Homemade Cream of Chicken Soup
A creamy, one pot chicken and vegetable soup built on a quick butter and flour roux, topped with crisp baked croutons.
Equipment
- Large pot
- Baking sheet
- Whisk
- Wooden spoon
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 3 ½ tbsp unsalted butter
- ½ cup all purpose flour
- 1 cloves garlic minced
- ½ small onion finely chopped
- 1 small carrot diced
- ½ medium red bell pepper finely chopped
- 1 small celery stalk diced
- 2 cup low sodium chicken broth
- 3 cup whole milk
- 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
- 2 white bread slices cut into small cubes, for the croutons
- 2 tsp olive oil for the croutons
- 1 pinch salt for the croutons
Instructions
Cooking
- Saute the vegetables. Warm the oil in a large pot over medium heat and cook the onion, garlic, carrot, celery, and bell pepper for 3 minutes, until the onion turns translucent.
- Cook the roux. Melt the butter into the pot, stir in the flour, and cook for 1 minute until it smells lightly toasty.
- Stir in the liquids. Whisk in the broth, then the milk and the seasonings, until the sauce is smooth with no lumps.
- Simmer. Add the chicken and peas, bring to a gentle simmer, and cook 4 to 5 minutes until thick and steaming hot at 165 degrees F.
- Crisp the croutons. Toss the bread with oil and salt and bake at 350 degrees F for 5 minutes until golden, then spoon over each bowl.
Notes
Substitutions: Use rotisserie chicken or cooked thighs, and swap the peas for corn or green beans.
Tips: Add the broth slowly and stir until smooth, and simmer longer for a thicker soup.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F. Milk based soups do not freeze well.