Description
This Homemade Cream of Chicken Soup recipe delivers a rich, comforting bowl of creamy goodness made from scratch using fresh vegetables, tender chicken, and a flavorful blend of herbs and spices. Perfect as a hearty meal on its own or a delicious base for casseroles, this soup is enhanced with crunchy homemade croutons for added texture.
Ingredients
Scale
Soup
- 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
- 1 small carrot, diced
- ½ red capsicum/bell pepper, finely chopped
- 1 small celery stick, diced
- 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
- ¾ cup frozen peas
- 1 cup cooked chicken, diced or shredded
Croutons
- 2 slices white bread, cut into cubes
- Olive oil spray
- Salt
Instructions
- Prepare the Vegetable Base: Heat the olive oil and butter together in a large saucepan over medium heat until melted and hot. Add the minced garlic, finely chopped onion, diced carrot, red capsicum, and celery. Sauté gently until the vegetables are soft and the onions are translucent, about 5-7 minutes, stirring often to prevent burning.
- Create the Roux: Sprinkle the all-purpose flour over the cooked vegetables in the saucepan, stirring continuously with a wooden spoon or whisk to fully incorporate the flour. Cook this mixture for 2-3 minutes to eliminate the raw flour taste, forming a smooth roux that will thicken the soup.
- Add Liquids and Seasonings: Gradually pour in the chicken stock while whisking constantly to avoid lumps. Then add the milk slowly, continuing to whisk until the mixture is smooth. Stir in the salt, garlic powder, onion powder, dried thyme, and black pepper. Bring the mixture to a gentle simmer, stirring frequently until the soup thickens, about 8-10 minutes.
- Add Peas and Chicken: Stir in the frozen peas and cooked diced or shredded chicken. Allow the soup to heat through fully for 3-5 minutes, ensuring the chicken is warmed and the peas are tender but still vibrant green.
- Prepare Croutons: While the soup simmers, preheat a skillet over medium heat. Spray the cubed white bread lightly with olive oil spray and sprinkle with salt. Toast the bread cubes in the dry skillet, tossing frequently until golden brown and crisp, about 5-7 minutes. Set aside for garnish.
- Serve: Ladle the creamy chicken soup into bowls and top with the freshly made croutons. Enjoy the comforting warmth and texture contrast provided by the crispy croutons.
Notes
- Use low sodium chicken broth to control the saltiness of the soup.
- Feel free to substitute milk with a dairy alternative like almond or oat milk for a lighter version.
- For thicker soup, reduce the amount of milk or increase the flour slightly in the roux stage.
- Leftover cooked chicken from a roast works perfectly for this recipe.
- Croutons can be baked in the oven at 350°F (175°C) for 10 minutes instead of pan-toasting.
- This soup freezes well; reheat gently on the stove before serving.
Keywords: Cream of Chicken Soup, Homemade Chicken Soup, Comfort Food, Creamy Soup, Chicken Soup with Croutons