower the heat if needed; patience here makes all the difference.
- Use Cold Chicken Broth: The recipe might not mention this, but adding cold broth (or water) to the roux prevents lumps. Pour it in a slow, steady stream while whisking like your life depends on it. Hot liquid shocks the flour, and you’ll end up with a gluey mess. I’ve done it—you don’t want to either.
Flavor customization for this recipe
Classic Creamy Texture
For that signature Betty Crocker velvety smoothness, I recommend using 1 cup heavy cream and ½ cup whole milk—the fat content creates that luxurious mouthfeel. If you want a lighter version, substitute ½ cup half-and-half for the heavy cream, though the texture will be slightly thinner.
For extra richness, add 2 tablespoons sour cream at the very end and stir gently to blend. 🥛
Herb Variations
Swap out the ½ tsp dried thyme for 1 tsp fresh thyme leaves (remove stems first) for a brighter flavor. For a Mediterranean twist, add ½ tsp dried oregano along with the thyme.
If you love earthy notes, try ½ tsp smoked paprika—it adds subtle depth without overpowering. Always taste before serving to balance seasonings.
Spicy Kick Options
Add ¼ tsp cayenne pepper or ½ tsp hot sauce (like Frank's RedHot) for a gentle warmth. For a smoky heat, stir in ½ tsp chipotle powder when adding the cream.
If you prefer a milder spice, a pinch of ground nutmeg adds warmth without heat. Adjust to taste—start small, as spices intensify when reheated.
Vegetable Boosts
Incorporate ½ cup diced carrots or ½ cup chopped celery when sautéing the onions for natural sweetness. For a creamy vegetable version, replace the chicken with 1 cup cooked butternut squash or ½ cup roasted mushrooms. These additions add color and nutrients while maintaining the soup's comforting texture. 🌱
Cheesy Upgrades
Stir in ½ cup shredded cheddar or ½ cup cream cheese when adding the cream for extra richness. For a tangy twist, add 2 tablespoons crumbled blue cheese or 1 ounce goat cheese at the end.
These cheeses melt beautifully into the creamy base, adding complexity. Just be sure to whisk constantly to prevent clumping.
Quick Shortcuts
Use 1 (10.5 oz) can cream of chicken soup as a base—simmer it with 1 cup chicken broth, then stir in ½ cup heavy cream and ½ cup shredded chicken.
For a faster roux, make a slurry by whisking 2 tbsp cornstarch with 2 tbsp cold water, then stir into the simmering soup to thicken. These methods cut prep time by half without sacrificing flavor. ⏱️
Nutrition facts
Frequently asked questions
Can I make this recipe without heavy cream?
Yes! For a lighter version, substitute ½ cup half-and-half for the heavy cream, or use 1 cup whole milk and add 1 tablespoon cornstarch mixed with 1 tablespoon cold water to thicken. The texture will be slightly thinner but still delicious. For extra richness without cream, stir in 2 tablespoons sour cream at the end.
What's the secret to a smooth, lump-free roux?
Keep the heat at medium-low and whisk constantly for 2-3 minutes until the roux turns a light golden brown. Never let it darken—this creates bitterness. If it starts to stick, add 1 tablespoon of broth to loosen it. A proper roux is the foundation of that creamy texture!
Can I use rotisserie chicken instead of fresh?
Rotisserie chicken is a fantastic shortcut. Shred 1.5 cups of cooked chicken (about 1 small rotisserie chicken) and use it directly in the recipe. The flavor is just as rich, and you'll save time. Just be sure to remove any skin or bones before adding it to the soup.
How do I fix soup that's too thick or too thin?
For too thick: Thin with 1 tablespoon at a time of warm broth or milk, whisking constantly. For too thin: Simmer uncovered for 5-10 minutes to reduce, or stir in 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Always adjust gradually to avoid overcorrecting.
Can I make this soup ahead of time?
Yes! Store leftovers in an airtight container in the fridge for 4-5 days or freeze for up to 3 months. Reheat gently on the stove over low heat, stirring often, to preserve creaminess. For best flavor, reheat only what you need—this soup tastes even better the next day as flavors meld!