Description
This Homemade Cream of Chicken Soup is a rich and comforting recipe made from scratch using fresh vegetables, chicken, and a creamy broth base.
Ingredients
Scale
- 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
- 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
- 2 slices white bread, cut into cubes
- Olive oil spray
- Salt
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and minced garlic clove and cook for about 2 minutes until they become partly translucent but are not browned.
- Stir in the diced carrot, celery, and finely chopped red capsicum. Cook for 1 minute until the vegetables begin to soften.
- Add the unsalted butter to the pot and let it melt. Once melted, whisk in the flour and stir constantly for 1 minute to incorporate the flour and cook out its raw taste.
- Slowly pour in the chicken broth, stirring constantly until the flour is fully incorporated. Then add the milk and mix well. Season the soup with salt, garlic powder, onion powder, dried thyme, and black pepper. Finally, add the cooked chicken and frozen peas to the pot.
- Bring the soup to a gentle simmer, stirring occasionally to prevent sticking on the bottom. Let it thicken over about 4 to 5 minutes without letting it boil.
- Taste and adjust salt and pepper if needed. Ladle the soup into bowls and garnish with homemade croutons and fresh thyme if desired.
- Spray the bread cubes generously with olive oil spray and sprinkle with salt. Bake in a preheated oven at 180°C (350°F) for 5 minutes or until golden and crunchy.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 40 mg
Keywords: Cream Chicken Soup