Cream Of Chicken Soup

A thick, canned condensed soup made with chicken stock, dairy, and starch. It tastes savory and creamy with a silky texture; it loosens with heat and thickens sauces and casseroles as it simmers. Commonly sold in 10–11 oz cans, it's used straight from the can as a binder or diluted with water or milk for soup, pot pies, and slow-cooker dishes.

American manufacturers developed condensed cream soups in the early 20th century, and cream of chicken became a staple of North American home cooking. It spread through casserole culture and convenience recipes, where industrial processing emulsifies dairy with chicken stock and starch to ensure shelf stability.