Cream of Chicken Soup
A comforting and creamy homemade cream of chicken soup that warms you up on a chilly day. Perfect for lunch or dinner, it’s healthy, customizable, and pairs well with crusty bread.
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.
Notes
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. Store in an airtight container in the fridge for 3 to 4 days, or freeze for up to 3 months.