Can I freeze cream of chicken soup recipes?

Yes — just cool completely first, freeze in portions, and reheat gently while whisking to restore texture.

What can I use instead of cream in cream of chicken soup recipes?

Evaporated milk, dairy-free cream, or blended potato can create a creamy consistency without heavy cream.

Yes — cornstarch, arrowroot, or pureed vegetables work as thickeners.

Add all ingredients except cream, cook on low for 6–8 hours, stir in cream during the last 30 minutes.

Absolutely — it shortens cooking time and adds extra flavor from pre-seasoned meat.

Add a knob of butter, a splash of cream, or a sprinkle of Parmesan before serving.

Rich and creamy chicken soup with fresh vegetables, perfect for cozy family dinners or quick weeknight meals.

Scale

Prepare aromatics: In a large pot, melt butter over medium heat. Add onion, celery, and carrots, cooking for 5–6 minutes until softened. Add garlic and cook for another 30 seconds.
Add chicken: Stir in diced chicken breast and cook until lightly browned on the edges.
Thicken base: Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
Add liquids: Slowly whisk in chicken broth to avoid lumps, then stir in cream or milk.
Simmer: Reduce heat to low, cover, and let the soup simmer for 20–25 minutes, until chicken is cooked through and vegetables are tender.
Add extras: Stir in cooked rice, noodles, pasta, or vegetables as desired.
Season to taste: Adjust salt, pepper, and herbs to your preference.
Serve: Ladle into bowls and pair with crusty bread, biscuits, or a side salad.

Dairy-free: Substitute with coconut milk or oat cream.
Gluten-free: Use cornstarch or gluten-free flour instead of all-purpose flour.
Keto/Low carb: Use heavy cream and skip flour, thickening with cream cheese or pureed cauliflower.
Vegetarian: Replace chicken with chickpeas or tofu and use vegetable broth.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Keywords: cream of chicken soup