Chicken cream soup is a dish that can rightly be considered balanced, light and dietary. It will greatly benefit people after surgery and those who have had a cold or intestinal infection..

Simple recipe
how сварить куриный суп-пюре в домашних условиях
Ingredients amount
standard chicken breast 500 g
greenery few branches
potatoes 5 pieces.
black pepper and salt taste
bulb 1 PC.
vegetable oil 40 ml
flour 2 tbsp. l.
Time for preparing: 70 minutes Calories per 100 grams: 130 Kcal

Preparing chicken mashed potatoes soup quickly and does not involve large financial costs. The only condition – the presence of a blender.

Step-by-step process of food preparation and cooking of mashed potatoes:

  1. Remove the skin from the brisket, add liquid and boil it. Remove the foam, salt and continue cooking for another quarter of an hour; chicken очистить
  2. When ready to lay out the chicken. Remove the bones and cut the meat into chunks; to sort out мясо
  3. Potatoes can be crushed in two ways: cubes or cubes. Throw in the broth and leave to cook; to clear овощи add бульон
  4. From flour and onions to make a fragrant fry;
  5. Following the potatoes, send the grated carrots into the broth;
  6. Add chicken meat;
  7. Last in broth send zazharku;
  8. Boil until thickened for about 15 minutes. At the same time it is necessary to stir the dish periodically;
  9. Pepper and if you need additional salt;
  10. Remove from heat and allow the soup to cool slightly;
  11. Next, using a blender to turn the dish into a soup. to mix суп в блендере

Before serving, be sure to decorate the finished dish with greens. A good addition to the soup will be fried garlic croutons or grated cheese. And for refueling it is better to use fat sour cream.

Chicken Cream Soup

The recipes of this dish are not considered. Here is another delicious and healthy recipe with cream that will make the soup tender and soft. By the way, this ingredient can be replaced with milk..

Required prescription ingredients:

  • chicken legs – 2 pcs .;
  • a bunch of greens to choose from (dill or parsley);
  • bulb;
  • a pinch of ground pepper;
  • oil – 35 ml;
  • salt – 5 g;
  • carrot;
  • flour – 15 g;
  • cream – 40 ml (fat content 33%).

Time Spent: 50 minutes.

Caloric content: 177 kcal.

Phased process technology:

  1. Chicken pour cold water (1.5 l) and bring the broth to a boil. Remove the foam. Boil 40 minutes on minimal heat;
  2. Muck with carrot finely chop and sprinkle. At the end enter the flour and mix;
  3. From the finished broth, remove the meat ingredient. Remove the bones, and scroll the chicken meat through the meat grinder twice;
  4. Broth strain;
  5. Put the minced chicken and vegetable seeding;
  6. Stir and bring the broth to a boil;
  7. Pour the cream, sprinkle with pepper;
  8. Another 2 minutes to boil the soup and remove from the stove;
  9. Let it stand.

Sprinkle the thick dish with greens. Together with the chicken soup, mashed potatoes to the table can be served crackers.

Cooking a dish in french

Chicken breast cream soup with mushrooms in French refers to the so-called category of “dishes of the second day”, that is, those that become tastier the next day. Therefore, it is desirable after cooking to give the soup to infuse for 24 hours..

Required prescription ingredients:

French суп

  • mushrooms – 100 g;
  • pepper with salt;
  • white bread – 40 g (weight indicated without a crust);
  • nutmeg – pinch;
  • oil – 30 g;
  • parsley half;
  • cream – 0.5 cups;
  • chicken broth – 3 cups;
  • eggs – 2 pcs .;
  • chicken fillet – 2 pcs.

Time Spent: 40 minutes.

Caloric content: 85 kcal.

Phased process technology:

  1. Add bread to half of the broth specified in the recipe;
  2. Greens and mushrooms cut;
  3. Fry the fillet in oil;
  4. Add mushrooms, 100 ml of broth to meat and cook for 10 minutes;
  5. Mix with bread, gently introduce the yolks;
  6. The resulting mixture of whisk blender and pour into a saucepan;
  7. Pour the cream, the remaining broth, add nutmeg, salt and pepper.

cake с яблокамиApple cake – a delicious dessert with fruits that make pastries richer and tastier.

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Chicken broth soup with cheese and croutons

The dish is prepared quickly and easily, and the result pleases with its satiety and delicate taste..

Required prescription ingredients:

  • potato tubers – 0.5 kg;
  • cheese – 150 g;
  • medium sized onions – 2 pcs .;
  • brisket – 0.5 kg;
  • carrots – 100 g;
  • garlic toast.

Time Spent: 40 minutes.

Caloric content: 149 kcal.

Phased process technology:

  1. In brisket cut off the bones, and cut the meat into pieces;
  2. Pour the ingredient with water, boil and remove the foam;
  3. Add potatoes, chopped into quarters, and carrots and onions coarsely chopped;
  4. Cook until cooked and remove from heat;
  5. Allow the dish to cool;
  6. Beat the soup with a blender to a puree consistency..

Chicken broth soup is ready! Before serving, be sure to sprinkle the dish with cheese, decorate with greens, and next to put a plate of croutons.

Chicken liver cream soup

Not only soufflé or pate can be made from the liver, but also delicious soup that even the smallest members of the family will like..

Required prescription ingredients:

  • liver – 600 g;
  • carrot;
  • pepper with salt;
  • bow;
  • flour – 25 g;
  • optional egg;
  • water or broth – 1 l;
  • butter for frying;
  • cream 20% – 150 g;
  • chopped greens – to serve.

Elapsed time: 55 minutes.

Caloric content: 95 kcal.

How to cook liver soup:

  1. Rinse the limp-free liver;
  2. Largely chopped onion until golden brown fry in cooking oil;
  3. Then add grated carrots to frying;
  4. Add liver to vegetables and stew, with the lid closed, until tender;
  5. In the middle of the process, salt the ingredients, add flour and season with pepper;
  6. Introduce cream with broth;
  7. Beat with a blender;
  8. Put on the stove and at this stage it is necessary to introduce a beaten egg in a thin stream;
  9. Boil and turn off the fire for the last time..

Cream in this recipe can be replaced with milk (400 ml).

Chicken Soup With Green Peas

soup с горошком

Another popular recipe for chicken soup made from chicken, but already with the addition of peas. The taste is pleasant and the appearance is very interesting..

Required prescription ingredients:

  • filet – 350 g;
  • potato tubers – 3 pcs .;
  • cream 20% fat – 250 ml;
  • bunch of dill;
  • oil – 20 g;
  • a jar of green peas;
  • leek stem;
  • flour – 10 g;
  • carrot.

Elapsed time: 55 minutes.

Caloric content: 119 kcal.

Phased cooking technology:

  1. Pour water into the pot and boil the potatoes with the chicken, not forgetting to remove the foam;
  2. Chop the leek and grate the carrot;
  3. First, fry the onion in a pan, add carrots;
  4. After 10 minutes, enter the flour and pour the cream, simmer until thick;
  5. Beat potatoes, fillet, vegetables stewed in cream, greens and green peas with a blender, add to the broth and mix.

Chicken Cream Soup with Rice

Required prescription ingredients:

  • chicken fillet – 400 g;
  • medium sized carrots;
  • onion;
  • celery root – 2 pcs .;
  • vegetable or olive oil – 60 g;
  • rice – 40 g;
  • cream 35% fat – 65 ml;
  • egg;
  • half a bunch of greens.

Time Spent: 1 hour 30 minutes.

Caloric content: 175 kcal.

Phased cooking technology:

  1. Boil the fillet, and then grind in a blender;
  2. In chicken broth, boil rice;
  3. Chop the onion, celery and carrots using a blender to a state of mashed potatoes;
  4. Add vegetables and meat to the broth with rice, season;
  5. Gently put into the cream egg, mix;
  6. The resulting mixture is poured into a thin stream in hot soup, but do not cook.

Before serving, mix, pour into plates and serve, pre-sprinkled with herbs.

Tips from experienced chefs

  1. Cunning for the recipe for a dish with chicken liver: if a blender was not at hand (broke or has weak power), then the liver must be rubbed through the smallest sieve and put into the broth. Next, boil the soup. During this time, it is necessary to sprinkle flour in vegetable oil and at the end, practically before removing it from the stove, put the pasta into the soup;
  2. The golden rule of introducing flour so that there are no lumps: if there is no time for roasting the flour, then it should be introduced into cold broth and vice versa;
  3. Always pour cold water over chicken meat;
  4. When tasting a dish, use a stainless steel spoon only. Cutlery made of silver, wood or nickel silver distort and mask the real taste;
  5. A good soup needs coarse, not shallow salt;
  6. For chicken soup puree, use a fresh, not frozen carcass;
  7. If a mixture of frozen vegetables is used in the preparation of the dish, they must be introduced 15 minutes before the end of the heat treatment;
  8. In order to distribute the heat from the fire evenly, it is advisable to use a thick bottom cooking utensil for cooking;
  9. To taste the soup-puree were especially rich, boil the meat ingredient with the bones, and remove the latter when ready;
  10. For a delicate flavor is important chicken. Ideally, it should be a young carcass weighing no more than 2 kg.

Enjoy your meal!