Creamy Chicken Soup with Cheesy Croutons

Why You’ll Love This Recipe

• The creamy broth gives classic chicken soup a luxurious twist.
• Cheesy croutons add a fun, textural contrast: crisp and savoury on top of the velvety soup.
• One pot, simple prep, yet feels like a special comfort meal.
• Easy to customise with favourite vegetables, herbs or cheese types.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless skinless chicken (breast or thigh), cut into bite-sized pieces
• Onion (diced)
• Carrots (sliced)
• Celery stalks (sliced)
• Garlic (minced)
• Butter and/or olive oil
• All-purpose flour (for thickening)
• Chicken stock (or broth)
• Whole milk or cream (for richness)
• Salt and pepper
• Dried or fresh herbs (such as thyme, parsley, bay leaf)
• Bread (for croutons)—a rustic loaf or baguette, cubed
• Butter (melted) for croutons
• Shredded cheese (cheddar, mozzarella or a blend)
• Optional: fresh parsley/chives for garnish

Directions

1. In a large soup pot, heat the butter (or olive oil) over medium heat. Add the diced onion, carrots and celery. Sauté until the vegetables begin to soften, about 5–7 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Sprinkle the flour over the vegetables and stir to form a light roux (this will help thicken the soup). Cook for about 1 minute.
4. Gradually pour in the chicken stock while stirring so there are no lumps. Add the chicken pieces, a bay leaf, thyme (or other herb), salt and pepper. Bring to a gentle simmer.
5. Simmer until the chicken is cooked through and the vegetables are tender, about 10–15 minutes.
6. Stir in the milk or cream and continue to cook for a few minutes until the soup is warmed through and slightly thickened to the desired consistency. Adjust seasoning if needed.
7. Meanwhile, pre-heat your oven to about 200 °C (≈400 °F). On a baking sheet, toss the bread cubes with melted butter, then sprinkle generously with the shredded cheese. Bake for ~5–8 minutes until the cheese is melted and the croutons are golden and crisp.
8. Ladle the creamy chicken soup into bowls. Top each bowl with a handful of the cheesy croutons. Garnish with chopped fresh parsley or chives if desired. Serve immediately while the croutons are crisp.

Servings and timing

Makes approximately 4–6 servings.
Preparation time: ~15 minutes.
Cooking time: ~20–25 minutes.
Total time: ~35–40 minutes.

Variations

• Use chicken thighs for richer flavour instead of breasts.
• Add vegetables like peas, corn, spinach or diced potatoes for extra bulk and nutrition.
• Swap in smoked cheddar or Gruyère for the crouton cheese topping for more depth.
• Make it extra creamy: use half & half or add a dollop of sour cream/stir in cream cheese at the end.
• For a lighter version: use part milk, part chicken stock, and reduce butter.
• Crouton alternative: instead of bread cubes, use large toasted bread slices topped with cheese and broken into pieces on top of the soup.

Storage/Reheating

• To store: Let the soup cool, then transfer to an airtight container and refrigerate for up to 3 days. Store the croutons separately in a dry container so they stay crisp.
• To reheat: Warm the soup gently on the stove over medium heat, stirring occasionally. If thickened too much, add a splash of milk or stock. Add fresh croutons just before serving.
• Note: The croutons will lose crispness if stored in the soup; it’s best to keep them separate until ready to serve.

FAQs

1. Can I use pre-cooked or leftover chicken?

Yes — simply add the cooked chicken during step 5, reduce the simmer time so you don’t overcook it.

2. My soup is too thin — how can I thicken it?

You can let it simmer a little longer uncovered so some liquid evaporates, or whisk in a small mixture of flour or cornstarch with cold milk and stir into the soup until desired thickness.

3. What kind of bread works best for croutons?

A rustic loaf or baguette with a firmer crust works perfectly. Bread that’s too soft may become soggy too quickly.

4. My croutons got soggy in the soup — what happened?

If you either added them too early or stored them in the soup, they’ll get soggy. Instead, bake them till crisp and add them on top just before serving.

5. Can I make the soup ahead of time?

Yes — you can make the soup base ahead and store in the fridge. Reheat gently when ready, and add freshly baked croutons just before serving.

6. Is this suitable for kids?

Definitely — the creamy texture and cheese-topped croutons make it child-friendly. You can keep herbs simple (e.g., parsley) and keep seasoning mild.

7. Can I freeze this soup?

You can freeze the soup portion (without croutons) for up to 2–3 months. Thaw overnight in the fridge and reheat. Make fresh croutons when ready to serve.

8. My soup flavour is bland — how to fix?

Check your salt and pepper levels, and ensure your stock is flavourful. A splash of lemon juice or a little grated Parmesan cheese just before serving can add brightness.

9. Can I skip the roux or flour step?

Yes — you can skip the flour and allow the soup to remain thinner, or use starchy vegetables (like potato) that break down and thicken the soup naturally.

10. How do I keep leftover croutons crisp?

Store them in an airtight container at room temperature separate from the soup. If they soften, you can refresh them in the oven for a few minutes before serving.

Conclusion

Creamy Chicken Soup with Cheesy Croutons turns a comforting classic into something extra special. The silky broth, tender chicken and vegetables combined with crisp, melted-cheese croutons on top make for a satisfying, flavour-packed meal. Whether for a cosy dinner or when you’re craving something comforting, this recipe is sure to hit the spot. Enjoy!

Creamy Chicken Soup with Cheesy Croutons

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy, creamy chicken soup filled with tender chicken, vegetables, and a rich broth—topped with crisp, cheesy croutons for the ultimate comfort meal in a bowl.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

• 500 g boneless skinless chicken breast or thigh, cut into bite-sized pieces
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 tbsp butter or olive oil
• 2 tbsp all-purpose flour
• 4 cups chicken stock or broth
• 1 cup whole milk or cream
• Salt and pepper, to taste
• 1 bay leaf
• 1 tsp dried thyme or 1 tbsp fresh thyme
• 2 tbsp chopped parsley (optional for garnish)
• For the cheesy croutons:
• 2 cups cubed rustic bread or baguette
• 2 tbsp melted butter
• 1 cup shredded cheese (cheddar, mozzarella, or blend)

Cook Mode Prevent your screen from going dark

Instructions

1. In a large soup pot, melt butter (or heat olive oil) over medium heat. Add onion, carrots, and celery; sauté for 5–7 minutes until softened.
2. Add minced garlic and cook for another minute until fragrant.
3. Sprinkle flour over the vegetables and stir well to form a light roux. Cook for about 1 minute to remove raw flour taste.
4. Gradually pour in the chicken stock while stirring to avoid lumps. Add chicken pieces, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer.
5. Simmer for 10–15 minutes, until chicken is cooked through and vegetables are tender.
6. Stir in the milk or cream and cook for 3–5 minutes until the soup thickens slightly. Adjust seasoning to taste.
7. Meanwhile, preheat oven to 200°C (400°F). Toss bread cubes with melted butter, spread on a baking sheet, sprinkle with shredded cheese, and bake 5–8 minutes until golden and crisp.
8. Ladle soup into bowls, top with cheesy croutons, and garnish with chopped parsley or chives. Serve hot.

Notes

• Use chicken thighs for richer flavour.
• For added vegetables, stir in peas, corn, or spinach near the end.
• For a lighter soup, use milk instead of cream and reduce butter.
• Store croutons separately to keep them crisp.
• Soup can be frozen (without croutons) for up to 3 months.

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 6g
• Sodium: 580mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 29g
• Cholesterol: 95mg