The Best Homemade Chicken Cream

What better than a good chicken cream that you savor slowly on a cold winter day?

Let yourself be tempted by this easy recipe. You can even transform the recipe by adding noodles or rice.

Ingredients

• 1 tablespoon (15 ml) of olive oil
• 50 g / 3.5 tablespoons of unsalted butter
• ½ cup / 75 g of flour
• 1 clove of minced garlic
• ½ small brown onion, finely chopped
• 1 small carrot, diced
• 1/2 red bell pepper, finely chopped
• 1 small celery stick, diced
• 2 cups / 500 ml of chicken broth, preferably low-sodium
• 3 cups / 750 ml of milk
• ½ teaspoon (2.5 ml) of salt
• ¼ teaspoon (1.25 ml) each of these spices: garlic powder, onion powder, dried thyme, black pepper ("spices")
• 3/4 cup (190 ml) of frozen peas
• 1 cup (250 ml) of cooked chicken, diced or shredded

Croutons

• 2 slices of white bread, cut into cubes
• olive oil spray
• Salt

Preparation

1. Heat the oil in a large pot over medium-high heat. Add the onion and garlic and cook for 2 minutes until they are partially translucent but not golden.
2. Add the carrots, celery, and bell pepper, cooking for 1 minute to soften them.
3. Add the butter and melt it. 

4. Then add the flour and mix until incorporated, stirring constantly for 1 minute.
5. Add the broth, mixing until the flour is incorporated, then add the milk. 

6. Mix, then add the salt, spices, chicken, and peas.
7. Bring to a boil, stirring occasionally, for about 4 to 5 minutes. Do not let the mixture boil.
8. Once the mixture has thickened to your liking, adjust the salt and pepper. 
9. To make the croutons, generously spray the croutons with oil, sprinkle with salt, then bake for 5 minutes at 180 °C / 350 °F or until they are golden and crunchy.
10. Pour the soup into bowls and serve with croutons and fresh thyme if desired. Enjoy your meal!