Creamy Chicken Broth Soup

A tasty, appetizing and satisfying first course for the whole family! Chicken cream soup with broth and cream is prepared from the most common ingredients. It turns out to be very delicate, with a silky structure. You can add various vegetables to its composition, which some people at home do not want to eat in regular soup.
cook time: 1h
Ivy Ramsay
Creamy Chicken Broth Soup

Nutrition Facts (per serving)

69
Calories
5g
Fat
3g
Carbs
3g
Protein

Ingredients (5 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Salt to taste
Water 1 l
Potato 1 pc
Broccoli 150 g
Carrot 1 pc
Vegetable oil (for frying) 20 g
Dry spices to taste
Chicken fillet 150 g
Heavy cream 200 g

Recipe instructions

Step 1

Step 1
How to cook cream of chicken soup with broth and cream? Rinse the chicken fillet under running water and place in a small saucepan. Pour clean cold water over the chicken fillet and bring to a boil. When boiling, skim off any foam that forms. Cook the meat for 30-40 minutes over low heat. Then remove the meat from the broth, cut into pieces and return to the pan.

Step 2

Step 2
Peel the potatoes and cut into pieces. There is no need to cut very finely, as then everything will be crushed anyway. Add chopped potatoes and broccoli to the soup. If the broccoli is frozen, you don’t have to defrost it. Cook everything together until the potatoes are soft. This will take 10-15 minutes.

Step 3

Step 3
While everything is cooking, peel the onions and carrots. Chop (you can simply cut with a knife) and fry in a hot frying pan with the addition of a small amount of vegetable oil over low heat. Add the roast to the soup.

Step 4

Step 4
Add a little salt and spices to taste. Then pour a little broth from the soup into a separate bowl. It is useful for adjusting the consistency of the finished puree soup. Pour the rest of the soup into a blender.

Step 5

Step 5
Add peeled garlic to the bowl. Grind the entire soup until smooth.

Step 6

Step 6
Pour the soup back into the pan. Pour in the heavy cream. Stirring occasionally, bring the soup to a boil. There is no need to boil the soup, otherwise the cream may curdle. If the soup is too thick, add a little broth. Serve the finished soup hot. You can complement the dish with bread croutons. They can also be made at home. Just cut the loaf or bread into cubes and dry it in a frying pan. Bon appetit!

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