Creamy chicken soup: prepare according to the usual step-by-step recipe

Greetings, dear readers! Shouldn't we cook the chicken puree soup according to the step-by-step recipe? This is a balanced, light, dietary dish that does not require a huge investment of time and money. Now I’ll tell you and show you how to prepare it.

Puree soups, thanks to their own mixture, are easily absorbed by the body and simplify the digestion process. Chicken meat is a dietary product that contains a lot of protein and virtually no fat. Therefore, the dish we are preparing now is perfectly suitable for therapeutic dietary nutrition.

Let's add a little calorie content and cook it with cream. Believe me, it's worth it!

Ingredients

Step-by-step recipe with photos

Video recipe

Other options

Pumpkin

Cream soup prepared with pumpkin is catchy and very healthy. After all, this orange vegetable contains a huge amount of vitamins and microelements. In addition, pumpkin is low in calories and is excellent for dietary nutrition. But despite this, the dish turns out to be satisfying. And the slightly sweet taste of the soup, which the pumpkin imparts to it, will certainly appeal to children.

With coconut milk

The Thai version of cream of chicken soup is prepared with coconut milk with the addition of spicy spices. One of the ingredients is certainly ginger, which is fried together with onions and garlic. And seasonings include curry paste and turmeric. You can't do without lime and lemongrass leaves. This combination of goods that are unusual for us will create a catchy, unique, exotic taste.

Reddish lentils are great for making pureed soups. It simply boils down, making the dish thick. Especially if you take chopped lentils, which do not need to be soaked beforehand.

Lentils contain a huge amount of vegetable protein and fiber, omega acids, B vitamins, and microelements. Cream soup with lentils is not only healthy, but also catchy.

Prepare cream soup with chicken broth, in which carrots will serve as the main ingredient. The result is a dish with a delicate velvety mixture, a beautiful orange color and a sweetish taste. Those who don’t like the sweetness of carrots can tone it down with spices. Be sure to add pieces of chicken to the bowl of soup, so the taste will be more balanced.

With leeks and celery

Vegetable cream soup with chicken broth turns out to be very nutritious. If you take vegetables such as leeks and celery, the soup will be light and low in calories. In order for vegetables to reveal their own taste and smell, they need to be lightly fried in oil. Cream will perfectly complement the dish. And the soup itself can be served with pieces of fried bacon or ham, which will make it more satisfying.

Useful tips

The dish can be cooked from chicken fillet, cut into small pieces. Then you won’t have to waste time separating the meat from the bones.
The finished broth must be strained. But, if it is made from breast or fillet, then this function can be omitted.
The meat does not need to be ground together with the other ingredients. I like to add the chopped pieces specifically to the soup before serving.
Adjust the thickness of the soup with the amount of broth. If the soup is very watery, you can thicken it with flour. To do this, I stir 2 tbsp in a small amount of broth. l. flour and add to the soup.

Conclusion

We looked at a step-by-step recipe for making cream of chicken soup and found out what else you can use to prepare this light and nutritious dish.

Have you ever made puree soups or is this your first experience? Write in the comments. We are quite curious!

Creamy chicken soup

Ingredients

Chicken meat (I have breast) – 500 g

Cream (any fat content) – 200 ml

Potatoes – 450 g

Onions – 150 g

Pepper, h.m. - taste

Vegetable oil - for frying

85 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

There are a lot of recipes for pureed chicken soups. I suggest making creamy chicken soup. The tender soft taste of this soup will not leave you phlegmantic.

In this recipe I used chicken breast, but if you wish, you can use chicken or legs.

So, let's prepare the necessary products for creamy chicken soup with cream.

We thoroughly rinse the chicken meat (I took the breast) under running water. Then fill it with cool 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 it through a meat grinder (adjust the quantity at your own 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 water from the pan into another container.

Add fried onions and chopped chicken to the pan. We break through the contents of the pan using a blender, adding the drained broth little by little, adjusting the thickness of the soup that suits you.

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.

Creamy chicken soup

Tired of traditional first courses? Make creamy chicken soup with vegetables and cream! Its gentle taste will not leave anyone indifferent. And we will tell you the recipe for you! Just follow the photo steps and repeat the same in your own kitchen.

Chicken fillet 2 pcs
Chicken legs 2 pcs
Butter 20 g
Vegetable oil 2 tbsp.
Wheat flour 1 tbsp.
Potatoes 1 kg
Onion 1 piece
Carrots 2 pcs
Green onions to taste
Celery 3 barrel
Chicken egg (yolk) 2 pcs
Cream 170 ml
Salt to taste

For 100 g
Calories: 188 kcal
Proteins: 5 g
Fat: 15.3 g
Carbohydrates: 7.5 g

Recipe for making creamy chicken and mushroom soup

There is a special rating of necessary first courses, compiled on the basis of repeated medical research works. Experts adhere to the general idea that pureed vegetables, creams with mushrooms, low-fat chicken broth with noodles and sea fish soup are more useful. Nutritionists and gastroenterologists unanimously recognize all creamy mixture soups as healthy.

Soups are a mixture of purees and creams - dishes of European cuisine. We prefer thick and satisfying first courses with the inevitable potatoes, vegetables and cereals. A good soup is often rated “there’s a spoon in the pan.” The tradition of such eating behavior is explained by the harsh climate and the desire to keep warm in the cold. But the need to warm up with super-calorie food has long disappeared: we do not have time to freeze when moving from a warm office to a warm car. But still, when we come home, according to established tradition, we devour a plate of rich borscht.

We want to offer you a new dish that will certainly diversify your diet: creamy soup with chicken and mushrooms. Creamy chicken soup is hearty and light at once, it contains more essential substances than fried mushrooms with chicken, and preparing creamy soup is not difficult. Treat yourself to a unique taste!

What is cream soup

Cream soup and puree soup are different dishes. Both production methods are applicable, but pureed soups are made by simply chopping all the ingredients that would make up a regular soup. Culinary experts call soup prepared with strict adherence to the following criteria: cream.

Creamy cream soup with chicken and mushrooms

We have slightly simplified the recipe to bring it closer to modern realities. The recipe is designed for 3-4 servings, cooking time is 1 hour 45 minutes.

We will prepare soup based on chicken broth, for which you need:

Two chicken thighs.

Small onion.

Small parsley root.

One carrot.

Fill the washed chicken with a liter of cool water and place it on the stove. After boiling, put the peeled parsley, carrots and onions into the pan. Cook over low heat for about 40-50 minutes. We take out the thighs and remove the meat from the bone. Remove vegetables from the broth.

Let's start making the puree soup. The following products will be useful to us:

500 grams of champignons.

4 tablespoons butter.

4 tablespoons flour.

Three glasses of broth.

Boiled chicken.

Three glasses of cream.

Salt.

We will prepare the soup with butter so as not to combine the taste of vegetable oil with cream.

Separate the mushroom stems from the caps.
Fill the legs with broth and put on fire.
We cut the hats into slices.
Melt butter in a hot frying pan.
Fry the mushrooms until soft.
Sprinkle the mushrooms sparingly with flour and stir vigorously, avoiding the formation of lumps.
When the broth with mushroom stems has simmered for 20 minutes, pour several ladles into the frying pan where the caps are fried. Stir and simmer under the lid for 7-10 minutes. The mass should thicken.
Transfer the broth, chicken meat, cooked legs and mushrooms from the frying pan into a blender and blend until smooth.
Heat the cream.
Combine the whipped mixture with hot cream and cook for 10 minutes.
Add salt.

The soup is ready. Cream and butter will make it tender, mushrooms will make it fragrant, and chicken will make it satisfying. Bon appetit!

You can also watch a video on this topic: