Description

This Homemade Cream of Chicken Soup is a comforting and creamy soup made from scratch using fresh vegetables, chicken broth, milk, and tender chicken pieces. Enhanced with aromatic spices and finished with crispy homemade croutons, it’s perfect for a cozy meal any day of the year.

Ingredients

Scale

Vegetables and Aromatics

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

Dairy and Oils

1 tbsp olive oil
50 g / 3.5 tbsp unsalted butter
3 cups / 750 ml milk (any fat %)

Flour and Stock

½ cup / 75 g flour
2 cups / 500 ml chicken stock / broth, preferably low sodium

Proteins and Add-ins

1 cup cooked chicken, diced or shredded
3/4 cup frozen peas

Spices and Seasonings

½ tsp salt
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp dried thyme
¼ tsp black pepper

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 the finely chopped onion and minced garlic, cooking for about 2 minutes until they become partly translucent but not browned, to release their flavor gently.
Cook Vegetables: Add the diced carrot, celery, and chopped red capsicum to the pot. Stir and cook for 1 minute until slightly softened, building the base flavor for the soup.
Create Roux: Add the unsalted butter and allow it to melt fully. Then, stir in the flour and mix well, continuing to stir constantly for 1 minute to cook out the raw flour taste and form a roux that will thicken your soup.
Add Liquids and Combine: Slowly pour in the chicken broth, stirring continuously to fully incorporate the roux without lumps. Follow by adding the milk, mixing well to combine all ingredients smoothly. Then add salt, the blend of garlic powder, onion powder, dried thyme, and black pepper, along with the diced/shredded cooked chicken and frozen peas.
Simmer and Thicken: Bring the mixture to a gentle simmer, stirring occasionally to prevent the bottom from sticking. Allow it to thicken over about 4 to 5 minutes, taking care not to let the soup bubble to maintain smoothness and avoid curdling.
Adjust Seasonings and Serve: Once the soup is thickened to your liking, taste and adjust the salt and pepper as needed. Ladle into bowls and garnish with crispy homemade croutons and fresh thyme if desired.
Prepare Croutons: For the croutons, spray the bread cubes generously with olive oil spray, then sprinkle with salt. Arrange them on a baking sheet and bake in a preheated oven at 180°C (350°F) for about 5 minutes or until golden and crunchy. Use these to top the soup for a delightful texture contrast.

Notes

Use low sodium chicken broth to better control the saltiness of the soup.
Do not allow the soup to boil as it can cause the milk to curdle and the soup to separate.
You can substitute the white bread for whole grain or gluten-free bread if preferred for croutons.
For a richer flavor, use whole milk or add a splash of cream.
Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
Fresh thyme garnish adds a lovely herbal aroma but is optional.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: cream of chicken soup,homemade chicken soup,comfort food,chicken soup recipe,creamy chicken soup