Description
This Homemade Cream of Chicken Soup is a comforting, creamy classic made from scratch, featuring tender chicken, fresh vegetables, and a rich, velvety broth thickened with a buttery roux. Unlike canned alternatives, this version is fresh, flavorful, and easily customizable with extra veggies or added noodles and rice for a heartier meal.
Ingredients
Scale
Sautéed Vegetables
- 1 tbsp olive oil
- 1 garlic clove, minced
- ½ small brown onion, finely chopped
- 1 small carrot, diced
- 1 small celery stick, diced
- ½ red capsicum (bell pepper), finely chopped
Roux and Liquids
- 50 g / 3.5 tbsp unsalted butter
- ½ cup / 75 g flour
- 2 cups / 500 ml chicken stock / broth, preferably low sodium
- 3 cups / 750 ml milk, any fat %
Seasonings & Add-ins
- ½ tsp salt
- ¼ tsp each garlic powder, onion powder, dried thyme, black pepper
- ¾ cup frozen peas
- 1 cup cooked chicken, diced or shredded
For Croutons
- 2 slices white bread, cut into cubes
- Olive oil spray
- Salt (for sprinkling)
Instructions
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the finely chopped onion and minced garlic, cooking for 2 minutes until they become partly translucent but do not brown, allowing their flavors to gently release.
- Cook Vegetables: Add the diced carrot, celery, and finely chopped red capsicum to the pot. Stir and cook for 1 minute to soften the vegetables slightly and meld the flavors.
- Make Roux: Add the unsalted butter to the pot and let it melt completely. Once melted, sprinkle in the flour and stir constantly for about 1 minute until the flour is fully incorporated and forms a smooth paste, which will thicken the soup later.
- Add Liquids: Pour in the chicken stock gradually, stirring continuously to fully incorporate the roux without lumps. Then add the milk, stirring to combine everything into a smooth mixture.
- Season and Add Chicken & Peas: Mix in the salt and the blend of garlic powder, onion powder, dried thyme, and black pepper. Then add the cooked chicken and frozen peas, distributing them evenly throughout the soup.
- Simmer and Thicken: Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking or burning at the bottom. The soup will begin to thicken in about 4 to 5 minutes. Be careful not to let it bubble, as this can affect texture.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Ladle into bowls and optionally garnish with crunchy croutons and fresh thyme for extra flavor and texture.
- Prepare Croutons: Spray the bread cubes generously with olive oil spray and sprinkle with salt. Bake in a preheated oven at 180°C (350°F) for about 5 minutes or until golden brown and crunchy, then serve on top or alongside the soup.
Notes
- Watch the recipe video above for a visual guide to making this creamy soup from scratch.
- This homemade version is a fresher, healthier alternative to canned cream of chicken soup, with light amounts of vegetables and chicken to replicate the classic texture and taste.
- Feel free to increase the quantity of vegetables or chicken for a chunkier soup or add noodles or rice to turn it into a full meal.
- To keep the soup smooth and silky, avoid boiling; just simmer gently while thickening.
- Use low sodium chicken broth to better control the salt level in your soup.
Nutrition
- Serving Size: 323 g
- Calories: 395 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg
