A variety of soups are very important for our body. Eating liquid food contributes to the normal functioning of the gastrointestinal tract. Now we will tell you recipes for making delicious creamy chicken soup.
Cheese cream soup with chicken
Ingredients:
- potatoes – 2 pcs.;
- chicken fillet – 400 g;
- carrots – 1 pc.;
- processed cheese – 150 g;
- hard cheese – 50 g.
Preparation
First, boil the chicken fillet in salted water. Cut the potatoes into cubes, grate the carrots or finely chop them. Place the vegetables in the broth and cook until soft. After this, we filter the broth, and turn the meat and vegetables into puree with a blender. Then we return them to the boiling broth, add processed cheese grated on a coarse grater, salt and pepper to taste. Boil over low heat until the cheese dissolves. Before serving, add a little grated hard cheese and white bread croutons to each plate.
Pea soup with chicken
Ingredients:
- potatoes – 200 g;
- chicken – 400 g;
- onion – 1 pc.;
- carrots – 1 pc.;
- canned green peas - 1 can (340 g);
- milk – 1 glass;
- flour – 1 tbsp. spoon;
- vegetable oil – 30 ml;
- water – 1.5 l;
- dill – 50 g;
- salt - to taste.
Preparation
Place the chicken in boiling water and cook over low heat for about 30 minutes. After this, add the potatoes and cook until soft. Separate the chicken from the bones and place it together with the potatoes in a blender bowl. To make a puree, add a little broth. Transfer the resulting mass back into the pan with the broth and, stirring, cook over low heat for about 10 minutes. Drain the liquid from the peas and grind them with an immersion blender. Mix flour with milk and beat together with pea puree. Place in a saucepan with soup and boil for 5 minutes. Sauté chopped onions and carrots in vegetable oil. After this, add them to the soup and cook for another 3 minutes. Serve the soup, sprinkled with chopped dill.
Puree vegetable soup with chicken
Ingredients:
- chicken drumsticks – 2 pcs.;
- potatoes – 200 g;
- onion (medium) – 1 pc.;
- carrots (medium) – 1 pc.;
- cauliflower – 200 g;
- broccoli – 150 g;
- cream – 100 g;
- butter – 20 g;
- olive oil – 20 ml;
- salt - to taste;
- greens - to taste.
Preparation
Place the drumsticks in cold water, and after boiling, cook for 30 minutes, periodically skimming off any foam that appears. When the meat is ready, remove it and separate it from the bones. Melt the butter in a frying pan, add olive oil and fry the chopped onion in the resulting mixture for 5 minutes. After this, add the chopped carrots and fry for another 5 minutes. Add diced potatoes and cauliflower to the broth. After 15 minutes, add the frying. Using an immersion blender, turn the soup into a smooth puree. Add cream to it and boil everything together for another 5 minutes. Before serving, put a little chicken meat on each plate. Creamy chicken soup is ready. Bon appetit.
Cream soup with smoked chicken and spinach
Ingredients:
Preparation
Fry chopped onion and garlic in vegetable oil. Add this mixture to the boiling broth, and add the diced potatoes there. Cook over low heat for about 10-12 minutes. Place the washed spinach in and remove it from the heat. Cool slightly, turn into puree using a blender, salt and pepper to taste. Cut the smoked chicken breast into cubes. Add some smoked chicken to each bowl of soup.
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 only).
- 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 hot water over the breast, 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 biggest field for creativity in this soup is, of course, vegetables; you can add or remove those vegetables that you don’t like or like :). A little advice for those who don’t like vegetables: add more potatoes, they interrupt the taste of other less tasty but healthier vegetables. You can also safely add different seasonings if you know how they combine with the proposed products.
Ingredients:
- Chicken (breast) or chicken
- Potatoes 4-5 pcs.
- Carrot 1 pc.
- Onion 1 pc.
- Flour 2 tbsp. l.
- Butter 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. Firstly, white chicken meat is an excellent dietary product. If you remove the skin and fat deposits from 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, for those who suffer from peptic ulcers or gout. It is also recommended to consume chicken meat for those who are prone to cardiac diseases, hypertension or atherosclerosis. This product is also indispensable in baby food. It is easily absorbed by the body due to its collagen (connective tissue) content.
A contraindication to eating chicken is an allergy to chicken protein. Unfortunately, children are sometimes allergic to chicken. Therefore, they cannot always eat such meat.
A wide variety of dishes can be prepared from chicken. It can be boiled, stewed, baked, fried, steamed, microwaved, grilled. Casseroles, cutlets, and meatballs are prepared from minced chicken. 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 are saturated with all the beneficial properties of 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 the entire 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 is of great benefit to people who have recently undergone surgery, have suffered from a cold, acute respiratory infection, acute respiratory viral infection, or have suffered an intestinal infection, resulting in impaired 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 the classic recipe for 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 soup puree 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 cream or milk is added to cream of chicken 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!
Somehow, historically, we have had soups prepared with clear broth. It is clear that the “filling” in them can be very different, but the base is always liquid and translucent. Meanwhile, almost all cuisines in which the concept of “first courses” exists actively use a variety of puree soups: they are nourishing, dense and will greatly delight us with a new, non-standard taste.
What’s interesting is that you don’t have to add additional fillers like pasta, cereals and vegetables to this puree. Or you can enrich your menu with something original that you usually wouldn’t put in soup.
Potato recipe
You can use any meat as a basis for the broth. However, most chefs advise that any parts of the bird are suitable for it; you can cook it from a whole chicken. You will need 800 grams of meat, 5-6 potatoes, one carrot and one onion, a piece of butter, half a liter of milk, a spoonful of flour, your favorite seasonings (don’t overdo it!) and herbs. If you decide to make puree soup from it, it will be more dietary, if from legs or drumsticks, it will be more rich.
The chicken is poured with cold water, salted and cooked for about forty minutes. In a separate bowl, boil vegetables with the addition of bay leaves and peppercorns until softened. Then the leaves and peppercorns are removed, the broth is drained, and the vegetables are mashed into puree. If you have a blender, you can use it; if not, use the old-fashioned masher.
It is decanted into a separate container, and the bird is chopped. You can use a blender again. Or with a knife, but as small as possible.
Flour is fried in oil, heated milk is added, mixed - and into vegetables. Meat is added to them, and everything is mixed again. If your potatoes turn out a bit thick, you can thin them with broth. The result is placed on the fire, kept on it until it boils and poured into plates, where all that remains is to add chopped herbs.
Nice additions
To be honest, chicken puree soup is a completely independent dish. However, it is customary to eat any first courses with bread, and for this, crackers, croutons, or pies are more suitable. In our opinion, crackers are the most delicious from this list. Just not store-bought and always made from white bread.
Take a loaf, cut it into neat cubes, which are placed in the oven (200 degrees). If desired, the bread can be salted before baking. Sometimes it is better to turn the crackers over. When they become golden brown, they are poured into a bowl and served. You can eat it as a snack, or you can pour it directly into pureed chicken soup.
Vegetable fantasies
If you like the first dish with vegetables, you can diversify the described dish. It is most delicious and tender with broccoli and cauliflower, however, green beans, lentils, and peas fit perfectly into creamed chicken soup. The recipe differs from the first in that the onions and carrots will first have to be simmered in butter, and for the broth it is better to use drumsticks or thighs.
The potatoes are cooked directly in the broth. The selected vegetables can also be taken frozen, but they must thaw before cooking. They are laid out in the soup when the potatoes boil, after which they need to be cooked for another 15 minutes.
Then all the ingredients are mashed into puree (a blender is more convenient, but you can do it without it). In addition, this creamy chicken soup is made with cream, not milk: they are poured into an almost finished dish, which is then simmered on the stove for another 5 minutes. Then it’s traditional: on plates, greens - and on the table.
Soup with almost nothing
What’s interesting about this recipe is that it contains virtually no vegetables. We can say that this chicken puree soup consists only of the chicken itself. Moreover, for it it is better to take a whole carcass, so that the dish contains different types of meat, and the broth is very rich (almost like jellied meat).
In addition to the poultry, you will need 1 carrot and onion, 200-250 ml of milk and a couple of tablespoons of butter and flour.
When the broth is cooked, vegetables are added to the water, whole: they should only add flavor to it. When the base is ready, both the onions and carrots are discarded. All the meat fibers are carefully removed from the chicken and ground in a meat grinder. Half a glass of broth and milk are poured into the resulting minced meat, butter and flour are added - and into a blender. You will get a nice puree. It needs to be poured into the rest of the chicken broth and boiled for five minutes. Greens and sour cream - as usual.
Turks love this dish too
The inhabitants of this country are famous lovers of good food. Turkish chicken puree soup will delight their like-minded people. The composition does not include most European ingredients, but it does contain tomatoes (about half a kilogram), a large clove of garlic, a glass of tomato juice (not from a package, of course), 4 tablespoons of olive oil, basil and one hundred grams of hard cheese.
The broth is cooked as usual, but the chicken is not added to the soup. Onions and garlic are fried, first the garlic and only then the onions. Add basil, peeled and cut into small cubes tomatoes - and all this is fried for another 5 minutes with continuous stirring.
The broth is mixed with tomato juice, the contents of the frying pan are added and simmered in a closed pan for 20 minutes. Then everything is thoroughly beaten, if it is a little liquid, add a couple of spoons of flour (it is better to dilute it in a glass of soup first so that there are no clots), and everything is cooked for a few more minutes.
When the dish is poured into plates, grated cheese is added to them - it quickly melts and combines with the soup. Do not put cheese into the pan under any circumstances! When the soup cools, the cheese will settle to the bottom like a pancake.
For mushroom lovers
As already mentioned, pureed chicken soup can be enriched with almost any vegetables. As it turned out, mushrooms too. However, in this case it is better not to take carrots, but to add a stalk of celery. And plus cheese, not hard, but melted (200 g).
The preparatory stage is standard; At the same time, the water from the mushrooms is evaporated in a saucepan, then a couple of tablespoons of vegetable oil are poured in and onions and celery are added. Once fried, pour in a couple of glasses of broth, add potatoes and simmer until done.
Place the cheese in a bowl with some broth in the microwave to melt. Turn the stewed vegetables into puree, add liquid cheese and finely chopped chicken, put everything in one container and let it boil. It turns out to be a very tender, one might say, lush dish.
Try one of these recipes and you will become a fan of creamy soups!
To be fair, we must admit that puree soup in our kitchens is not as popular as in European kitchens. However, the fashion of European cuisine is increasingly coming into its own, and today many are trying to improve their culinary skills by introducing new dishes to their menu. Among them, a special place is occupied by cream soups, puree soups, sauces, meat products and baked goods.
If we dwell in more detail on puree soups, then I would like to draw your attention to chicken soup, which not only satisfies hunger well, but also has medicinal properties. This soup is especially recommended to be included in the menu for those who have problems with the gastrointestinal tract. Delicate, creamy chicken soup has an enveloping property, which is very beneficial for the body as a whole. In addition, this soup is perfect for baby food. Each of the recipes for its preparation has its own unique flavor and has its own special individual taste.
Recipe 1: Chicken and potato soup
Required ingredients:
- chicken carcass - 1 pc.;
— carrots – 1 pc.;
— potatoes – 5 pcs.;
— onion – 1 pc.;
- leek - stem;
- roots of parsnip, parsley and celery, bay leaf, salt, pepper and favorite herbs.
Cooking method:
We clean all the vegetables we need and cut them into rings. Wash the chicken and cut it into several pieces. Place everything in a saucepan and fill with water. Cook the broth. Finally, add salt, pepper and bay leaf.
Let's prepare the potatoes - peel them and cut them into cubes. Pour the broth through a sieve into a clean pan, add leeks and potato cubes. We continue to cook.
Now we should use a blender, with which we can achieve a delicate creamy consistency. So, put the potatoes, carrots, all the roots that were boiled in the broth and chicken into the blender bowl. Salt and turn on the blender. Gently whisk and slowly begin adding broth. We bring it to the consistency we need.
Pour the pureed soup into bowls and be sure to sprinkle with aromatic chopped herbs.
Recipe 2: Cream of chicken soup
If you have a small child in your family, we recommend that you prepare pureed chicken soup according to this recipe.
Required ingredients:
— chicken – 1 pc.;
— carrots – 1 pc.;
— potatoes – 3 pcs.;
— onion – 1 pc.;
Cooking method:
Without fail, all ingredients must be of the first freshness, because we are cooking for children. In this soup, the ratio of meat to vegetables is 50/50, which is what children aged 1 year and older need.
Pour some water into the pan and let the chicken fillet cook. There is no need to salt the water! After the water in the pan boils, continue cooking the breast for another half hour. In this case, it is not necessary to remove the foam.
Now we drain all the water, and first wash the meat and then divide it into pieces. Fill it with fresh boiled water, add salt and continue cooking for another 10 minutes. Peel the potatoes and cut them into 4 parts. Finely chop the carrots and onions or grate them. Add to the pan. And cook for another 15-20 minutes. We taste it, and if everything is normal, then pour the broth along with the vegetables into the blender bowl. Puree it until creamy. Make sure that not a single piece remains in the soup. Pour back into the pan and bring to a boil. We leave it aside to cool a little and feed our baby. You can add a piece of fresh butter to the plate.
Recipe 3: Cream of chicken and celery soup
Required ingredients:
— chicken breast – 1 pc.;
— potatoes – 3-4 pcs.;
— onion – 1 pc.;
— carrots – 1 pc.;
- stalks of celery and leek;
— processed cheese with mushroom flavor – 2 pcs.
Cooking method:
First, pour it into the pan, put the chicken fillet in it, you can also add 1 chicken thigh. Cook the meat for half an hour. After that, select and cut the meat into cubes. Cut the peeled potatoes into cubes and send them to boil in the broth. Add salt and your favorite seasonings.
While the potatoes are cooking, chop the onions and carrots, chop the stalks of leeks and celery and add them to the broth. Cook until the potatoes become crumbly. Grate the cheeses and add to the broth. Mix well, let it boil again and beat the contents of the pan with an immersion blender.
What to do with chicken meat, you ask? There are 2 options here. Option 1. Add pieces of meat to the broth before blending it and grinding it along with all the vegetables. Option 2. Cut the chicken into cubes and add to a plate, pour the soup over the puree and garnish with chopped herbs - the choice is yours!
Recipe 4: French chicken and champignon puree soup
Required ingredients:
— chicken fillet – 300 g;
- potatoes - 1 pc.;
— champignons – 200 g;
— broccoli inflorescences – 2 pcs.;
- small onion;
- cream 100 g or processed cheese - 2 tbsp;
- dill, pepper and salt.
Cooking method:
Peel the potatoes and cut into 4 parts. Wash the chicken fillet and put it all in a pan. We also send a peeled small onion and broccoli florets there. Pour hot water and cook the soup over medium heat until all the ingredients are fully cooked. During the cooking process, periodically remove the formed foam.
When all the ingredients are ready, add the champignons to the pan and continue cooking for another 20 minutes. Season the soup with pepper and salt. Place all the ingredients that were cooked in the broth into a blender bowl and fill them with half the broth. Beat until creamy.
We still have the second half of the broth in the pan, in which we will dilute cream or processed cheese. Let's bring it to a boil. Now pour the contents of the blender bowl into the creamy broth and let it boil. Chop the dill, add to the soup and remove from heat.
— It is recommended to add salt, pepper or other spices to the pureed soup at the last stage of its preparation, that is, when you have already poured it from the blender bowl into the pan. After this, bring to a boil and remove from the stove.
— You can add any additional ingredients to the chicken puree soup to your taste - zucchini, broccoli, cauliflower, mushrooms, bell peppers, tomatoes, etc.