Description
This homemade Cream of Chicken Soup offers a deliciously creamy and comforting alternative to canned versions, made from scratch with fresh vegetables, tender chicken, and a rich broth. It’s easy to prepare in under 20 minutes and features a flavorful blend of garlic, onion, carrot, celery, and bell pepper, thickened with a roux and complemented by tender peas and savory spices. Serve with crispy homemade croutons for a warming meal or starter.
Ingredients
Scale
Soup Base
- 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 percentage
- 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
Croutons
- 2 slices white bread, cut into cubes
- Olive oil spray
- Salt, to taste
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and minced garlic, cooking for about 2 minutes until the onion is partly translucent but not browned, to develop a fragrant base.
- Cook Vegetables: Add the diced carrot, celery, and finely chopped capsicum to the pot. Cook for 1 minute to soften the vegetables slightly, enhancing their flavors without losing their texture.
- Make Roux: Add the unsalted butter to the pot and let it melt. Once melted, stir in the flour, mixing constantly for 1 minute to combine it fully and cook out the raw flour taste, forming a roux that will thicken the soup.
- Add Liquids: Gradually pour in the chicken stock, stirring well to incorporate the flour mixture smoothly. Then add the milk, mixing thoroughly to create a creamy base for the soup.
- Season and Add Protein and Veggies: Stir in the salt, garlic powder, onion powder, dried thyme, and black pepper for balanced seasoning. Add the cooked chicken and frozen peas, distributing them evenly throughout the soup.
- Simmer and Thicken: Bring the soup to a gentle simmer, stirring occasionally to prevent sticking or burning at the bottom. Let it thicken over 4 to 5 minutes without allowing it to boil, which can curdle the milk.
- Adjust Seasoning and Serve: Taste the soup and adjust the salt and pepper as needed. Ladle the soup into bowls and garnish with homemade croutons and optional fresh thyme for added texture and flavor.
- Prepare Croutons: Spray the bread cubes generously with olive oil and sprinkle with salt. Bake them in an oven preheated to 180°C (350°F) for about 5 minutes or until golden and crunchy, perfect for topping your soup.
Notes
- Watch the recipe video for visual guidance on preparation.
- This homemade version is lighter on vegetables and chicken to mimic the texture of canned cream of chicken soup, but feel free to add more veggies or chicken for a heartier soup.
- Consider adding cooked noodles or rice to transform this soup into a more filling meal.
- Do not let the soup boil after adding milk to avoid curdling.
- Use low sodium chicken broth to better control the final saltiness of the soup.
Nutrition
- Serving Size: 323 g
- Calories: 395 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
