Homemade Cream of Chicken Soup

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Ingredients

  • 1 tbsp olive oil

  • 50 g unsalted butter

  • 75 g flour

  • 1 garlic clove, minced

  • ½ small brown onion, finely chopped

  • 1-2 small carrot, diced

  • 1 red bell pepper, finely chopped

  • 1 small celery stick, diced (optional)

  • 3/4 cup frozen peas

  • 500 ml chicken stock / broth, preferably low sodium

  • 750 ml milk

  • ½ tsp salt

  • ¼ tsp garlic powder

  • ¼ tsp onion powder

  • ¼ tsp dried thyme

  • ¼ tsp black pepper

  • 1 cup cooked chicken, diced or shredded

Cream-of-Chicken-Soup

Personal Note

Inspired by a recipe from recipetineats! I'm obsessed with a good chicken soup.

Notes

Storage - Leftovers can keep for 4 days in the fridge, or the freezer for 3 months (thaw then reheat). Use a touch of water if needed to loosen the soup.

Method

  1. Heat 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.

  2. Add carrots, celery and capsicum, cook for 1 minute to soften.

  3. Add butter and melt. Then add the flour and mix until it is incorporated, stirring constantly for 1 minute.

  4. Add broth and mix until flour is incorporated, then add milk. Mix to combine, then add salt, spices, chicken and peas.

  5. Bring to a simmer, stirring occasionally to stop the bottom of the pan from sticking. As it heats, it will thicken – about 4 to 5 minutes. Don’t let it bubble.

  6. Once thickened to your taste, adjust salt and pepper. Ladle into bowls and serve garnished with croutons and fresh thyme if desired.

For croutons:

  • 2 slices of white bread, cut into cubes

  • Olive oil spray

  • Salt

Spray croutons generously with oil, sprinkle with salt, then bake for 5 minutes at 180C or until golden and crunchy.