Description
This Homemade Cream of Chicken Soup recipe offers a rich, comforting alternative to canned soup with fresh vegetables and tender chicken simmered in a creamy broth. Easy to prepare in under 20 minutes, it features a blend of savory spices, homemade croutons, and a smooth texture that’s perfect for a cozy meal or as a base for casseroles.
Ingredients
Scale
Main Soup Ingredients
- 1 tbsp olive oil
- 50 g / 3.5 tbsp unsalted butter
- ½ cup / 75 g 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
- 3/4 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
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add finely chopped onion and minced garlic and cook for 2 minutes until they become partly translucent but do not brown.
- Cook Vegetables: Add diced carrots, celery, and finely chopped red capsicum to the pot. Cook for an additional 1 minute to begin softening the vegetables.
- Create Roux: Add unsalted butter to the pot and allow it to melt completely. Stir in the flour and mix until fully incorporated. Continue stirring constantly for 1 minute to cook the flour and avoid lumps.
- Add Liquids: Gradually pour in chicken stock while mixing to blend the roux smoothly. Then add the milk and stir thoroughly to combine all ingredients without lumps.
- Season and Add Chicken: Stir in salt, garlic powder, onion powder, dried thyme, and black pepper. Add the diced cooked chicken and frozen peas to the soup mixture.
- Simmer and Thicken: Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking on the pot bottom. Allow the soup to thicken for about 4 to 5 minutes without letting it reach a full boil.
- Adjust Seasoning and Serve: Taste and adjust salt and pepper as needed. Ladle the soup into bowls and garnish with homemade croutons and fresh thyme if desired.
- Prepare Croutons: Spray bread cubes generously with olive oil spray and sprinkle with salt. Bake in a preheated oven at 180°C (350°F) for 5 minutes or until golden and crunchy. Serve alongside the soup.
Notes
- The recipe video provides helpful visual guidance for making this soup.
- This homemade cream of chicken soup is lighter on vegetables and chicken to mimic canned soup texture but can be loaded with more veggies or chicken if preferred.
- Consider adding noodles or rice to make it heartier.
Nutrition
- Serving Size: 323 g
- Calories: 395 kcal
- Sugar: 5 g
- Sodium: 360 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
