Soups & Stews
Betty Crocker's cream of chicken soup recipe delivers that nostalgic, comforting warmth we all crave on chilly evenings. The secret lies in its velvety texture and rich, savory flavor that comes together in just minutes—no fancy techniques required. This classic recipe has been a kitchen staple for generations, and with a few simple steps, you can recreate that homestyle taste at home.
What sets this soup apart is its foolproof method: a smooth blend of chicken broth, cream, and seasonings that creates a silky, satisfying base. You can customize it with optional additions like milk for extra creaminess or cooked chicken for added protein, but the core recipe stays true to Betty Crocker’s trusted formula. The result? A bowl of comforting goodness that’s perfect for any occasion.
The beauty of this recipe is its versatility—serve it as-is for a quick meal, or elevate it with toppings like shredded cheese, fresh herbs, or a dollop of sour cream. Pair it with crusty bread, crackers, or a simple salad to round out the meal. Whether you're feeding a family or treating yourself to a cozy night in, this soup delivers restaurant-quality comfort without the hassle.
Ready in under 30 minutes, this recipe is designed for ease and reliability, making it ideal for busy weeknights or lazy weekends. The instructions are straightforward, ensuring you’ll achieve that creamy, flavorful texture every time. Let’s get started on creating this timeless classic!
Ingredients for betty crocker cream of chicken soup
Six simple ingredients create Betty Crocker's iconic velvety chicken soup—comfort in a bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Broth 🍲 | 4 cups | Low-sodium preferred for flavor control |
| Heavy Cream 🥛 | 1 cup | Full-fat for velvety texture |
| Butter 🧈 | ½ cup | Unsalted, cold for best flavor |
| All-Purpose Flour 🌾 | ¼ cup | For smooth thickening |
| Dried Chicken Bouillon 🍗 | 1 tbsp | For concentrated flavor |
| Milk 🥛 | ½ cup | Optional for extra creaminess |
| Cooked Chicken 🍗 | 1 ½ cups | Shredded, optional for protein |
| Salt 🧂 | ½ tsp | Adjust to taste after tasting |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Dried Parsley Flakes 🌿 | ½ tsp | For fresh herb flavor |
| Garlic Powder 🧄 | ½ tsp | For savory depth |
| Onion Powder 🧅 | ½ tsp | For aromatic base |
| Paprika 🌶️ | ¼ tsp | For subtle color and warmth |
The broth is the foundation—low-sodium is key to control flavor balance. I always use Swanson or Knorr for reliability, but homemade works too if you've got it. For extra richness, simmer your broth with a chicken carcass for deeper flavor. The heavy cream must be full-fat; anything lighter will thin the soup. Butter adds body, so don't skip it—Land O'Lakes or Plugrá both melt beautifully. Flour is your secret weapon for that silky texture—Gold Medal is my go-to, but any all-purpose will work.
No bouillon cubes? One extra chicken broth cube works in a pinch. Want more protein? Shred rotisserie chicken—it's pre-cooked and convenient. The milk is optional but makes it extra creamy; whole milk gives the best results. For a lighter version, use half-and-half. Fresh herbs? Toss in fresh parsley at the end—it brightens the whole dish. The spices are non-negotiable; McCormick or Badia are reliable brands. If you're watching sodium, reduce the bouillon to half a tablespoon and add extra salt at the end.
This soup tastes even better the next day—make a double batch and freeze half. Store leftovers in the fridge for up to 5 days or freeze for 3 months. For serving, warm gently on the stove or microwave until just hot. Top with shredded cheddar or sour cream for extra indulgence. The flour-butter slurry trick is worth the extra minute—it prevents lumps and gives that restaurant-quality texture.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash pots—just melt butter, whisk in flour, add broth and bouillon, then stir in cream. Five ingredients, one bowl, done.
- Rich Without Effort: That velvety heavy cream and chicken bouillon combo? It’s like someone poured love into a pot. Honestly, the first time I tasted it simmering, I nearly skipped dinner just to eat it straight from the spoon.
- Leftovers That Don’t Suck: Make a double batch and freeze half—thaw it later for a lazy night or toss it into a casserole. (Yes, even on a Tuesday night.) The flavor only gets better after reheating, and it’s way cheaper than takeout.
- Budget Comfort Food: Butter, flour, broth—these are pantry staples that won’t break the bank. I’ve fed four people for under $8 with this, and no one ever complains. Between us, it’s my secret weapon for “I don’t know what’s for dinner” nights.
Step-by-step instructions for creamy homestyle chicken soup
This classic soup delivers rich, velvety texture with minimal effort—perfect for comfort food lovers.
Create the Roux for Smooth Thickening
In a large pot, melt the 0.5 cup butter over medium heat until it foams and turns golden. Immediately whisk in the 0.25 cup all-purpose flour—this creates a roux that will thicken your soup without lumps. Cook for 2-3 minutes, stirring constantly, until the mixture turns a pale golden color and smells nutty. This is your flavor foundation, so don't rush it.
Watch the color carefully—if it darkens too quickly, reduce the heat slightly. The roux should coat the back of a spoon smoothly without being grainy. This step ensures your soup will have that signature creamy consistency without relying solely on heavy cream.
Build Flavor with Aromatics and Broth
Gradually whisk in the 4 cups chicken broth and 1 tbsp dried chicken bouillon, stirring vigorously to prevent lumps. Bring to a gentle simmer over medium-low heat, then reduce heat to low and let it cook uncovered for 10 minutes. This allows the roux to fully incorporate and the flavors to meld.
Next, stir in the 0.5 cup milk (if using), 1.5 cups cooked chicken, 0.5 tsp salt, 0.25 tsp black pepper, 0.5 tsp garlic powder, 0.5 tsp onion powder, and 0.25 tsp paprika. The milk adds creaminess while the spices build depth. Let the soup simmer gently for another 5 minutes to allow the chicken to reabsorb some of its juices and the spices to bloom.
Finish with Cream and Herb Brightness
Reduce heat to low and slowly pour in the 1 cup heavy cream, whisking constantly to prevent curdling. The soup should begin to thicken immediately—if it's too thick, add 2-3 tablespoons of hot broth to reach your desired consistency. Stir in the 0.5 tsp dried parsley flakes for a fresh herb note that brightens the rich flavors.
Simmer gently for 3-4 minutes more, just until the cream is fully incorporated and the soup is heated through. The final texture should be velvety but not heavy, with a subtle sheen on the surface. Taste and adjust seasoning—you may need a pinch more salt or pepper depending on your broth's saltiness.
Rest and Serve for Perfect Texture
Remove from heat and let the soup rest for 5 minutes before serving. This resting period allows the flavors to fully develop and the soup to reach its ideal consistency. For extra richness, top each serving with a dollop of heavy cream or a sprinkle of fresh parsley.
Serve immediately with crusty bread or over buttered egg noodles. The soup should be warm, comforting, and perfectly balanced—creamy without being greasy, with a subtle depth from the bouillon and herbs. Each spoonful delivers that homestyle warmth that makes this recipe a classic.
Pro Tips For Making Betty Crocker Cream Of Chicken Soup
- Whisk the Flour Fast: Dump that flour into the butter all at once and whisk like you’re trying to win a race—no need to add it gradually. I used to add it bit by bit, and the soup always ended up with a weird, clumpy texture. One quick pour and aggressive whisking = smooth roux every time.
- Salt the Broth First: Taste that chicken broth before you add the bouillon and adjust the salt now. The bouillon is already salty, and if your broth is bland, you’ll end up with a soup that tastes like it’s swimming in a salt mine. A pinch of salt early saves you from overcorrecting later.
- Simmer, Don’t Boil: Once the heavy cream hits the pot, drop the heat to a gentle simmer—no bubbling, no splattering. I learned this after watching my cream curdle like a science experiment gone wrong. Keep it at a whisper of heat, or you’ll ruin the creamy texture you’re working so hard for.
- Use Cold Cream: Chill the heavy cream in the fridge for 10 minutes before adding it to the hot broth. Cold cream blends in smoother and doesn’t separate like warm cream does. It’s a tiny effort that makes the soup look and taste silky, not greasy. Trust me, your spoon will thank you.
Dietary considerations for this recipe
Gluten-Free Adaptation
Swap the all-purpose flour for 1/4 cup gluten-free all-purpose flour blend (like Bob's Red Mill 1-to-1) to maintain thickening power. Add 1 tbsp cornstarch to improve texture—this combo prevents grittiness. For extra insurance, whisk the gluten-free flour into 2 tbsp cold butter first to create a smoother roux. 🌾
Dairy-Free Options
Replace the heavy cream with 1 cup full-fat coconut milk (like Thai Kitchen brand) for a rich, creamy texture. Use dairy-free butter (Miyoko's or Earth Balance) and unsweetened almond milk instead of regular milk. The coconut milk adds a subtle sweetness that balances the savory broth beautifully.
Low-Fat Version
Reduce the butter to 2 tablespoons and use 1/2 cup low-fat milk instead of heavy cream. Add 1 tablespoon cornstarch to the roux for thickening without extra fat. The soup will be lighter but still creamy—just stir in an extra 1/2 teaspoon garlic powder to compensate for reduced richness.
Vegetarian Substitutes
Replace the chicken broth with vegetable broth (like Pacific Foods brand) and omit the chicken bouillon. Add 1/2 cup finely chopped mushrooms and 1/4 cup shredded carrots for umami depth. For protein, stir in 1/2 cup cooked lentils or 1/2 cup tofu cubes at the end of cooking.
Allergen-Friendly Tips
For nut allergies, ensure your gluten-free flour blend is nut-free (check labels). For soy allergies, use cornstarch instead of flour and verify broth is soy-free. Always check ingredient labels—Betty Crocker's original recipe contains wheat and dairy, so substitutions are essential for safe preparation.
Keto-Friendly Adjustments
Skip the flour entirely and use 1/4 cup almond flour mixed with 1 tablespoon xanthan gum for thickening. Replace heavy cream with full-fat coconut cream and omit milk. Add extra salt (up to 1 teaspoon) since keto diets often reduce sodium intake. The result is a rich, creamy soup with only 3 grams net carbs per serving.
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream?
Yes! For a lighter version, replace the heavy cream with 1 cup whole milk or 1/2 cup half-and-half. The soup will still be creamy but less rich. If you want extra thickness without dairy, stir in 2 tablespoons cornstarch mixed with 2 tablespoons cold water at the end of cooking.
How do I prevent lumps in the roux?
Whisk the flour into the melted butter constantly until smooth before adding broth. If you notice any lumps forming, immediately whisk them out. For extra insurance, mix the flour with 2 tablespoons cold butter first to create a paste before adding to the pot. This ensures a silky texture every time.
Can I add vegetables to this soup? Stir in 1/2 cup frozen peas, 1/4 cup diced carrots, or 1/4 cup chopped celery during the final 5 minutes of simmering. For heartier soups, add 1/2 cup cooked potatoes or 1/4 cup corn kernels. Just
Why did my soup turn out too thick?
This usually happens if the roux cooked too long or the cream wasn't added gradually. Thin it by whisking in 2-3 tablespoons hot broth at a time until you reach your desired consistency. For future batches, reduce the flour to 1/4 cup if you prefer a lighter texture.
What's the best way to reheat leftovers?
Gently reheat on the stove over low heat, stirring frequently to prevent scorching. If using the microwave, heat in 30-second intervals, stirring between each, until warmed through. Never boil leftovers—this can break the cream and make the soup grainy. Add a splash of milk or broth if it thickens too much.