You can get this steaming bowl of Cream of Chicken Soup on the table in 15 minutes WITHOUT using a can of Heinz!
This Homemade Cream of Chicken Soup is made using the Condensed Cream of Chicken Soup I posted yesterday. Because I rattled on a bit yesterday about my memories of the red and white can that inspired me to create that recipe, I won’t repeat myself so I’ll keep this post short. The one thing I will repeat though is to assure you that my Condensed Cream of Chicken Soup is not at all floury which is the problem with most of the cream of chicken soups you will find on the internet (especially Pinterest).
Starting with the Homemade Condensed Cream of Chicken Soup, you’ll get this steaming bowl of goodness on the table in 15 minutes. If you can multi task, you’ll be able to make the soup from scratch in 20 minutes!
This soup is made with chicken, peas, carrots and capsicum because that’s what I had in my fridge, but you can use whatever you want. But I think it would be odd to use another type of meat other than chicken! Bacon or ham would be great though (I suggest sautéing the bacon first and sprinkling it on top rather than stirring it into the soup). Capsicum is not really something you associate with Cream of Chicken Soup but I love the splash of colour it adds. I also topped this off with croutons because….well, croutons are just awesome. Especially with creamy soups. I restrained myself for the photo but as soon as I was done, I added so many croutons you could hardly see the soup. Just the way I like it :).
Here’s a photo of the Homemade Condensed Cream of Chicken Soup. OK, I’m signing off so you can get onto reading the recipe which I know is what you really care about!
- 1 tbsp olive oil
- ½ brown onion, diced
- ¼ red capsicum/bell pepper, diced
- 1 carrot, peeled, diced
- ¼ cup frozen peas
- ½ cup cooked chicken, roughly diced or shredded
- 2 cups low fat milk (or 1 cup full fat milk + 1 cup water)
- 2 cups Homemade Condensed Cream of Chicken Soup
- 1 slice white bread, cut into cubes.
- Olive oil spray
- Preheat oven to 180C/300F.
- Spread bread cubes onto baking tray, spray with olive oil and sprinkle with a pinch of salt.
- Place in oven and bake for 3 to 5 minutes until golden and crunchy.
- Remove from oven and set aside.
- Heat olive oil in saucepan over medium high heat.
- Add onion and sauté for 2 minutes. Then add the carrot and capsicum and sauté for 1 minute.
- Add remaining ingredients, stir to combine.
- Bring to boil then turn heat down and simmer for 1 minute. Stir occasionally to make sure the bottom is not sticking to the base of the saucepan.
- Serve, topped with croutons.