Description
This homemade Cream of Chicken Soup is a delicious, creamy, and comforting classic made from scratch with fresh vegetables, tender chicken, and a flavorful blend of spices. It’s perfect as a warming meal on its own or as a base for casseroles and pasta bakes. Served with crispy homemade croutons, this soup delivers both heartiness and freshness without any canned ingredients.
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
- Saute 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.
- Cook 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.
- Create 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 Seasonings: 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 and Thicken: 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 the soup to maintain a smooth texture.
- Adjust Seasonings 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.
- Prepare 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
- This recipe was originally published in August 2014 and has been updated to create cream of chicken soup from scratch rather than using condensed canned soup for longer freshness and better flavor.
- To make the soup heartier, add pre-cooked noodles or rice and extra vegetables of your choice.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently and add a splash of water to loosen the soup if needed.
- The nutritional information provided is for 4 servings of soup excluding croutons, each serving about 1 3/4 cups.
Nutrition
- Serving Size: 1 3/4 cups (excluding croutons)
- Calories: 275
- Sugar: 6g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 65mg
