Vegetable puree soup with chicken. How to cook chicken puree soup at home. Creamy chicken soup

Ingredients:

Chicken (breast) or chicken
Potatoes 4-5 pcs.
Carrot 1 pc.
Onion 1 pc.
Flour 2 tbsp. l.
Creamy or vegetable oil for frying
Black pepper
Greenery

The benefits of chicken meat

When choosing meat for soup, many people prefer chicken. Chicken has a lot of advantages and advantages over other types of meat. First of all, white meat chicken is excellent dietary product. If you remove the skin and fat deposits on the meat, the fat content in the chicken remains minimal. Secondly, chicken meat contains a lot of protein, which is necessary for adequate human nutrition and to maintain all processes in the body. Chicken meat is rich in vitamins, such as vit. A, B, B2, C, E1, PP and minerals (sodium, iron, calcium, magnesium), phosphorus.

Chicken meat is an indispensable product in any diet. Whether it’s a therapeutic diet or for those who want to lose extra pounds. The most dietary part of the chicken is the breast, the most high-calorie and fatty part is the ham. And, of course, it’s worth remembering that fried or grilled chicken is not exactly a dietary product.

The balanced content of proteins, fats and carbohydrates makes poultry the main dish in diets for diabetics and those who suffer from peptic ulcer or gout. It is also recommended to consume chicken meat for those who are prone to cardiac diseases, hypertension or atherosclerosis. This product is indispensable in baby food. It is easily absorbed by the body due to its collagen (connective tissue) content.

Contraindication for use chicken meat is an allergy to chicken protein. Unfortunately, children are sometimes allergic to chicken. Therefore, they cannot always eat such meat.

Chicken can be cooked a large number of different dishes. It is boiled, stewed, baked, fried, steamed, microwave oven, Grilled. From minced chicken prepare casseroles, cutlets, meatballs. And, of course, every housewife knows that chicken makes delicious, light soups.

Puree soups should be present in every person’s diet

Everyone knows about the benefits of soups. It is impossible to imagine lunch without the first course. Cooked in meat, fish or vegetable broth, soups satisfy everyone's taste beneficial properties These products stimulate the digestion process and are easily absorbed by the body.

Puree soup is considered the most useful, since pureed ingredients diluted with broth increase the ease of digestion of the soup and help facilitate the process of digesting food and the functioning of everything. gastrointestinal tract. One of the easiest puree soups is soup made with chicken broth.

Chicken broth is considered a nutritious and low-calorie dish. For 100 gr. The broth contains only 15 - 20 kcal. It brings great benefit to people who have recently undergone surgery, have a cold, acute respiratory infection, acute respiratory viral infection, or have suffered intestinal infection, as a result of which there was a violation of gastric motility.

Chicken puree soup is a complete, balanced, light and dietary product that does not require large economic costs and is quickly prepared. And it is also ideal for therapeutic and dietary nutrition.

Calorie content of chicken cream soup - 100g. soup = 79.9 kcal. Protein content - 5.54 g, fat - 1.52 g, carbohydrates - 3.59 g.

There are a lot of recipes for pureed chicken soup. Below we invite you to familiarize yourself with classic recipe making pureed chicken soup.

Cooking process

Wash the chicken (chicken breast) well. Remove the skin. Place in a saucepan with water. And put it on fire. Cook until boiling. We remove the foam. Salt. And leave on the stove for another 10 - 20 minutes.
We take the meat out of the broth. Separate the bones from the meat. Cut the meat into pieces.
Place potatoes, cut into cubes or sticks, into the broth. Let it cook.
We make a fry from onions and flour.
Grate the carrots and add to the broth.
We also throw the disassembled and chopped chicken meat there.
Cook for 5 minutes.
Lastly, add the onion, sautéed with flour. And cook our puree soup for another 10-15 minutes, until thick. In this case, it is necessary to mix the contents all the time. Season with pepper and add more salt if necessary.
Turn off the gas. Let the soup sit and cool a little.
We take a blender and grind our ingredients right in the pan to a puree consistency.

Chicken puree soup is ready. All that remains is to decorate it and add freshness in the form of green parsley, dill or leek. For those who are not fans of greens, you can offer crispy, toasted croutons made from white or black bread. It will be even tastier if you fry these same croutons with garlic.

A good addition to pureed chicken soup can be grated cheese sprinkled on top. Sour cream is perfect for seasoning soup.

Sometimes in chicken cream cream or milk is added to the soup. They do this last, before grinding everything with a blender. The milk components give the soup a creamy, milky taste. Its consistency becomes even more delicate, soft and airy.

Bon appetit!

When we hear the phrase “chicken cream soup,” we think of something very tender and very tasty. Indeed, its composition is very delicate, because all the ingredients are thoroughly mixed with a blender.

This dish is one of the most favorite dishes among children. But there are a lot of recipes for such dishes. We suggest you consider several cooking options and take note of some recipes and tips for preparing them.

Creamy chicken and potato soup

To prepare this dish we will need the following ingredients: 0.5 kg of chicken meat, 5 potatoes, 2 medium onions, 1 clove of garlic, 2 tbsp. l. butter, 200 ml cream (not very fat).
The chicken should be cut into pieces and placed in water as soon as it boils and cook for about 10 minutes. The potatoes should be cut into cubes and also placed in the water with the chicken. You need to cook for another 15 minutes. Pour the broth, along with the chicken and potatoes, into a blender, grind it until pureed, and then pour it back into the pan.

Chop the garlic and onion (but not too finely), fry in a frying pan in butter until golden brown. Then you also need to put this mass in a blender and grind it, and then add it to the soup. Next, you need to bring it to a boil and turn the heat to minimum. Now add cream and mix well. You need to cook it for another 2-3 minutes. It is recommended to serve this masterpiece with croutons and chopped herbs.

Chicken puree soup with vegetables

In order to cook this first, you need: 0.3 kg of chicken fillet, 1 onion, 2 large carrots, 2 tablespoons of butter, 20 g of flour, 150 ml of milk, 1 liter of water, salt and pepper to taste.

The chicken fillet should be cut into pieces, the onions and carrots should be peeled, washed and cut into cubes. Then all this must be put in a pan with water and put on fire. You can also add zucchini there, but you need to put it in the broth at the very end. As soon as the broth boils, skim off the foam and reduce the heat to low. Cook in this way for 20-30 minutes. And if zucchini is present, it should be put in 10 minutes before the vegetables are ready, pre-cut into cubes. Then you need to remove the meat and vegetables from the broth. You can remove the onion immediately: we won’t need it anymore. Grind chicken fillet and carrots in a blender.

Now heat the butter in a frying pan and add flour to it, mix thoroughly so that there are no lumps. Now strain the broth through a sieve, add the chopped chicken and carrots and bring to a boil. Then gradually add our butter-flour sauce, not forgetting to constantly stir the broth, then there will be no lumps. Cook for another 5 minutes. Now heat the milk, add to the soup and salt to taste. You can add pepper and cumin. Ready! It should also be served with croutons and herbs. Young green onions are perfect here.

“Exquisite” puree soup

This dish is called gourmet because a small amount of blue cheese will be added to it. So, what ingredients do we need? And we will need this: 0.3 kg of chicken fillet, 200 g of broccoli, 1 onion, 100 g of fresh green peas, 100 g of blue cheese, no need to add salt, as the cheese will add piquancy to the dish.

So, we take, as usual, chicken fillet, cut it into pieces, boil the chicken in water. For 0.3 kg of chicken, take 1 liter of water. Cook for about 20 minutes, remove. In the same broth we need to boil broccoli and onions, which were also previously chopped, and green pea. Cook for about 10 minutes. Then grind the chicken and broccoli with onions and peas in a blender. Add the resulting mass to the broth and bring to a boil again.

Cut the blue cheese into small cubes and add it to the broth, stirring it continuously. Salt to taste and add pepper to taste. Cook in this way for about 5 minutes, stirring it. Pour the soup into bowls, you can add croutons, but be sure to use white bread.

You can sometimes pamper your family with such a delicious dish, but you should only store it in the refrigerator for no more than 2 days, as it can spoil. And the family eats this soup much earlier!

Cream soup recipes

A great option for a light lunch is creamy chicken soup! Prepare it according to our simple step by step recipes with photos and detailed video instructions.

chicken soup puree

5 servings

1 hour 15 minutes

80 kcal

5 /5 (1 )

Of all the types of soups, I think the healthiest is chicken soup. It is very well absorbed and saturates the body. useful substances. I can easily feed my child with this soup, who usually refuses first courses. Now I will tell you several recipes for making creamy chicken soup.

Chicken cream soup

We will need: pots, immersion blender, sieve, bowls.

Products

Bouillon

Cooking steps

Chop the leeks and celery coarsely. Peel the regular onion and cut it into four parts. Peel the garlic.
Place chicken thighs, onion, celery, leek, garlic, bay leaf, salt and peppercorns in a saucepan. Pour in water, put on fire and bring to a full boil, skim off the foam periodically.
Cook the broth over low heat, covered, for 55 minutes. When the broth is ready, strain it through a sieve.
We clean the thighs from skin and bones, cut them into small pieces.
Cut the garlic and leeks into small pieces.
Heat the butter in a saucepan and add olive oil. Add leeks and garlic and simmer covered for six minutes.
Then add flour, pour in 1.2 liters of broth and stir, cook for six minutes after boiling.
Then add chopped chicken meat and add cream. Stir and heat slightly.
Place half of the soup in a glass for an immersion blender and grind.
When you get a homogeneous mass, pour it back into the pan and stir.

Video recipe for creamy chicken soup

In this video you will learn a detailed recipe for making a delicious chicken cream soup.

Yulia Vysotskaya - Cream of chicken soup

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18 01 2010

Cream of chicken soup

Ingredients: basic: chicken carcass - 1 pc., baguette - 1 pc., leek - 1 pc., butter - 100 g, walnuts - 50 g, garlic - 2 cloves, cream - 150 ml, wheat flour - 3 tbsp. l., olive oil - 1 tbsp. l., Provencal herbs - 1 pinch, ground white pepper - 1 pinch. For the broth: celery stalks - 2 pcs., leeks - 1 pc., onions - 1 pc., garlic - 2 cloves, bay leaf - 2 pcs., black peppercorns - 1 tsp, sea salt - 1 tsp.

Cooking method:
1. Coarsely chop the celery and the light part of 1 leek.
2. Peel the onion and cut into four parts.
3. Peel the garlic.
4. Cook the broth: place the chicken carcass in a pan, breast side down, add onion, chopped celery and leek, 2 cloves of garlic, bay leaf, salt and black pepper. Pour water over everything, bring to a boil, reduce heat and simmer for about an hour over low heat.
5. Strain the broth. Remove the skin from the chicken and chop the meat.
6. Finely chop the remaining leek and garlic.
7. Heat olive oil and 40 g of butter in a small saucepan, add leeks and garlic and, stirring, simmer for 5 minutes.
8. Add flour and gradually add 1 liter of broth. Bring to a boil and simmer over low heat for 5 minutes.
9. Add chopped chicken meat, cream and heat everything again.
10. Whip half the soup in a blender until it becomes a smooth, silky mass, mix with the unwhipped soup, add white pepper.
11. Slice the baguette, lightly grease with the remaining butter, sprinkle with Provençal herbs and dry in the oven.
12. Walnuts chop with a knife.
13. Pour the soup into bowls and sprinkle with nuts. Serve with croutons.

2016-11-21T13:07:22.000Z

Creamy chicken soup with mushrooms

Cooking time: 55 minutes.
We will need: saucepan, bowls, immersion blender, frying pan.

Products

Cooking steps

Chicken breast Boil until tender in salted water.
Wash the mushrooms and cut them into slices.
Clean and chop the onion.
Heat the sunflower oil in a frying pan, add the onions and mushrooms. Fry for seven minutes.
Cut all other vegetables into cubes or rings.
When the chicken is ready, remove it from the broth and add vegetables.
Let the broth with vegetables boil and continue cooking for half an hour.
Take the prepared vegetables out of the broth and transfer them to a blender glass. Grind the vegetables into puree.
Transfer the vegetable puree into a saucepan with broth, pour in the cream.
Add mushrooms and onions and mix.
Finely chop the chicken breast and add it to the soup, mix thoroughly.
Put the soup on low heat and let it boil and remove from the stove.

Video recipe for chicken breast soup

In the next video you will learn how to prepare puree soup from chicken and mushrooms.

Chicken cream soup with mushrooms

Cashback service Letyshops - http://bit.do/Letyshops Here is a recipe for low-fat and delicious creamy soup chicken with mushrooms. The soup turns out very light, it can be given to children without fear. The whole family will like it. View the recipe on the website http://povar.ru

2016-11-21T09:40:59.000Z

Chicken cream soup with potatoes in a slow cooker

Cooking time: 80 minutes.
We will need: grater, immersion blender, bowls, multicooker.
Number of servings: 5.

Products

Cooking steps

Peel the onion and chop finely.
Peel the carrots and grate them.
Peel the potatoes and cut them into cubes.
Remove the skin from the chicken thighs.
Pour sunflower oil into the multicooker. Select the “Fry” option and add carrots and onions.
After five minutes, place the chicken thighs on the vegetables and cook them on both sides.
When the program is over, add the potatoes and add some salt.
Pour water into the multicooker bowl and select the “Soup” option (45 minutes).
After the program is completed, take out the chicken.
Remove the vegetables from the soup, transfer them to a separate container or blender glass and chop.
Place the vegetable puree back into the slow cooker and mix.
Finely chop the chicken meat and add to the soup.

DELICIOUS CHICKEN PUREE SOUP IN A MULTICOOKER, HOW TO MAKE CHICKEN SOUP #SOUPS IN A MULTICOOKER
Cream soup. How to make delicious creamy puree soup in the Redmond slow cooker, an easy recipe for creamy chicken soup. A dish of cream and chicken. Soups in a slow cooker. Recipes for a slow cooker. Telephone Sony Xperia ZL.
Ingredients: 2 chicken thighs (300 grams), 4 potatoes (500 grams), 1 onion, 1-2 carrots, 500 ml. cream 10%, 1 liter of water, 1 tablespoon - salts, herbs. crackers.
Cooking time: 10 minutes “frying vegetables” mode, 45 minutes “soup” mode, 13 minutes “frying fish” mode (in order to bring the puree soup with cream to a boil).
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Video breakdown of recipes on the channel: https://www.youtube.com/watch?v=OaeMtQbOYBQ

2014-12-14T14:23:53.000Z
- Cream with 10% fat content is perfect for puree soup.
- If you want a thinner soup consistency, you can add less broth or cream.
- Everyone can add spices and seasonings to their own taste.
To feed my family a nutritious, healthy dinner, I often cook. And adding cream cheese greatly diversifies its taste. If you interrupt the usual pea soup blender, its taste will be revealed even more fully. This is the only way I cook. From any mushrooms available to you, you can prepare a wonderful one that many will like. In the summer I always cook, which even the kids enjoy eating.
Friends, tell us how you prepare chicken puree soup. What vegetables do you like to use for this recipe and how do you serve it? I wish you all culinary inspiration and bon appetit!

Everyone will like this soup, it seems to me, even those who don’t like soups at all. Very nourishing, warming, both adults and children like it; my daughter loves such soups. But from a nutritional point of view, it is not recommended to indulge in pureed soups very often; it is too easy for our stomach to digest such soups. Our body needs rough fiber, we need to force our tummy to digest pieces of food, otherwise it will become completely lazy. Therefore, puree soups should be in your diet, but not every day. But the undoubted advantage of this soup is that it successfully combines benefits (various vegetables included in its composition) and taste.

For a 2 liter pot of soup we will need:

Chicken breast about 500 g (with or without the bone, it doesn’t matter, but it’s better without the skin).

4-5 large potatoes.
1-2 medium onions.
1-2 medium carrots.
1 package of frozen mixed vegetables of your choice (no rice included).
Salt and pepper to taste.
Blender/food processor.

The last “ingredient” seems necessary to me, of course you can try to grind the vegetables, rub them through a sieve, pass the meat through a meat grinder twice, but in the end you will never get the same thing that a miracle device called a “blender” will do, and in a matter of seconds, saving you a lot of time.

Where to start, wash our chicken breast under water (otherwise it’s unknown with what hands this breast was packaged), remove the skin (if the breast is on the bone) and put it in cold water. Bring to a boil, drain the first broth, pour in the breast a second time (you can first boil water in a kettle and pour in the breast hot water, this will speed up the cooking process). Add coarsely chopped onions and carrots, bring to a boil and reduce heat (to medium, so that the broth does not actively boil, i.e. does not gurgle J), after 5-10 minutes, pour in the frozen vegetable mixture.

After 3-5 minutes, salt and pepper the soup to taste. Cook everything until done. To assess the readiness of the ingredients in the soup, you need to pierce the largest piece of carrot with a knife; if it slides off the knife without your effort, then all the other ingredients are also ready.

Turn off our soup, take the chicken out of it and cut it into small pieces, put it in a blender along with vegetables and broth and beat until smooth. If there is a lot of soup and the blender is small, you can beat the vegetables with meat and broth in 2-3 stages, pouring the finished puree into a pre-prepared saucepan. Our task is to grind everything that we have cooked.

When serving, the soup can be garnished with herbs or fried, crispy onions (sometimes found in the store), as well as homemade croutons. It seems to me that puree soup and croutons are brother friends :). Delicious. Try it, I have no doubt that you will be satisfied.

P.S. What can be replaced in this soup, basically everything, only then you will get a different puree soup :). The most large field for creativity in this soup - these are, of course, vegetables, you can add or remove those vegetables that you do not like or like :). Little advice for those who don’t like vegetables, add more potatoes, they overwhelm the taste of other less tasty, but more healthy vegetables. You can also safely add different seasonings if you know how they combine with the proposed products.

Fragrant and tasty cream soups can be prepared at home using chicken broth, with vegetables or mushrooms, with chicken and cream!

Very light and tasty option cream of soup, both adults and children will like it, this soup has a very delicate texture and a pleasant aroma chicken broth and a delicious aftertaste of cream cheese. A warm and comforting dish that will enchant you with the aroma of home comfort.

Chicken breast: 1 pc.
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, black ground pepper: taste.

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 pureed, add it to the soup. cream cheese, mix well, if the soup is still hot, the cheese will instantly dissolve in it, if the soup has already cooled down, 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.

Recipe 2: cream of chicken soup (with photo)

Chicken legs - 500 gr.
Cream - 250 ml.
Onion - 1 pc.
Potatoes - 3 pcs.
Carrots - 1 pc.
Bay leaf - 2 pcs.
Salt - to taste
Pepper - to taste

Remove the skin from the meat and cook after boiling for 30 minutes, add bay leaf for flavor and add a little salt. Skim off foam during cooking.

Peel the potatoes, cut into small cubes and add to the pan with the chicken. Peel the carrots and onions and add to the soup. Cook until the vegetables are done.

Then remove the pan from the heat, strain the broth into another container, and separate the meat from the bones. Puree the vegetables and meat in a blender with the addition of one glass of broth. Then pour the puree into the rest of the broth and put it back on the fire.

Cook the soup for about 10 minutes, then add cream, season with salt and spices to taste and cook for another 5-10 minutes.

Serve sprinkled with grated cheese and croutons or croutons.

Recipe 3: vegetable cream soup with chicken broth

chicken – 700 gr
carrots - 1 pc.
onion - 1 piece
butter - 40 g
milk - 200 ml
wheat crackers - 4 tbsp.
salt - to taste

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. Welded white sauce rub through a fine sieve to remove 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.

Recipe 4, step by step: cream of chicken soup with croutons

I advise you to prepare chicken broth for cream soup with croutons in advance, freeze it and, as needed, cook it first or add it to sauces. Low plastic containers with airtight lids are suitable for freezing broth.

2 liters of chicken broth;
250 g potatoes;
150 g zucchini;
150 g carrots;
100 g onions;
200 g white cabbage;
130 g tomatoes;
200 g white bread;
15 g butter;
15 ml olive oil;
2-3 cloves of garlic;
salt, granulated sugar, green onions, pepper.

Pour refined olive oil into a soup pan and add butter. Throw finely chopped onion and garlic. In early summer, you can use garlic cloves instead of garlic cloves.

Sprinkle the vegetables with a pinch of salt and sauté for a few minutes.

Grate the carrots on a coarse grater and add to the onion. Fry the carrots until soft, about 5 minutes.

Cut the potatoes and zucchini into cubes of the same size. We add young zucchini along with the peel, peel mature ones and cut out the seed sac. The peel and seeds of mature zucchini are inedible.

Shred into thin strips white cabbage, cut the tomatoes into pieces. Add tomatoes to the pan along with cabbage.

Next, pour the strained chicken broth into the pan. To cook 2 liters of delicious chicken broth, you need to take 1 kg of chicken with bones (drums, wings, skeleton), add a bunch of fresh herbs, a few cloves of garlic, bay leaf, aromatic roots - celery, parsley. Cook everything together over moderate heat for 40-45 minutes, add salt at the end.

Place the pan on the stove, after boiling, cook over low heat for 30 minutes, salt to taste, add a teaspoon of granulated sugar.

Grind the soup in a blender until creamy. The mass should be smooth, without pieces.

Slice White bread slices 1 centimeter thick, trim off the crust. Cut the bread into cubes. Heat a frying pan with a thick bottom, fry the croutons until golden color in a dry frying pan. Croutons can also be cooked in the oven.

Pour the cream of chicken soup into bowls and sprinkle with croutons and finely chopped green onions before serving. Bon appetit!

To give the dish a creamy taste, add heavy cream to the pan 2-3 minutes before cooking and bring it to a boil. If you like the soup with sourness, then instead of cream you need to add sour cream.

Recipe 5, simple: creamy chicken soup with cheese

Cheese cream soup with chicken is a worthy answer to those who are tired of borscht and classic soup with meat broth. This dish will surprise you in a good way words. The silky consistency of the cream cheese soup with chicken, its incredible milky color, colorful spots of carrots and pieces of tender chicken meat simply cannot help but attract attention. And if you complement the cream cheese soup with chicken with homemade croutons, you can safely say that the dinner was a great success. In general, soups with melted cheese or cream are very beautiful and tasty.

1.5 liters of water
3 chicken drumsticks(or any other part of the chicken)
1 large carrot
3 potatoes
150 g processed cheese
0.5 tablespoon salt
0.3 teaspoon pepper
pinch of paprika
2 tablespoons sunflower oil
bay leaf, green onion, parsley

Fill the pan with 1.5 liters of drinking water, add a bay leaf and 2-3 sprigs of parsley. You can also add a few green onions. This recommendation should not be ignored. Prepare any soup based on this broth (meat, parsley, onion) at least once and you will feel a big difference. Wash the chicken parts thoroughly and also place them in the pan.

Place the pan with the ingredients on the fire and cook the broth for 45 minutes from the moment the water boils.

Without wasting any time, let's prepare the remaining ingredients. Peel the potatoes, wash them and cut them into any shape.

We clean and wash the carrots, then cut them into 5 mm cubes or grate them on a coarse grater.

Heat the frying pan and add a little sunflower oil to its surface. Fry the carrots until tender, about 3 minutes over medium heat. Don't forget to stir the carrots all the time, otherwise it may burn.

The broth is ready. Remove the bay leaf and parsley from the pan and discard. We also remove the chicken from the broth and leave it on a plate to cool. Place the potatoes in the broth and cook the cream cheese soup with chicken for another 15 minutes from the moment the broth boils again. During this time the potatoes should be cooked.

Then add 150 g processed cheese(any cheese like amber or grated processed cheese).

Using an immersion blender, puree the cream cheese soup with chicken until smooth. Return the pan to the stove and add carrots to the cream of cheese soup with chicken. Let the soup simmer for another 5 minutes.

Separate the chicken meat from the skin and bones and return it to the cream cheese soup. Salt and pepper it, add a little paprika. Season the soup with herbs. Let the finished soup brew for a while under a tightly closed lid, then serve.

Creamy cheese soup with chicken is ready. I supplemented it with crackers.

Enjoy your meal!

Recipe 6: Homemade chicken soup

Chicken puree soup with potatoes is prepared quickly and does not involve large financial costs. The only condition is the presence of 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.

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.

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.

Recipe 7: vegetable puree soup with chicken breast

The necessary variety in the menu can be added by preparing vegetable puree soup. I suggest you easy recipe vegetable puree soup with oven-baked chicken breast.

Cauliflower (small inflorescences with a diameter of approximately 5-6 cm) 6–7 pcs.
Spicy dried herbs (dill, parsley, celery) 1 tsp.
Green beans (frozen) 2/3 tbsp.
Granulated garlic 1 tsp.
Carrot 1 pc.
Salt 1 tsp.
Onion 1 pc.
Chicken fillet 1 pc.

Pour cold water over the vegetables. Cook over low heat. A few minutes before readiness, add spicy dried herbs.

Rub the chicken fillet with a mixture of granulated garlic and salt.

Place the fillet on a sheet of baking paper.

The fillet is ready.

The vegetables are ready.

Puree vegetables in a blender.

Pour the puree soup into plates, add a piece of butter, fresh herbs and slices of chicken fillet.

Bon appetit! This recipe for vegetable puree soup with chicken will come in handy on weekdays!

Recipe 8: cream cheese soup with chicken (step by step)

For those who love puree soups, cream soups, I suggest you try it creamy cheese soup with chicken. This dish turns out incredibly tasty, aromatic, tender and velvety. You can serve this soup with croutons, if desired. You only need to prepare the puree soup for one time.

potatoes - 3 pcs.;
carrots - 1 pc.;
chicken fillet - 150 g;
onion - 1 pc.;
processed cheese - 100 g;
spices for soup, salt - to taste;
butter - 10 g;
water - 1 liter;
freshly ground black pepper for serving.