Creamy Homemade Chicken Soup with Vegetables and Croutons Recipe
This Homemade Cream of Chicken Soup is a comforting and creamy classic made from scratch using fresh vegetables, tender chicken, and a rich, flavorful roux-based broth. Enhanced with aromatic seasonings and served with crunchy homemade croutons, this easy-to-make soup is perfect for a cozy meal anytime.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Sauté Base
- 1 tbsp olive oil
- 1 garlic clove, minced
- ½ small brown onion, finely chopped
Vegetables
- 1 small carrot, diced
- ½ red capsicum/bell pepper, finely chopped
- 1 small celery stick, diced
Roux and Liquids
- 50 g / 3.5 tbsp unsalted butter
- ½ cup / 75 g all-purpose flour
- 2 cups / 500 ml chicken stock/broth, preferably low sodium
- 3 cups / 750 ml milk, any fat %
Seasonings
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried thyme
- ¼ tsp black pepper
Add-ins
- ¾ cup frozen peas
- 1 cup cooked chicken, diced or shredded
Croutons
- 2 slices white bread, cut into cubes
- Olive oil spray
- Salt (to sprinkle)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the finely chopped onion and minced garlic and cook for about 2 minutes until they become partly translucent but do not brown, developing a fragrant base for the soup.
- Add Vegetables: Add the diced carrots, celery, and finely chopped red capsicum to the pot. Cook for 1 minute, allowing the vegetables to soften slightly and release their flavors.
- Make Roux: Add the unsalted butter to the pot and let it melt completely. Sprinkle in the flour and stir constantly for 1 minute to form a roux, which will thicken the soup and give it a creamy texture.
- Add Liquids and Season: Gradually pour in the chicken broth while stirring to incorporate the flour mixture smoothly, then add the milk. Mix well to combine all ingredients. Season with salt, garlic powder, onion powder, dried thyme, and black pepper. Add the cooked chicken and frozen peas into the soup.
- Simmer: Bring the soup to a gentle simmer over medium heat. Stir occasionally to prevent sticking on the bottom. Let it simmer for 4 to 5 minutes until it thickens to your desired consistency. Avoid boiling to maintain a smooth texture.
- Adjust Seasoning and Serve: Taste the soup and adjust the salt and pepper if needed. Ladle the soup into bowls and optionally garnish with fresh thyme and homemade croutons.
- Prepare Croutons: Spray the cubed bread generously with olive oil and sprinkle with salt. Spread them on a baking tray and bake at 180°C (350°F) for 5 minutes or until golden brown and crunchy. Serve alongside or on top of the soup for added texture.
Notes
- Use low sodium chicken stock to better control the saltiness of the soup.
- Stir constantly when making the roux to prevent lumps and burning.
- Avoid boiling the soup after adding milk to prevent curdling.
- Homemade croutons add great texture but can be omitted or substituted with store-bought.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
Keywords: Cream of Chicken Soup, Homemade Soup, Comfort Food, Chicken Soup Recipe, Easy Soup