Homemade Cream of Chicken Soup

Step 1: Heat the oil in a large pot over medium-high heat. Add the onion and garlic and cook for 2 minutes, until partly translucent but not browned.

Step 2: Add the carrot, celery and bell pepper. Cook for 1 minute to soften.

Step 3: Add the butter and melt it. Add the flour and mix until incorporated, then stir constantly for 1 minute.

Step 4: Add the chicken stock and mix until the flour is incorporated, then add the milk and mix to combine. Add the salt, garlic powder, onion powder, dried thyme, black pepper, chicken and peas.

Step 5: Bring the soup to a simmer, mixing occasionally to keep it from sticking to the bottom. As it heats, it will thicken, about 4 to 5 minutes. Do not let it bubble.

Step 6: Once the soup has thickened to your taste, adjust the salt and pepper. Ladle into bowls and serve with croutons and fresh thyme, if desired.

Step 7: To make the croutons, spray the bread cubes generously with oil and sprinkle with salt. Bake for 5 minutes at 180°C/350°F, or until golden and crunchy.