Chicken cream soup with broth and cream

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

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

2. STEP 2

   

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

3. STEP 3

   

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

4. STEP 4

   

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

5. STEP 5

   

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

6. STEP 6

   

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

Comments on the recipe

snowjok

16.08.2023

4.9

I make creamy soup with mushrooms and without meat, it’s delicious. Chicken soup is also good.

Amateur

16.08.2023

4.5

Spoiler for chicken cream soup with cream broth: no blender was harmed :) To prevent this from happening, the meat must be soft, so you need to cook the chicken over low heat, as indicated in the recipe. Well, and, of course, large pieces must first be split into small ones. Based on the proportions, it seemed to me that there could be less chicken, because this is not a second course, but a soup, and on the contrary, more potatoes. Although my men liked the soup in the original recipe. My carrots were very large, so I didn’t add more for 2 liters of soup, it turned out just right. I forgot to buy cream in advance, so I had to replace it with 200 ml of 2.5 fat milk with a spoonful of melted ghee. This consistency suited us all. To summarize, I can say that the soup turned out tasty and nutritious.