Hello! Something made me want soup. Remember, the other day we prepared a version with noodles. It turned out very tasty. I decided to continue pampering my family with first courses and cream of chicken soup is next. It turns out rich in aromatic broth. And also thick and very tender due to its homogeneous consistency.
This version of the dish is also called puree soup because of its thickness and uniformity.
The ingredients used in it are very diverse. But most often it’s chicken and potatoes with fried vegetables. If desired, they can be diversified with mushrooms and soft vegetables, such as broccoli.
And for a more pleasant and delicate taste, add either 10-15% cream or processed cheese. And sometimes both of these ingredients are combined. This is optional, the food will only become tastier.
How to cook cream of chicken soup - 15 varieties
- Cream of Chicken - Soup with Green Peas
- Turkish cream soup with chicken
- Cream of chicken soup with celery
- Cream soup with chicken and sorrel
- Cream of Chicken - Broccoli and Cauliflower Soup
- Cream of chicken soup with pumpkin
- Cream of chicken - soup with carrots and melted cheese
- Creme anglaise - chicken soup
- Cream of chicken soup with rice
- Cream - soup with chicken and zucchini
- Cream soup with chicken and mushrooms
- Soup - cream of lentils and chicken
- Chicken soup - cream with cheese
- Cream of chicken - soup with beets
- Cream of Chicken - Pasta Soup
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Cream of Chicken - Soup with Green Peas
The soup will become a favorite dish for both adults and children. It has a delicate texture, pronounced taste, and preparing it is not difficult.
Ingredients:
- Chicken thigh - 3 pcs
- Potatoes - 2 pcs.
- Canned peas - 150 g
- Water - 1 l
- Onion - 1 pc.
- Carrots - 1 pc.
- Cream 10% – 150 ml
- Bay leaf - 1 piece
- Salt
- Butter
- Greenery
Preparation:
Cut the meat into small pieces. Place in a saucepan. Cut the potatoes into cubes and add to the meat. When these ingredients are ready, you need to take them out and grind them using a blender.
Add the crushed mass to the broth, cook for another 3 minutes. Add salt and throw in the bay leaf.
Chop carrots and onions and fry in butter.
Grind the green peas to a puree using a blender.
Combine all ingredients in a saucepan and slowly pour in the cream.
Cook for another 1 - 2 minutes. Sprinkle with herbs and add salt if necessary.
You can use any chicken meat. It will be more convenient to cut the fillet, but gastroenterologists do not recommend this type of chicken meat. The part where there is bone is considered more useful.
Chicken cream soup: recipe with cream
It's better to start with one of the simplest options. The basis for which is rich chicken broth. For it, you can take absolutely any part of a bird carcass. But most often there are bones, offal and wings. I will have a small part of the back with a tail.
The consistency of the soup itself is quite thick. And you can vary this thickness yourself depending on your taste. Some people like it thinner and dip their bread, while others like it the other way around.
So let's take:
- small piece of chicken
- 3 medium potato tubers,
- 1 carrot,
- 1 onion,
- frying oil,
- 60 ml cream,
- green onions optional.
Spices:
- salt,
- pepper mixture,
- dill,
- 2 bay leaves.
Step 1. Let's start cooking with the base. Namely, we need a good, rich broth. To do this, we will pour 2.5 liters of water into the pan and immediately add the meat.
Turn on maximum heat and wait for it to boil. Then remove the foam that appears and reduce the heat to medium. So that the meat is cooked. We will cook it for 20 minutes.
Please note that I used poultry meat, so I do not drain the first broth and do not rinse the chicken. But, if you are using a purchased product, I still advise you to drain the first water after boiling. There is an opinion that some of the antibiotics and growth hormones that were given to the chicken at the poultry farm are released into it.
Step 2. Next, let's start preparing the vegetables. Since in the future we will grind all the grounds to a creamy state, the ingredients can be cut arbitrarily into large pieces.
Therefore, we cut the onion into pieces and the carrots into circles. We also wash the potato tubers from the soil under water and peel them. We cut randomly.
Step 3. Now you need to sauté the onion. To do this, pour a little oil into the frying pan, add the onion and cook on medium heat for about 5 minutes. So that the pieces become translucent and soft.
Step 4. Place the potatoes in the broth. Let him begin to prepare. Let it sit for 10 minutes, during which time the pieces will become softer.
Then add carrots to it. And a half-finished onion.
We'll also put spices and seasonings here. We send bay leaves and salt.
Cover the soup with a lid and leave to simmer until the potatoes are completely cooked. It should become soft and easily pierce with a knife.
Step 5. Pour the broth without vegetables into a bowl. And beat the whole mixture with a blender until pureed.
Then add cream here. It is better not to take fatty foods, maximum 15%. I use 10%. It's enough.
Then mix the grounds with the broth. It is better to pour out not all the liquid at once, but in parts. Then you will be able to understand whether you have enough thickness. And if there is any broth left, you can freeze it until next time or leave it in the refrigerator for a couple of days. And then make some other soup based on it. It stays fine for 2 days.
Next, add dried dill and herbs as desired.
Boil the contents of the pan one more time and pour it into portions. It is delicious to eat with garlic croutons or with aromatic black bread, such as Borodinsky.
I believe that without greens, any dish loses aroma and taste. That’s why I try to add it almost always!
Turkish cream soup with chicken
The Turkish version of the soup involves the use of simple products. But the end result is an original first course for every day.
Ingredients:
- Chicken fillet – 200 g
- Chicken broth - 8 glasses
- Butter - 20 g
- Flour - 2 cups
- Egg - 1 pc.
- Milk - a little more than 0.5 cups
- Salt
Preparation:
Pre-cook the meat, remove from the broth and cut into pieces.
Place butter in a saucepan, melt it and add flour. Fry it until golden brown. Pour in the broth, stirring constantly.
Beat the egg together with milk. Pour into the soup in a thin stream. Let it boil.
Add chicken and salt to taste.
Cream of chicken soup with celery
An example of a tasty and healthy soup. Celery adds original notes to the delicate taste and fills the soup with useful microelements.
Ingredients:
- Chicken – 400 g
- Eggs - 2 pcs
- Flour - 1/2 cup
- Milk - 1/2 cup
- Celery – 2 pcs.
- Green onion - 1 bunch
- Potatoes - 5 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Butter
- Vegetable oil
- Salt
Preparation:
Place the meat in a saucepan and boil. While it is cooking, chop all the vegetables as desired.
Pour sunflower oil into another pan, fry onions and carrots. Add potatoes and celery. Cook the ingredients until done.
Now you need to prepare the white sauce: pour flour into the bottom of a frying pan with butter and fry for a minute. Then pour in 1/2 cup of broth.
Beat eggs and mix with milk.
Remove the meat from the pan and cut into small pieces.
Grind the vegetables in a blender, mix with the egg mixture, a small amount of broth and sauce. Mix well, add salt and cook for another 5 minutes.
When mixing eggs and milk, it is important that the latter has a temperature of no more than 80 degrees. Otherwise the mass will curl up.
Vegetable cream soup with chicken broth
Ingredients:
- chicken – 700 gr
- carrots - 1 pc.
- onion - 1 piece
- butter - 40 g
- milk - 200 ml
- wheat crackers - 4 tbsp.
- salt - to taste
Preparation:
- Wash the chicken. Dry with a paper towel. Separate the breast from it and set aside.
- Place the prepared carcass in a pan and cut the same peeled vegetables into large slices. Pour in all 1.5 liters of water and boil the contents of the pan for 30-40 minutes. Then remove the carcass from the broth. Place the breast in the broth, boil, remove from the stove and cool the breast directly in the broth.
- Remove meat from boiled chicken and cut into small pieces.
- Beat the chopped chicken meat and cooked vegetables together with a small amount of broth in a blender until pureed.
- Fry the flour in a saucepan with melted butter. Place the toasted flour in a small saucepan and place on the fire. Pour in the milk and, constantly stirring, boil everything until thickened. Pass the cooked white sauce through a fine sieve to remove any lumps.
- Place the pan with the chicken mixture on the fire, add 1 liter of broth, and stirring, add the sauce. Bring everything to a boil. Remove the chicken breast from the broth and divide it into small fibers or cut into small strips. When serving cream of chicken soup, sprinkle it with chicken fibers and croutons, and you can also sprinkle with cream shavings.
Cream soup with chicken and sorrel
Sorrel contains an impressive dose of vitamin C. This soup is good for boosting immunity and for colds.
Ingredients:
- Chicken meat - 500 g
- Sorrel - 1 bunch
- Potatoes - 4 pcs.
- Onion - 1 pc.
- Cream - 150 ml
- Salt
Preparation:
Boil the chicken, remove and cut into cubes or strips.
Place vegetables in broth and boil. When they are ready, add meat and sorrel. Beat everything with a blender.
Season and add cream.
Cream of Chicken - Broccoli and Cauliflower Soup
This recipe can be considered a classic. Very often, chicken is combined with broccoli and cauliflower. The soup turns out airy and healthy. Despite the simple ingredients, the result is a nutritious dish.
Ingredients:
- Chicken drumsticks - 2 pcs.
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Cauliflower – 150 g
- Broccoli – 150 g
- Carrots – 150 g
- Cream - 1/2 cup
- Salt
Preparation:
Boil the meat, disassemble into pieces.
Chop the onion and carrots and fry in vegetable oil.
Cut the potatoes, separate the broccoli and cauliflower into florets.
Place the vegetables in the broth where the meat used to be. Boil.
When the vegetables are ready, add the roast. Grind the mixture in a blender until pureed.
Pour in the cream, season and add the meat. Cook for another 5 minutes.
When the taste of the broth is important, the meat should be placed in cold water. If the taste of the chicken is important, then place it in boiling water.
Chicken cream soup with champignons
Soup with the addition of champignons is not very different in the preparation process. The main thing is to first prepare the mushrooms. Most often, they are fried in a frying pan until maximum moisture evaporates.
It is also noteworthy that it turns out delicious with both fresh and frozen mushrooms.
So let's take:
- 400 g champignons,
- 300 g potatoes,
- chicken bouillon,
- onion,
- cream or milk,
- salt and pepper to taste.
Step 1 . First, boil the broth from any part of the chicken carcass. To do this, you need to put it in cold water. Boil in a liter of water to make the soup thick.
Step 2. Then remove the chicken and leave to cool. And put chopped potatoes into the base. Let it cook until done. Add salt to taste.
Step 3. Cut the onion into large rings. And fry it until transparent in a frying pan. This will take about 3-5 minutes. Set the heat on the stove to medium.
Step 4. Cut the champignons randomly. And we'll send it to the onion.
We will cook until the mushrooms are soft. They will also change color and decrease in size.
If you have a frozen product. I advise you to defrost them. Pour the liquid drained from the mushrooms into the broth. Which will remain after defrosting. You can also cook them yourself in a frying pan.
Then drain the broth. And in the pan we leave the potatoes and mushrooms with onions. Puree the mixture with an immersion blender until pureed. If you wish, you can leave large pieces of food to make chewing more pleasant.
Add milk or cream here and mix the mixture. Let's taste it. Do you have enough salt and pepper? Now we begin to liquefy the mass of broths. By gradually adding it, you can adjust the thickness of the cream soup.
That's all. Decorate with dried additives, in the form of mushrooms or herbs. If desired, add chicken meat and enjoy the delicate consistency and pleasant taste of the dish.
Cream of chicken soup with pumpkin
Pumpkin adds sweetness and flavor to the dish. The soup turns out to be very unusual and completely different from standard first courses.
Ingredients:
- Pumpkin – 500 g
- Hard cheese - 100 g
- Chicken fillet – 500 g
- Onion - 1 pc.
- Salt pepper
- Butter
Preparation:
Boil the meat, chop. Grate the pumpkin and cheese and add to the broth. Throw in some chopped onions.
Melt the butter, add salt and pour into the soup.
Mix all ingredients and beat them with a blender.
Cream of chicken - soup with carrots and melted cheese
This version of the soup can be safely called not only chicken, but also carrot. Cheese gives the dish an even more delicate taste.
Ingredients:
- Potatoes - 2 pcs.
- Onion - 1 pc.
- Large carrots - 3 pcs.
- Chicken fillet – 300 g
- Processed cheese – 1 piece
- Vegetable oil
- Salt, black pepper
- Greenery
Preparation:
Cut vegetables as desired. Pour oil into the bottom of the pan, add onion and fry.
Boil the meat, add carrots and potatoes to the broth. After 10 minutes, add the fried onion and cheese, previously cut into cubes.
Grind everything with a blender and let the soup boil for another 2 minutes.
Creamy chicken and potato soup with melted cheese
Next is another favorite recipe. It turns out with a noticeable creamy taste thanks to the addition of processed cheese. Depending on whether the product contains additives, the aroma of the dish will change. So, you can diversify it with the flavor of bacon. Or add a mushroom note.
It is better to take high-quality cheese, which contains real cheese. Those options that contain vegetable fats are not healthy and also take a very long time to dissolve in the soup.
Let's take:
- 300 g chicken fillet,
- 200 g processed cheese,
- carrot,
- onion,
- 1 potato,
- 2 garlic cloves,
- greens optional.
Step 1 . First you also need to boil the fillet in a liter of water. This will give us a very concentrated broth. Remove the foam from the boiling liquid and continue cooking for another 15 minutes.
Step 2. Peel the onions and carrots. And cut it randomly. You need to make a dressing for the soup. This means that we will first fry the onion with butter.
And after 3-5 minutes, add carrots to it. Cook everything together for another 3 minutes.
Step 3. Place the peeled and cut into pieces potatoes into the broth. Cook for 10 minutes. And we also add the dressing for the soup from fried vegetables.
Be sure to add salt to taste and add cheese. Let's mix it.
Now you can cover the pan with a lid and cook the soup until the potatoes are ready.
Step 4. Then take out the chicken fillet. Cool it and cut it into pieces.
Beat the remaining grounds with an immersion blender until it reaches a creamy consistency. It is advisable to break all the pieces of vegetables into the puree so that no large particles remain.
Add meat.
That's it, now it's time to call the family for lunch. Pour food into plates and add herbs. Sprinkle with pieces of meat. Bon appetit!
Creme anglaise - chicken soup
This is one of the few soups that people like to cook in England. The dish turns out very satisfying thanks to the fried mushrooms and chicken.
Ingredients:
- Chicken fillet – 400 g
- Mushrooms – 250 g
- Potatoes - 2 pcs.
- Cream - 150 ml
- Soft cheese – 150 g
- Onion - 1 pc.
- Butter - 3 tbsp
- Salt, pepper to taste
Preparation:
Fry mushrooms in butter. First boil the chicken, and then fry it along with the mushrooms. Add onion to fry.
Place the roast and potatoes into boiling water (there should not be too much of it so that the soup does not lose the consistency of puree). Add cheese and cream. Season and puree in a blender. Boil. You can decorate with herbs or croutons.
Chicken cream soup (step by step photos)
A very light and tasty version of cream soup, both adults and children will like it; this soup has a very delicate texture, a pleasant aroma of chicken broth and a charming aftertaste of cream cheese. A warm and comforting dish that will enchant you with the aroma of home comfort.
Ingredients:
- Chicken breast: 1 piece.
- Bow: 1 pc.
- Carrots: 1 pc.
- Zucchini: 200 gr.
- Potatoes: 2 pcs.
- Cream 10-20% fat: 300 ml.
- Cream cheese: 80 gr.
- Bay leaf: 2 pcs.
- Salt, ground black pepper: to taste.
Preparation:
- First we need to cook the broth and chicken breast. Pour 1 liter of water into a saucepan, add randomly chopped onion, carrots, diced chicken breast, salt and bay leaf.
- Bring to a boil and cook over medium heat for 10 -15 minutes, depending on the quantity and size of the breast.
- When the breast is cooked, remove it from the broth. Next we take out the bay leaf, be careful, if you puree the soup with bay leaf, the soup can be thrown out.
- Add potatoes and zucchini cut into cubes of arbitrary size to the broth. Cook until the vegetables are ready, about 15-20 minutes.
- After the vegetables are cooked, you need to drain the broth into a separate container and add the chicken to the vegetables.
- Pour the cream into the soup and begin to puree the meat and vegetables, adding chicken broth, until you reach the liquid puree consistency you require.
- When the soup is completely well pureed, add cream cheese to the soup, mix well, if the soup is still hot, the cheese will instantly dissolve in it, if the soup has already cooled, then it should be heated over medium heat.
- Add spices and salt to taste to the finished soup, cover with a lid and leave to rest for 5 minutes.
- Serve the soup hot, optionally sprinkled with grated cheese or croutons to taste.
Cream of chicken soup with rice
Rice also goes well with vegetables and chicken, so it won’t spoil the taste of the soup. On the contrary, it adds satiety to the dish.
Ingredients:
- Boiled rice - 200 g
- Onion - 50 g
- Carrots – 150 g
- Celery – 2 – 3 stalks
- Butter - 7 tbsp
- Chicken fillet – 450 g
- Chicken broth - 1 l
- Flour - 2 - 3 tbsp
- Milk – 350 ml
- Cream 23% – 120 ml
- Salt, pepper, seasonings to taste
Preparation:
Fry diced vegetables in butter. When they are ready, pour in the broth. Let it boil and add the meat, which must first be boiled.
Add rice to the soup.
Place the remaining butter in a frying pan, melt and mix flour with milk. Fry to form a thick sauce.
Pour the mixture into the soup and gradually add cream. Stir and season to taste.
Cream - soup with chicken and zucchini
A real vitamin soup. Zucchini, celery, cauliflower - all this will make the dish very healthy.
Ingredients:
- Zucchini - 1 piece
- Celery – 2 stalks
- Potatoes - 2 pcs.
- Cauliflower – 200 g
- Chicken meat - 300 g
- Salt
Preparation:
Boil the meat, remove and cut.
Add vegetables, chopped in random order, into the broth. Cook until done.
When they are ready, take them out and beat them with a blender.
Combine the whipped mass, broth and meat.
How to cook Mushroom soup with chicken broth
Recipe for mushroom puree soup with light chicken broth. Treat yourself to a healthy and, most importantly, quick-to-prepare soup!
Ingredients
- 500 g Chicken meat on the bone
- 200 g Champignons
- 1 PC. Onion
- 2-3 pcs. Potato
- 100 g. Cream 10-20%
- 1 PC. Sprig of thyme/oregano/bay leaf
- salt and pepper to taste
Step by step recipe
- Cook the broth. Experienced chefs advise always draining the first broth from meat bought in a supermarket after 15-20 minutes of cooking - this way you will protect yourself and your loved ones from urea and creatinine entering the body, and you will also not have to skim the foam from the future soup.
- After draining the water and rinsing the meat, fill it with water, throw a whole onion and a sprig of thyme into the pan (you can use oregano or good old bay leaf). Place on the fire, and when it boils, reduce the temperature/fire. Chicken broth cooks quickly, it takes me about 35 minutes
- We take the meat out of the finished broth and leave the onion.
- Cut the peeled potatoes into small pieces and add them to the broth.
- Meanwhile, wash and cut the champignons, throw them into a saucepan with sunflower oil to fry until golden brown and pleasant aroma.
- Add the mushrooms to the potatoes and onions, cook until the potatoes are ready, add cream, salt and pepper to taste.
- Remove from the stove and puree the mixture with an immersion blender. Pour into plates.
- Remove the chicken meat from the bones, cut it and place it in plates.
- Add herbs and mushrooms, sprinkle with chili pepper.
Our awesome mushroom soup is ready. Bon appetit!
Cream soup with chicken and mushrooms
Another very popular recipe. Mushrooms and chicken work together to make the dish nutritious and tasty. Celery makes it healthy and flavorful.
Ingredients:
- Chicken meat - 400 g
- Mushrooms – 300 g
- Celery – 2 stalks
- Carrots - 2 pcs.
- Garlic - 3 cloves
- Onion - 1 pc.
- Cream - 250 ml
- Butter - 3 tbsp
- Flour - 2 tbsp
- Salt, pepper, spices to taste
Preparation:
Finely chop the mushrooms or chop them in a food processor.
Chop the vegetables, boil the meat.
Fry vegetables and mushrooms in butter. Salt the mass. Add flour, garlic, chicken meat, pre-cut into cubes. Pour in broth.
Let it simmer for a few minutes and then pour the cream into the soup in a thin stream. Cook for a couple more minutes, remove from heat and sprinkle with herbs.
Homemade chicken soup
Chicken puree soup with potatoes is prepared quickly and does not involve large financial costs. The only condition is that you have a blender.
- chicken breast in standard packaging – 500 g;
- several sprigs of greenery;
- potatoes – 5 pcs.;
- black pepper and salt;
- bulb;
- oil – 40 ml;
- flour – 2 tbsp. l.
Preparation:
- Remove the skin from the brisket, add liquid and boil. Skim off the foam, add salt and continue cooking for another quarter of an hour.
- When ready, add the chicken. Remove the bones and cut the meat into pieces.
- Potatoes can be chopped in two ways: into cubes or cubes.
- Throw into the broth and leave to cook.
- Make a fragrant fry from flour and onions. Following the potatoes, add grated carrots to the broth. Add chicken meat. Add the roast to the broth last. Cook until thickened, about 15 minutes. In this case, you need to stir the dish periodically.
- Season with pepper and add additional salt if necessary. Remove from heat and allow soup to cool slightly.
- Next, use a blender to turn the dish into a puree soup.
- Before serving, be sure to decorate the finished dish with sprigs of herbs. A good addition to the soup would be fried garlic croutons or grated cheese. And for dressing it is better to use rich sour cream.
Soup - cream of lentils and chicken
Lentils have a number of beneficial properties: they contain many microelements and can completely replace meat. In soup it goes well with vegetables and chicken.
Ingredients:
- Lentils - 1/2 cup
- Chicken – 300 g
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Salt
Preparation:
Soak the lentils in hot water for several hours.
Place the meat and lentils into the pan. After 15 - 20 minutes, add potatoes, onions and carrots. Add salt to taste.
When the ingredients are cooked, blend the soup to form a thick puree. If there is too much broth, you need to pour it out a little.
Boil.
Chicken soup - cream with cheese
There is no more tender first course than creamy soup with cheese and chicken. To give the dish even more airiness and lightness, processed and hard cheese is used.
Ingredients:
- Boiled chicken fillet – 400 g
- Chicken broth - 300 g
- Processed cheese – 200 g
- Hard cheese - 80 g
- Carrots - 1 pc.
- Onion - 1 pc.
- Potatoes - 1 pc.
- Garlic - 3 cloves
- Greenery
Preparation:
Chop the onion and carrots and fry. At the end, add the garlic and transfer the mixture to the broth. Cut the potatoes into cubes and add to the soup. When it is ready, you should add cheese. It can be pre-grated or chopped into small pieces.
Beat the mass using a blender.
Fry chicken fillet. Add to soup and bring to a boil.
Cream of chicken - soup with beets
Beetroot and chicken soup in puree format may not be to everyone's taste. But if you decide to cook such a soup, you can discover an original dish.
Ingredients:
- Beetroot – 1/2 pcs.
- Potatoes - 2 pcs.
- Onion - 1 pc.
- Chicken – 300 g
- Carrots - 1 pc.
- Vegetable oil
- Salt
Preparation:
Fry onions, carrots and beets in a frying pan.
Boil the meat. Add roast to the broth and boil.
Chop the potatoes and add to the soup.
Season and blend with a blender.
About the dish
Creamy chicken soup is a light first course with a delicate consistency. It is low in calories and nutritious.
Chicken is chosen for this dish because of its low calorie content. This is an important difference from pork and beef; it is also less fatty. The broth is clear and has a pleasant aroma, which is ideal for making cream soup.
This recipe uses chicken breast, but it can also be replaced with flesh trimmed from the legs, thighs and drumsticks.
