Cream of chicken soup is a comforting and creamy dish that warms you up on a chilly day. It’s not only delicious but also made from scratch, ensuring you know exactly what goes into your bowl. This homemade version is perfect for lunch or dinner and pairs well with crusty bread.
Why Make This Recipe
Making your own cream of chicken soup has many benefits. It is healthier than store-bought options, allowing you to control the ingredients and avoid preservatives. Plus, it’s customizable! You can add your favorite veggies or adjust the seasonings to fit your taste. This recipe is simple and quick, making it perfect for busy weeknights.
How to Make Homemade Cream of Chicken Soup
Ingredients:
- 1 tbsp olive oil
- 50 g / 3.5 tbsp unsalted butter
- ½ cup / 75 g flour
- 1 garlic clove (minced)
- ½ small brown onion (finely chopped)
- 1 small carrot (diced)
- 1/2 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 EACH garlic powder, onion powder, dried thyme, black pepper (“Spices”)
- 3/4 cup frozen peas
- 1 cup cooked chicken (diced or shredded)
- 2 slices white bread (cut into cubes)
- Olive oil spray
- Salt
Directions:
- Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic, and cook for 2 minutes until they are partly translucent but not browned.
- Add the carrots, celery, and capsicum, and cook for 1 minute to soften them.
- Add the butter and let it melt. Then add the flour and mix until incorporated, stirring constantly for 1 minute.
- Pour in the chicken broth and mix until the flour is fully incorporated. Then add the milk and mix to combine. Next, add the salt, spices, chicken, and peas.
- Bring the soup to a simmer, stirring occasionally to prevent it from sticking to the bottom. Let it heat for about 4 to 5 minutes, or until it thickens to your taste. Make sure it doesn’t bubble.
- Once thickened, taste and adjust the salt and pepper. Ladle the soup into bowls and serve garnished with croutons and fresh thyme if desired.
Croutons:
- Spray croutons generously with olive oil, sprinkle with salt, and bake for 5 minutes at 180°C/350°F or until golden and crunchy.
How to Serve Homemade Cream of Chicken Soup
Serve your homemade cream of chicken soup hot, topped with crunchy croutons or fresh herbs. It pairs nicely with a slice of crusty bread or a simple salad on the side. Enjoy it as a light meal or as a comforting appetizer.
How to Store Homemade Cream of Chicken Soup
To store leftover soup, let it cool down and place it in an airtight container in the fridge. It will stay fresh for about 3 to 4 days. You can also freeze it for longer storage. Just make sure to allow it to cool completely before pouring it into a freezer-safe container. It will keep well for up to 3 months in the freezer.
Tips to Make Homemade Cream of Chicken Soup
- For a richer flavor, consider using chicken thighs instead of breast.
- You can blend the soup for a smoother texture if desired.
- Feel free to add extra vegetables like corn or green beans for variety.
- Adjust the thickness by adding more or less flour based on your preference.
Variation
You can make a healthier version by using low-fat milk or a dairy alternative. Additionally, you can substitute the chicken with cooked shrimp or tofu for a different twist.
FAQs
1. Can I make this soup ahead of time?
Yes, you can prepare it a day in advance. Just reheat it on the stove when you’re ready to serve.
2. Can I use rotisserie chicken?
Absolutely! Using rotisserie chicken is a great shortcut and adds more flavor to the soup.
3. Can this soup be frozen?
Yes, you can freeze the soup. Just make sure to store it in an airtight container and consume it within 3 months for the best taste and quality.
Enjoy your homemade cream of chicken soup! It’s sure to please your family and friends.
Cream of Chicken Soup
Ingredients
Base Ingredients
- 1 tbsp olive oil
- 50 g unsalted butter
- ½ cup flour
- 1 clove garlic (minced)
- ½ small brown onion (finely chopped)
- 1 small carrot (diced)
- ½ medium red capsicum/bell pepper (finely chopped)
- 1 small celery stick (diced)
- 2 cups chicken stock/broth (preferably low sodium)
- 3 cups milk (any fat %)
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried thyme
- ¼ tsp black pepper
Additional Ingredients
- ¾ cup frozen peas
- 1 cup cooked chicken (diced or shredded)
- 2 slices white bread (cut into cubes) for croutons
- Olive oil spray for croutons
- Salt to taste for croutons
Instructions
Preparation
- Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic, and cook for 2 minutes until they are partly translucent but not browned.
- Add the carrots, celery, and capsicum, and cook for 1 minute to soften them.
- Add the butter and let it melt. Then add the flour and mix until incorporated, stirring constantly for 1 minute.
- Pour in the chicken broth and mix until the flour is fully incorporated.
- Add the milk and mix to combine. Next, add the salt, spices, chicken, and peas.
Cooking
- Bring the soup to a simmer, stirring occasionally to prevent it from sticking to the bottom. Let it heat for about 4 to 5 minutes, or until it thickens to your taste.
- Once thickened, taste and adjust the salt and pepper.
- Ladle the soup into bowls and serve garnished with croutons and fresh thyme if desired.
Making Croutons
- Spray croutons generously with olive oil, sprinkle with salt, and bake for 5 minutes at 180°C/350°F or until golden and crunchy.
