Quick & Creamy Chicken Soup

Rich, aromatic, satisfying, for the whole family! Soup with cream and chicken has a characteristic delicate creamy flavor. It is cooked in a hurry, from available ingredients. If you donʼt have cream at home, you can replace it with milk.
cook time: 1h
Hazel Farrow
Quick & Creamy Chicken Soup

Nutrition Facts (per serving)

55
Calories
3g
Fat
3g
Carbs
3g
Protein

Ingredients (5 portions)

Basic:

Onion 1 pc
Salt to taste
Butter 50 g
Water 2 l
Potato 3 pc
Parsley (2 branches) 7 g
Carrot 1 pc
Chicken fillet 300 g
Cream (20%) 200 ml

Recipe instructions

Step 1

Step 1
How to cook a delicious hearty soup with cream and chicken? Very simple! To begin, prepare the necessary ingredients according to the list. Chicken fillet was used for the soup, but other parts of the chicken (thighs, drumsticks, wings) will also work. The cream for this recipe can be of any fat content, but remember that the higher the percentage of fat content of the products you use, the higher the calorie content of the dish. I have 20% cream.

Step 2

Step 2
Wash the chicken fillet. Place chicken fillet in a pan of boiling salted water. Cook, skimming, for about 20 minutes until the chicken is cooked through. If you have chicken on the bone, you need to cook it for 5-7 minutes longer.

Step 3

Step 3
While the chicken is cooking, prepare the remaining vegetables. Wash the potatoes, peel and cut into medium cubes.

Step 4

Step 4
Peel the carrots and cut into small cubes or grate as you prefer.

Step 5

Step 5
Also cut the onion into small cubes.

Step 6

Step 6
Wash the parsley, dry and finely chop. If you wish, you can replace or supplement with other herbs, for example, dill, green onions, cilantro, or use a mixture of different herbs.

Step 7

Step 7
Remove the finished chicken fillet from the broth and cut into small pieces. If the meat is on the bone, remove it from the bones and chop it as well.

Step 8

Step 8
Place the chopped potatoes into the pan. Cook over medium heat, stirring occasionally, 15 minutes.

Step 9

Step 9
Heat the butter in a frying pan over medium heat. Add the onions and carrots and fry, stirring, for about 5-6 minutes. If you wish, you can not fry the vegetables, but put them fresh in the soup along with the potatoes and cook until tender. Add a piece of butter along with the cream at the end of cooking.

Step 10

Step 10
Place carrots fried with onions and chopped chicken fillet into the pan. Stirring, bring to a boil. Reduce heat to low.

Step 11

Step 11
While stirring constantly, pour in the cream in a thin stream and bring the soup to a boil again.

Step 12

Step 12
At the very end, add the chopped herbs and stir.

Step 13

Step 13
Immediately remove the pan from the heat, cover with a lid and let the soup simmer for 15 minutes.

Step 14

Step 14
Pour the soup into bowls and serve. Bon appetit!

Additional rubrics

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