I always make cream soup with roux based. This is a quick and easy recipe. You don't need chicken broth. But if you want to add chicken broth, it would be great.
Perfect for cold day!
Chicken Cream Soup
2 tablespoons all-purpose flour
2 tablespoons butter
2 garlics, chopped
2 cups cooked chicken meat, diced
4 cups milk (I like 3 cups milk and 1 cup heavy cream and it would be super yummy if you add chicken broth)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
a pinch of nutmeg powder
(you can add mushroom or any vegetables you like)
1. In a 3 quart saucepan, melt butter, add garlic. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened.
2. Add chicken to white sauce mixture. Add salt, pepper and nutmeg. Mix well and simmer for 20 minutes over low heat. Stir in the heavy cream.
3. If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. Simmer for 10 minutes.
source : a sweet pea chef
day-old French bread (approximately 1/2 loaf)
olive oil (approximately 1/4 cup oil per 1/2 loaf)
kosher salt, to taste
freshly ground black pepper, to taste
Optional: Parmesan cheese, dried herbs (basil, oregano, thyme, rosemary), garlic powder
1. Preheat oven to 350 degrees.
2. Using a bread knife, cut the bread into 1/2 inch by 1/2 inch cubes. If you prefer larger or smaller croutons, make your cuts accordingly–just be sure to make your cuts as similarly as possible to help them bake evenly. In a large bowl, toss bread cubes with enough olive oil to lightly coat. Add kosher salt, freshly ground black pepper to taste and any seasonings you prefer. Once cubes are evenly and lightly coated, pour bread onto a baking pan lined with aluminum foil (for easy clean-up).
3. Bake bread in oven for 20-30 minutes until bread is golden and very crunchy. Toss cubes several times during baking.
4. Homemade croutons, stored in a plastic container or a plastic bag, last up to two weeks unrefrigerated.