Healthy Cream of Chicken Soup

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This Healthy Cream of Chicken Soup can be made both dairy free and gluten free. I love using this creamy soup recipe as a canned cream of chicken substitute for the condensed soup you’d normally buy in grocery stores. It’s quick and easy to make, and tastes delicious.

If this recipe sounds delicious to you, you’ll also want to try our Healthy Cream of Mushroom Soup Recipe, this Cream of Asparagus Soup, this Rotisserie Chicken Soup Recipe, and our Bone Broth Soup.

Cream of mushroom soup in a white bowl. There are fresh herbs showing on top of the soup and a spoon sticking out of the right side of the bowl.
Becca, author of My Crazy Good Life, standing in kitchen smiling.

Why I Love This Healthy Cream of Chicken Soup

I love the simple ingredients in this recipe–no extra oils, sugars, or preservatives. So much better than the canned stuff for eating by itself as well as in casseroles and other recipes.

Enjoy!

– Becca

Ingredients in this Healthy Soup

See the recipe card for full information on ingredients and quantities.

A white counter with labeled ingredients including a plate of shredded chicken, bowls of flour, balsamic vinegar, oil, and almond milk, and a measuring cup of broth.
  • Shredded chicken: You can make rotisserie chicken at home for this recipe, cooked and shredded chicken breast, or store bought rotisserie chicken. In a pinch you could even use leftover chicken.
  • Chicken broth: It’s really easy to make homemade broth but, if you end up buying store bought, be sure to grab low sodium.

How To Make Cream of Chicken Soup on the Stove

A stainless steel pot with shredded chicken, balsamic vinegar and flour being stirred by a wooded spoon.

Step 1: Sauté the shredded chicken with olive oil over medium heat, then add in the balsamic vinegar and flour (or flour substitute).

The flour in this recipe is what gives the soup a thicker and creamy consistency. Add it slowly and stir often to keep it from clumping.

Chicken broth being poured out of a measuring cup into a pot to make cream of chicken soup.

Step 2: Slowly pour the chicken broth into the pot.

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A pot with a large spoon stirring almond milk and broth for cream of chicken soup.

Step 3: Add the almond milk and allow the liquids to come to a low boil. Reduce the heat and bring to a simmer.

A large pot full of creamy soup showing shredded chicken mixed in.

Step 4: Simmer for 8-10 minutes and then let the soup cool slightly before serving.

Recipe Tips

  • I like to freeze this soup in airtight containers or freezer bags. That way, it’s just as easy to grab and use as canned cream of chicken soup.
  • This recipe is a healthy substitute for any canned “cream of” soup. Feel free to substitute the chicken for mushrooms, asparagus, broccoli, or any other soup you need.
  • If you’re looking for something a little extra, add one cup of cooked vegetables or a teaspoon of fresh thyme to this recipe.
A white bowl with creamy chicken soup topped with a sprig of rosemary, three croutons, and a sprinkling of parsley flakes.

Cream of Chicken Soup FAQs

Is cream of chicken soup healthy for you?

Traditional cream of chicken soup is very processed and high in sodium and fat. This homemade cream of chicken soup is actually made without using heavy cream, and doesn’t contain any of the preservatives that the store bought creamy soups have.

Can I eat just cream of chicken soup?

This homemade Cream of Chicken Soup recipe makes a great base for casseroles, like this Healthy Tuna Casserole, but you can also eat it by itself.

It’s a creamy, warming, and filling soup recipe that is a healthier substitute for other store bought soups. If you’re eating this soup by itself, I highly recommend adding some cooked egg noodles, it’s delicious!

What is a healthy alternative to cream in soup?

My go-to is almond milk. It may be thinner than heavy cream, but I think it still gives soups a creamy component that’s much healthier than cream.

Healthy Eating Plans

21 Day Fix Containers

Counts for the entire recipe are 4 teaspoons and 2 red containers. I give you the counts for the entire recipe so it’s easier for you to recalculate your containers if you change something.

Per 1 cup serving, container counts are 3/4 teaspoon and 1/3 red container.

Weight Watchers Points

1 serving (recipe makes 6) equals 1 point on the 2025 Plan

2B Mindset

This is an excellent lunch option when paired up with your choice of fresh or steamed vegetables. You could even add the vegetables right into the soup!

If you tried this recipe for Healthy Cream of Chicken Soup or any other recipe on my site please leave a rating and let me know how it went in the comments!

A white bowl with creamy chicken soup topped with a sprig of rosemary, three croutons, and a sprinkling of parsley flakes .
4.67 from 12 ratings
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Healthy Cream of Chicken Soup

Created by: Becca Ludlum
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Approximate Serving Size: 1 cup
Servings 6 servings
This healthy Cream of Chicken Soup can be made dairy free and gluten free. This is an easy substitute for the canned condensed soups used in many casseroles, but also can be eaten by itself.

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Equipment

  • Stock Pot
  • Kitchen Knife

Ingredients 

  • 1 ½ cups chicken breast cooked and shredded
  • 3 cups chicken broth low sodium
  • 2 tsp olive oil
  • ¼ cup flour or any substitute you like
  • 1 tbsp balsamic vinegar
  • 2 cups almond milk unsweetened, unflavored

Instructions

Stovetop:

  • In a large pot, sauté the shredded chicken with olive oil over medium heat until tender, then add in the balsamic vinegar and flour (or flour substitute). Add it slowly and stir often to keep it from clumping. 1 ½ cups chicken breast 2 tsp olive oil ¼ cup flour 1 tbsp balsamic vinegar
  • Pour the chicken broth and almond milk into the pot and stir everything together. 3 cups chicken broth 2 cups almond milk
  • Allow the liquids to come to a rolling boil (also called a simmer or low boil.)
  • Turn down the heat and allow the soup to simmer and thicken for 8-10 minutes.

Instant Pot:

  • Press the Sauté button and add the chicken and olive oil to your pot. Cook for 2-3 minutes, stirring often.
  • Add in the balsamic vinegar and slowly add flour, stirring while you add it.
  • Pour the chicken broth into the pot.
  • Cook on high pressure for 3 minutes.
  • Once the pot is finished cooking, quick release the pressure and remove the lid. Allow to cool for 5 minutes and slowly add the almond milk to the pot.
  • If needed, press the Sauté button again and allow to thicken for a few minutes.

Video

Notes

I think the easiest way to make this recipe is right on the stove top!

Nutrition

Calories: 106kcal | Carbohydrates: 6g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 188mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg
How we calculate nutrition and diet information on My Crazy Good Life

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Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum

8 Comments

  1. I would like to use this recipe to substitute for a can of condensed cream of chicken soup in a chicken and rice recipe. Do you know how much of this I would use? Thank you!

  2. 5 stars
    I am a huge fan of cream of chicken soup.
    Here in Chicago we call it “Sunday soup” as all the local restaurants serve it on Sunday with rice.
    I used to buy it by the quart on Sundays, now I can make batches of it myself.
    I recommend squeezing a little lemon into it as you eat it, that really helps bring out the fresh flavors.
    Thank you for this great recipe!

    1. Ohhhh I didn’t know this about the soup bring called Sunday Soup! I love it. And thanks for the tip about the lemons <3

4.67 from 12 votes (9 ratings without comment)

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