Photo: from open sources
When serving, you can add croutons to the soup and sprinkle with herbs.
On a cold autumn evening, there is nothing better for dinner than delicious, aromatic, satisfying and at the same time light cream of chicken soup. It perfectly removes hunger, but does not leave a feeling of heaviness after eating. Food blogger Christina shared her proven recipe for this dish.
Chicken cream soup
Ingredients:
- chicken fillet – 300 g;
- potatoes – 250 gr;
- onion – 150 gr;
- carrots – 100 g;
- garlic – 2 cloves;
- water – 800 ml;
- cream 10–20% – 200 ml;
- or processed cheese – 2 tbsp. l;
- salt, pepper, chicken broth, paprika – to taste.
Cooking method:
- Chop the chicken fillet, place it in a blender bowl, pour 150 ml. water and grind. Then add another 150 ml and further grind until pureed. This way the chicken is shredded best and will look just perfect in cream soup.
- Peel the vegetables. Finely chop the onion, chop the garlic, grate the carrots. Pour vegetable oil into a heated frying pan, add onions and carrots, fry until soft, and then add garlic and spices, frying for a couple more minutes. Add finely chopped potatoes, add water, bring to a boil and cook for 7-10 minutes.
- Quickly stir the soup and pour in the chicken puree. Cook for another 7 minutes. Then turn off the heat, pour cream or melted cheese into the soup, grind until smooth.
- When serving, you can add croutons to the soup and sprinkle with herbs.
