Description

This Homemade Cream of Chicken Soup is a rich, comforting classic made from scratch with fresh vegetables, tender chicken, and a creamy broth. Unlike canned versions, this recipe uses wholesome ingredients like olive oil, butter, fresh garlic, onion, carrot, celery, and red capsicum, combined with chicken stock and milk to create a smooth and flavorful soup. It’s lightly spiced with garlic powder, onion powder, thyme, and black pepper, then thickened to perfection with a roux. Finished with sweet peas and tender cooked chicken, and served with crispy homemade croutons, this soup is both satisfying and hearty—a perfect homemade comfort food.

Ingredients

Scale

Vegetables & Aromatics

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
¾ cup frozen peas

Dairy & Fats

1 tbsp olive oil
50 g (3.5 tbsp) unsalted butter
3 cups (750 ml) milk, any fat percentage

Pantry

½ cup (75 g) flour
2 cups (500 ml) chicken stock/broth, preferably low sodium
½ tsp salt
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp dried thyme
¼ tsp black pepper

Protein

1 cup cooked chicken, diced or shredded

Croutons

2 slices white bread, cut into cubes
Olive oil spray
Salt, to sprinkle

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Instructions

Sauté Aromatics: Heat 1 tablespoon 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 are partly translucent but not browned.
Cook Vegetables: Add the diced carrot, celery, and finely chopped red capsicum to the pot. Stir and cook for about 1 minute to lightly soften the vegetables.
Make Roux: Add 50 g (3.5 tbsp) unsalted butter to the pot and allow it to melt. Then add ½ cup (75 g) flour and stir constantly for 1 minute until the flour is fully incorporated into the butter, creating a roux.
Add Liquids: Slowly pour in 2 cups (500 ml) chicken stock/broth while stirring to avoid lumps. Once smooth, add 3 cups (750 ml) milk and mix well to combine everything into a smooth base.
Season and Add Protein & Veggies: Stir in ½ tsp salt, ¼ tsp each of garlic powder, onion powder, dried thyme, and black pepper. Add 1 cup cooked chicken and ¾ cup frozen peas to the pot, mixing thoroughly.
Simmer and Thicken: Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. It will begin to thicken in about 4 to 5 minutes. Do not let the soup boil as it may break the creamy texture.
Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish with homemade croutons and fresh thyme if desired.
Prepare Croutons: Spray 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 and crunchy. Serve croutons on top or on the side.

Notes

This recipe is a homemade alternative that tastes far better than canned cream of chicken soups.
The recipe is intentionally light on vegetables and chicken to replicate the smooth texture of canned soup, but you can add more veggies or protein if you prefer.
Feel free to add noodles or rice to make the soup more substantial.
Do not let the soup boil to preserve its creamy texture and prevent separation.
Fresh thyme on top adds a wonderful aroma and flavor contrast.
Croutons add a tasty crunchy texture and are easily customizable with your favorite seasonings.

Nutrition

Serving Size: 323 g
Calories: 395 kcal
Sugar: 7 g
Sodium: 450 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 19 g
Cholesterol: 60 mg