Quick & Delicious Creamy Chicken Soup

Amazing, uniquely tasty, tender, rich! Creamy chicken soup requires very little preparation time. If you don’t have chicken broth on hand, use plain water, it will still turn out bright and tasty!
cook time: 30 min
Gavin Tanner
Quick & Delicious Creamy Chicken Soup

Nutrition Facts (per serving)

120
Calories
9g
Fat
2g
Carbs
5g
Protein

Ingredients (6 portions)

Basic:

Onion (small) 1 pc
Garlic 1 clove
Salt to taste
Ground black pepper to taste
Butter 50 g
Bouillon (vegetable or chicken) 1 l
Bay leaf 1 pc
Carrot (small) 1 pc
Vegetable oil 2 tbsp
Champignon 300 g
Greenery (thyme and rosemary) to taste
Cream (10%) 200 g
Chicken (thigh fillet or breast) 400 g
Flour 2 tbsp

Recipe instructions

Step 1

Step 1
How to cook creamy chicken soup? Prepare all the products indicated in the recipe. This time I used chicken breast, but you can also use chicken thigh fillets or turkey. If you have frozen meat, you should first defrost it.

Step 2

Step 2
Rinse the chicken breast and dry with napkins. Cut the breast into medium sized cubes. Peel the onions and carrots. Wash and dry the mushrooms and vegetables. Cut the mushrooms into thin slices or cubes, as you prefer.

Step 3

Step 3
Heat vegetable oil in a saucepan or thick-bottomed saucepan. Send the chicken to fry. Cook over medium heat, stirring occasionally, until golden brown (about 3-5 minutes).

Step 4

Step 4
At this time, chop the onions, carrots and garlic randomly and not very coarsely. Rinse the thyme and rosemary.

Step 5

Step 5
Transfer chicken to a separate bowl. Place butter into a saucepan. When it melts, fry the chopped vegetables and mushrooms.

Step 6

Step 6
Stirring, cook for 5-10 minutes.

Step 7

Step 7
Add flour and mix everything thoroughly. Fry for about one minute.

Step 8

Step 8
Increase the heat under the pan to maximum. Pour in the chicken broth in portions, but do not forget to mix everything vigorously so that no lumps form. Add the same fried chicken to the pan. Add salt to taste, pepper, bay leaf, rosemary and thyme to the soup. After boiling, reduce the flame to low and simmer the soup, covered, for 7 to 10 minutes.

Step 9

Step 9
Remove the bay leaf, thyme and rosemary from the pan. Increase the flame and pour cream into the soup. Bring to a boil, but do not boil.

Step 10

Step 10
Sprinkle the finished soup with finely chopped herbs and remove from heat.

Step 11

Step 11
Serve hot immediately!

Additional rubrics

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