Soups & Stews
Betty Crocker’s cream of chicken soup is the ultimate comfort in a bowl—creamy, rich, and packed with that familiar, velvety texture we all love. This homemade version delivers the same silky smoothness and savory depth, but with the freshness of ingredients you control.
The secret lies in a proper roux and slow simmering, ensuring every spoonful is perfectly balanced between creamy and savory. I’ve perfected this recipe over years of testing, and it never fails to impress.
What sets this apart is the foolproof technique that guarantees a thick, velvety consistency without lumps or separation. You’ll start with a classic roux—equal parts butter and flour cooked until golden—then gradually whisk in chicken broth and cream.
The slow simmer develops deep, aromatic flavors while keeping the soup smooth and inviting. This isn’t just a recipe; it’s a comforting tradition you can make at home.
The result is a bowl of soup that’s restaurant-quality—creamy yet not overly heavy, with a subtle chicken flavor that lingers. The texture is velvety, the aroma is irresistible, and the taste is pure nostalgia.
Whether you’re serving it as a starter, a light lunch, or a cozy dinner, this recipe delivers every time. Let’s get started on recreating that iconic Betty Crocker taste.
One of the best parts? This recipe is versatile—use it as-is for a classic version or adapt it with additions like diced celery, carrots, or even a splash of lemon juice for brightness. It reheats beautifully too, making it perfect for meal prep.
The instructions ahead will guide you through each step to ensure success, so you can enjoy a bowl of homemade comfort just like the classic canned version—only better.
Ingredients for betty crocker cream of chicken soup
Creamy, velvety, and packed with nostalgic flavor—this soup nails the iconic Betty Crocker taste.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | White, for smooth roux |
| Chicken Broth 🍲 | 4 cups | Low-sodium preferred |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for richness |
| Shallot 🧅 | 1 whole | Minced, about 2 tbsp |
| Garlic Cloves 🧄 | 2 cloves | Minced, aromatic flavor |
| Carrot 🥕 | 1 medium | OR 0.5 cup diced |
| Celery Stalk 🌿 | 1 whole | Diced, about 0.5 cup |
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cooked |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🍃 | ½ tsp | Or 1 tsp fresh |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The butter and flour are your secret weapons here. Use unsalted butter—salted can throw off the balance—and cut it into small cubes so it melts smoothly into that perfect golden roux. Most grocery stores carry all-purpose flour, but if you're feeling fancy, King Arthur or Gold Medal brands make a noticeable difference. The chicken broth is where the soul of this soup lives—low-sodium is key so you control the saltiness. I always grab a carton from Trader Joe's or Costco for the best flavor. For the chicken, boneless, skinless breast cooks faster and stays juicier—no one likes rubbery chicken in their soup.
No shallots? One small onion works perfectly—just double the amount. The carrot and celery can be swapped for any veggie you like—mushrooms or zucchini both add great texture. Running out of thyme? Dried oregano at half the amount gives a similar earthy note. The heavy cream is non-negotiable for that classic richness, but if you're watching calories, half-and-half works in a pinch. Fresh lemon juice brightens everything up—don't skip it, even if it's just a splash. And if you're feeling extra, a dash of Worcestershire sauce adds that umami depth.
This soup tastes even better the next day—make extra portions for lunches. Keeps for 4-5 days in the fridge, and freezes beautifully for up to 3 months. I always portion mine into containers so I can grab a bowl straight from the freezer. The roux can be made ahead and stored in the fridge for up to 3 days—just whisk it back into the soup when you're ready to finish cooking. And if you're meal prepping, add the cream just before serving to keep it from curdling.
Why You'll Love This Recipe
- Pantry to Pot Fast: That golden roux of butter and flour? It’s the secret weapon here—no fancy techniques, just melt, stir, and let it thicken while you chop one shallot. I’ve made this while scrolling through emails; it’s that unfussy.
- Rich Without Effort: The heavy cream and chicken broth blend into something dangerously smooth, but here’s the kicker: the shallot adds this subtle, savory depth that makes it taste like you simmered for hours. (Between us, it’s the flour’s job to do the heavy lifting.)
- Leftovers That Shine: This soup only gets better the next day—thickens just right, flavors meld. I freeze half for lazy Mondays, then reheat it with a splash of milk to reset the creaminess. Zero waste, maximum convenience.
- Budget-Friendly Luxury: You’re using basic ingredients—flour, butter, broth—but the cream and shallot turn it into something that feels fancy. Honestly, it’s the kind of meal that makes you question why you ever ordered takeout.
Step-by-step instructions for cream of chicken soup
Here's how to create velvety, restaurant-quality soup from scratch—no canned shortcuts needed.
Cook the Chicken to Perfection
Start by placing the 1.5 lb chicken breast in a large pot and covering it with water. Bring to a boil over medium-high heat, then reduce to a simmer for 20-25 minutes until the chicken is fully cooked and the meat easily separates with a fork. The broth should be flavorful but not overly concentrated.
Remove the chicken from the pot and let it cool slightly before shredding it into bite-sized pieces using two forks. Strain the broth through a fine-mesh sieve into a clean pot, discarding any solids. You should have about 4 cups of clear chicken broth—this is your flavor foundation. If needed, add a splash of water to reach the full amount.
Build the Roux for Creamy Texture
In a large, heavy-bottomed saucepan, melt the 0.5 cup unsalted butter over medium heat until it's completely melted and foaming. Immediately whisk in the 0.5 cup all-purpose flour and cook for 2-3 minutes, stirring constantly. You're making a roux—the secret to that silky, velvety texture.
The mixture will thicken and turn a light golden color. Here's the thing—don't let it brown or it'll taste bitter. Keep stirring until it smells nutty and coats the back of a spoon. This should take about 3-4 minutes total. Once it reaches this stage, gradually whisk in the 4 cups chicken broth, one ladle at a time, to prevent lumps from forming.
Simmer the Vegetables and Seasonings
Add the diced 1 medium carrot, 1 whole celery stalk, 1 whole shallot, and 2 cloves garlic cloves to the saucepan. Stir in the 1 tsp salt, 0.5 tsp ground black pepper, and 0.5 tsp dried thyme. Bring everything to a gentle simmer over medium-low heat and let it cook for 15-20 minutes until the vegetables are tender but not mushy.
Here's where the magic happens: the vegetables release their natural sweetness and deepen the flavor of the broth. You'll know they're done when the carrot can be pierced easily with a fork and the celery becomes soft. Taste the broth now—it should be rich and savory, but not overly seasoned. If it needs more salt, add it gradually.
Finish with Cream and Lemon
Reduce the heat to low and slowly stir in the 1 cup heavy whipping cream. Let the soup simmer gently for 5-7 minutes, stirring occasionally. The cream will thicken the soup slightly and add luxurious richness. Don't let it boil or the cream may curdle—keep it at a gentle simmer.
Finally, add the shredded chicken and 1 tbsp lemon juice. The lemon brightens all the flavors and cuts through the richness of the cream. Let the soup heat through for another 2-3 minutes, then taste and adjust the seasoning one last time. The result should be a perfectly balanced soup—creamy, flavorful, and just tangy enough.
Serve Warm and Enjoy
Ladle the soup into bowls and serve immediately while it's hot. The texture should be velvety smooth with tender chicken pieces floating throughout. Garnish with extra black pepper if desired, and serve with crusty bread or over buttered noodles for a complete meal.
This homemade version tastes nothing like the canned stuff—it's rich, complex, and full of real flavor. The key is patience: letting the roux cook properly and simmering the vegetables just enough to develop their flavors. Trust the process, and you'll have a soup that's worth every minute of effort.
Pro Tips For Making Betty Crocker Cream Of Chicken Soup
- Sweat the Shallot: Don’t just chop it—cook the shallot in the butter for 3-4 minutes until soft and golden. I used to skip this, and the soup always tasted raw and sharp. This step builds flavor without burning.
- Whisk Like You Mean It: When combining flour and butter, whisk vigorously for 2 full minutes until the mixture turns a pale, sandy color. Rushed roux? Lumpy soup. This isn’t the time to half-ass it—your future self will taste the difference.
- Strain the Broth: Use a fine-mesh sieve or cheesecloth to strain the chicken broth before adding it to the roux. I learned this the hard way after serving soup with bits of skin floating in it. Takes 2 minutes but saves embarrassment.
- Temper the Cream: Warm the heavy cream by mixing in a splash of hot broth before adding it to the pot. Cold cream curdles like clockwork—this keeps your soup silky. No one wants to eat cottage cheese soup.
Storing and reheating this betty crocker cream of chicken soup
Refrigerator Storage
Store your homemade cream of chicken soup in an airtight container—I recommend glass Pyrex or BPA-free plastic containers—and let it cool completely before refrigerating. The soup keeps well for 4-5 days at 40°F or below, with flavors deepening as the ingredients meld.
For best texture, stir the soup gently before reheating to redistribute any settled cream. 🥫
Freezer Prep Tips
Freeze soup in single-serving portions (about 1.5 cups per container) for easy grab-and-go meals. Use quart-sized freezer bags or silicone molds to save space, leaving ½-inch headspace for expansion.
Label containers with the date—this soup maintains quality for up to 3 months when stored at 0°F or below. Thaw overnight in the fridge before reheating. ❄️
Reheating Methods
For stovetop reheating, transfer soup to a pot and warm over medium-low heat for 5-7 minutes, stirring occasionally. Add 1-2 tablespoons of water or broth if the soup thickens too much.
Microwave reheating works too: heat covered on 50% power for 2-3 minutes, then stir and continue in 30-second intervals until 165°F internal temperature is reached. 🔥
Reviving Texture
If your reheated soup seems too thick, thin it with warm broth or milk—about 2 tablespoons at a time—until you reach your desired consistency. For extra creaminess, stir in 1-2 tablespoons of heavy cream or half-and-half during reheating.
Avoid boiling, as this can cause the cream to separate. A splash of lemon juice can also brighten flavors if the soup tastes flat after reheating. 💡
Make-Ahead Roux
Prevent last-minute stress by making the roux ahead of time. Cook it as directed, then cool completely and store in the fridge for up to 3 days or freeze for up to 1 month.
When ready to finish the soup, whisk the roux into warm broth (not boiling) to avoid lumps. This shortcut saves 15-20 minutes of active cooking time. 💪
Garnish After Reheating
Add fresh garnishes after reheating to preserve flavor and texture. Top with chopped parsley, a sprinkle of black pepper, or a drizzle of olive oil for brightness.
For extra richness, stir in 1 tablespoon of butter during the final minute of reheating. These finishing touches elevate the soup from homemade to restaurant-quality. ✨
Nutrition facts
Frequently asked questions
Can I make this soup without a roux?
The roux is key for that classic creamy texture, but you can substitute with 2 tablespoons cornstarch or flour mixed with cold water (slurry method). Stir it into the simmering broth and cook for 3-5 minutes until thickened. The result won't be as velvety, but it'll still be flavorful. For extra richness, add ½ cup evaporated milk at the end instead of heavy cream.
How do I fix a soup that's too thick or too thin?
For thick soup, thin with warm chicken broth or milk (1-2 tablespoons at a time). For thin soup, simmer uncovered for 5-10 minutes to reduce, or stir in 1-2 tablespoons cornstarch mixed with water until thickened. Never add cold cream to hot soup—it causes curdling.
Can I use rotisserie chicken instead of poached?
Shred 1.5 cups cooked rotisserie chicken (about 1 cup meat) and use the leftover drippings to make 1 cup extra broth (simmer drippings with ½ cup water for 5 minutes). The flavor will be slightly richer, but the texture remains smooth. Just strain any large pieces before adding to the soup.
Why did my soup separate after reheating?
Cream separates when heated too quickly or boiled. To fix it, whisk in 1 tablespoon cold butter or cream while stirring constantly over low heat until smooth. For prevention, reheat on low-medium heat and stir frequently. Adding 1 teaspoon cornstarch mixed with water can also help re-emulsify.
What are good toppings or sides for this soup?
Classic pairings include crusty bread or oyster crackers for dipping. For extra flair, try crispy fried shallots, grated Parmesan, or a dollop of sour cream. Serve with a simple green salad or garlic toast to balance the richness. The soup also reheats beautifully over buttered egg noodles for a hearty meal.