Dive into the comforting embrace of homemade Cream of Chicken Soup, a dish that transcends the ordinary with its silky thickness, enriched by a bouquet of thyme, and boasting an authentic taste that leaves the canned variety far behind.
This recipe, brimming with simplicity and elegance, is poised to become your new go-to, promising a homemade warmth that’s irreplaceable. With its wholesome ingredients and straightforward preparation, this soup will invite you into a world where every spoonful is a testament to the beauty of homemade cooking.
How to Prepare Homemade Cream of Chicken Soup
- Start with Sauté: Heat olive oil in a large pot over medium-high heat. Sauté onion and garlic for 2 minutes until they are partially translucent but not browned.
- Vegetable Time: Add carrots, celery, and capsicum to the pot, cooking for 1 minute to slightly soften the vegetables.
- Butter and Flour: Incorporate unsalted butter until melted, then blend in flour, stirring continuously for 1 minute to create a roux.
- Liquid Addition: Gradually mix in chicken broth until smooth, followed by milk. Stir well to combine, then season with salt and the spice mix of garlic powder, onion powder, dried thyme, and black pepper.
- Simmer and Thicken: Bring the soup to a gentle simmer, stirring occasionally to prevent sticking. Allow it to thicken over 4 to 5 minutes without letting it reach a boil.
- Final Touches: Once the soup has thickened to your liking, stir in cooked chicken and frozen peas, adjusting salt and pepper to taste. Serve the soup warm, garnished with homemade croutons and fresh thyme if preferred.
- Crouton Crafting: For the croutons, toss bread cubes with olive oil spray and a sprinkle of salt. Bake at 180°C/350°F until golden and crunchy, about 5 minutes. Add these to your soup for an extra layer of texture.
Homemade Cream of Chicken Soup
Savor the essence of homemade comfort with our Homemade Cream of Chicken Soup – a heartwarming concoction that pairs the richness of tender chicken and vibrant vegetables in a creamy, thick broth, subtly seasoned with thyme. Perfect for any day that demands a touch of warmth and nostalgia, ready in mere moments.
Ingredients
- 1 tbsp olive oil
- 50 g tbsp unsalted butter
- ½ cup flour
- 1 garlic clove
- ½ small brown onion
- 1 small carrot
- 1/2 red bell pepper
- 1 small celery stick
- 2 cups chicken stock
- 3 cups milk
- ½ tsp salt
- ¼ tsp garlic powder
- 3/4 cup frozen peas
- 1 cup cooked chicken
CROUTONS
- 2 slices white bread
- Olive oil spray
- Salt
Instructions
- Initiate Cooking: In a sizable pot, heat a tablespoon of olive oil over a medium-high flame. Introduce the onion and garlic, sautéing for two minutes until they become semi-transparent, ensuring they do not brown.
- Add Vegetables: Toss in the diced carrots, celery, and finely chopped capsicum, stirring them into the mixture for a brief minute to slightly soften.
- Incorporate Butter and Flour: Fold in the butter until completely melted, followed by a gradual sprinkling of flour. Stir this mixture vigorously for a minute to form a smooth base.
- Combine Liquids and Seasonings: Slowly pour in the chicken broth, stirring meticulously until the flour blends in seamlessly, then proceed to mix in the milk. Stir the concoction well before adding the designated salt and an assortment of spices – garlic powder, onion powder, dried thyme, and black pepper along with the diced or shredded cooked chicken and peas.
- Let it Simmer: Transition the heat to a point where the soup can simmer gently, stirring from time to time to prevent any sticking to the bottom. The mixture should start to thicken within 4 to 5 minutes; monitor closely to avoid boiling.
- Final Adjustments: Post-thickening, taste and tweak the salt and pepper as needed. Serve this aromatic delight in bowls, perhaps adorned with croutons and a hint of fresh thyme for an elevated touch.
- Crouton Preparation: For the croutons, lightly coat cubed white bread with olive oil spray and a pinch of salt. Spread these on a baking tray and toast in the oven at 180°C (350°F) until they achieve a golden, crunchy exterior, which should take around 5 minutes.
How to Store Homemade Cream of Chicken Soup
To ensure your Homemade Cream of Chicken Soup retains its delightful taste and texture, proper storage is key. Once the soup has cooled to room temperature, follow these steps for storing:
- Refrigeration: Place the cooled soup in airtight containers and store it in the refrigerator. It will keep well for up to 3-4 days. When you’re ready to enjoy it again, gently reheat the soup on the stove over low heat, stirring occasionally. Add a splash of milk or broth if the soup has thickened too much during storage.
- Freezing: This soup freezes beautifully, except for the croutons which should be added fresh. Pour the cooled soup into freezer-safe bags or containers, leaving some space for expansion. Label them with the date, and freeze for up to 3 months. Thaw overnight in the refrigerator or use the defrost setting on your microwave. Reheat slowly on the stove, adjusting the consistency with a little extra broth or milk if necessary.
Remember, always stir the soup well when reheating to ensure it heats evenly and the texture remains consistent. Enjoy your delicious Cream of Chicken Soup just as much the second time around!
