Homemade Cream of Chicken Soup Recipe

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, to develop a fragrant base for the soup.

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.

Add the unsalted butter to the pot and let it melt completely. Then sprinkle in the flour and stir constantly for 1 minute to make a roux, which will thicken the soup and give it a creamy texture.

Pour in the chicken broth gradually 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.

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 the soup to maintain a smooth texture.

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.

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.