If you’re a fan of comfort food, there’s no doubt that a creamy, savory soup like Campbell’s Cream of Chicken Soup has a special place in your heart. It’s a pantry staple that has been around for decades, often used not just as a soup but also as a base for various casseroles, dips, and sauces. But what if I told you that making a version of Campbell’s Cream of Chicken Soup at home could elevate your dishes to a whole new level? Yes, with just a few simple ingredients and some time, you can create a rich, velvety soup that rivals the canned version but tastes infinitely better. Let’s dive into a detailed recipe that not only brings comfort but adds a bit of your own kitchen magic to the process.
Campbell Cream Of Chicken Soup Recipe
The beauty of making your own cream of chicken soup lies in the control you have over ingredients, flavor, and texture. Whether you’re looking to recreate that signature creamy goodness or add your own twist, this recipe will give you the perfect balance of flavor and consistency. Plus, it’s versatile enough to be used in casseroles, served as a stand-alone dish, or even poured over a hot plate of mashed potatoes.
This recipe takes inspiration from the classic Campbell’s version but leans into fresh ingredients and homemade goodness. It’s got all the comforting qualities you crave with just the right amount of richness.
Ingredients Needed
To whip up this comforting bowl of homemade cream of chicken soup, you’ll need the following ingredients:
- Chicken Broth (4 cups) – This is the heart of the soup, giving it that savory depth. You can use store-bought, homemade, or even a chicken bouillon cube dissolved in water. But, for a richer flavor, homemade broth is always the way to go.
- Cooked Chicken (1 ½ cups) – For the best results, shredded rotisserie chicken works wonders. You can also use leftover chicken from a previous meal-whether it’s breast, thighs, or even a mix.
- Heavy Cream (1 cup) – This is what makes the soup creamy. While milk could be an alternative, heavy cream will give you that luxurious texture and richness.
- Butter (3 tbsp) – Essential for sautéing the vegetables and adding richness. You can’t skip this step if you want that perfect smoothness.
- All-Purpose Flour (3 tbsp) – Used as a thickening agent to create that signature creaminess and smooth texture. It’s the base for the roux, which helps bind the soup together.
- Onion (1 medium, finely chopped) – Adds a bit of savory sweetness and depth to the soup base.
- Celery (2 stalks, finely chopped) – A classic ingredient in creamy chicken soups, bringing a touch of freshness and crunch.
- Garlic (2 cloves, minced) – For flavor depth, a must-have in most savory dishes.
- Salt and Pepper (to taste) – Adjust these to your taste, but don’t shy away from seasoning properly. This soup needs a bit of salt to bring out the flavors.
- Parsley (optional, for garnish) – A sprinkle of fresh herbs adds color and a fresh bite.
Cooking Instructions
The process is simple and straightforward, so don’t worry-this isn’t a complicated recipe. Just follow these steps:
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Prep The Ingredients
- Chop the onion, celery, and garlic into small, even pieces. Shred your cooked chicken if you haven’t done so already.
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Make The Roux (Thickening Base)
- In a large saucepan or stockpot, melt the butter over medium heat.
- Add the onions and celery and sauté for about 5 minutes, until they soften and become translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the mixture, stirring constantly to form a paste. This is your roux. Cook it for 1-2 minutes, letting the flour absorb the butter, but don’t let it brown.
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Add The Broth And Bring To A Simmer
- Slowly pour in the chicken broth, stirring continuously to prevent lumps. Increase the heat slightly to bring it to a gentle simmer.
- Let it simmer for 5-7 minutes, so the broth thickens and the flavors start to meld together.
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Add The Chicken And Cream
- Stir in the shredded chicken and let it heat through for another 2 minutes.
- Pour in the heavy cream, and stir to combine. Reduce the heat to low to keep it warm.
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Season And Taste
- Season with salt and pepper to your preference. Taste the soup and adjust as needed.
- If the soup is too thick, you can add a bit more chicken broth or a splash of milk to reach your desired consistency.
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Serve And Garnish
- Ladle the soup into bowls and garnish with a sprinkle of parsley if desired.
Ingredient Insights
Each ingredient plays a crucial role in making this homemade version of Campbell’s Cream of Chicken Soup sing with flavor:
- Chicken Broth – The backbone of any great chicken soup, it provides the foundation for all the flavors to build upon. If you have time, homemade broth made by simmering chicken bones, vegetables, and herbs is unbeatable.
- Heavy Cream – This adds that silky, indulgent texture that makes the soup feel luxurious without being overly rich or greasy.
- Flour (for the Roux) – The flour helps to thicken the soup and creates a smooth texture. It’s what makes this soup a cream of soup, giving it that velvety mouthfeel.
- Chicken – The star of the dish. The key here is to use tender, shredded chicken that integrates easily into the soup. It soaks up all the flavors while providing protein and substance to the dish.
- Vegetables (Onions, Celery, Garlic) – These aromatics build depth in the flavor profile. The onion and garlic bring sweetness, while the celery gives a subtle, crisp contrast to the creamy broth.
Expert Tips
- Use Fresh Ingredients: The fresher the ingredients, the better the soup. Fresh chicken broth or homemade broth will elevate the flavor drastically compared to store-bought versions.
- Don’t Skimp on the Butter: Butter isn’t just for flavor; it also helps create a silky smooth texture. If you’re trying to cut down on calories, you can replace part of it with olive oil, but butter gives the best flavor.
- Balance the Seasoning: Don’t be afraid to go heavy with salt in the beginning stages. The salt you add at the start helps to draw out the flavor of the chicken and vegetables.
- Texture Tweaks: If you like a chunkier soup, don’t shred the chicken too finely. If you prefer something more velvety, blend part of the soup before adding the cream.
- Garnish for Freshness: A sprinkle of fresh parsley or chives not only adds color but also a burst of fresh flavor that cuts through the richness of the cream.
Recipe Variations
This recipe is pretty versatile, and you can play around with different additions and changes to suit your tastes or dietary preferences:
- Add Vegetables: Want to make it heartier? Throw in some diced carrots, peas, or even a handful of spinach. Just sauté them with the onions and celery to soften them.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to spice things up. This gives the soup a subtle heat without overwhelming the other flavors.
- Herb-Infused: Try infusing the soup with a sprig of thyme or rosemary while it simmers, then remove it before serving. This will give the soup an herbal depth.
- Low-Fat Version: If you’re looking for a lighter soup, you can swap the heavy cream for half-and-half or milk. You can also reduce the butter or use a butter substitute.
- Vegan Adaptation: For a plant-based version, replace the chicken with tofu or chickpeas, use vegetable broth, and substitute the heavy cream with coconut milk or cashew cream.
Final Words
Homemade cream of chicken soup is comfort in a bowl. It’s creamy, savory, and perfect for any occasion, whether you’re serving it as a side dish, using it as a base for casseroles, or enjoying it by itself with a chunk of crusty bread. Plus, with the homemade version, you can control exactly what goes into it, making it as rich or as light as you want.