Soups & Stews
Betty Crocker’s cream of chicken soup delivers that nostalgic, comforting richness you crave—now made from scratch in just 20 minutes. This classic recipe transforms simple ingredients into a velvety, creamy soup with tender chicken and savory depth, perfect for chilly evenings or quick weeknight meals.
The secret lies in a proper roux and careful blending for that signature smooth texture. What sets this apart is the balance of flavors: a touch of mustard for brightness, a splash of cream for richness, and just enough seasoning to enhance the chicken’s natural taste.
Unlike store-bought versions, this homemade version lets you control the thickness and flavor, ensuring every spoonful is perfectly comforting. It’s the kind of soup that warms you from the inside out.
Serve it as-is for a cozy bowl, or top with crispy crackers, melted cheese, or fresh herbs for extra texture. The creamy consistency and familiar taste make it a crowd-pleaser, whether you’re feeding a family or treating yourself to a comforting classic.
Ready in under 20 minutes, it’s the ultimate quick yet satisfying meal. This recipe stays true to Betty Crocker’s trusted traditions while offering the flexibility to customize it your way—whether you prefer it extra creamy, lightly seasoned, or with a few optional add-ins. The result?
A soup that tastes like home, made with love and a little extra care. Let’s get started!
Ingredients for betty crocker cream of chicken soup
Sixteen simple ingredients transform into Betty Crocker's velvety dream in just 20 minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Cut into 1-inch cubes |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into pieces |
| All-Purpose Flour 🌾 | ½ cup | For roux base |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for richness |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Dijon Mustard 🍯 | 1 tbsp | For subtle brightness |
| Dry Sherry 🍷 | ¼ cup | Or substitute white wine |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
| Fresh Parsley Chiffonade 🌿 | ¼ cup | For garnish, optional |
The chicken breast is your foundation—look for plump, uniform pieces at the meat counter. Pre-cubed saves time, but if buying whole breasts, slice them yourself for even cooking. Costco's family packs are perfect for batch prep, or grab individual packages at Kroger or Safeway. The butter and flour duo creates that signature roux—use European-style butter if you've got it, but regular unsalted works too. Fresh thyme is ideal, but dried thyme in a jar from Penzeys adds depth when fresh isn't available. The sherry adds complexity—if you don't have it, dry white wine works just as well.
No sherry? Substitute an extra splash of chicken broth—it won't hurt the flavor. Fresh thyme? Use one-third the amount of dried. The Dijon mustard brings brightness—if you're avoiding it, lemon juice at half the amount gives a similar lift. For extra creaminess, swap half the broth for coconut milk, though it'll change the classic taste slightly. The onion and garlic can be prepped ahead—they'll keep in the fridge for 5 days. If you're short on time, frozen diced onion works perfectly.
This soup tastes even better the next day—make a double batch and freeze portions for quick meals. Store in airtight containers for 4 days in the fridge or 3 months frozen. The roux can be made ahead too—just refrigerate it before adding liquids. For serving, top with crispy fried shallots or melted Gruyère if you're feeling fancy. The parsley garnish is optional but adds that restaurant-quality touch—chiffonade it for maximum elegance.
Why You'll Love This Recipe
- Foolproof First Step: I swear by the roux—just butter and flour—because it thickens the broth like magic. No lumps, no stress, just that velvety base that makes the whole thing sing.
- Creamy Without Guilt: That heavy cream adds richness, but honestly? The chicken broth carries the soul. It’s smooth, satisfying, and somehow feels lighter than it tastes—perfect when you want comfort without the heaviness.
- Double-Duty Dinner: Make a big batch—it’s my go-to for lazy Sundays or quick lunches. Reheat it for soup, or thin it with broth and serve it over rice for a crowd. My kids ask for it more than takeout.
Step-by-step instructions for Betty Crocker's cream of chicken soup
Here's the method that transforms simple ingredients into restaurant-quality velvety soup.
Brown the Chicken and Build Flavor
Heat a large Dutch oven or heavy pot over medium-high heat. Add the 2 lb boneless, skinless chicken breast cut into 1-inch cubes and cook, stirring occasionally, until the chicken is golden brown on all sides and cooked through (8-10 minutes). This browning creates deep, caramelized flavors that form the base of your soup.
Remove the chicken with a slotted spoon and set it aside on a plate. The remaining browned bits in the pot are called fond, and they're packed with flavor. I never skip this step—it's what makes homemade soup taste so much better than canned versions. Leave the fond in the pot as we'll deglaze it next.
Create the Roux Foundation
Reduce the heat to medium and add the 0.5 cup cold unsalted butter cut into pieces to the pot. Let it melt completely, then sprinkle in the 0.5 cup all-purpose flour all at once. Stir vigorously with a wooden spoon for 1-2 minutes until the mixture forms a smooth, pale golden roux that coats the back of a spoon.
This roux is the secret to that silky texture. If it darkens too quickly, reduce the heat slightly—you want it to cook slowly and evenly. The roux will thicken the soup and create that luxurious creaminess we're after. Don't rush this step; patience here makes all the difference.
Deglaze and Simmer the Base
Pour in the 0.25 cup dry sherry (or white wine) and scrape up all those flavorful browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the alcohol smell has completely evaporated. Then add the 4 cups chicken broth, 1 whole yellow onion diced, and 4 cloves garlic cloves minced.
Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for 10 minutes. You'll notice the onion softens and the flavors meld together. This is where the foundation of your soup comes together—all those aromatic vegetables infusing into the broth.
Finish with Cream and Seasonings
Return the chicken to the pot and stir in the 1.5 cups heavy cream, 1 tbsp Dijon mustard, 1 tbsp fresh thyme leaves, 1.5 tsp Diamond Crystal kosher salt, and 0.5 tsp ground black pepper. The soup should begin to thicken slightly as it simmers. Let it cook for another 5-7 minutes until everything is heated through and the flavors are perfectly balanced.
Taste and adjust the seasoning if needed. The soup should be rich, velvety, and perfectly seasoned—not too salty, not too bland. The cream adds that luxurious finish while the mustard provides a subtle tang that brightens the whole dish. This is where all your hard work comes together into something truly special.
Garnish and Serve Warm
Ladle the soup into bowls and garnish each serving with 0.25 cup fresh parsley chiffonade. The parsley adds a fresh, bright contrast to the rich soup and makes it look beautifully presented. Serve immediately while hot, with crusty bread or over rice if you like.
Each spoonful should deliver that perfect balance of creamy richness, tender chicken, and aromatic vegetables. The texture should be velvety smooth with just enough body to coat the back of your spoon. This homemade version tastes nothing like canned soup—it's truly restaurant-quality comfort food.
Pro Tips For Making Betty Crocker Cream Of Chicken Soup
- Cook Chicken Low and Slow: The Betty Crocker recipe calls for shredded chicken, but if you poach it in simmering broth (not boiling) for 12-15 minutes instead of boiling, it stays juicier and absorbs more flavor—no dry, rubbery chunks in your soup.
- Use Cold Butter for Roux: Cut the unsalted butter into ice cubes first, then melt it into the flour over medium-low heat. This prevents burning and gives that velvety roux texture the recipe depends on—no floury aftertaste, just smoothness.
- Strain the Broth: After simmering the chicken and veggies (if using), strain the broth through a fine-mesh sieve before mixing it with the roux. This removes stray bits that make the finished soup look cloudy—your creamy texture will thank you.
- Finish with Cream Last: Stir the heavy cream into the soup off the heat, just before serving. If you add it too early, the high heat can curdle it—no one wants lumpy cream of chicken soup. A splash of cold cream at the end keeps it silky.
Flavor customization for this betty crocker cream of chicken soup
Creamy vs. Light
Want extra richness? Replace ½ cup of the chicken broth with ½ cup heavy cream—this makes the soup velvety and decadent. For a lighter version, use ½ cup low-sodium chicken broth instead of cream and add 1 tbsp cornstarch to thicken naturally.
The texture will be smoother but still comforting. 🥛
Cheesy Delight
Add 1 cup shredded sharp cheddar or Gruyère in the final 5 minutes of cooking for a cheesy twist. Stir until fully melted—this adds a rich, tangy depth.
For extra indulgence, top each bowl with crumbled blue cheese or crispy fried shallots. The cheese melts beautifully into the creamy base.
Herb Variations
Swap out thyme for 1 tbsp fresh tarragon or sage for a different herbal profile. Tarragon adds a slightly anise-like sweetness, while sage brings earthy warmth. If you love fresh herbs, try 1 tbsp chopped chives or dill at the end for a bright, fresh finish.
Garnish with extra herbs before serving for a pop of color.
Spicy Kick
Add ½ tsp smoked paprika or ¼ tsp cayenne pepper while simmering for a subtle smoky heat. For a bolder kick, stir in 1 tbsp hot sauce (like Tabasco) or 1 tsp gochujang at the end.
The heat balances beautifully with the creamy texture. Serve with cooling toppings like Greek yogurt or sour cream to tame the spice.
Vegetable Boost
Add 1 cup diced carrots or ½ cup frozen peas during the final 10 minutes of simmering for extra veggies. For a heartier soup, include ½ cup diced celery or ½ cup mushrooms with the onions. These additions add texture and nutrients without overpowering the creamy flavor. 🥕
Protein Swaps
Use 2 cups cooked shredded chicken instead of breast cubes for tender, easy-to-eat pieces. For a vegetarian option, swap the chicken for 1 cup cooked chickpeas or lentils—they absorb the flavors beautifully.
If you love seafood, try ½ lb cooked shrimp or crab meat added in the last 5 minutes of cooking.
Nutrition facts
Frequently asked questions
Can I use rotisserie chicken instead of fresh?
Rotisserie chicken works perfectly—just shred 2 cups of cooked meat and add it back to the pot during the final 5 minutes of simmering. The pre-cooked chicken stays tender and absorbs all the creamy flavors beautifully. This cuts prep time by 15 minutes and adds convenience without sacrificing taste.
Why did my roux turn brown too quickly?
This happens when the heat is too high—the roux needs gentle, consistent cooking to develop properly. Reduce heat to medium-low and stir constantly for a smooth, pale golden color. If it darkens too much, you can still use it (it'll add depth), but for classic creaminess, aim for that light hue. Patience is key here!
Can I make this soup ahead of time?
Yes! This soup actually tastes better the next day. Let it cool completely, then store in airtight containers in the fridge for 4 days or freeze for 3 months. Reheat gently on the stove with a splash of broth or cream to restore creaminess. The flavors meld beautifully overnight, making it perfect for meal prep.
What if I don't have sherry?
No problem! Substitute with ¼ cup dry white wine or even an extra ¼ cup chicken broth—the soup will still be delicious. The alcohol helps deglaze, but it's not essential. If using wine, let it simmer until the alcohol smell fully evaporates (2-3 minutes). The soup's flavor won't suffer!
How can I make this soup dairy-free?
Replace the heavy cream with 1.5 cups full-fat coconut milk for richness, or use 1 cup unsweetened almond milk + 1 tbsp cornstarch for a lighter texture. For extra body, blend ½ cup cooked cashews with the broth before adding other ingredients. The soup will still be creamy but with plant-based alternatives.