Description
This Homemade Cream of Chicken Soup is a comforting and creamy dish made from scratch using fresh vegetables, tender chicken, and a blend of flavorful spices. It simmers gently to develop a rich texture without the use of canned soups, topped off with crispy homemade croutons for added crunch. Perfect for a cozy meal any day of the week.
Ingredients
Scale
Sauce and Soup Base
- 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
Main Ingredients
- 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 sprinkle
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 avoid browning to retain their sweetness.
- Add Vegetables: Stir in diced carrots, celery, and red capsicum. Cook for about 1 minute to soften the vegetables slightly while keeping their texture.
- Create Roux: Add the unsalted butter to the pot and allow it to melt. Once melted, sprinkle the flour over the mixture and stir continuously for 1 minute to cook the flour and prevent lumping.
- Add Liquids and Seasoning: Gradually pour in the chicken broth, stirring constantly to incorporate the flour mixture fully. Then add the milk, combining all ingredients well. Season with salt, garlic powder, onion powder, dried thyme, and black pepper. Add the diced cooked chicken and frozen peas into the pot.
- Simmer and Thicken: Bring the soup to a gentle simmer, stirring occasionally to prevent sticking at the bottom. Let it thicken over 4 to 5 minutes, ensuring it doesn’t come to a boil as that can cause curdling.
- Adjust Seasoning and Serve: Taste and adjust salt and pepper as needed. Ladle the creamy soup into bowls and garnish with crispy croutons and optional fresh thyme for added aroma and texture.
- Prepare Croutons: Toss bread cubes with olive oil spray and sprinkle with salt. Bake in the oven preheated to 180°C (350°F) for about 5 minutes or until golden brown and crunchy. Use these to top the soup before serving.
Notes
- Use low sodium chicken broth to control salt levels in the soup.
- Ensure not to boil the soup after adding milk to avoid curdling.
- The roux stage is crucial for thickening the soup evenly.
- Vegetables can be adjusted based on preference; zucchini or leek may be added for variation.
- Croutons can be made ahead and stored in an airtight container.
- For a thicker soup, reduce the milk slightly or add more flour during the roux stage.
- Fresh thyme garnish adds a fragrant herbal touch but is optional.
