Puree soup with chicken recipes. Vegetable puree soup - delicious and original recipes for the whole family. Potato soup with chicken

There are two main types of thick soups that have a uniform consistency: puree and cream. All of them are equally suitable for the dietary nutrition of children and the elderly. There are no solid particles in these first courses, and vegetables and meat (or fish) are thoroughly ground. What is the difference between puree and cream? The first is cooked with fish or meat) with vegetables that contain a lot of starch. These can be legumes - lentils, beans, beans, peas.

And there may also be certain vegetables - carrots, pumpkin, potatoes. They are boiled in broth, then caught, blended in a blender and the puree is returned to the soup. The same is done with meat. For example, boiled chicken fillet, minced twice, is added.

But cream soups are not prepared with broth. They are based on a light bechamel sauce with a mixture of heavy cream and egg yolks. This lezon is introduced at the end of cooking the soup. But, in principle, the cream is prepared in the same way as puree - all the ingredients are boiled and then thoroughly ground. They are served with croutons, crackers, and croutons. You can fry the pieces of meat separately and put them on a plate. It is customary to add a spoonful of butter, whipped with finely chopped dill and a small amount of crushed garlic.

Cream or puree chicken soup - it’s all the same - we start preparing it like this: put the gutted chicken in a saucepan, add three liters of water and bring to a boil. We remove the foam. Wrap it in a strong piece of gauze Bay leaf, a few peppercorns, celery seeds, tie with a thread to make a bag, and add to the broth. Continue cooking for about 50 minutes.

Chop two or three celery roots and a clove of garlic and add to the pan along with 150 g of rice. Cook like this for another half hour. After this, take out the chicken, remove the meat from the bones, cool it and pass it through a meat grinder. Return the meat to the pan and discard the gauze bag. Salt and season with spices. If you wanted to get creamed chicken soup, then it is already ready. To create the cream, you need to bring the dish to almost a boil over low heat, pour in a glass of heavy cream, and heat it up again.

If you use vegetables with meat, you also need to boil them, strain the broth, and grind the grounds in a blender.

Let's look at how to cook another one tasty soup- puree. Chicken, broccoli, potatoes, carrots, onions are boiled. Vegetables should not be chopped finely. You can even put the whole onion in. Of course, you should add those vegetables that take longer to cook first. When the broccoli florets become soft, turn off the soup, then pour the liquid into another pan. We fillet the chicken and chop it together with vegetables. Dilute the resulting puree with cream (a glass) and add to the soup. Serve with crackers and herbs.

And mashed potatoes with legumes? Let's look at the example of a dish with canned peas. You will need one jar of it. Let 350 g of chicken (more precisely, breasts or drumsticks) cook for half an hour. Then add three coarsely chopped potatoes to the broth. When they become soft, take out the meat, separate it from the bones and grind. We push with a pusher. Strain out the peas and also puree them in a blender. Dissolve a spoonful of flour in a glass of milk. Pour into the peas and beat. Add all ingredients to the broth. We also throw in some fried carrots and onions. Cook for another five minutes. Salt and pepper. Serve ready with chopped fresh herbs.

Cream soup: recipes

Simple step-by-step recipes with photos: creamy chicken soup and creamy chicken soup with potatoes, which can be made from chicken breast or other parts of the chicken.

1 h 5 min

90 kcal

3/5 (2)

Any soups are very healthy. And if it is a puree soup, it is also easily digestible. You can cook it from anything. For example, it can be cooked from poultry fillet. I offer you recipes for making creamy chicken soups. They are considered dietary and light. These soups are suitable for both adults and children's menus.

Chicken cream soup with potatoes

Kitchenware: pan, cutting board, blender.

List of required ingredients

Step-by-step preparation

Place the chicken in a saucepan and add about 2-2.5 liters of water. Cook until done for about 40 minutes. After boiling, remove the foam and add a couple of bay leaves if desired. It is better to make puree soup from chicken breast, but you can also use other parts of it.
Cut the onion into half rings or small pieces.
We also chop the carrots and celery into small pieces.
Cut the potatoes into arbitrary pieces, since they will still be chopped.
Take another pan and melt butter in it.
Place the onion in the oil and fry it lightly until transparent.
Add the rest of the vegetables and pour in the prepared chicken broth so that it lightly covers the entire contents.
Cook until done. This will take approximately 20-25 minutes.
When the vegetables are ready, add the chicken, take out the blender and puree everything. You can leave the meat, and then cut it into small pieces and place it in bowls with soup.
Heat the cream or milk well. Take the eggs and separate the yolks.
Stir the yolks and slowly pour in the cream. Bring until smooth.
Add the cream and yolks to the soup, stir and bring to a boil again.
Pour the cream of chicken soup into bowls and add fresh herbs.

Video recipe for creamy soup with potatoes

In the video you can see in more detail the technology for preparing this soup.

I recommend making this healthy and tasty spinach puree soup.

Chicken soup

Cooking time: 55 minutes.
Kitchenware: pan, blender, whisk.
Quantity: 3-4 servings.

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 preparing a very tasty chicken soup- puree.

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 brush with the remaining butter m, sprinkle with Provençal herbs and dry in the oven.
12. Chop the walnuts 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

Boil the chicken breast in salted water until tender.
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.
Cut it finely chicken breast and add 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 tasty creamy chicken soup 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).
You can read more about the READY FOR SKY technology and the multicooker here: http://multivarka.pro/lp_ready4sky/skycooker_m900s/
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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 the addition cream cheese perfectly 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!

Puree chicken soup is a fairly dietary soup that is gaining more and more fans. After all, such a soup can be prepared quickly in the presence of a blender, does not require intricate restaurant cooking techniques and requires a minimum of ingredients.

Puree chicken soup is a soup whose base is chicken bouillon, but if you don’t have time to cook it, you can always cook it in vegetable broth. In this case, the soup will be even more tender. Starch or flour act as thickeners in some recipes to give the soup a creamier consistency.

The thickness of the puree soup should be adjusted by the amount of broth with which the steamed vegetables are diluted.

The puree-like consistency of the prepared dish is achieved using a blender. But if you don’t have it on hand, you can always strain the soup through a sieve, although it will take longer.

How to make pureed chicken soup - 15 varieties

This soup can be consumed by those who need dietary nutrition, as well as for those who love puree soups. The soup is prepared very quickly and simply, from ingredients available to everyone.

Ingredients:

Chicken broth or water 1.5-2 l
Tomato 350 g
Boiled chicken fillet 250 g
Potatoes 1 kg
Egg 2 pcs
Onion 50 g
Carrots 100 g
Butter 100 g
Vegetable oil 1 tsp.
Salt, pepper and herbs to taste

Preparation:

Chop the onion and grate the carrots on a coarse grater. Cut the potatoes into small cubes. Peeled tomatoes are also cut into cubes.

Fry carrots and onions in a saucepan in vegetable oil and butter. After this add tomatoes. Sauté for 2 minutes.

Pour broth into the pan and add salt to taste. Boil. Add potatoes to the soup, cover and cook until the potatoes are tender.

Meanwhile, grind the chicken fillet in a blender. Beat the eggs in a bowl with a whisk until smooth.

Remove the finished soup from heat and puree with an immersion blender. Add fillet to the soup, stir and bring to a boil again.

Then, stirring constantly, pour in the beaten eggs in a thin stream. Bring to a boil and the soup is ready to serve.

The soup is best served with sour cream, croutons, freshly chopped herbs and garlic.

Light and tasty puree soup is a great lunch for the whole family.

Ingredients:

Milk or cream 100 ml
Flour 1 tbsp. l.
Yolk 1 piece
Broth 400 ml
Butter 20 g
Chicken any parts 500 g
Carrot 1 piece
Leek 1 piece
Celery root
Greens for serving

Preparation:

Boil the chicken with vegetables until cooked. Then separate the meat from the bone and puree it with a blender, adding broth as needed.

Add half the butter to the pan. Add flour and fry until golden brown.

Add the remaining broth, stir until smooth and cook for 30 minutes. Finely chop the chicken fillet. Cut stars from the carrots from the broth.

Mix the yolk with butter until smooth and pour in the hot milk, stirring constantly.

Combine the broth with the whipped chicken puree and milk-yolk mixture, stirring constantly.

Pour the soup into portions, place chopped chicken fillet on the side, garnish with carrot stars and chopped herbs. You can also serve the soup with croutons.

A delicate soup with creamy notes, easy to prepare and does not require sophisticated ingredients.

Ingredients:

Chicken leg 1 piece
Potatoes 4-5 pcs.
Carrot 1 piece
Onion 1 piece
Celery root 1 pc.
Processed cheese 1 piece
Cream 200 ml
Greens, croutons from rye bread for filing
Salt, pepper to taste

Preparation:

Boil broth from the leg and add at the end of cooking. Peel and chop all vegetables as desired. Place celery and carrots in a saucepan.

Pour in the broth and cook for about 5 minutes after boiling. Afterwards, add potatoes to the pan and cook until the vegetables are ready.

Meanwhile, chop the onion and sauté. Separate the meat from the bones and chop finely. Chop the greens.

Place sautéed onions, prepared vegetables and a little broth into a blender. Grind everything thoroughly to a puree.

Then add processed cheese into the remaining broth and stir until the cheese melts. Combine vegetables from blender with broth and cheese.

Add cream. Stir well and the soup is ready. Serve sprinkled with herbs and croutons, and place the chopped chicken in the center of the plate.

Puree chicken soup with frozen vegetables is perfect for lunch for the whole family. It can also be classified as a winter soup, because it is in winter that frozen vegetables are most often used.

Ingredients:

Chicken drumsticks 2 pcs
Potatoes 2 pcs
Onion 1 piece
Carrot 1
Cauliflower 150 g
Broccoli 150 g
Frozen carrots 150 g
Cream 0.5 tbsp.
Greens for serving
Spices to taste

Preparation:

Boil the chicken and separate from the bone. Fry the onion in a frying pan. Add chopped carrots into rings to the onions. Sauté until the onion is transparent.

Place all the vegetables into the boiling broth and cook until done. Then add the frying and boil.

Blend the soup with an immersion blender until pureed, gradually adding cream.

Boil the soup for 5 minutes and serve by sprinkling the soup with chopped chicken and herbs.

This variation of puree soup stands out for its piquancy and richness of aromatic notes.

Ingredients:

Potatoes 4 pcs
Red sweet pepper 2 pcs
Onion 1 piece
Carrot 1 piece
Tomato 2 pcs
Garlic 4 cloves
Boiled chicken 200-250 g
Sour cream 150 g
Greenery
Salt, black pepper, paprika, dried basil, turmeric, cayenne pepper to taste

Preparation:

Sauté finely chopped onion and garlic until golden brown. Then add the diced and skinless tomatoes. Pess for 4 minutes.

Boil water in a saucepan and add all the vegetables, cut into small cubes.

The water in the pan should barely cover the vegetables so that the soup has the desired consistency.

Also add all the seasonings on the tip of the knife. Cook the soup until done. Next, add sour cream and whisk the soup until smooth.

Add chopped chicken into small pieces and bring to a boil over low heat. Serve the finished soup with parsley.

This soup is very easy to prepare and requires few ingredients. Suitable for feeding children and diets.

Ingredients:

Chicken fillet 400 g
Leek 150 g
Broccoli 400 g
Salt, pepper to taste

Preparation:

Cut the chicken fillet and cook for about 15 minutes. Don't forget to add pepper and salt. Then add broccoli and leeks to the pan and cook for another 5 minutes.

The water in the pan should barely cover the vegetables to prevent the soup from becoming too watery. Blend all ingredients with an immersion blender until pureed.

The soup is ready!

Cream of chicken soup is a simple recipe for preparing a dish at home.

The delicate and tasty aroma will appeal to every cook.

Ingredients:

Chicken thigh without skin 3 pcs
Potatoes 2 pcs
Water 1 l
Canned green peas 150 g
Carrot 1 piece
Onion 1 piece
Cream 10% 170 ml
Butter 40 gr
Salt, bay leaf by skuw
Dill greens 1 bunch
Croutons for serving

Preparation:

Remove meat from chicken thighs and boil for 20 minutes. Add chopped potatoes to the broth and cook for another 20 minutes.

Then blend everything with a blender, add salt and bay leaf. Cook the soup for about 3 minutes over low heat.

Add green pea, pre-chopped in a blender along with cream, and pour the mixture into the soup.

Sauté onions and carrots in butter until golden and also add to the soup. Stir thoroughly and bring to a boil.

Blend the soup again with a blender and remove from heat.

The soup must be blended exactly twice at different stages of preparation. Actually thanks to this, we achieve a delicate consistency.

The soup is ready to serve.

This dish recipe has a fairly extensive list of ingredients, but that is why it is very nutritious. Having dined on such a dish, you will not feel hungry soon.

Ingredients:

Chicken thighs 2 pcs
Chicken fillet 2 pcs
Egg yolks 2 pcs
Milk 170 ml
Butter 2 tbsp. l.
Celery 3 stalks
Potatoes 1 kg
Green onion
Carrots 2 pcs
Onion 1 piece
Flour 2 tbsp. l.

Preparation:

From chicken meat cook the broth.

For delicious broth meat must be placed in cold water.

Onion saute until golden in vegetable oil in another pan.

Melt butter in a hot frying pan and add flour. Fry for a few minutes, then pour in 1 cup of broth.

Mix until smooth. When the vegetables are ready, the soup needs to be salted and blended with a blender. Then add the sauce from the pan and whisk again.

The yolks must be whisked with hot milk, stirring constantly. And pour this mixture into the soup. Mix. Cut the chicken fillet into pieces and add to the soup.

Stir and serve, sprinkled with chopped green onions.

This soup will require more cooking time than usual, but will delight you with the taste of a restaurant dish.

Ingredients:

Chicken carcass – 1 piece
baguette - 1 piece
leek - 1 piece
butter - 100 g
walnuts - 50 g
garlic - 2 cloves
cream - 150 ml
wheat flour - 3 tbsp. l.
olive oil - 1 tbsp. l.
Provençal herbs - 1 pinch
ground white pepper - 1 pinch

For the broth:

celery stalks - 2 pcs.
leek - 1 piece
onion - 1 piece
garlic - 2 cloves
bay leaf - 2 pcs
black peppercorns - 1 tsp.
sea salt - 1 tsp.

Preparation:

Prepare the broth. To do this, put the chicken, chopped celery, 1 part leek and onion, garlic and seasonings in a saucepan, add water and, after boiling, cook for about 1 hour over low heat.

Then separate the chicken meat from the bone and cut it, and strain the broth.

In a saucepan with olive oil and 40 g of butter, simmer the remaining chopped leeks and garlic for about 5 minutes.

Pour in the flour and gradually pour in 1 liter of broth. Boil and cook for several minutes. After this add meat and cream. Boil for a couple more minutes until it boils.

Meanwhile, cut the baguette into pieces, brush with the remaining butter and sprinkle with seasonings. Toast the croutons in the oven.

Walnuts must be coarsely chopped. Blend half of the soup in a blender, then mix with the rest of the soup.

Pour the soup into bowls, sprinkle with nuts and croutons.

Creamy pureed chicken soup in a slow cooker is very easy to prepare. It has an intense and at the same time delicate taste.

Ingredients:

Chicken thighs 2 pcs
Potatoes 4 pcs
Bulbs 1 piece
Carrots 2 pcs
Cream 10% 500 ml
Water 1 l
Salt 1 tbsp. l.
Greens and croutons for serving.

Preparation:

In a multicooker bowl, fry the onions and carrots for 6 minutes in the “fry” mode. Then add the skinless thighs and fry for 2 minutes on each side.

Add chopped potatoes and salt. Pour 1 liter of boiling water into the bowl and close the multicooker lid.

Turn on the “soup” mode at 100° for 45 minutes. At the end of the program, remove the chicken and cut into small pieces.

Place the vegetables from the soup in another container, beat them with a blender and return them to the multicooker bowl. Pour cream into soup.

Bring the soup to a boil on low, stirring continuously. The soup is ready.

This soup will become a favorite for those who love mushroom flavor in their dish. And it is thanks to mushrooms that this soup is distinguished by its nutritional properties.

Ingredients:

chicken leg 1 piece
potatoes 6 pcs
celery 2 stalks
onion 1 piece
champignons 5 pcs
processed cheese 100 g
greenery

Preparation:

Boil potatoes and celery in broth until tender. Fry the mushrooms. Sauté the onion.

Place the cooked vegetables and sautéed onions into a blender and blend. Add processed cheese and beat again.

The most dietary version of the soup listed, because it contains no fat at all.

Ingredients:

Whole chicken breast 1 piece
Onions 1 piece
Carrot 1 piece
Potatoes 4 pcs
Greens for serving
Salt to taste

Preparation:

Make broth from the meat, after removing the skin from the breast. Add some salt and add randomly chopped onion. Cook until the meat is done.

Then add chopped potatoes and carrots. Remove the meat from the broth and separate it from the bone, cut it into pieces and put it back into the pan with the broth.

Boil the soup until the vegetables are ready. Then beat with a blender and bring to a boil. Serve sprinkled with herbs.

Puree soup with chicken and pumpkin can easily be called autumn, because autumn is the season for pumpkin and it is easily available in every store.

Ingredients:

Potatoes 5 pcs
Carrots 2 pcs
Onion 1 piece
Chicken leg 2 pcs
Cream 100 ml
Pumpkin 300g
Garlic 3 cloves
Salt, pepper, curry to taste

Preparation:

Make broth from the legs. Then separate the meat from the bone and cut into pieces.

Add randomly chopped potatoes, 1 carrot and pumpkin to the broth and cook until tender.

Save the second carrots and onions in a frying pan in vegetable oil. Pour the roast into the soup, add salt, pepper, and curry. Then simmer the soup for about 10 minutes.

Beat all the soup ingredients with an immersion blender. Add cream and beat again.

Add the meat and bring the soup to a boil, stirring constantly. Serve the soup with aromatic croutons.

For crackers, take White bread, cut into cubes. Place on a baking sheet and drizzle with vegetable oil and sprinkle with herbs de Provence. And fry them in the oven for 0 minutes at 180°.

This soup is a close relative of French onion soup.

Ingredients:

Chicken fillet 700 g
Onion 250 g
Red onion 200 g
Leek 200 g
Potatoes 300 g
Cream 10% 200 g
Salt, spices to taste

Preparation:

Boil the fillet in salted water until tender and remove from the broth. Place the chopped potatoes in the broth and cook, after boiling, for 3 minutes.

Then add onion. Meanwhile, cut the meat into pieces and add to the soup. Also add salt, your favorite spices and cook for 2 minutes. Puree the soup with a blender.

Add 200 ml of cream and bring to a boil again. Cook for literally 1 minute and the soup is ready.

The creamy and tender soup will appeal to those who like a light menu and is also suitable for children.

Ingredients:

Chicken broth 400 ml
Chicken fillet 2 pcs
Cream 12% 300 ml
Zucchini 500 g
Onions 100 g
Potatoes 160 g
Vegetable oil 30 ml
Salt, pepper to taste

Preparation:

Fry randomly chopped vegetables in vegetable oil for about 40 minutes over low heat. Then add 400 ml of broth. Salt and pepper.

After boiling, beat the soup with a blender, adding cream. Next, cut the chicken fillet into small pieces and place in the soup.

Boil the soup for 4 minutes, stirring constantly. Recommended to be served with croutons in the hospital.

Chicken puree soup can be offered for lunch to both children and adults - it is hearty, tasty, and very easy to prepare. For the broth, you can take chicken meat on the bone, such as a thigh or ham, or you can get by with chicken fillet - this is a more dietary option. It is also better to add other vegetables, in addition to potatoes, to the soup - for example, traditional fried onions and carrots. If you need the most dietary option, then there is no need to fry the vegetables - unless you bake them in a dry hot frying pan.

Ingredients

250 g chicken meat
2–3 potatoes
1 carrot
1 onion
1 tbsp. l. vegetable oil for frying
1/5 tsp. dried thyme
1/2 tsp. salt
1/5 tsp. ground coriander
2–3 bay leaves
1 liter of water
1-2 sprigs of fresh herbs for serving

Preparation

1. Cut the chicken meat into small pieces, trimming off any excess along the way. Place the pieces in a saucepan, add a few bay leaves, salt, spices, and herbs. Add water and put on fire. After the water boils, skim off the foam and simmer the broth over low heat.

2. While the broth is cooking, peel and cut the potatoes into pieces. After 20 minutes of cooking the broth, remove the bay leaves and add the potatoes to the pan.

3. Chop the peeled carrots arbitrarily, but not coarsely. Finely chop the peeled onion.

4. Heat the oil in a frying pan, sauté the carrots and onions for 2-3 minutes over low heat.

5. Transfer the roast into a saucepan, stir and cook until the potatoes are fully cooked - another 15 minutes. You can taste the broth for salt and spices.