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 each garlic powder, onion powder, dried thyme, black pepper

¾ cup frozen peas

1 cup cooked chicken, diced or shredded

2 slices white bread, cut into cubes

Olive oil spray

Salt (for seasoning croutons)

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Add the chopped onion and minced garlic, cooking for about 2 minutes until they become partly translucent but not browned.

Step 2: Add the diced carrot, celery, and chopped capsicum to the pot. Cook for 1 minute to soften the vegetables slightly.

Step 3: Add the butter to the pot and let it melt. Stir in the flour and mix well, cooking while stirring constantly for 1 minute to form a roux.

Step 4: Gradually add the chicken broth, stirring until the flour is fully incorporated. Then add the milk and mix to combine. Season with salt and the spices: garlic powder, onion powder, dried thyme, and black pepper.

Step 5: Stir in the diced cooked chicken and frozen peas. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Allow it to thicken over 4 to 5 minutes, but avoid boiling.

Step 6: Once the soup has thickened to your liking, taste and adjust seasoning with salt and pepper. Ladle into bowls and prepare to garnish with croutons and fresh thyme if desired.

Step 7: To make croutons, spray the bread cubes generously with olive oil and sprinkle with salt. Bake at 180°C (350°F) for about 5 minutes or until golden and crunchy. Serve on top of the soup.

Tips & Variations

Use low-sodium broth to control the saltiness of the soup and adjust seasoning at the end.

For a creamier texture, substitute half the milk with heavy cream or add a splash of cream at the end.

Add fresh herbs like parsley or thyme for extra flavor.

Swap frozen peas with green beans or corn for different veggie options.

Make the soup vegetarian by replacing chicken and broth with vegetable broth and extra veggies.

FAQs

Can I freeze homemade cream of chicken soup?

Yes, this soup freezes well. Cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

How can I make this soup thicker or thinner?

To thicken the soup, continue simmering a bit longer to reduce the liquid or add a tablespoon of flour mixed with cold milk. To thin it out, gradually stir in more milk or broth until you reach your desired consistency.