Soup, cream of chicken
Common food
Photo: Wikipedia
Cream of chicken soup is a velvety, savory broth thickened with a roux or cream, often studded with tender shreds of chicken. Its texture is luxuriously smooth, with a mild, comforting flavor that acts as a blank canvas for herbs and spices. Nutritionally, it provides a modest calorie base with a balance of protein, carbs, and fat per serving.
💚 Why it's loved
People adore its nostalgic, comforting warmth and velvety texture, which makes it a soothing choice for sick days or chilly evenings. Its mild flavor profile makes it incredibly versatile as a base for casseroles, sauces, or a simple, satisfying bowl.
⚠️ Watch-outs & how to enjoy it better
Canned versions can be high in sodium, which may contribute to water retention and isn't ideal for those monitoring blood pressure. It can also cause a blood-sugar spike due to refined carbs if not paired with fiber or protein. Tip: Opt for low-sodium varieties and pair with a side salad or whole-grain crackers to add fiber and slow digestion.
Key benefits
- Provides a quick source of energy from carbs and fats.
- Contains protein from chicken, supporting muscle maintenance.
- Offers a hydrating base with electrolytes from the broth.
- Can be easily fortified with vegetables for added nutrients.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The condensed, canned version was popularized in the 1930s by Campbell's, and its iconic red-and-white label was designed to stand out on grocery shelves.
Full nutrition (scales with serving)
| Water | 82.8 g |
| Energy | 91.0 kcal |
| Protein | 4.0 g |
| Total lipid (fat) | 5.4 g |
| Carbohydrate, by difference | 6.8 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 1.5 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 0.40 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 50.0 mg |
| Potassium, K | 167 mg |
| Sodium, Na | 251 mg |
| Zinc, Zn | 0.31 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 3.8 ug |
| Vitamin C, total ascorbic acid | 6.9 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.08 mg |
| Niacin | 1.3 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 15.0 ug |
| Folic acid | 4.0 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 18.0 ug |
| Choline, total | 16.1 mg |
| Vitamin B-12 | 0.03 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 72.0 ug |
| Retinol | 40.0 ug |
| Carotene, beta | 339 ug |
| Carotene, alpha | 96.0 ug |
| Cryptoxanthin, beta | 4.0 ug |
| Lycopene | 227 ug |
| Lutein + zeaxanthin | 260 ug |
| Vitamin E (alpha-tocopherol) | 0.32 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 14.0 ug |
| Fatty acids, total saturated | 2.7 g |
| SFA 4:0 | 0.09 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.11 g |
| SFA 12:0 | 0.13 g |
| SFA 14:0 | 0.41 g |
| SFA 16:0 | 1.3 g |
| SFA 18:0 | 0.43 g |
| Fatty acids, total monounsaturated | 1.3 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 1.3 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.50 g |
| PUFA 18:2 | 0.36 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 25.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is cream of chicken soup gluten-free?
Not always. Many recipes and canned versions use wheat flour as a thickener. Always check the label for gluten or use a certified gluten-free product.
Can I make it dairy-free?
Yes. You can substitute the cream or milk with unsweetened coconut milk, cashew cream, or a roux made with olive oil and a non-dairy milk.
Why does my homemade version separate?
This can happen if the soup is boiled too vigorously after adding cream. Simmer gently and avoid a rolling boil to keep the emulsion stable.