recipe using cream of chicken soup
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The Best recipe using cream of chicken soup
I’ve been making this cream of chicken soup for years, and it’s one of those recipes that feels like a comfort in every way. It’s simple enough to whip up in a pinch, but it’s also hearty enough to feel special—whether you’re serving it after a long day or as a quick meal for the kids. My kids adore it because it’s creamy, flavorful, and always feels like a treat, even when it’s just sitting on the table. It’s the kind of soup that makes you want to dig in without overthinking it, and honestly, that’s what I love most about it. For family gatherings or just a cozy night in, it’s the kind of dish that doesn’t demand perfection—just a little effort and a lot of love.
I also love how it’s packed with nutrients. Chicken is a lean protein, and the vegetables add fiber and vitamins. The broth itself is usually made with low-sodium chicken stock, which keeps it light but still satisfying. It’s a way to get a balanced meal without feeling like you’re sacrificing taste. Plus, it’s easy to customize—swap in extra veggies, add a sprinkle of cheese, or even make it extra creamy with a little extra cream or a dash of hot sauce. It’s the kind of recipe that feels like a no-brainer for everyday eating, whether you’re feeding a crowd or just yourself.
Creamy Chicken and Dumplings
4.7 from 591 votes
A comforting bowl of chicken and dumplings, blending creamy soup with fluffy, buttery dumplings for a hearty meal that’s perfect for cold days. This recipe is a must-try for any occasion.
Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal
🥘Ingredients
For the Broth
- 2 cups chicken broth
- 1 cup cream of chicken soup
- 1 cup shredded cooked chicken
- 1/2 cup heavy cream
- 1/4 cup butter
- 1 tsp dried thyme
For the Dumplings
- 2 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 cup milk
- 1 egg
- 1 tsp salt
👨🍳Directions
-
1
In a large pot, combine chicken broth, cream of chicken soup, shredded chicken, heavy cream, butter, and thyme. Bring to a simmer over medium heat. -
2
While the soup heats, cut cold butter into flour in a bowl until the mixture resembles coarse crumbs. Stir in milk, egg, and salt until a dough forms. -
3
Roll the dough into 1-inch balls and drop them into the simmering soup. Cover the pot and cook on low heat for 15–20 minutes, until dumplings float to the top. -
4
Remove the pot from heat and let the soup rest for 5 minutes. Serve hot, garnished with fresh parsley if desired.
🔧Equipment
- Large pot
- Mixing bowls
- Whisk
- Dumpling dropper or spoon
- Oven
📊Nutrition Facts (per serving)
🔥Calories: 480 kcal🧈Total Fat: 18💛Saturated Fat: 5❤️Cholesterol: 75🧂Sodium: 850🌾Total Carbs: 55🥦Dietary Fiber: 5🍬Sugars: 6🥩Protein: 30
📝Notes
Tips: For extra richness, stir in a splash of chicken stock at the end. If dumplings sink, they need more time—don’t rush them!
Watch Video Of How Creamy Chicken and Dumplings Works
This soup is a lifesaver for any gathering—whether you’re feeding a hungry crowd or just need a simple meal that feels special without the fuss. It’s the kind of dish that’s comforting, customizable, and always a hit, whether you’re serving it up for a casual dinner or a holiday spread. Plus, it’s easy to tweak with extra veggies or a fresh herb garnish, so it never feels like a one-size-fits-all recipe.
❓ Frequently Asked Questions About Creamy Chicken and Dumplings
1. Can I substitute store-bought cream of chicken soup for homemade?
Yes, you can. Most store-bought cream of chicken soups work just fine, though some may add extra salt or thickeners. If you’re making a lighter version, choose a low-sodium brand and adjust seasoning to taste. Avoid versions with heavy cream or coconut milk, as they’ll change the texture.
2. How do I adjust the recipe for dietary restrictions, like gluten-free or dairy-free?
For gluten-free: Use a gluten-free tampon or cornstarch to thicken the broth instead of flour. For dairy-free: Swap the heavy cream for coconut milk or unsweetened almond milk. Both options will still give a creamy, comforting texture—just stir in a splash of lemon juice to brighten the flavor.
3. Why does my soup taste bland, even though I followed the recipe exactly?
Blandness often comes from overcooking the chicken or not balancing seasoning. For extra flavor, add a pinch of smoked paprika, a dash of Worcestershire sauce, or a sprinkle of fresh herbs like thyme or parsley at the end. If using store-bought soup, taste it first and adjust salt or pepper to your preference.
4. Can I make this soup ahead of time and reheat it?
Absolutely. This soup tastes even better the next day because flavors meld. Store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. When reheating, stir in a splash of milk or heavy cream if you prefer a richer texture. Avoid boiling from frozen to prevent a grainy consistency.
For gluten-free: Use a gluten-free tampon or cornstarch to thicken the broth instead of flour. For dairy-free: Swap the heavy cream for coconut milk or unsweetened almond milk. Both options will still give a creamy, comforting texture—just stir in a splash of lemon juice to brighten the flavor.
3. Why does my soup taste bland, even though I followed the recipe exactly?
Blandness often comes from overcooking the chicken or not balancing seasoning. For extra flavor, add a pinch of smoked paprika, a dash of Worcestershire sauce, or a sprinkle of fresh herbs like thyme or parsley at the end. If using store-bought soup, taste it first and adjust salt or pepper to your preference.
4. Can I make this soup ahead of time and reheat it?
Absolutely. This soup tastes even better the next day because flavors meld. Store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. When reheating, stir in a splash of milk or heavy cream if you prefer a richer texture. Avoid boiling from frozen to prevent a grainy consistency.
Absolutely. This soup tastes even better the next day because flavors meld. Store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. When reheating, stir in a splash of milk or heavy cream if you prefer a richer texture. Avoid boiling from frozen to prevent a grainy consistency.
