There are cold wintery or autumnal days when only a bowl of thick, creamy chicken soup will do. The sort that steams gently on the table and fills the kitchen with a savoury, comforting aroma. I often make this Chicken Soup with Croutons when the weather turns cold. However, it tastes just as good on a rainy summer afternoon.
This soup feels hearty without being heavy. The chicken gives it body and flavour. Meanwhile, a splash of cream adds richness without overpowering the broth. Finally, garlicky croutons bring crunch to every spoonful. A scattering of chopped dill lifts the whole dish and adds a fresh, bright finish.
Building the Flavour
I always start with good chicken. You can use a whole bird or a mix of thighs and breasts. Thighs give deeper flavour. Breasts keep the soup lighter. If you have leftover roast chicken, that works beautifully too. In that case, simply simmer the bones first to build a strong stock.
Next, I soften onions, celery and carrots in a little butter. This step matters. The vegetables release their natural sweetness and form the base of the soup. Stir gently and let them cook slowly. Do not rush this stage. The flavour develops as the vegetables soften.
After that, I add flour and stir well. This creates the thickness that makes the soup feel comforting and substantial. Gradually pour in warm chicken stock and stir as you go. The soup will begin to thicken and turn silky.
Then add the cooked, shredded chicken. Let everything simmer together for at least fifteen minutes. As a result, the flavours blend and deepen. Finally, stir in a small amount of cream. Taste and adjust the seasoning with salt and freshly ground black pepper.
The Garlicky Croutons
While the soup simmers, prepare the croutons. Cut day-old bread into small cubes. Toss them in olive oil, crushed garlic and a pinch of salt. Spread them out on a baking tray and bake until golden and crisp. The kitchen will smell incredible.
These croutons transform the soup. Each crunchy bite contrasts with the smooth texture beneath. Therefore, do not skip them. They add character and make the dish feel complete.
Finishing Touches
Just before serving, stir through a handful of freshly chopped dill. Dill pairs beautifully with chicken. It adds a gentle herbal note that brightens the creamy base. If you prefer parsley, that works too. However, dill gives this soup its special lift.
Ladle the soup into warm bowls. Scatter the croutons generously on top. Add a final sprinkle of dill and a twist of black pepper. Serve immediately while the croutons still hold their crunch.
Serving Ideas
This soup stands proudly on its own. Nevertheless, you can serve it with warm crusty bread or a simple green salad. If you want something more filling, add a baked potato on the side. For family meals, I often place the pot in the centre of the table and let everyone help themselves.
A Bowl Full of Comfort
Chicken Soup with Croutons suits so many occasions. It comforts when someone feels under the weather and welcomes guests on a chilly evening. It also makes excellent leftovers the next day, as the flavour deepens overnight.
Most importantly, this soup feels homemade in the best possible way. It uses simple ingredients. It rewards patience and care. And when you sit down with a warm bowl topped with crisp garlic croutons and fresh dill, you will understand why it remains a family favourite in my kitchen.
Chicken Soup with Croutons
Equipment
Ingredients
For the Soup:
- 500 g cooked chicken shredded
- 1 litre chicken stock good quality hot
- 1 medium onion finely chopped
- 1 stalk celery finely chopped
- 1 medium carrot finely diced
- 40 g butter
- 2 tbsp plain flour
- 150 ml double cream
- salt to taste
- Freshly ground black pepper to taste
- 2 tbsp fresh dill finely chopped
Instructions
Prepare the Base:
- Melt the butter in a large saucepan over medium heat. Add the onion, celery and carrot. Stir well and cook gently for 8–10 minutes. The vegetables should soften but not brown. This slow cooking builds the flavour of the soup.1 medium onion, 1 stalk celery, 40 g butter, 1 medium carrot
Thicken the Soup:
- Sprinkle the flour over the softened vegetables. Stir continuously for 2 minutes. The flour will coat the vegetables and form a paste.2 tbsp plain flour
- Gradually pour in the hot chicken stock while stirring. Add a little at a time to avoid lumps. Keep stirring until the mixture becomes smooth and slightly thickened.1 litre chicken stock
Add the Chicken:
- Stir in the shredded chicken. Bring the soup to a gentle simmer. Cook for 15 minutes, stirring occasionally. The soup will thicken further as it cooks.500 g cooked chicken
- Next, pour in the double cream. Stir well and allow it to heat through for 3–4 minutes. Taste and season with salt and freshly ground black pepper.150 ml double cream, salt, Freshly ground black pepper
Make the Croutons:
- While the soup simmers, prepare the croutons. Preheat your oven to 190°C (170°C fan).
- Cut the bread into small cubes. Place them in a bowl and drizzle with olive oil. Add the crushed garlic and a pinch of salt. Toss or rub into the cubes thoroughly so every cube absorbs the flavour.3 slices bread, 2 tbsp olive oil, 2 cloves garlic, 1 pinch salt
- Spread the cubes onto a baking tray in a single layer. Bake for 10–12 minutes until golden and crisp. Shake the tray halfway through cooking to ensure even browning.
Finish and Serve:
- Just before serving, stir most of the chopped dill into the soup. Reserve a little for garnish.2 tbsp fresh dill
- Ladle the hot soup into warm bowls. Scatter a generous handful of croutons over each serving. Finally, sprinkle with the remaining dill and an extra twist of black pepper.
- Serve immediately while the croutons remain crisp.