Description
This Homemade Cream of Chicken Soup is a comforting and creamy classic made from scratch using fresh vegetables, tender chicken, and a flavorful roux-based broth. Perfect for a cozy meal, it features a rich texture from milk and butter, enhanced with aromatic spices and topped with crunchy homemade croutons for added delight.
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
- 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 Aromatics: 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.
- Add 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 the 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 and Seasoning: 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 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 broth to control the saltiness of the soup.
- Milk fat percentage can be adjusted for desired creaminess; whole milk will create a richer soup.
- For a thicker soup, simmer a few extra minutes, stirring frequently.
- Homemade croutons can be flavored with herbs like rosemary or garlic for extra aroma.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
