Hey there, soup lovers!
Are you craving something warm and comforting? I’ve got you covered!
Today, I’m sharing my creamy chicken soup recipe with tender chicken breast.
It’s rich, hearty, and so easy to whip up.
Perfect for a cozy night in or when you need a little pick-me-up.
Let’s dive in and make some delicious soup together!
Suggestions for Ingredient Substitution
For the cream of chicken soup, a homemade version can be prepared using chicken broth, flour, and milk or cream. This allows for better control over sodium content and avoids preservatives. Alternatively, cream of mushroom or celery soup can be used for a different flavor profile, maintaining a similar creamy texture. For a dairy-free option, coconut milk or a plant-based cream substitute can replace regular milk, offering a rich consistency while accommodating lactose intolerance or vegan diets. Adjust the amount to achieve desired thickness. Canned green beans can be substituted with fresh or frozen green beans for a crisper texture and potentially higher nutrient retention. If using fresh beans, increase cooking time slightly to ensure tenderness. Russet potatoes can be replaced with sweet potatoes or cauliflower for a lower-carb alternative. Sweet potatoes provide additional vitamins and a subtle sweetness, while cauliflower offers a lighter option with fewer calories. Adjust cooking time as needed, as these alternatives may cook faster than russet potatoes.
| Preparation Time | 15-20 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 65-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 80-90 g
- Fat: 60-70 g
- Carbohydrates: 150-160 g
Ingredients
For the main dish:
- 4 small raw chicken breasts (cut into 1-inch chunks)
- 14.5 oz canned green beans (drained thoroughly)
- 1/4 tsp black pepper
- 21 oz cream of chicken soup (I like Campbell’s brand for this recipe)
- 1 cup yellow onion (diced into 1/2-inch pieces)
- 1/2 tsp salt
- 1 cup milk
- 3 garlic cloves (minced for best flavor)
For the mashed potatoes:
- 2 to 3 tbsp milk (full-fat for creamier results)
- 3 medium russet potatoes (peeled and quartered)
Step 1: Prepare the Onion and Chicken
Preheat the oven to 400°F (200°C).
Add a bit of cooking oil to a frying pan over medium-high heat.
Add the chopped yellow onion to the pan and cook until the onion turns translucent, about 1-2 minutes.
Meanwhile, spray a baking dish with a bit of cooking oil.
Add the chicken breasts to the dish.
If the chicken is too thick, you can slice it in half for even cooking.
Season the chicken with salt and pepper.
Pour the cooked onion over the top of the chicken.
Step 2: Prepare and Pour the Sauce
In a large bowl, combine two cans of cream of chicken soup with the milk.
Stir together until well mixed.
Pour the soup mixture over the chicken breasts in the baking dish, ensuring they are well covered.
Step 3: Bake the Chicken
Cover the baking dish with aluminum foil to retain moisture.
Place the dish in the preheated oven and bake for 40-50 minutes.
The chicken is done when the juices run clear, the chicken is no longer pink inside, and it reaches an internal temperature of 165°F (74°C).
Step 4: Final Baking with Green Beans
In the last 10 minutes of baking, remove the foil from the baking dish.
Stir in the drained canned green beans, distributing them evenly among the chicken pieces.
Bake uncovered for the remaining 10 minutes to heat the green beans through and allow the top to lightly brown.
Step 5: Assemble and Serve
Add the mashed potatoes to serving plates.
Slice the chicken into strips and place on top of the potatoes along with the green beans.
Drizzle the cream of chicken sauce over everything.
Serve and enjoy your hearty meal!
