Step-by-step recipe for making creamy chicken soup

Puree chicken and potato soup

Very tender, tasty, nutritious and healthy soup! Puree soups are more popular in European countries than here. However, these light, but at the same time satisfying and nutritious soups should be included in the menu. Firstly, they are more easily absorbed by the body; it is not for nothing that pureed soups and vegetable purees with meat are the first to be introduced into complementary foods for children and are recommended for people in the postoperative period and those who have problems with the gastrointestinal tract. Secondly, such soups are very satisfying and satisfy hunger for a long time. Chicken and potato puree soup is one of the most delicious and healthy, it contains protein, carbohydrates, and fiber, everything that the body needs.

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Puree chicken and potato soup

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General cooking technology

Dietary puree soups for stomach diseases are the main first course. The principle of their preparation is approximately the same. In order for the dish to turn out tasty and healthy, you need to pay attention to the following nuances:

It is advisable to cut all vegetables present in the composition into small cubes. This will allow them to cook quickly and evenly.
The components are boiled or stewed until tender, after which they are rubbed through a sieve or whipped using kitchen units.
Vegetable dishes are served at a temperature of twenty-five to thirty-five degrees, those containing meat - forty-five degrees. Such soups should not be consumed cold or too hot.
In order to improve the taste and consistency, the product can be seasoned with hot cream, milk or butter.
The finished dish can be stored for no more than two hours and cannot be reheated.

These simple rules also apply to preparing potato soup with chicken. Following them will allow you to quickly and efficiently prepare a light but satisfying dish.

Cooking secrets

Soup puree will never go unappreciated. The dish has a thick consistency, so it can be served for both lunch and dinner. The following secrets of preparing this culinary masterpiece are highlighted:

There should be no less than 5 vegetables in the consistency.
Fewer ingredients reduce the taste, which means that the more ingredients in the soup, the richer and tastier it is.
Be sure to add herbs and seasoning of the housewife's choice to the puree: turmeric, cardamom or other aromatic spices.
Vegetables should be boiled until soft. Then grind them in a blender, adding broth as necessary. Liquid should be added if you want a dish with less thickness. If you want a thick soup, then it is better to add a minimum volume of broth.
To prevent the ground ingredients from settling in the added broth, you will need to add a little flour fried in oil.
After chopping all the ingredients, you will need to pour the soup back into the pan and season it with salt and the necessary spices. Let it boil completely, but make sure that the consistency does not burn - stir constantly.
When boiling, add grated cheese or cream. In this case, the cream is mixed with the essence until a homogeneous mass is obtained, and the cheese will need a short period of time to melt.
Only when serving, sour cream is added to the soup, choosing the fat content at your discretion.
It is also recommended to prepare additional croutons for the dish.

This soup should be consumed hot, although in the summer it is good cold.

We recommend watching a video with the secrets of preparing delicious creamy soup:

Options for preparing creamy soup

There are many recipes for making pureed soups. By adding various ingredients you can create a new unique taste.

Cream soup “Classic”

Puree soup is very useful for gastritis. Recipes vary, but one of the popular ones is “Classic”. The following set of products will be required:

Chicken - one carcass.
Potatoes - six pieces.
Onion - one piece.
Leek - stem.
Parsley and celery roots - one each.
Carrot - one piece.
Greens - a bunch.

Cooking process:

Rinse and cut the carcass, place in cool water, add carrots, roots, onions, bring to a boil and cook for about an hour.
Cut the potatoes and leek into pieces.
Take out the chicken and disassemble it. Pour the broth into another container through a sieve.
Bring the broth to a boil again, add potatoes and leeks.
After the vegetables have become soft, add the meat and boil everything for ten minutes.
Remove the chicken and vegetables, grind and beat by hand with a whisk or simply beat with a blender. Add broth (as much as necessary for the desired consistency of the soup).
Place the saucepan with soup on the fire, bring to a boil, turn off.

The dish is served slightly cooled. You can add a little chopped herbs to each plate.

Chicken and potato dish

Very quick creamy potato soup with chicken. The recipe is simple and does not require any special culinary skills. To prepare you will need:

Chicken fillet - two hundred grams.
Potato tubers - four pieces.
Onion and carrot (small size) - one each.
Fresh loaf - two pieces.

Cooking process:

Cut the fillet, put in cool water, bring to a boil, remove the foam.
Peel the potatoes, cut them, add them to the meat, and cook for thirty minutes.
Chop the peeled onions and carrots and simmer in a frying pan for about ten minutes.
Place the roast in the broth and cook for another ten minutes.
Take out the fillet pieces and vegetables, blend with a blender, add a little broth, and blend again.
Cut the loaf slices into small cubes and dry in the oven.
Pour the finished product into plates and garnish with toasted croutons.

The dish turns out to be satisfying and not costly in terms of money and time. It can be consumed both during lunch and as a light dinner.

Cooking option in a slow cooker

Kitchen units make the life of a modern housewife much easier. For example, dietary potato soup is perfectly prepared in a slow cooker. Required Products:

Boneless chicken meat - four hundred grams.
Fresh champignons - two hundred grams.
Potatoes - three hundred grams.
Carrots and onions - one each.

Potato soup with chicken

Potato and chicken puree soup is considered quite healthy because it is well absorbed by the body. In addition, such a lunch is suitable for those who are on a diet and watch their diet, as well as for a children's menu. All ingredients, except potatoes and chicken, are optional, so you can easily remove those that you don’t like or don’t fit into your usual diet. If you want the healthiest version of this soup, then it is recommended not to fry it and cook it not with rich meat broth, but with vegetable broth.

To prepare this simple and satisfying dish, you do not need exotic ingredients, and the taste of mashed potato soup with the addition of chicken is not inferior to more difficult to prepare first courses.

potatoes 1000 gr
chicken 700 gr
chicken egg 2 pcs
milk 170 ml
celery 3 pcs
green onions to taste
carrots 2 pcs
large onion 1 piece
vegetable oil 1 tbsp. l.
butter 40 g
flour 40 gr
salt, black pepper to taste

Calories: 114.81 kcal

It is necessary to boil the meat until cooked.

The next step is to peel the potatoes, onions, celery and carrots and then chop them.

In a thick-bottomed saucepan, sauté the onion in a small amount of oil until golden brown, and then add the rest of the chopped vegetables.

Pour meat broth over vegetables. There should not be too much broth so that the dish does not turn out too liquid.

To prepare a thick sauce, you need to fry the flour in melted butter in a 1:1 ratio.

Pour several scoops of broth into the resulting mass and stir until there are no lumps.

When the vegetables in the broth are ready, you need to salt them, add spices to your taste and then puree them using a blender.

Add a little thick sauce and blend everything together with a blender.

Beat 2 eggs in a small bowl and pour hot milk into them. The milk should not be too hot to prevent the yolks from curdling. The optimal temperature is about 80 °C.

Pour the resulting mixture into the soup and blend everything again with a blender until smooth.

If desired, you can add chopped chicken directly to the puree and stir. Alternatively, you can add the meat when serving without stirring.

Potato and chicken puree soup is ready. For a beautiful presentation, you can garnish the soup with green onions.

It doesn’t take much time to prepare potato-chicken soup; preparing all the ingredients won’t take more than 15 minutes, and the delicate creamy taste will delight everyone. If desired, the recipe for creamy soup with chicken and potatoes can be varied with other vegetables and champignons, but the dish according to this recipe turns out really tasty even in this form.

If you do not use milk in cooking, then when serving, you can season the soup with sour cream or your favorite sauce. Any greens will harmoniously combine with other ingredients in this recipe, so you can decorate the finished dish with them.

Creamy potato and chicken soup can be prepared for lunch with croutons, or you can serve it for dinner and complement this dish with a light salad.

How to make vegetable puree soup

For the puree, you need to prepare a young zucchini or medium-sized zucchini. Young, smooth, without damage and with not yet formed seeds. Peel the zucchini and cut into pieces. Place in a saucepan, add a peeled clove of garlic, add water level with the zucchini pieces. Put on fire. Cook for 10-12 minutes from the moment of boiling.
For some reason, most people call green beans asparagus. Actually, asparagus, in a culinary sense, is the top of the young shoots of a plant in the Asparagus family, which grows throughout the world in dry climates. What we call asparagus is green beans (they say - green beans). These are unripe pods of regular beans. They are picked green. Until the beans inside began to ripen. Most often they are frozen for the winter. Green beans are perfect for vegetable puree soup. However, it can be easily replaced with suitable green vegetables: green peas, broccoli, etc.
Peel the young carrots and cut into cubes, not very small. Potatoes, preferably young ones, also peel and cut into cubes. Like a carrot. Wash the green beans, cut off the ends and try to remove the hard edge at the junction of the halves of the pod - it will separate like a wire, the main thing is to grab onto it. Cut the long pods with a sharp knife into pieces 3-4 cm long, preferably diagonally.
Place chopped carrots, potatoes and green beans in a small saucepan. Pour cold water over the vegetables. Leave the saucepan on the fire and cook from the point of boiling for 15 minutes. The vegetables need to be completely cooked. By the way, you shouldn’t make the boil boil violently; vegetable puree soup and all soups are usually cooked at a low boil, then the vegetables will not be boiled.
Drain all the liquid from the boiled vegetables into a separate bowl.
Also drain the liquid from the boiled zucchini. Transfer the boiled zucchini to a blender. Make sure that a cooked clove of garlic gets into the zucchini; it will give the puree soup with vegetables a special taste, subtle but pleasant. Grind the zucchini until pureed and completely smooth.
Pour the squash puree over the boiled vegetables: carrots, potatoes and green beans. Add salt and pepper to taste. Add 0.5 tsp. Sahara. At your discretion, you can add other favorite spices to the vegetable puree soup, for example, nutmeg. But just a little!
If desired, the thickness of the puree soup with vegetables can be adjusted by adding the broth remaining after cooking the vegetables.
Gently mix the puree soup with vegetables and turn on the heat. As soon as bubbles begin to appear, reduce the heat to low and cook the soup, stirring constantly, for 4-5 minutes, no more.
Vegetable puree soup is ready. All that remains is to pour it into plates and serve.
You can, of course, sprinkle the pureed soup with vegetables with chopped dill and parsley, but these aromatic herbs have a distinct taste of their own. It seems to me that this is unnecessary. But a piece of fresh white bread will come in handy.

Potato and chicken soup

Almost everyone likes creamy soups. Tender and dense, they give pleasure and saturate well. They can be prepared from various vegetables and other products, each time resulting in a dish that is unique in its organoleptic qualities. Potato and chicken puree soup will appeal to both those who cannot imagine eating without meat and those who adhere to the principles of a healthy diet. The advantages of this first course also include ease of preparation, availability of ingredients and the presence of a large number of cooking options.

Cooking features

The process of preparing the dish is so simple that a housewife who has no culinary experience can handle the task. You just need to know a few things and follow the recommendations that accompany a specific recipe.

To give the soup a creamy consistency, the ingredients in it are crushed to form a puree. Usually a masher, sieve or blender is used for this. If the soup is prepared from only vegetables, it is quite possible to do without the help of kitchen appliances. However, it is difficult to grind meat through a sieve, so you cannot do without a blender, at least if you are preparing soup for the whole family and not for one person.

A simple recipe for creamy potato and chicken soup

Compound:

chicken (any part) – 0.5 kg;
potatoes – 0.7–0.8 kg;
onions – 150 g;
butter – 60 g;
water – 1.5 l;
turmeric – a pinch;
salt, spices, fresh herbs - to taste.

Peel the potatoes, cut into medium-sized pieces of arbitrary shape.
Wash the chicken, cover with water, and place on the stove.
Peel the onion and cut into small cubes.
Skim the foam from the boiling broth and reduce the heat. Add spices to make the broth aromatic, simmer for 30-60 minutes depending on what part of the chicken is used. Chicken fillet cooks the fastest.
Melt the butter and fry the onion in it until it becomes almost completely transparent.
Remove the chicken from the broth and strain the broth itself. When cooking it from chicken breast or fillet, you don’t have to strain it.
Place the potatoes in the broth and return the pan to the heat. Cook the potatoes for 15 minutes after the broth boils.
Separate the chicken meat from the bones and chop into small pieces.
Add chicken and onions to the soup. Cook until the potatoes are completely soft.
Place the potatoes, onions and chicken in a blender bowl and pour half a liter of broth into them. Turn the contents of the container into puree and transfer to a saucepan.
Dilute with the remaining broth to the desired consistency, add salt to taste, add finely chopped herbs and a pinch of turmeric.
Bring the soup to a boil and cook, stirring, for 2-3 minutes.

You can serve the soup with or without croutons. It is advisable to make croutons yourself by frying wheat bread in butter or drying it in the oven. When choosing a store-bought product, preference should be given to crackers with the least pronounced aroma.

Recipe 4, step by step: cream of chicken soup with croutons

I advise you to prepare chicken broth for cream soup with croutons in advance, freeze it and, as needed, cook it first or add it to sauces. Low plastic containers with airtight lids are suitable for freezing broth.

2 liters of chicken broth;
250 g potatoes;
150 g zucchini;
150 g carrots;
100 g onions;
200 g white cabbage;
130 g tomatoes;
200 g white bread;
15 g butter;
15 ml olive oil;
2-3 cloves of garlic;
salt, granulated sugar, green onions, pepper.

Pour refined olive oil into a soup pan and add butter. Throw finely chopped onions and garlic into the melted butter. In early summer, you can use garlic cloves instead of garlic cloves.

Sprinkle the vegetables with a pinch of salt and sauté for a few minutes.

Grate the carrots on a coarse grater and add to the onion. Fry the carrots until soft, about 5 minutes.

Cut the potatoes and zucchini into cubes of the same size. We add young zucchini along with the peel, peel mature ones and cut out the seed sac. The peel and seeds of mature zucchini are inedible.

Shred the white cabbage into thin strips and cut the tomatoes into pieces. Add tomatoes to the pan along with cabbage.

Next, pour the strained chicken broth into the pan. To cook 2 liters of delicious chicken broth, you need to take 1 kg of chicken with bones (drums, wings, skeleton), add a bunch of fresh herbs, a few cloves of garlic, bay leaf, aromatic roots - celery, parsley. Cook everything together over moderate heat for 40-45 minutes, add salt at the end.

Place the pan on the stove, after boiling, cook over low heat for 30 minutes, salt to taste, add a teaspoon of granulated sugar.

Grind the soup in a blender until creamy. The mass should be smooth, without pieces.

Cut white bread into slices 1 centimeter thick, trim off the crust. Cut the bread into cubes. Heat a frying pan with a thick bottom, fry the croutons until golden brown in a dry frying pan. Croutons can also be cooked in the oven.

Pour the cream of chicken soup into bowls and sprinkle with croutons and finely chopped green onions before serving. Bon appetit!

To give the dish a creamy taste, add heavy cream to the pan 2-3 minutes before cooking and bring it to a boil. If you like the soup with sourness, then instead of cream you need to add sour cream.

Creamy potato and chicken soup

Compound:

potatoes – 1 kg;
chicken breast fillet – 0.4 kg;
carrots – 100 g;
onions – 100 g;
water – 1 l;
cream – 0.5 l;
butter or vegetable oil - how much will be needed;
salt - to taste.

Wash the chicken breasts and boil for half an hour in salted water. Remove from water, cool, cut into small pieces.
Return half the chicken to the broth and set aside the rest.
Remove the skins and chop the onion with a knife.
Peel and coarsely grate the carrots.
Peel the potatoes, cut into small cubes.
Fry the onions and carrots until golden brown in a frying pan. If you are on a diet, skip this manipulation.
Boil the broth, add potatoes, onions and carrots into it. Cook until the vegetables are soft.
Using an immersion blender or any other method, puree the contents of the pan. When using an immersion blender, be careful not to let the hot splashes burn you. They scatter in all directions if you do not turn off the blender while removing it from the soup.
Add salt and cream. Bring to a boil.

Place the reserved meat on plates, pour hot soup over it and serve. You can serve croutons separately.

Cream of chicken soup with spinach and sour cream

Preparation:

Boil the chicken fillet until tender, remove and separate into fibers. Add salt, 1 chopped onion and chopped celery root to the broth. Cook until the vegetables soften. Add chicken fillet. Puree the soup.
Place chopped spinach in another pan, add water, add sour cream, salt and cook for 15 minutes. Puree the soup.
Pour soup from the second pan into a plate and pour soup from the first into it, in a circle. Or pour soup from both sides at the same time from two pans, you will get marble stains.

Bon appetit! published econet.ru

PS And remember, just by changing your consumption, we are changing the world together! econet

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Potato and chicken soup with hard cheese

Compound:

potatoes – 0.7 kg;
carrots – 0.2 kg;
onions – 0.2 kg;
chicken broth – 1.5 l;
smoked chicken breast – 0.5 kg;
hard cheese – 100 g;
salt, spices - to taste.

Peel and roughly chop the potatoes.
Peel the onion and cut into small pieces.
Scrub and wash the carrots. Cut into small cubes.
Place the vegetables in a saucepan, add broth and cook until tender.
Grind to puree in any way convenient for you.
If necessary, add salt and pepper.
Peel the smoked chicken, separate the meat from the bones, chop it into small pieces, and place it in a saucepan with soup.
Bring the soup to a boil and cook, stirring, for 5 minutes.
Pour the soup into bowls and sprinkle with finely grated cheese.

The delicate creamy consistency of the soup, the piquancy of the smoked breast, and the noble taste of hard cheese create an unusual but very harmonious combination.

The soup can also be cooked with melted cheese. It needs to be finely chopped or grated, added to the soup after chopping the main ingredients and, by heating the dish, ensure that the cheese is completely dissolved in it.

Creamy potato and chicken soup can be very different - it all depends on the preparation technology and the specific composition. Many variations of the dish can be included in the diet of children, people with poor health, and those on a diet.

Recipe 5, simple: creamy chicken soup with cheese

Cheese cream soup with chicken is a worthy answer to those who are tired of borscht and classic soup with meat broth. This dish can surprise you in a good way. The silky consistency of the cream cheese soup with chicken, its incredible milky color, colorful spots of carrots and pieces of tender chicken meat simply cannot help but attract attention. And if you complement the cream cheese soup with chicken with homemade croutons, you can safely say that the dinner was a great success. In general, soups with melted cheese or cream are very beautiful and tasty.

1.5 liters of water
3 chicken drumsticks (or any other part of the chicken)
1 large carrot
3 potatoes
150 g processed cheese
0.5 tablespoon salt
0.3 teaspoon pepper
pinch of paprika
2 tablespoons sunflower oil
bay leaf, green onion, parsley

Fill the pan with 1.5 liters of drinking water, add a bay leaf and 2-3 sprigs of parsley. You can also add a few green onions. This recommendation should not be ignored. Prepare any soup based on this broth (meat, parsley, onion) at least once and you will feel a big difference. Wash the chicken parts thoroughly and also place them in the pan.

Place the pan with the ingredients on the fire and cook the broth for 45 minutes from the moment the water boils.

Without wasting any time, let's prepare the remaining ingredients. Peel the potatoes, wash them and cut them into any shape.

We clean and wash the carrots, then cut them into 5 mm cubes or grate them on a coarse grater.

Heat the frying pan and add a little sunflower oil to its surface. Fry the carrots until tender, about 3 minutes over medium heat. Don't forget to stir the carrots all the time, otherwise it may burn.

The broth is ready. Remove the bay leaf and parsley from the pan and discard. We also remove the chicken from the broth and leave it on a plate to cool. Place the potatoes in the broth and cook the cream cheese soup with chicken for another 15 minutes from the moment the broth boils again. During this time the potatoes should be cooked.

Then add 150 g of processed cheese (any amber type cheese or grated processed cheese).

Using an immersion blender, puree the cream cheese soup with chicken until smooth. Return the pan to the stove and add carrots to the cream of cheese soup with chicken. Let the soup simmer for another 5 minutes.

Separate the chicken meat from the skin and bones and return it to the cream cheese soup. Salt and pepper it, add a little paprika. Season the soup with herbs. Let the finished soup brew for a while under a tightly closed lid, then serve.

Cheese cream soup with chicken is ready. I supplemented it with crackers.

Enjoy your meal!