Chicken Soup with Croutons

This thick and creamy chicken soup delivers deep savoury flavour with tender shredded chicken and soft vegetables. Crisp, garlicky croutons add the perfect contrast in every spoonful. A final sprinkle of fresh dill brightens the dish and makes it feel fresh and comforting at the same time.

Prep Time 20

Cook Time 40

Total Time 1

Servings Portions

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

For the Garlicky Croutons:

3 slices bread day-old s best
2 tbsp olive oil
2 cloves garlic crushed
1 pinch salt

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.

Equipment

Notes

Helpful Tips:

Use chicken thighs for a richer flavour.

If you prefer a smoother soup, blend half the mixture before adding the cream.

Store leftovers in the fridge for up to two days. Keep the croutons separate to maintain their crunch.

Nutrition