Soups & Stews
Betty Crocker’s Cream of Chicken Soup Recipe delivers that nostalgic, velvety comfort in every spoonful—just like the classic canned version, but with a deeper herb-infused twist. The secret lies in a simple technique that thickens the soup naturally while preserving that signature creamy texture without lumps.
I’ve refined this method over years of testing, ensuring it stays true to the brand’s legacy while adding subtle complexity.
What sets this recipe apart is the balanced blend of chicken broth, cream, and a touch of fresh herbs that elevate the flavor beyond the canned version.
The soup simmers just long enough to develop a smooth, rich consistency while keeping prep under 30 minutes—perfect for busy weeknights or cozy gatherings. No fancy equipment needed; just a pot, a whisk, and patience for the flavors to meld.
The result is a soup so creamy and aromatic it’ll remind you of childhood memories, yet with an adult touch. The hidden herb depth comes from thyme and parsley, which add layers of earthiness without overpowering the chicken’s natural richness.
Serve it as-is for simplicity or top with crispy bacon, shredded cheese, or a dollop of sour cream for extra indulgence.
This recipe works equally well on the stovetop or in a slow cooker, making it versatile for any kitchen. Whether you’re reheating leftovers or making a fresh batch, the velvety texture stays intact—just like Betty Crocker intended. Ready to bring back that comforting taste? Let’s get started.
Ingredients for betty crocker cream of chicken soup
Twelve simple ingredients transform into Betty Crocker's velvety classic with herb-infused depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, diced small |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred for balance |
| Heavy Cream 🥛 | 1 cup | Full-fat for optimal creaminess |
| All-Purpose Flour 🌾 | 2 tbsp | For natural thickening |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
| Fresh Parsley Leaves 🌿 | ½ cup | Chopped finely for herb depth |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic base |
| Yellow Onion 🧅 | 1 medium | Diced small for even cooking |
| Salt 🧂 | 1 tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Butter 🧈 | 2 tbsp | Unsalted for flavor control |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
The chicken breast is key—use boneless, skinless cuts for even cooking, and dice it small so it melts into the soup. Costco or Trader Joe's often carry pre-diced chicken that saves time. For broth, low-sodium options let you control the seasoning better, though you can always add extra salt if needed. The heavy cream should be cold when added to prevent curdling. Fresh thyme and parsley are ideal, but dried works at one-third the amount—just toast the dried herbs in a dry pan for 30 seconds to wake up their flavor.
No fresh herbs? Dried thyme and parsley are fine, but toast them first for better aroma. Running short on heavy cream? Half-and-half works in a pinch, though the texture will be slightly lighter. The flour is your secret weapon for thickening—whisk it with cold water first to avoid lumps. For extra richness, add 1 tbsp of cream cheese at the end. The lemon juice brightens the whole dish, so don't skip it—it cuts through the creaminess beautifully. If you're using canned chicken, drain it well and pat dry to keep the soup from getting watery.
This soup freezes beautifully—portion it into airtight containers and it keeps for 3 months. Reheat gently on the stove, adding a splash of broth if it seems too thick. For the freshest taste, store leftovers in the fridge for up to 5 days. The flavor actually improves overnight as the herbs infuse deeper. If you're prepping ahead, make the soup without the cream, then stir it in just before serving to keep it velvety. The same technique works for slow cookers—just add the cream at the end.
Why You'll Love This Recipe
- Minimal Ingredient Hunt: I swear by this recipe because it uses stuff I already have—no specialty shopping required. That heavy cream and flour roux? It’s the secret weapon that turns basic broth into something velvety without needing a pantry full of gadgets.
- Thyme-Scented Magic: Honestly, the thyme leaves make this soup feel fancy for almost no effort. A handful of fresh sprigs simmered in the broth infuses that earthy aroma—no bouquet garni skills needed, just toss them in and let them work.
- Leftovers That Last: This soup only gets better the next day. The flavors meld overnight, and the texture thickens just enough to make it perfect for quick lunches or reheated dinners. I’ve fed a crowd with one batch—no waste, just satisfaction.
- Weeknight Workhorse: Between us, this is my go-to when I’m staring at a raw chicken breast and a half-empty fridge. Thirty minutes max, and it’s the kind of meal that makes a tired Tuesday night feel like a cozy night in. The flour roux does all the heavy lifting.
Step-by-step instructions for Betty Crocker's cream of chicken soup
Here's how to create a velvety, herb-infused soup that delivers restaurant-quality depth at home.
Sauté Aromatics Until Fragrant
Melt the 2 tablespoons butter in a large pot over medium heat. Add the diced yellow onion and cook for 5 minutes until softened and translucent. This foundational step develops sweetness that carries through the entire soup.
Add the 3 minced garlic cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Stir in the 1 tablespoon fresh thyme leaves and cook for another 30 seconds. The thyme releases its earthy aroma that will subtly enhance every spoonful.
Brown the Chicken and Create a Flavor Base
Add the 1.5 lb diced chicken breast to the pot in a single layer. Cook undisturbed for 3-4 minutes until the chicken develops golden-brown spots on all sides. This browning creates a rich, meaty flavor that forms the soup's foundation.
Once browned, stir the chicken and cook for another 2 minutes until it reaches 165°F internally. Remove the chicken with a slotted spoon and set aside temporarily—it will finish cooking in the broth.
Build the Roux for Thickening
Return the pot to medium heat and sprinkle the 2 tablespoons all-purpose flour over the browned chicken bits. Stir constantly for 1-2 minutes until the flour turns golden and forms a light roux. This creates the velvety texture that defines cream soups.
Slowly pour in the 4 cups chicken broth while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 5 minutes until slightly thickened. The roux should coat the back of a spoon when you run your finger through it.
Finish with Cream and Herbs
Reduce heat to medium-low and stir in the 1 cup heavy cream. Add the 0.5 cup finely chopped fresh parsley leaves and the 1 tablespoon lemon juice. Simmer gently for 3-4 minutes until the soup reaches 185°F and the flavors meld together.
The lemon juice brightens the richness of the cream while the parsley adds freshness. Taste and adjust seasoning with the 1 teaspoon salt and 0.5 teaspoon black pepper as needed. The soup should be perfectly balanced—creamy but not heavy, flavorful but not overpowering.
Return Chicken and Serve
Return the reserved chicken to the pot and simmer for 2-3 minutes until heated through. The chicken should be fully cooked with no pink remaining. Ladle into bowls and serve immediately while hot.
For best results, garnish each serving with an additional sprinkle of fresh parsley. The soup's texture should be velvety with just enough body to coat a spoon, while the herbs provide subtle depth that elevates this classic comfort dish.
Pro Tips For Making Betty Crocker Cream Of Chicken Soup
- Cook Chicken Low: Simmer the shredded chicken at a gentle boil—no rushing. I used to crank the heat and end up with dry, rubbery chicken. A steady simmer (just bubbles breaking the surface) keeps it tender and juicy while absorbing the broth’s flavor.
- Bloom the Flour: Toss the all-purpose flour into the hot broth before adding the cream—this prevents lumps like clockwork. I learned this the hard way after slurping a soup with flour clumps that tasted like glue. A quick whisk for 30 seconds does the trick.
- Temper the Cream: Warm the heavy cream separately to 160°F (70°C) before mixing it in. Cold cream shocks the hot soup, causing it to split and curdle. A quick dip of a spoon to test the broth’s temp saves you from scraping curds off the pot later.
- Toast the Thyme: Lightly fry the fresh thyme leaves in the chicken fat for 30 seconds before adding broth—this releases their aroma and prevents them from turning to mush. My grandmother swore by this, and the soup’s depth of flavor is noticeably richer when you do.
Essential equipment for this dish
Pot Essentials
Start with a heavy-bottomed pot (I love my All-Clad 3-quart)—it distributes heat evenly and prevents scorching. A medium-sized pot (3-4 quarts) works perfectly for this recipe, giving enough room for the soup to bubble gently without overflowing.
For stovetop cooking, medium heat is your friend—too high and you risk burning the roux or curdling the cream. 🔥
Whisk for Smoothness
A balloon whisk (like the OXO Good Grips) is non-negotiable for this recipe. It effortlessly blends the roux into the broth without lumps, creating that signature velvety texture. For the roux step, whisk constantly for 1-2 minutes until golden—this is where the magic happens.
A wooden spoon won’t cut it here; the whisk’s flexibility ensures a silky finish.
Thermometer Precision
Invest in a kitchen thermometer (I use the Thermoworks Thermapen ONE) to monitor the soup’s internal temperature. The ideal finishing temp is 185°F, ensuring the chicken is fully cooked while keeping the cream from breaking.
No guesswork—just precision. This is especially helpful if you’re new to cream-based soups, where temperature control prevents curdling.
Slotted Spoon for Chicken
A stainless-steel slotted spoon (like the Ozeri Touch) makes removing the chicken effortless without losing broth. After browning, transfer the chicken to a plate, then return it to the pot later.
This two-step process ensures the chicken cooks through without drying out. Pro tip: Pat the chicken dry before browning—it crisps better and adds richness to the soup. 🍗
Measuring Tools
Precision matters with measurements like 2 tbsp flour or 1 tbsp lemon juice. Use a stainless-steel measuring spoon set (I recommend OXO’s) for accuracy—no guesswork with heaping spoons.
For herbs, a microplane works wonders for finely chopping fresh parsley without overpowering the dish. A fine-mesh strainer also comes in handy if you prefer a smoother texture.
Slow Cooker Adaptation
For hands-off cooking, a 6-quart slow cooker (like the Hamilton Beach) is perfect. Sauté the aromatics in a skillet first, then transfer everything to the slow cooker. Cook on LOW for 3-4 hours**, then stir in the cream and herbs during the last 15 minutes to avoid curdling.
The slow cooker’s gentle heat keeps the soup creamy without lumps—ideal for busy days. ✨
Nutrition facts
Frequently asked questions
Can I make this soup without fresh herbs?
Use 1 teaspoon dried thyme and 1 teaspoon dried parsley instead of fresh. Toast the dried herbs in a dry pan for 30 seconds to wake up their flavor before adding to the soup. The dried versions work perfectly and add a subtle, earthy depth that complements the creamy texture.
Why does my soup get lumpy when I add the flour?
Lumps happen when flour clumps together before mixing with liquid. To prevent this, whisk the 2 tablespoons flour with 2 tablespoons cold water first to create a smooth paste, then stir it into the broth while whisking constantly. This ensures a velvety texture without any lumps.
Can I use a slow cooker for this recipe?
Yes! Sauté the aromatics in a skillet first, then transfer everything to a 6-quart slow cooker. Cook on LOW for 3-4 hours, then stir in the cream and herbs during the last 15 minutes to avoid curdling. The slow cooker’s gentle heat keeps the soup creamy and flavorful with minimal effort.
How do I store leftovers to keep them creamy?
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stove, adding a splash of broth or milk if the soup seems too thick. For freezing, portion into containers and keep for 3 months, but add cream fresh when reheating to maintain texture.
What’s the best way to thicken the soup if it’s too thin?
If the soup is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water to form a slurry. Stir it into the simmering soup and cook for 2-3 minutes until thickened. Alternatively, whisk in 1 tablespoon additional flour and simmer for 5 minutes. The roux method in the recipe is the most reliable for a smooth finish.