Chicken soup

If you love creamy consistencies, then this article was created especially for you, because in it we have selected and described in detail proven recipes for the most delicious chicken soups! Aromatic chicken broth, supplemented with vegetables such as potatoes, zucchini or carrots, as well as mushrooms, processed cheese and many other ingredients, among which everyone can choose a cream soup to their taste and enjoy its incredible texture, rich taste and unique aroma !

Creamy chicken and potato soup

The combination of poultry and potatoes is always a win-win, regardless of how you heat-treat these products. Whether it’s baking or frying, we suggest you prepare a hearty and rich puree soup from these tasty and healthy ingredients.

1. 
   Creamy chicken soup is quick and easy to prepare. We wash the meat thoroughly, dry it and cut it into arbitrary pieces - put it in a saucepan, fill it with water, and put it on the stove.
2. 
   Cut the peeled potato tubers into cubes and pour into a saucepan.
3. 
   Chaotically chop the onions and carrots, sauté in vegetable oil and add to the soup.
4. 
   As soon as bubbles begin to appear on the surface, add salt and reduce the heat, simmer for 20 minutes.
5. 
   When all the vegetables and chicken are ready, pour almost all the broth into a separate bowl.
6. 
   We arm ourselves with an immersion blender and beat the ingredients until smooth.
7. 
   Now pour in the cream and turn on the blender again.
8. 
   Pour in the broth in small portions, adjusting the consistency and thickness of the dish to your taste.
9. 
   If desired, add finely chopped herbs to the dish and begin tasting. Bon appetit!

Delicious creamy chicken soup

Just once, having prepared a classic of French cuisine - cream soup with chicken, cream, mushrooms and eggs, you will constantly return to this recipe, because your taste buds will be pleasantly surprised, right after the first spoon!

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Broth/water – 1 l.
• Chicken fillet – 1 pc.
• Champignons – 200 gr.
• Cream (10-20%) – 150 ml.
• Eggs – 2 pcs.
• Bread – 2 slices.
• Parsley – 50 gr.
• Butter – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Nutmeg - to taste.

Cooking process:

Step 1. Boil two eggs in salted water for 10 minutes, then drain the boiling water and replace it with ice water for quick cooling.

Step 2. Cut the washed fillet into medium-sized pieces.

Step 3. Chaotically chop the mushrooms.

Step 4. Cut two slices of fresh bread into cubes of the same size.

Step 5. Grind 50 grams of fresh parsley and mix with bread.

Step 6.Heat the butter in a frying pan and start frying the chicken.

Step 7. Brown the fillet and simultaneously boil water or broth.

Step 8. Place the golden chicken pieces into the boiling soup base.

Step 9. Next, add the chopped mushrooms – cook for about 10 minutes over medium-low heat.

Step 10. We “free” boiled eggs from their shells and separate the whites from the yolks.

Step 11. Color the yolks by hand onto a plate with bread cubes and herbs.

Step 12. Cut the whites randomly.

Step 13. 10 minutes after adding the meat and champignons, pour the bread-egg mixture into the pan and stir.

Step 14. Literally after 1-2 minutes, turn on the immersion blender and blend all the ingredients until smooth.

Step 15. Now add 150 milliliters of cream.

Step 16. Season the aromatic dish with salt, nutmeg and ground black pepper, focusing on your preferences.

Step 17. Heat the soup over low heat and remove from the stove.

Step 18. Pour the French dish into portioned bowls, sprinkle with chopped egg whites and invite the family to the table. Bon appetit!

Step-by-step recipe for creamy chicken and pumpkin soup

If you are an ardent fan of the healthy autumn vegetable - pumpkin, then take a pen and a piece of paper and write it down! A recipe for a delicate and incredibly tasty puree soup, prepared on the basis of rich chicken broth and pumpkin, thanks to which the first dish has a unique bright color.

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 8.

Ingredients:

• Chicken – 500 gr.
• Pumpkin – 250 gr.
• Onion – 1 pc.
• Carrot – 1 pc.
• Potatoes – 2 pcs.
• Vegetable oil – 20 ml.
• Garlic – 2 teeth.
• Salt - to taste.

Cooking process:

Step 1.Peel the onions and carrots, chop and saute until soft in heated sunflower oil.

Step 2. Similarly, we “free” the pumpkin and potatoes from the peel and cut them into arbitrary pieces, transfer them to a pan of a suitable size.

Step 3. Transfer the sauté mixture into the same heat-resistant bowl.

Step 4. Pour the chopped vegetables with pre-cooked broth (boil the chicken until tender in a large amount of water).

Step 5. Add some salt to your taste and place on low heat – simmer until all the ingredients are cooked.

Step 6. After about 45-50 minutes, add boiled meat and garlic cloves passed through a press.

Step 7. When all the ingredients are ready and collected together, turn on the immersion blender and blend until smooth (adjust the thickness with the broth).

Step 8. Pour the tender and thick soup into a deep plate, decorate with herbs and start the meal. Bon appetit!

Creamy chicken and cream cheese puree

When such banal soups as borscht or cabbage soup become boring, we prepare an original and incredibly tasty cream soup from the simplest and most affordable products: poultry, processed cheese and vegetables. This combination of products will surely appeal to both adults and small children.

Cooking time – 1 hour 10 minutes

Cooking time - 20 minutes.

Portions – 6-8.

Ingredients:

• Water – 1.5 l.
• Chicken drumsticks – 3 pcs.
• Carrot – 1 pc.
• Potatoes – 3 pcs.
• Processed cheese – 150 gr.
• Salt – ½ tbsp.
• Ground black pepper – 3 pinches.
• Ground paprika – 1-2 pinches.
• Sunflower oil – 2 tsp.
• Laurel leaf – 1-2 pcs.
• Parsley - to taste.
• Green onion – 2-3 feathers.

Cooking process:

Step 1.Fill the pan with one and a half liters of water, put in the washed poultry, a few sprigs of parsley, bay leaves and green onions - put it on the burner and start cooking the broth. Prepare the base within 45 minutes after boiling.

Step 2. Meanwhile, peel the potato tubers and randomly cut them into small segments.

Step 3. We also “free” the carrots from the skin and chop them on a grater with large holes or cut them into small cubes.

Step 4. Fry the carrots for about three minutes in hot sunflower oil, constantly stirring the vegetable pieces.

Step 5. Remove the meat and spices from the finished broth, leave the chicken to cool. Add potatoes to the pan and cook for about 15 minutes. Then add melted cheese.

Step 6. As soon as the cheese has dissolved, blend the ingredients with a blender. Afterwards, we supplement the dish with boiled chicken fibers and fried carrots, and simmer for another five minutes.

Step 7. After time, season the soup with salt, pepper and paprika for piquancy. Don't forget to also add finely chopped herbs. When all the ingredients are combined, turn off the heat and let it sit for about 10 minutes, covered.

Step 8. Pour the aromatic first course into tureens and serve with crispy croutons if desired. Bon appetit!

How to cook creamy chicken and champignon soup?

If you think that preparing soups is some kind of complex and lengthy process, then you are completely mistaken, because you can prepare a delicious first course in less than an hour! And cream soup in chicken broth with mushrooms and vegetables is proof of this.

Cooking time – 50 min.

Cooking time - 15 minutes.

Portions – 8.

Ingredients:

• Champignons – 400 gr.
• Potatoes – 4-5 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Cream – 200 ml.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. For speed of action and our own convenience, we prepare the products listed in the “ingredients” column: peel the vegetables and rinse them under running water.

Step 2. Cut the potatoes into cubes, place them in a saucepan and fill with water so that it covers only the vegetable pieces.

Step 3. At this time, chop the onion and fry it until transparent in vegetable oil.

Step 4. Next, add the grated carrots into the frying pan, mix and cook for about three more minutes.

Step 5. After the time has passed, add champignons, cut into plates, to the sauteing - fry until the moisture evaporates.

Step 6. When the potatoes are cooked, pour the broth into a separate bowl (we will need it to bring the soup to the desired consistency).

Step 7. Add fried vegetables and mushrooms to the soft potatoes.

Step 8. Blend the ingredients with a blender, pouring in 200 milliliters of cream in a thin stream. If the dish turns out to be too thick, add broth or cream (optional) in small portions.

Step 9. Season the aromatic dish with ground black pepper and salt.

Step 10. Mix the puree soup thoroughly and let it sit under the lid for 10-15 minutes.

Step 11. Serve the first course to the table in portioned bowls, optionally garnished with chopped parsley, fried mushrooms or crackers. Bon appetit!

Easy Cream of Chicken and Broccoli Soup

We prepare a light, but at the same time satisfying and nutritious broccoli soup with chicken broth. This first course is perfect for children or those who watch their diet and figure.This dish is prepared very simply and quickly, so absolutely anyone can do it!

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Broccoli – 400 gr.
• Chicken fillet – 300 gr.
• Cream – 200 ml.
• Onion – 1 pc.
• Parmesan cheese – 70 gr.
• Bread – 1-2 slices.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. We start cooking by cooking the broth: put the meat and a peeled onion, cut in half, into a pan, fill it with water and put it on the fire (remove the foam that forms).

Step 2. Add broccoli florets to the base of the soup, after about 30 minutes and cook for 10 minutes.

Step 3. Remove the finished fillet, cool and cut into cubes or separate into fibers.

Step 4. Blend the aromatic soup with an immersion blender until smooth and pour in the cream, season with salt and ground pepper, focusing on your preferences.

Step 5. Serve the food in portioned bowls, adding a handful of chicken meat, grated Parmesan cheese and pieces of toasted bread. Bon appetit!

Cream of chicken and cauliflower soup

Even if you don't particularly like cauliflower, one day you make a soup with it, you'll probably change your mind! The combination of tender chicken meat and vegetables such as celery, cabbage and carrots with garlic will drive anyone crazy, especially after pureeing.

Cooking time – 1 hour 20 minutes

Cooking time - 20 minutes.

Portions – 6-8.

Ingredients:

• Chicken breast – 1 pc.
• Cauliflower – 1 head.
• Carrots – 1 pc.
• Celery stalk – 1 pc.
• Onion – 1 pc.
• Garlic – 3 teeth.
• Processed cheese – 400 gr.
• Parsley – 1 bunch.
• Black peppercorns - to taste.
• Salt - to taste.

Cooking process:

Step 1.We prepare the products: rinse the breast under running water, peel the vegetables.

Step 2. Place the bird in a pan of a suitable size, fill it with water and place it on the burner.

Step 3. Cut the celery stalk and carrots into fairly large segments, separate the parsley stalks from the leaves.

Step 4. Add a whole peeled onion, chopped vegetables, herb stalks, garlic cloves, salt and peppercorns to the chicken in the pan. Bring the ingredients to a boil, skim off the foam and simmer over low heat for about half an hour.

Step 5. Without wasting time, break the cauliflower fibers into small inflorescences and wash them.

Step 6. Carefully remove the finished breast from the boiling broth.

Step 7. Strain the aromatic broth and discard everything except the carrots, returning them to the base of the soup.

Step 8. Now add the cauliflower to the broth and boil for 20 minutes. As soon as the inflorescences become soft, turn off the flame and puree the ingredients. Afterwards, return the pan to the heat, add the processed cheese and over low heat until it is completely dissolved. Let the soup boil and remove from the stove.

Step 9. Pour the soup into bowls and serve with boiled chicken fibers and chopped parsley. Bon appetit!