This Creamy Chicken Soup Chicken recipe is a simple and delicious comfort food perfect for family dinners. Bone-in, skin-on chicken thighs are roasted to crispy perfection and topped with a rich, creamy cream of chicken soup sauce. This easy, one-dish meal is ideal for serving over mashed potatoes, shell noodles, or low-carb palmini pasta. With just a few ingredients and minimal prep, you can create a hearty and satisfying dinner that’s both flavorful and filling. Whether you’re feeding a crowd or enjoying a cozy night in, this creamy chicken recipe is sure to be a hit.

Ingredients:
For the Chicken Soup Chicken:
- 4 medium bone-in, skin-on chicken thighs (approximately 4 ounces each)
- Salt (to taste)
- Freshly cracked black pepper (to taste)
- Olive oil (as needed)
- 1 (10.5-ounce) can cream of chicken soup
- 10 ½ ounces milk of your choice
Optional Serving Suggestions:
- Mashed potatoes
- Shell noodles (boiled, drained)
- Palmini pasta
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Chicken: Pat the chicken thighs dry with paper towels, then place them in a casserole dish. Season both sides of the chicken thighs generously with salt and freshly cracked black pepper. Let the chicken rest for 15 minutes to absorb the seasoning.
- Roast the Chicken: After the chicken has rested, lightly brush the tops of the chicken thighs with olive oil. Place the casserole dish in the preheated oven and roast the chicken, uncovered, for 30 minutes.
- Prepare the Soup Mixture: While the chicken roasts, combine the cream of chicken soup and your choice of milk in a medium bowl. Whisk together until well combined.
- Add the Soup Mixture: After 30 minutes of roasting, carefully remove the casserole dish from the oven. Pour the cream of chicken soup mixture into the casserole dish around the chicken thighs (avoid pouring the mixture directly onto the chicken skins).
- Continue Roasting: Return the casserole dish to the oven and roast the chicken for an additional 30 minutes. To check for doneness, pierce the chicken with a knife — the juices should run clear when fully cooked.
- Serve: Once the chicken is cooked through, remove the casserole dish from the oven. Serve the chicken thighs warm with mashed potatoes, boiled shell noodles, or palmini pasta. Spoon the creamy chicken soup sauce over the chicken and enjoy!
Why You’ll Love This Recipe
This Creamy Chicken Soup Chicken recipe combines the crispy, flavorful chicken thighs with a rich and creamy sauce, making it a comforting, hearty meal. The chicken is roasted to perfection, while the creamy soup mixture adds a velvety texture that pairs beautifully with mashed potatoes or pasta. With minimal prep time and a deliciously simple cooking process, this dish is perfect for weeknight dinners or when you’re craving something cozy and filling.
Tips
- Rest the Chicken: Allowing the chicken to rest after seasoning helps the flavors absorb better, leading to juicier, more flavorful chicken.
- Check Chicken Doneness: To ensure the chicken is fully cooked, use a meat thermometer or check that the juices run clear when pierced.
- Customize the Sauce: If you prefer a thicker sauce, let it cook down in the oven for a few extra minutes. If you like it thinner, add a bit more milk to achieve the consistency you desire.
Variations and Substitutions
- Substitute Chicken Thighs: You can use bone-in, skin-on chicken breasts if preferred, but chicken thighs provide more flavor and juiciness.
- Use a Dairy-Free Option: For a dairy-free alternative, substitute the cream of chicken soup with a dairy-free version and use non-dairy milk like almond milk or coconut milk.
- Add Vegetables: To make the dish even heartier, add vegetables like carrots, peas, or onions to the casserole dish along with the chicken.
FAQs
- Can I make this ahead of time? Yes, you can prepare the chicken and sauce in advance, then store it in the refrigerator. Simply reheat it in the oven until warmed through, and you’ll have a quick meal ready to go.
- What if I don’t have cream of chicken soup? If you don’t have cream of chicken soup, you can make a simple substitute by mixing together a combination of chicken broth, heavy cream, and a thickening agent like cornstarch or flour.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
Serving
This Creamy Chicken Soup Chicken pairs wonderfully with mashed potatoes, pasta, or palmini noodles for a low-carb option. The rich sauce also complements a variety of sides, including roasted vegetables or a crisp green salad for added freshness.
Suggestions
- Add Herbs and Spices: For an extra burst of flavor, try seasoning the chicken with herbs such as thyme, rosemary, or garlic powder before roasting.
- Top with Fresh Garnish: For added color and flavor, garnish the finished dish with fresh parsley or chopped scallions.
Creamy Chicken Soup Chicken
4
servings15
minutes1
hourIngredients
For the Chicken Soup Chicken:
4 medium bone-in, skin-on chicken thighs (approximately 4 ounces each)
Salt (to taste)
Freshly cracked black pepper (to taste)
Olive oil (as needed)
1 (10.5-ounce) can cream of chicken soup
10 ½ ounces milk of your choice
Optional Serving Suggestions:
Mashed potatoes
Shell noodles (boiled, drained)
Palmini pasta
Directions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Chicken: Pat the chicken thighs dry with paper towels, then place them in a casserole dish. Season both sides of the chicken thighs generously with salt and freshly cracked black pepper. Let the chicken rest for 15 minutes to absorb the seasoning.
- Roast the Chicken: After the chicken has rested, lightly brush the tops of the chicken thighs with olive oil. Place the casserole dish in the preheated oven and roast the chicken, uncovered, for 30 minutes.
- Prepare the Soup Mixture: While the chicken roasts, combine the cream of chicken soup and your choice of milk in a medium bowl. Whisk together until well combined.
- Add the Soup Mixture: After 30 minutes of roasting, carefully remove the casserole dish from the oven. Pour the cream of chicken soup mixture into the casserole dish around the chicken thighs (avoid pouring the mixture directly onto the chicken skins).
- Continue Roasting: Return the casserole dish to the oven and roast the chicken for an additional 30 minutes. To check for doneness, pierce the chicken with a knife — the juices should run clear when fully cooked.
- Serve: Once the chicken is cooked through, remove the casserole dish from the oven. Serve the chicken thighs warm with mashed potatoes, boiled shell noodles, or palmini pasta. Spoon the creamy chicken soup sauce over the chicken and enjoy!
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