Homemade Cream of Chicken Soup recipe
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.98 out of 5 stars
(68)
Ingredients
4 servings
- 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
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Preparation
Step 1
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.
Step 2
Add carrots, celery and capsicum, cook for 1 minute to soften.
Step 3
Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute.
Step 4
Add broth, mix until flour is incorporated, then add milk. Mix to combine, then add salt, Spices, chicken and peas.
Step 5
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.
Step 6
Once thickened to your taste, adjust salt and pepper. Ladle into bowls and serve garnished with croutons and fresh thyme if desired.
Step 7
Croutons: Spray croutons generously with oil, sprinkle with salt, then bake for 5 minutes at 180C/350F or until golden and crunchy.
Step 8
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