Description
This Homemade Cream of Chicken Soup is a comforting and creamy classic made from scratch using fresh vegetables, tender chicken, and a rich roux base. Enhanced with aromatic herbs and served with crispy homemade croutons, this soup is perfect for a cozy meal that warms the soul.
Ingredients
Scale
Sauce Base
- 1 tbsp olive oil
- 50 g / 3.5 tbsp unsalted butter
- ½ cup / 75 g all-purpose flour
- 1 garlic clove, minced
- ½ small brown onion, finely chopped
Vegetables
- 1 small carrot, diced
- ½ red capsicum/bell pepper, finely chopped
- 1 small celery stick, diced
- ¾ cup frozen peas
Liquids & Seasoning
- 2 cups / 500 ml chicken stock/broth, preferably low sodium
- 3 cups / 750 ml milk, any fat %
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried thyme
- ¼ tsp black pepper
Additional Ingredients
- 1 cup cooked chicken, diced or shredded
- 2 slices white bread, cut into cubes
- Olive oil spray
- Salt (for croutons)
Instructions
- Prepare the base: Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and minced garlic and cook for about 2 minutes until they become partly translucent but do not brown, to develop a fragrant base for the soup.
- Cook vegetables: Add the diced carrots, celery, and finely chopped red capsicum to the pot. Cook for 1 minute, allowing the vegetables to soften slightly and release their flavors.
- Make roux: Add the unsalted butter to the pot and let it melt completely. Then sprinkle in the flour and stir constantly for 1 minute to make a roux, which will thicken the soup and give it a creamy texture.
- Add liquids & seasonings: Pour in the chicken broth gradually while stirring to incorporate the flour mixture smoothly, then add the milk. Mix well to combine all ingredients. Season with salt, garlic powder, onion powder, dried thyme, and black pepper. Add the cooked chicken and frozen peas into the soup.
- Simmer the soup: Bring the soup to a gentle simmer over medium heat. Stir occasionally to prevent sticking on the bottom. Let it simmer for 4 to 5 minutes until it thickens to your desired consistency. Avoid boiling the soup to maintain a smooth texture.
- Adjust seasoning and serve: Taste the soup and adjust the salt and pepper if needed. Ladle the soup into bowls and optionally garnish with fresh thyme and homemade croutons.
- Make croutons: Spray the cubed bread generously with olive oil and sprinkle with salt. Spread them on a baking tray and bake at 180°C (350°F) for 5 minutes or until golden brown and crunchy. Serve alongside or on top of the soup for added texture.
Notes
- Use low sodium chicken stock to control the saltiness of the soup.
- Do not let the soup boil after adding milk to prevent curdling.
- Roux cooking is key to achieving the perfect creamy texture; stir constantly to avoid lumps.
- Croutons add a delightful crunchy contrast; feel free to add herbs or garlic powder to them for extra flavor.
- Leftover soup can be stored in the refrigerator up to 3 days and reheated gently.
Keywords: Cream of Chicken Soup, Homemade Chicken Soup, Comfort Food, Creamy Chicken Soup, Chicken Soup with Vegetables and Croutons