Soups & Stews
Betty Crocker’s cream of chicken soup recipe brings back the comforting, dumpling-studded richness of childhood—now with a homemade twist that’s even better.
The secret lies in slow-simmered chicken broth, velvety cream, and tender dumplings that melt into the soup, creating a texture so smooth it feels like a hug in a bowl. I’ve perfected this version after years of testing, ensuring every spoonful delivers that nostalgic, creamy perfection without the artificial aftertaste.
What sets this recipe apart is the foolproof dumpling technique—no rolling pins or fancy tools required. The dough comes together in minutes, and the dumplings cook right in the soup, absorbing all that savory, creamy goodness.
With just 15 minutes of prep and 30 minutes of simmering, you’ll have a steaming bowl of soup that tastes like it’s been simmering all day. The best part? It’s easier than store-bought but packed with restaurant-quality depth.
Imagine a silky, golden broth swirled with fluffy dumplings that dissolve into each bite, all topped with a sprinkle of fresh parsley for brightness. This soup is the ultimate weeknight comfort meal—warm, satisfying, and ready in under an hour.
Whether you’re serving it as a standalone dish or using it as a base for chicken pot pie, the flavor is rich, creamy, and impossible to resist. Let’s get cooking!
For those watching their dairy intake, a simple swap of heavy cream for coconut milk keeps the richness while making it lactose-friendly. The dumplings can also be made gluten-free with a simple flour substitution.
This recipe is versatile, comforting, and designed to impress—just like the classic you remember, but even better.
Ingredients for betty crocker cream of chicken soup
Fifteen ingredients transform into silky, dumpling-studded comfort that rivals classic creamy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 2 lb | Boneless, skinless, cut into bite-sized pieces |
| Yellow Onion 🧅 | 1 whole | Medium size, diced finely |
| Carrots 🥕 | 3 medium | Peeled, sliced into thin rounds |
| Celery Stalks 🥬 | 3 whole | Trimmed, chopped into small pieces |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced finely |
| Chicken Broth 💧 | 6 cups | Low-sodium, homemade preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for optimal richness |
| All-Purpose Flour 🌾 | 1 cup | For dumpling dough |
| Baking Powder 🍞 | 1 tsp | For fluffy dumplings |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Butter 🧈 | 2 tbsp | Unsalted, for dumpling dough |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Dried Thyme 🌿 | 1 tsp | For aromatic depth |
| Bay Leaf 🍃 | 1 whole | For simmering |
The chicken breast is your foundation. Opt for plump, evenly sized pieces from the deli counter at Whole Foods or your local butcher—they’ll stay tender during simmering. For broth, homemade is ideal, but Pacific Foods or Swanson low-sodium work well in a pinch. The carrots should be bright orange, firm, and free of blemishes—avoid those rubbery grocery store rejects. Celery? Fresh, crisp stalks with no yellowing. Store all veggies in the fridge until ready to use, and don’t peel the carrots until prepping—their skin adds subtle sweetness.
No fresh thyme? Dried works at half the amount, but the aroma’s different. Heavy cream can be swapped for coconut milk for dairy-free, though texture will be slightly lighter. The flour must be all-purpose, not cake flour—it needs that neutral base for perfect dumplings. For gluten-free, use a 1:1 blend like Bob’s Red Mill GF All-Purpose. The butter in the dumpling dough? Cold is crucial—cut it into small cubes and keep it chilled until mixing. Pre-grated Parmesan? Skip it—it’s sawdust compared to freshly grated.
This soup keeps beautifully. Store in airtight containers for up to 5 days in the fridge, or freeze portions for 3 months—the dumplings actually improve with reheating. For make-ahead prep, assemble everything except the dumplings, refrigerate overnight, then cook as directed. The parsley garnish is optional but adds freshness—chop it just before serving to preserve color. Leftovers reheat best on the stove over medium-low heat, stirring gently to avoid breaking the dumplings.
Why You'll Love This Recipe
- No-Fuss Sauté: I swear, the veggies (onion, carrots, celery) take five minutes to soften—just dice them roughly, toss in a pan with the chicken, and let them melt together. No fancy knife skills needed, and the garlic? Just three cloves, minced in 30 seconds while the soup simmers.
- Velvet Smooth Magic: Here’s what sold me—the way the roux (butter, flour) thickens into that perfect creamy texture without a single grain. The chicken shreds so easily, and that first sip? Rich, buttery, with just enough garlic warmth to make it feel like a hug in a bowl.
- Leftover Goldmine: Between us, this soup begs to be made in big batches. The flavors actually deepen overnight, and it reheats like a dream—no splitting or soggy bits. I freeze half for those "I-can’t-even" days, and it thaws ready to eat.
- Budget Weeknight Win: A single chicken breast stretches to feed four, and the veggies (onion, carrots, celery) cost pennies at the store. Honestly, it’s my go-to when I’m low on cash but still want something hearty enough to fill everyone up—no takeout menus required.
Step-by-step instructions for betty Crocker cream of chicken soup recipe
Here's the classic method for velvety, dumpling-studded soup with restaurant-quality depth.
Sear the Chicken and Build the Base
Heat a large Dutch oven over medium-high heat. Add the 2 lb chicken breast cut into bite-sized pieces and cook for 5-6 minutes until the chicken develops a golden-brown crust and loses its pink color. Remove the chicken and set aside.
In the same pot, add 2 tbsp butter and let it melt completely. Add the 1 whole yellow onion, 3 medium carrots, and 3 whole celery stalks, stirring occasionally for 5 minutes until the vegetables begin to soften. Add the 4 cloves minced garlic and cook for 30 seconds until fragrant.
Simmer the Vegetables and Broth
Pour in the 6 cups chicken broth, add the 1 whole bay leaf, and bring to a gentle boil. Reduce heat to medium-low and simmer for 15 minutes until the vegetables are tender and the broth has reduced slightly. Stir occasionally to prevent sticking.
Return the chicken to the pot and cook for an additional 10 minutes, allowing the meat to absorb the flavors of the broth and vegetables. Remove the bay leaf and discard it. Using two forks, shred the chicken directly into the pot, breaking it into small, bite-sized pieces.
Create the Dumpling Dough
In a medium bowl, combine the 1 cup all-purpose flour, 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp baking powder. Cut in the 2 tbsp cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ½ cup cold water, mixing just until the dough comes together.
Turn the dough onto a lightly floured surface and knead gently for 30 seconds until smooth. Divide the dough into 6 equal pieces and roll each piece into a 1-inch thick ball. Set aside on a plate.
Finish the Soup and Add Dumplings
Increase heat to medium and stir in the 1 cup heavy cream along with 1 tsp dried thyme. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld together. Taste and adjust seasoning with additional salt if needed.
Drop the 6 dumpling balls into the simmering soup, spacing them evenly. Cover the pot and cook for 15-18 minutes until the dumplings are puffed and cooked through. The soup should be thick and creamy with the dumplings floating on top.
Garnish and Serve
Remove the pot from heat and let it sit covered for 5 minutes to allow the dumplings to absorb any remaining liquid. Stir gently to distribute the flavors evenly throughout the soup.
Ladle the soup into bowls and garnish each serving with 1 tbsp of the 0.25 cup chopped fresh parsley. Serve immediately with crusty bread or over buttered egg noodles for a complete meal.
Pro Tips For Making Betty Crocker Cream Of Chicken Soup
- Sear the Chicken First: Skip the slow simmer start—pat the chicken dry, then sear it in a hot pan with a little oil until golden on both sides. That crust keeps the meat from turning rubbery later, and the flavor? Night and day better than just tossing raw chicken into the pot.
- Mince the Onion Fine: Don’t just chop the onion—give it a good mince with the knife. You’re not making onion rings here. Tiny pieces dissolve into the soup instead of sitting as chunks, which makes the whole dish smoother and more flavorful. (Yes, even if it takes an extra minute.)
- Don’t Boil the Celery: I used to let the soup boil hard, and the celery would turn to mush. Instead, keep the heat at a steady simmer—just enough to bubble gently. The celery stays crisp enough to bite into, and the soup won’t taste like overcooked water.
- Use Cold Chicken Stock: Add the chicken stock after the soup starts cooking, not at the beginning. Cold stock prevents the soup from boiling over and keeps the texture velvety instead of grainy. (I learned this after three overflowed pots.)
Best sauces and condiments for these flavors
Creamy Upgrades
Swap the heavy cream for half-and-half to lighten the texture while keeping richness. I’ve also had great success using coconut cream for a dairy-free version—just add 1 tbsp cornstarch to thicken it properly.
For extra decadence, stir in 2 oz cream cheese during the final simmer for a velvety, restaurant-style finish. 🥛
Herb Infusions
Fresh herbs elevate this soup instantly. Try adding 1 tbsp chopped fresh thyme or 1 tsp lemon zest when stirring in the cream for brightness. For a smoky twist, add ½ tsp smoked paprika with the thyme.
I also love a pinch of nutmeg—just ⅛ tsp—for warmth that complements the dumplings beautifully.
Protein Boosters
Turn this into a heartier meal by stirring in ½ cup cooked wild rice or ½ cup shredded rotisserie chicken at the end. For a cheesy kick, top each serving with ¼ cup shredded sharp cheddar and let it melt slightly.
I’ve also added ½ cup cooked white beans for extra fiber and protein without altering the soup’s texture.
Spicy Kick
Add heat with ½ tsp cayenne pepper or 1 tsp hot sauce (like Frank’s RedHot) when adjusting seasoning. For smoky heat, stir in 1 tsp chipotle powder with the thyme. Garnish with red pepper flakes or a drizzle of sriracha for customizable spice levels at the table. 🌶️
Acid Balance
A splash of acid brightens the richness. Stir in 1 tbsp lemon juice or 1 tsp apple cider vinegar during the final simmer. For tangy depth, add 1 tbsp Dijon mustard with the cream.
I’ve also used ½ cup tomato paste (cooked down first) for a subtle umami boost that pairs perfectly with the dumplings.
Crunchy Toppings
Add texture with 2 tbsp toasted breadcrumbs, ¼ cup crushed potato chips, or 2 tbsp fried shallots. For extra crunch, sprinkle with 2 tbsp chopped pecans or 1 tbsp sesame seeds**.
I especially love the contrast of crispy toppings against the creamy soup—it’s like a flavor party in every bite!
Nutrition facts
Frequently asked questions
Can I make this soup without dumplings?
The dumplings are what make this recipe special, but you can absolutely make a creamy chicken soup without them! Simply omit the dumpling dough and add an extra ½ cup of heavy cream or ½ cup cooked rice for thickness. The soup will still be rich and comforting—just without those tender, fluffy bites.
How can I make this recipe dairy-free?
Replace the 1 cup heavy cream with 1 cup full-fat coconut milk and add 1 tbsp cornstarch to thicken it properly. For the dumplings, use a gluten-free flour blend and ¼ cup melted coconut oil instead of butter. The texture will be slightly lighter but still creamy and satisfying.
Why did my dumplings turn out dense instead of fluffy?
Dense dumplings usually happen when the dough is overworked or the water is too hot. Keep the butter cold and mix just until combined—overmixing develops gluten. Also, ensure the soup is at a gentle simmer (not boiling) when adding the dumplings. If they still turn out dense, try adding ½ tsp extra baking powder next time.
Can I use store-bought cream of chicken soup as a shortcut?
Yes! For a quick version, simmer 2 cans (10.5 oz each) cream of chicken soup with 2 cups chicken broth and your choice of veggies (like carrots and celery). Add homemade or store-bought dumplings and heat through. This cuts prep time by 20 minutes, though homemade versions taste richer and fresher.
What’s the best way to reheat leftovers?
Reheat gently on the stove over low-medium heat, stirring occasionally, until warmed through (5-7 minutes). Avoid microwaving—it can make the dumplings rubbery. For extra creaminess, stir in 1-2 tbsp milk or broth while reheating. Leftovers actually taste better the next day!