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Homemade Cream of Chicken Soup Recipe

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★★★★★

4.4 from 119 reviews

This Homemade Cream of Chicken Soup recipe is a comforting, creamy classic perfect for any season. Made from scratch using fresh vegetables, tender cooked chicken, and a flavorful roux-thickened broth, it offers rich taste and satisfying texture. Enhanced with aromatic herbs and homemade croutons, this hearty soup is ideal for a cozy meal at home.

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
  • ¾ cup frozen peas

Liquids and Dairy

  • 2 cups / 500 ml chicken stock/broth, preferably low sodium
  • 3 cups / 750 ml milk, any fat %

Fats and Flour

  • 1 tbsp olive oil
  • 50 g / 3.5 tbsp unsalted butter
  • ½ cup / 75 g all-purpose flour

Seasonings

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

Protein

  • 1 cup cooked chicken, diced or shredded

For Croutons

  • 2 slices white bread, cut into cubes
  • Olive oil spray
  • Salt (for sprinkling)

Instructions

  1. Prepare Aromatic Base: 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.
  2. Sauté 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.
  3. Make 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 create a roux, which will thicken the soup and give it a creamy texture.
  4. 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.
  5. Simmer Soup: 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.
  6. 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.
  7. Make 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

  • Use low sodium chicken stock for better control over saltiness.
  • Do not let the onion and garlic brown to avoid bitterness.
  • Stir the roux constantly to prevent burning and achieve smooth thickening.
  • Avoid boiling once milk is added to prevent curdling.
  • Homemade croutons add delightful texture but can be omitted for gluten-free adaptation.
  • Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: Cream of Chicken Soup, Homemade Soup, Chicken Soup, Comfort Food, Creamy Soup, Easy Soup Recipe

Find it online: https://mjrecipe.com/homemade-cream-of-chicken-soup-recipe-2/