Cream of Chicken Soup Recipe

Article by Alice K. Thompson

The world of chicken soups is big and beloved, but this just might be the one you turn to again and again. Generous chunks of juicy chicken, colorful vegetables and just the right amount cream makes this a five-star recipe our readers can’t get enough of. Best of all, our tested recipe guides you through the easy steps that get this exceptional soup on the table in just 40 minutes.

Pro Tips for the Best Cream of Chicken Soup

Our expert recipe developers know how to coax superb flavor from even the simplest ingredients. Here’s what they want you to know.

A roux is key for creaminess. Equal parts flour and butter cooked together form a roux that thickens the soup, adding a classic silky texture that lets you add a comparatively small amount of cream — just 1/2 cup. It keeps the soup comforting without tasting heavy.

The chicken should be easy and delicious. Meaty chunks of chicken are the heart of this recipe so use tasty ones. Leftover meat – light, dark or a mix – from a home-roasted chicken or rotisserie chicken is an ideal balance of taste and convenience. You can also poach your own, with the bonus of some extra-tasty broth to use in the soup.

Turkey is perfect too. Put leftovers from your holiday turkey to excellent use. Adding turkey meat in place of chicken is a terrific variation, giving the soup uniquely deep flavor. Thigh meat is particularly tasty here. You can even boil up the carcass for an amazing turkey broth to use in the soup.

Your choice to dice or shred the meat. Pull off and discard any bones or skin (or save them for homemade stock). Then you can dice the meat into bite-sized chunks or — no cutting board or knife required — use your hands and pull along the grain of the meat to make hearty, rustic shreds.

Finish the soup for bright flavor. You’ll get benefit from adding some ingredients at the end of cooking. Stirring the cream in off the heat keeps it rich and creamy, a bit of sherry adds depth and aroma and chopped parsley brings color and a pop of fresh flavor.

Substitute for sherry if you like. A touch of dry sherry is a classic finish for cream soups but it’s not mandatory. You can just leave it out or try whisking in a few drops of sherry vinegar or cider vinegar; the acid in the vinegar will give a similar contrast to the creamy soup.

What to Dunk In Cream of Chicken Soup

When a soup is this good sometimes you just want to spread the flavor — and mop up that last few drops from the bottom of the bowl. Check out these top recommendations for dunking:

• Fresh buttermilk biscuits, for a chicken-and-biscuit variation.

• Crusty bread, store-bought or homemade.

• Just about any grilled cheese sandwich; cut them into wedges and pile them on a platter for a casual treat for a crowd.

• Any kind of roll, though Parker house rolls have the perfect soft texture for sopping up creamy soups.

• Your favorite cornbread recipe, or mini cornbread muffins.

• Crispy on the outside, custardy on the inside buttermilk waffles from a savory, not sweet, batter. Break or cut them into squares or wedges.

• Crispy cheese straws, so easy with frozen puff pastry.

More of Our Favorite Food Network Kitchen Soups

Copycat Zuppa Tuscana, packed with potatoes, kale and sausage for big Italian favor.

Curried Chicken and Rice Soup, hearty and aromatic.

Lasagna Soup, unexpected but oh-so-delicious, and ready in 30 minutes flat.

Thai Chicken Soup, creamy, spicy and perfect vehicle for rice noodles.