Description
This comforting Homemade Cream of Chicken Soup features a creamy, flavorful broth enriched with tender chicken, fresh vegetables, and aromatic herbs. Made from scratch using a classic roux method and enriched with milk and chicken stock, this recipe is perfect for a cozy meal served with crispy homemade croutons for added texture.
Ingredients
Scale
Soup 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
- 1 small carrot, diced
- ½ red capsicum (bell pepper), finely chopped
- 1 small celery stick, diced
Liquids and Seasoning
- 2 cups (500 ml) chicken stock/broth, preferably low sodium
- 3 cups (750 ml) milk, any fat percentage
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried thyme
- ¼ tsp black pepper
Additional Ingredients
- ¾ cup frozen peas
- 1 cup cooked chicken, diced or shredded
For Croutons
- 2 slices white bread, cut into cubes
- Olive oil spray
- Salt, to taste
Instructions
- Prepare the base: Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and minced garlic. Cook for about 2 minutes until they become partly translucent but do not brown, to develop a fragrant base for the soup.
- Add vegetables: Add the diced carrots, celery, and finely chopped red capsicum to the pot. Cook for 1 minute to soften the vegetables slightly and release their flavors.
- Make the roux: Add the unsalted butter and let it melt completely. Sprinkle in the flour and stir constantly for 1 minute to create a roux that will thicken the soup and give it a creamy texture.
- Add liquids and seasonings: Gradually pour in the chicken stock while stirring to smoothly incorporate the flour mixture, then add the milk. Mix well and season with salt, garlic powder, onion powder, dried thyme, and black pepper. Add the cooked chicken and frozen peas into the pot.
- Simmer the soup: Bring the soup to a gentle simmer over medium heat. Stir occasionally to prevent sticking. Let it simmer for 4 to 5 minutes until it thickens to your desired consistency, avoiding boiling to maintain a smooth texture.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper if needed. Ladle into bowls and optionally garnish with fresh thyme and homemade croutons.
- Prepare croutons: Spray the bread cubes 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 broth to better control the saltiness of the soup.
- To make this soup dairy-free, substitute milk and butter with suitable plant-based alternatives.
- Ensure you do not brown the garlic and onion to keep the soup’s delicate flavor soft and creamy.
- For added freshness, garnish with chopped fresh thyme or parsley.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: cream of chicken soup, homemade chicken soup, creamy chicken soup, easy chicken soup recipe, chicken soup with vegetables, comfort food soup