This tender and nutritious soup will definitely please everyone! Its creamy taste is enhanced by a flour dressing made with butter, and its softness is added by zucchini - which, you see, are rarely found in soups.
This soup is usually prepared with turnips - but I went around the entire market and did not find this “overseas” vegetable. With turnips the taste is slightly different, more down-to-earth or something. Therefore, I highly recommend trying zucchini as a supplement. We really liked the soup, even my husband, who, in principle, does not recognize zucchini. This soup is easy to turn into a puree soup: lightly work with a blender (I would leave the dressing whole for beauty) - and you’re done!
Creamy chicken soup
There are quite a lot of recipes for pureed chicken soups. I suggest making creamy chicken soup. The delicate soft taste of this soup will not leave you indifferent. I used chicken breast in this recipe, but you can use chicken or chicken legs if you prefer.
Ingredients:
- Chicken meat - 500 g;
- Cream - 200 ml;
- Potatoes - 450 g;
- Onions - 150 g;
- Water - 1.8 l;
- Salt - to taste;
- Pepper, h.m. - taste;
- Vegetable oil - for frying.
Step-by-step recipe with photos
Wash the chicken meat (I took the breast) well with running water. Then fill it with cold water and put it on fire. Bring to a boil, remove foam from the surface, add a little salt and cook for 30 minutes over low heat.
Cut the onion into small cubes and fry until soft over low heat. Peel the potatoes and cut into small cubes.
Remove the finished meat from the broth, cool, and separate from the skin and bones. Then grind through a meat grinder (adjust the quantity at your discretion).
Strain the broth, put on fire, bring to a boil, add potatoes and cook until the vegetable is soft. Remove from heat. Pour some of the liquid from the pan into another container.
Add fried onions and chopped chicken to the pan. Pour through the contents of the pan using a blender, adding the drained broth little by little, adjusting the thickness of the soup as desired.
Pour in cream (I use 10%). Return the pan to the heat again, heat the cream of chicken soup for another 5 minutes and turn off the heat.
Pour the finished chicken cream soup into bowls and sprinkle with chopped herbs if desired.
Potato recipe
You can use any meat as a basis for the broth. However, most chefs recommend pureed chicken soup. Any parts of the bird are suitable for it; you can also cook it from a whole chicken. You will need 800 grams of meat, 5-6 potatoes, one carrot and one onion, a piece of butter, half a liter of milk, a spoonful of flour, your favorite seasonings (don’t overdo it!) and herbs. If you decide to make puree soup from chicken breast, it will be more dietary, if from legs or drumsticks, it will be more rich.
The chicken is poured with cold water, salted and cooked for about forty minutes. In a separate bowl, boil vegetables with the addition of bay leaves and peppercorns until softened. Then the leaves and peppercorns are removed, the broth is drained, and the vegetables are mashed into puree. If you have a blender, you can use it; if not, use the old-fashioned masher.
The chicken broth is decanted into a separate container, and the poultry is chopped. You can use a blender again. Or with a knife, but as small as possible.
Flour is fried in oil, heated milk is added, mixed - and into vegetables. Meat is added to them, and everything is mixed again. If your chicken puree soup with potatoes turns out to be thick, you can dilute it with broth. The result is placed on the fire, kept on it until it boils and poured into plates, where all that remains is to add chopped herbs.
Creamy soup with chicken and vegetables
Ingredients:
- Potatoes 4 pcs.;
- Onion 1 pc.;
- Butter 2 tbsp. l.;
- Carrots 1 pc.;
- Allspice 3 pcs.;
- Sweet pepper (Bulgarian) 1 pc.;
- Fresh chili pepper 1 pc.;
- Cream 20% 250 ml;
- Salt 1 pinch;
- Thyme (Thyme) fresh 3 sprigs;
- Chicken 600 g;
- Garlic 2 cloves;
- Chicken eggs 1 pc.
How to cook “Creamy soup with chicken and vegetables” step by step with photos at home
Let's prepare all the ingredients: chicken cut into small pieces, vegetables, thyme, butter, cream, 1 egg.
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Peel the onions, carrots, bell peppers and garlic and cut into small pieces.
Fry vegetables in butter for 3-4 minutes.
Add chicken pieces and fry together for 4-5 minutes.
Add peeled and chopped potatoes.
Pour in water (or broth), about 2-3 cups, depending on how thick the soup you want. Add allspice peas. Bring to a boil and cook for 20 minutes.
Cut the chili pepper into thin rings, separate the leaves from the thyme sprigs and add them to the soup.
Mix the egg yolk (we won't need the white) with a fork and pour into the soup in a thin stream, stirring continuously, bring the soup to a boil and remove from heat.
The soup is ready! You can serve! Bon appetit!
Option 5: Delicate creamy chicken and potato soup with cream cheese
Another version of the popular creamy chicken soup with potatoes. Thanks to the cheese, the first dish has a creamy taste, well emphasized by garlic fried with vegetables.
Ingredients
:
- chicken carcass broth - two liters;
- 250 grams of white chicken meat;
- potatoes - three small tubers;
- one carrot, garlic and small onion;
- Philadelphia cheese - 180 gr.;
- light crackers with garlic flavor.
How to cook
Peel the carrot, two small cloves of garlic and the onion. After rinsing with water, cut the onion into thin slices, and chop the garlic and carrots with a fine grater.
First fry the onion with butter until transparent. Add the carrots and garlic and simmer, covered, until golden.
Place the chopped fillet into the rapidly boiling broth. After boiling over low heat for up to 20 minutes, add medium-sized potato slices and add salt. Bring to a boil, cook the potatoes until softened.
When the potatoes are ready, add fried onions, carrots and cheese. After thoroughly stirring, puree everything with a blender. Place the pan on the stove again and bring its contents to a boil, then turn off the heat.
Serve the puree soup with fresh herbs, sprinkling portions with white croutons.
Fragrant and tasty cream soups can be prepared at home using chicken broth, with vegetables or mushrooms, with chicken and cream!
A very light and tasty version of cream soup, both adults and children will like it; this soup has a very delicate texture, a pleasant aroma of chicken broth and a charming aftertaste of cream cheese. A warm and comforting dish that will enchant you with the aroma of home comfort.
- Chicken breast: 1 pc.
- Bow: 1 pc.
- Carrots: 1 pc.
- Zucchini: 200 gr.
- Potatoes: 2 pcs.
- Cream 10-20% fat: 300 ml.
- Cream cheese: 80 gr.
- Bay leaf: 2 pcs.
- Salt, ground black pepper: to taste.
First we need to cook the broth and chicken breast. Pour 1 liter of water into a saucepan, add randomly chopped onion, carrots, diced chicken breast, salt and bay leaf. Bring to a boil and cook over medium heat for 10 -15 minutes, depending on the quantity and size of the breast.
When the breast is cooked, remove it from the broth. Next we take out the bay leaf, be careful, if you puree the soup with bay leaf, the soup can be thrown out.
Add potatoes and zucchini cut into cubes of arbitrary size to the broth. Cook until the vegetables are ready, about 15-20 minutes.
After the vegetables are cooked, you need to drain the broth into a separate container and add the chicken to the vegetables.
Pour the cream into the soup and begin to puree the meat and vegetables, adding chicken broth, until you reach the liquid puree consistency you require.
When the soup is completely well pureed, add cream cheese to the soup, mix well, if the soup is still hot, the cheese will instantly dissolve in it, if the soup has already cooled, then it should be heated over medium heat.
Add spices and salt to taste to the finished soup, cover with a lid and leave to rest for 5 minutes.
Serve the soup hot, optionally sprinkled with grated cheese or croutons to taste.
Creamy chicken soup
We will need:
- Chicken fillet - 300 g;
- Potatoes - 3 pcs. medium size;
- Carrots - 1 medium size;
- Medium onion - 1 pc.;
- Butter for frying - 50 g;
- Salt - to taste;
- Cream (fat content 10-15%) - 200 ml;
- Fresh parsley - a few sprigs.
Step-by-step recipe description
Step 1
Prepare all products
Step 2
Fill a three-liter saucepan with water a little more than half (about 2 liters). Wash the chicken fillet under running water, remove the films and boil, after salting the water.
Step 3
Wash the potatoes, peel and cut into small cubes. When the chicken is ready, remove it and add the diced potatoes.
Step 4
Prepare the roast. To do this, remove the skin from the onion and finely chop it into cubes. Place to fry in a heated frying pan, greased with oil. Wash the carrots thoroughly and grate on the finest grater, add to the onion. Fry the vegetables for about 6 minutes until golden brown.
Step 5
Cool the chicken fillet and cut into small cubes. Return to the soup along with the frying. Wash the parsley and chop finely.
Step 6
Pour the cream into the soup, bring to a boil,
Step 7
add chopped herbs
Step 8
After 2 minutes, turn off the heat, let the soup brew for 20 minutes - the dish is ready to serve!
Recipe for creamy champignon soup with chicken broth
The next option will be interesting for those who like soup with a creamy texture. You will definitely write down the recipe for creamy cream soup made from champignons in your recipe notebook.
- Chicken broth - 500 ml;
- Mushrooms - 500 g;
- Onions - 3 heads;
- Cream - 200 ml;
- Salt - to taste;
- Butter - for frying;
- Crackers with cheese - for decoration.
Find out how to properly and tasty prepare creamy champignon soup from a step-by-step description of the process.
- Peel the top layer of onions, wash in cold water, chop finely and fry in butter until browned.
- After preliminary cleaning, cut the champignons into strips, add to the onion and fry together for 10 minutes. over medium heat.
- Allow the fried products to cool slightly, place in a blender and grind to the desired consistency.
- Pour the chicken broth into the pan, let it boil, add the chopped mushrooms and onions.
- Boil for 10 minutes, add salt to taste, pour in the cream, mix well and just bring to a boil, but do not cook.
- When serving, add croutons of any flavor to each plate for decoration.
Chicken soup with cream
Ingredients:
- Chicken - 1 piece (1.5 kg);
- Carrots - 2 pieces;
- Onions - 2 pieces;
- Parsley stems, bunch - 1 piece;
- Black peppercorns - To taste;
- Butter - 50 grams;
- Flour - 2 tbsp. spoons;
- Potatoes - 3 pieces;
- Small turnip - 2-3 pieces;
- Cream - 150 Milliliters;
- Dill, bunch - 1 piece.
How to make Creamy Chicken Soup
1. Rinse the meat. Place it in a large saucepan. Also put onions and carrots in the pan. They must first be cleaned and cut in half. Place parsley stems and peppercorns there. Pour 3 liters of water into a saucepan and boil. Reduce heat and simmer for approximately one hour. Remove the cooked chicken from the pan and strain the broth. 2. Peel the remaining carrots and onions and cut into small cubes. Wash and peel the potatoes and turnips too. Cut them into small cubes. Melt butter in a frying pan. Fry chopped onions and carrots in it. Pour flour into the frying pan. Flour and vegetables must be constantly stirred and fried for a short time. Place fried vegetables with flour in a saucepan with broth, add potatoes and turnips. Vegetables must be completely cooked. 3. Our meat has already cooled down. Remove bones and skin from it. Cut the meat into small pieces. 4. Add meat to the soup and pour in cream. Warm up for 2-3 minutes and turn off.
Creamy chicken soup
Ingredients:
- Chicken legs - 2 pieces;
- Potatoes - 1 piece;
- Onion - 1 piece;
- Celery - 1 piece;
- Butter - 50 grams;
- Garlic - 3 cloves;
- Canned corn - 200 grams;
- Cream - 200 Milliliters;
- Spices - To taste.
How to make Creamy Chicken Soup
Prepare your ingredients. We send the chicken to cook. Meanwhile, cut the vegetables. Onions and celery. Chop the garlic, cut the potatoes into cubes. Fry onion, garlic and celery in butter. Throw potatoes, fried vegetables, and spices into the broth. Cook for 15 minutes until the potatoes are cooked. Add chicken, cut into pieces. Then the corn, boil for about 5 minutes. Pour in the cream, cook for just a minute. Our creamy chicken soup is ready. You can serve. Bon appetit!
Vegetable fantasies
If you like the first dish with vegetables, you can diversify the described dish.
It is most delicious and tender with broccoli and cauliflower, however, green beans, lentils, and peas fit perfectly into creamed chicken soup. The recipe differs from the first in that the onions and carrots will first have to be simmered in butter, and for the broth it is better to use drumsticks or thighs. The potatoes are cooked directly in the broth. The selected vegetables can also be taken frozen, but they must thaw before cooking. They are laid out in the soup when the potatoes boil, after which they need to be cooked for another 15 minutes.
Then all the ingredients are mashed into puree (a blender is more convenient, but you can do it without it). In addition, this creamy chicken soup is made with cream, not milk: they are poured into an almost finished dish, which is then simmered on the stove for another 5 minutes. Then it’s traditional: on plates, greens - and on the table.
Chicken soup with cream
Ingredients for “Creamy Chicken Soup”:
- Chicken (small chicken) - 800 g;
- Cream - 200 ml;
- Water (maybe a little more, depending on the number of vegetables and the desired thickness of the soup) - 500 ml;
- Onion - 1 piece;
- Carrots - 1 piece;
- Bell pepper - 1 piece;
- Broccoli - 200 g;
- Potatoes - 3 pcs;
- Ghee butter - 2 tbsp. l.;
- Salt - to taste.
