Kitchen notes · a little help before you start
Homemade Cream of Chicken Soup recipe
Homemade Cream of Chicken Soup recipe brings together onion, carrots, and red bell pepper. The thickening step has its own little bit of preparation. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
- Budget (estimated)
- Low cost
- Dish type
- Soups & stews
A few quick notes
1. Mix the thickener as directed
The thickening step has its own little bit of preparation. Follow the mixing step before adding it, then use the consistency check in the method as you finish.
2. Stay with the stirring step
Keep this part of the cooking within reach rather than leaving the pan. The method asks for regular stirring, so get the next ingredients ready before that step begins.
3. Have the sauce liquid measured
Measure the liquid before starting this sauce step. That makes it easier to follow the stirring or whisking sequence while the flour mixture is in the pan.
Get to know the ingredients
Onion
Look at how this ingredient comes into the method: Add onion and garlic and cook for 2 minutes until partly translucent but not browned.
Carrots
Look at how this ingredient comes into the method: Add carrots, celery and capsicum, cook for 1 minute to soften.
Red bell pepper
Look at how this ingredient comes into the method: Once thickened to your taste, adjust salt and pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Homemade Cream of Chicken Soup recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Croutons: Spray croutons generously with oil, sprinkle with salt, then bake for 5 minutes at 180C/350F or until golden and crunchy. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Have the cooked chicken ready
This recipe lists chicken that is already cooked. Have that ready before putting the mixture together, and keep it as cooked chicken when checking the shopping list.
A few questions you might have
What should I get ready before starting?
Set out the pot. Read the first preparation step before you get going: Heat oil in a large pot over medium high heat.
Which little step is worth remembering?
The thickening step has its own little bit of preparation. Follow the mixing step before adding it, then use the consistency check in the method as you finish.
What check should I look for as it cooks?
Keep this part of the method in view: Croutons: Spray croutons generously with oil, sprinkle with salt, then bake for 5 minutes at 180C/350F or until golden and crunchy.
Is there another preparation step to plan for?
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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