Homemade Cream of Chicken Soup Recipe
This Homemade Cream of Chicken Soup is a comforting, creamy soup made from scratch using fresh vegetables, tender chicken, and a rich roux base. It’s perfect for chilly days and can be served as a warming appetizer or a light meal paired with crusty bread or homemade croutons.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Soup Ingredients
- 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 %
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried thyme
- ¼ tsp black pepper
- ¾ cup frozen peas
- 1 cup cooked chicken, diced or shredded
Croutons
- 2 slices white bread, cut into cubes
- Olive oil spray
- Salt
Instructions
- Prepare the Roux and Vegetables: Heat the olive oil and butter in a large pot over medium heat until the butter melts. Add the minced garlic, finely chopped onion, diced carrot, chopped red capsicum, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Make the Roux Base: Sprinkle in the all-purpose flour and stir constantly with a wooden spoon or whisk to combine with the butter and veggies, cooking for about 2-3 minutes to eliminate the raw flour taste, but do not let it brown.
- Add Liquids and Seasoning: Gradually pour in the chicken stock while stirring to prevent lumps. Then add the milk slowly, continuing to whisk until the mixture thickens and becomes smooth. Stir in salt, garlic powder, onion powder, dried thyme, and black pepper to evenly season the soup.
- Simmer the Soup: Bring the soup to a gentle simmer, stirring occasionally. Cook for 10 minutes until the soup thickens further and the flavors meld together.
- Add Peas and Chicken: Stir in the frozen peas and cooked chicken. Continue cooking for another 5 minutes until the chicken is warmed through and peas are tender.
- Make the Croutons: While the soup simmers, preheat your oven to 375°F (190°C). Arrange the bread cubes on a baking sheet, lightly spray with olive oil, and sprinkle a pinch of salt. Bake for 8-10 minutes or until golden and crisp, turning halfway through.
- Serve: Ladle the hot cream of chicken soup into bowls and top with the freshly made croutons for a delightful crunch.
Notes
- Use low sodium chicken stock to control the salt content in the soup.
- Milk fat percentage can be adjusted according to dietary preference; whole milk provides a richer soup.
- For a dairy-free version, substitute butter with olive oil and milk with unsweetened almond or oat milk.
- The croutons can be prepared ahead and stored in an airtight container for up to 3 days.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
Keywords: homemade cream of chicken soup, chicken soup recipe, creamy chicken soup, comfort food soup, homemade soup
Find it online: https://mjrecipe.com/homemade-cream-of-chicken-soup-recipe/