Description
This Homemade Cream of Chicken Soup is a hearty and comforting classic, made from scratch with fresh vegetables, tender chicken, and a creamy base enriched with olive oil and butter. Perfect for a warming meal, this recipe uses simple pantry staples and fresh ingredients to create a flavorful, smooth soup ideal for cozy dinners or as a versatile addition to many recipes.
Ingredients
Scale
Soup Ingredients
- 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, to taste
Instructions
- Prepare the Vegetables: Finely chop the brown onion, dice the carrot, red capsicum, and celery stick, and mince the garlic clove. Set aside for cooking.
- Sauté the Vegetables: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and chopped onion and sauté until fragrant and softened, about 2-3 minutes. Then add the diced carrot, capsicum, and celery, cooking for another 3-4 minutes until tender.
- Add Butter and Flour: Add 50 g (3.5 tbsp) of unsalted butter to the pot and melt it completely. Stir in the ½ cup (75 g) of all-purpose flour, cooking for 1-2 minutes while stirring continuously to form a roux. This thickening mixture should be smooth and slightly golden but not browned.
- Add Liquids and Seasonings: Gradually whisk in the 2 cups (500 ml) of chicken stock, ensuring no lumps form. Then add 3 cups (750 ml) of milk slowly while whisking. Stir in ½ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon dried thyme, and ¼ teaspoon black pepper. Bring the soup to a gentle simmer while stirring frequently until it thickens, about 7-10 minutes.
- Add Peas and Chicken: Stir in ¾ cup of frozen peas and 1 cup of cooked, diced or shredded chicken. Cook for an additional 5 minutes until everything is heated through and the peas are tender.
- Prepare Croutons: While the soup simmers, preheat a skillet over medium heat. Spray the cubed white bread slices lightly with olive oil and sprinkle a pinch of salt. Toast the bread cubes in the skillet, shaking occasionally, until they are golden and crispy on all sides, about 5-7 minutes.
- Serve: Ladle the soup into bowls and top with homemade croutons. Enjoy your warm, creamy, and flavorful homemade cream of chicken soup.
Notes
- Use low sodium chicken stock to control the saltiness of the soup.
- For a thicker soup, allow the soup to simmer a bit longer to reduce liquid.
- To make it dairy-free, substitute milk and butter with plant-based alternatives like almond milk and vegan butter.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Use cooked leftover chicken or rotisserie chicken to save time.
Keywords: homemade cream of chicken soup, creamy chicken soup, chicken soup recipe, easy soup, classic chicken soup, comfort food