Homemade Cream of Chicken Soup recipe
User Reviews
5
Homemade Cream of Chicken Soup recipe
Description
The Homemade Cream of Chicken Soup recipe combines chicken stock and milk thickened with a butter and flour roux incorporating garlic, onion, carrot, celery, and red bell pepper. The vegetables provide texture and mild sweetness, while the roux creates a smooth, creamy consistency. Adding cooked chicken and frozen peas enriches the body of the soup. The prepared croutons, crisped in olive oil and salt, add a contrasting texture when sprinkled on top. This soup requires gentle simmering to thicken without boiling, preventing separation. Simmer time is about 4-5 minutes until the desired thickness is reached.
This cream-based soup works well served on its own as a warming dish or used as a homemade replacement for condensed cream soups in other recipes. It can be enriched by adding cooked noodles or rice and more vegetables, making it versatile for different meals. Garnishing with fresh thyme is optional and complements the savory profile.
Leftovers keep up to four days refrigerated or can be frozen for three months; when reheating, adding a bit of water can loosen the soup if it has thickened too much. The croutons are best served fresh but can be prepared ahead and stored separately. This recipe was updated from an older condensed soup version to a fully homemade, ready-to-serve dish.
Ingredients
- 1 tbsp olive oil
- 50 g / 3.5 tbsp butter unsalted
- ½ cup / 75 g flour
- 1 garlic minced, clove
- ½ brown onion finely chopped, small
- 1 carrot diced, small
- 1/2 red bell pepper finely chopped
- 1 celery diced, small stick
- 2 cups / 500 ml chicken stock preferably low sodium, or broth
- 3 cups / 750 ml milk , any fat %
- ½ tsp salt
- ¼ tsp garlic powder onion powder, dried thyme, black pepper (“Spices”
- 3/4 cup peas frozen
- 1 cup chicken diced or shredded, cooked
Croutons
- 2 lices white bread , cut into cubes
- olive oil spray form
- salt
Instructions
- Heat oil in a large pot over medium high heat. Add onion and garlic and cook for 2 minutes until partly translucent but not browned.
- Add carrots, celery and capsicum, cook for 1 minute to soften.
- Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute.
- Add broth, mix until flour is incorporated, then add milk. Mix to combine, then add salt, Spices, chicken and peas.
- Bring to simmer, mixing occasionally to stop bottom of sticking. As it heats, it will thicken – about 4 to 5 minutes. Don’t let it bubble.
- Once thickened to your taste, adjust salt and pepper. Ladle into bowls and serve garnished with croutons and fresh thyme if desired.
- Croutons: Spray croutons generously with oil, sprinkle with salt, then bake for 5 minutes at 180C/350F or until golden and crunchy.
Notes
- Add cooked noodles or rice and additional vegetables to stretch and enrich the soup.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months; reheat gently and add water if soup is too thick.
- Prepare croutons ahead by cubing bread, spraying with oil, sprinkling with salt, and baking until golden and crunchy.
- Simmer soup gently and avoid boiling to maintain a creamy texture without curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 323g | |
| Calories | 395cal | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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