Prepare chicken puree soup. How to make hearty creamy chicken soup. Pea soup with chicken

It would seem that there could be nothing more familiar than chicken soup. Every busy housewife who is short of time regularly whips up such soups. However, it is enough to slightly change the technology of preparing the dish and a trivial dish will become an exquisite dish worthy of a restaurant menu.

We're talking about creamy chicken soup. It is enough to master the basic principles of cooking and have a food processor or blender in your kitchen arsenal to please your family with a delicate soup as often as possible. There is no doubt that everyone without exception will like the creamy soup.

Before you start cooking, watch this funny video.

Puree soup is good because it can be prepared from a minimum of ingredients. Try making chicken and potato soup. The result will be a boring and uninteresting dish. Puree soup is a completely different matter - it has a thick, tender, creamy consistency, the soup just melts in your mouth and looks very appetizing.

Recipe ingredients:

chicken fillet 300 g.
potatoes 500 g.
onion 1 pc.
dried dill – 1 teaspoon
vegetable oil 2 tbsp. spoons
ground black pepper taste
salt to taste

Cooking method:

Pour 2 liters of water over the chicken fillet and cook until done, 45 minutes. Remove the meat and cut into small pieces. Add diced potatoes to the broth and cook until tender for 15-20 minutes.
Fry finely chopped onion in vegetable oil until soft.
Remove the finished potatoes from the broth with a slotted spoon, mash them into a puree and return them back to the pan. Stir, add salt, season with dried dill and black pepper, add fried onions and pieces of chicken fillet. Bring to a boil and remove from heat.
Advice: Potatoes are the base in the soup. Any available vegetables will help diversify the taste. Potato soup is combined with broccoli, cauliflower, carrots, zucchini and a variety of greens.

Feeding method: When serving, garnish the soup with sour cream, herbs, canned corn or green peas of your choice. You can do without this, but a beautifully decorated dish seems more delicious.

Cream soup is an ideal recipe for beginner cooks. There is no need to follow the technology of cutting ingredients or strictly adhere to the cooking time. It is enough to boil the products, puree them using a blender and dilute them with broth to the desired consistency. The soup looks impeccable and tastes quite good.

Recipe ingredients:

potatoes 1 kg.
cream 500 ml.
hard cheese 150 g.
chicken fillet 500 g.
onion 2 pcs.
carrots 1 pc.
vegetable oil 50 ml.
nutmeg 1/2 teaspoon
ground pepper to taste
bay leaf 2 pcs.

Cooking method:

Wash the chicken fillet and divide it into 2 parts. Cut one part into small cubes, leave the second whole. Pour 2 liters of water over the fillet and bring to a boil over high heat. As soon as the water boils, reduce the heat, skim off the foam, add the bay leaf and cook the chicken for 45 minutes.
After 25 minutes from the start of cooking, add peeled and diced potatoes to the broth. Continue cooking for another 20 minutes. During this time, both the fillet and potatoes will be cooked.
Peel and finely chop the onion and carrots. It is better to grate the carrots. Fry vegetables in vegetable oil until light golden brown.
Remove the whole piece of fillet from the broth and set it aside. Strain the broth into a separate container, and puree the potatoes and pieces of meat in a food processor. Add cream and frying to the resulting mass. Dilute the puree with broth to the desired consistency. Add grated hard cheese, nutmeg, pepper, and salt to taste.
Bring the soup to a boil. Boil for 3-5 minutes over low heat. Let it brew.
Cut the reserved piece of chicken into strips. When serving, place a handful of meat on each plate, pour over the puree soup, and garnish with herbs.

Puree soup can be prepared without special equipment such as a blender or food processor. Make pea soup. If you cook the peas a little longer, they will boil on their own and turn into a thick, homogeneous mass. Smoked chicken will add a spicy taste to the soup.

Recipe ingredients:

dry split peas 2 glasses
potatoes 3 pcs.
smoked chicken breast 300 g.
onion 1 pc.
carrots 1 pc.
tomato paste 1 tbsp. spoon
garlic 3 cloves
vegetable oil 50 ml.
bay leaf 2 pcs.
black peppercorns 5-7 pcs.
dried dill 1/2 teaspoon
soda 1/2 teaspoon
salt to taste

Cooking method:

Wash the peas and soak in cold water in the evening. In the morning, drain the water. Fill with fresh cold water (3 liters) and cook. When the water boils, add soda. At this time, abundant foam is formed. It needs to be removed. Cook the peas for about an hour.
After 30 minutes from the start of cooking, add whole peeled potatoes to the soup. Cook until done. When the potatoes become soft, remove them, mash the tubers into a puree and return them to the soup.
While the soup is cooking, peel and finely chop the carrots and onions. Sauté vegetables in vegetable oil. At the very end, add tomato puree. Warm it up.
Add roasted chicken fillet, diced smoked chicken fillet, seasonings and salt to the soup. Cook for 5-7 minutes. At the very end, add crushed garlic. Let the soup rest and serve.
Advice: Instead of bread and crackers, offer a saltine cracker with pea soup. Original and very tasty.

Step-by-step recipes for preparing the most delicate creamy chicken and potato soup according to the classic recipe, with champignons, capers, cream cheese and cream

2017-11-29 Marina Danko

Grade
recipe

10096

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

3 gr.

Carbohydrates

2 gr.

54 kcal.

Option 1: European classic recipe for creamy chicken and potato soup

Puree soups, so common in European cuisine, are not so popular among Slavic peoples. This first course is preferable to the usual filling soups. Firstly, the puree soup is quite filling, which means it satisfies hunger quickly and for a long time. Secondly, chicken is considered to be dietary meat and therefore such soups can be given not only to adults, but also to children. Thirdly, it is very tasty!

The most common is the classic version of creamed chicken soup with potatoes. It is quite nutritious and easily digestible. This puree soup is useful for people with digestive problems; it perfectly helps to recover in the postoperative period.

Ingredients:

small chicken carcass - 1 kg;
large onion;
five potatoes;
sweet carrot;
leek stalk;
celery and parsley - a small root each;
bay leaf;
fresh dill or parsley - three sprigs.

Step-by-step recipe for creamy chicken and potato soup

When preparing soup, you need to start with broth. We cut the bird into several parts and wash it thoroughly. Transferring it to a saucepan with clean water (2.5 l), add the peeled roots, carrots and onions, and add a bay leaf. A few peppercorns wouldn't hurt either.

Place over high heat and bring the contents of the pan to a boil. At this time, you should not leave the broth unattended for a long time; you will need to carefully remove the varnish from its surface. After boiling, cover the pan with a lid, set the heat so that the broth is only slightly boiling, and cook for at least 50 minutes.

Peel the potatoes and wash the leeks. Cut both into large pieces.

As soon as the chicken becomes soft, take it out and separate it into pieces. Pour the broth into a clean saucepan, straining through a sieve.

Place the onion pieces and potatoes into the boiling broth. After boiling until soft, add chicken meat and cook everything together for another five minutes.

Take the chicken and vegetables from the pan into a bowl and blend with a blender. Season with ground pepper and add hot broth. Add as much as needed to bring the soup to the desired consistency.

Place the pan with the puree soup on the stove, bring it to a boil, and turn it off.

Option 2: Homemade quick recipe for creamy chicken and potato soup

For a quick creamy soup, quickly choose chicken fillet. Such meat can be cooked in literally 25 minutes, and if you pre-cut it, even faster.

Ingredients:

chicken white meat - 200 gr.;
three medium potatoes;
half a spoonful of butter;
small carrot;
small onion;
two slices of white loaf;
a sprig of fresh dill.

How to quickly cook creamy chicken and potato soup

Wash the cleaned fillet with cool water. Cut into small pieces, place in a saucepan, add one and a half liters of water and place on rapid heating. Without bringing it to a boil, remove the foam from the broth.

After peeling the potatoes, rinse the tubers and cut into pieces of any size. Dip the potatoes into the broth, and once it boils, cook the chicken along with the potatoes over low heat, covering with a lid, but leaving a narrow outlet for steam.

While the potatoes and fillets are cooking, peel the onion and finely chop it. Peel the carrots and grate them on a medium grater.

Fry the vegetables in a frying pan in butter until golden. You can add them to the soup without frying, but sauteed ones will give a richer taste and color.

Place the roast in a saucepan with the potatoes when they are ready, and simmer the soup over low heat for another 10 minutes.

At the same time, fry the loaf cut into small cubes in a dry frying pan until golden brown.

Remove chicken from the pot of soup. Cut the fillet into small slices and put it back into the soup. You can save a few pieces to add to servings.

Blend the hot soup into a thick puree with a blender. Having laid out on plates, we supplement the portions with boiled chicken and pieces of fried loaf, decorate with dill and serve.

Option 3: Creamy chicken and potato soup with champignons

Chicken goes perfectly with champignons, so lovers of mushroom soups prefer this recipe. Champignons give the soup a richer taste and a characteristic mushroom aroma. Cream favorably emphasizes the taste of chicken and mushrooms, making the dish more tender.

Ingredients:

chicken drumsticks or thighs - 400 gr.;
200 grams of small champignons;
celery - 100 gr.;
two potatoes;
small zucchini;
small onion;
half a small carrot;
40 grams of “Peasant” butter;
cream, 12% fat - half a glass.

How to cook

First, wash the drumsticks and boil them until tender with the addition of salt. The broth will require two liters of water.

After removing dirt, wash the mushrooms and cut into slices. Chop the onion into thin slices and grate the carrots on a fine grater.

Melt the butter over low heat and fry the onions and carrots. In a separate frying pan, also in butter, fry the champignons.

We take the drumsticks out of the pan, put slices of vegetables into the boiling broth, bring to a boil, and simmer over low heat for about half an hour. When they soften well, take them out and put them in a blender bowl and grind them.

Add a liter of broth and cream to the puree, add chicken, fried mushrooms and sautéed vegetables. If the soup turns out thick, add broth. Mix thoroughly and bring to a boil.

Mushrooms, fried onions and carrots, like other components, can be mixed with the main mass or chopped only part of them.

Option 4: Spicy chicken and potato soup with capers

A version of creamy chicken soup. The recipe is slightly different from the previous one. We will not boil the chicken fillet, but fry it in butter, and instead of broth we will take water. Capers will add piquancy to the dish.

Ingredients:

350 gram chicken fillet;
two potatoes;
onion - a small head;
45 gr. celery root;
half a glass of low-fat cream;
a tablespoon of capers;
25 gr. flour;
small bay leaf;
butter;
dill - young, fresh.

Step by step recipe

Cut the washed chicken fillet into small pieces and dry with towels or a napkin.

Place the chicken in the melted butter and fry until lightly browned.

Rinse the peeled vegetables, cut into large slices, and add to the fried chicken. We also put a bay leaf, a little pepper and finely chopped capers here. Stir and fry for 6 minutes.

Pour enough water into the pan with the chicken so that it only slightly covers all the ingredients, and cook with the lid on.

We throw away the bay leaf, noticing that the vegetables have become noticeably softer, and blend the contents of the pan with a blender.

We dilute the flour in half a glass of cool water, pour it into the puree and stir until the lumps disappear. Add cream to the puree soup, bring to a boil over low heat, season with herbs.

When serving, this puree soup can be supplemented with pieces of capers, and a pattern of cream can be made on the surface. Chicken broth will perfectly replace water; it will make the soup richer and more nutritious.

Option 5: Delicate creamy chicken and potato soup with cream cheese

Another version of the popular creamy chicken soup with potatoes. Thanks to the cheese, the first dish has a creamy taste, well emphasized by garlic fried with vegetables.

Ingredients:

chicken carcass broth - two liters;
250 grams of white chicken meat;
potatoes - three small tubers;
one carrot, garlic and small onion;
Philadelphia cheese - 180 gr.;
light crackers with garlic flavor.

How to cook

Peel the carrot, two small cloves of garlic and the onion. After rinsing with water, cut the onion into thin slices, and chop the garlic and carrots with a fine grater.

First fry the onion with butter until transparent. Add the carrots and garlic and simmer, covered, until golden.

Place the chopped fillet into the rapidly boiling broth. After boiling over low heat for up to 20 minutes, add medium-sized potato slices and add salt. Bring to a boil, cook the potatoes until softened.

When the potatoes are ready, add fried onions, carrots and cheese. After thoroughly stirring, puree everything with a blender. Place the pan on the stove again and bring its contents to a boil, then turn off the heat.

Serve the puree soup with fresh herbs, sprinkling portions with white croutons.

When the baby is nine to ten months old, pediatricians advise introducing meat into his diet (sometimes these dates are shifted: bottle-fed babies can be offered this product earlier). It’s better to start with chicken, which is easily digestible and has a delicate texture.

One of the dish options is cream soup or puree chicken soup, which will appeal even to those little ones who still have a small number of teeth. How to prepare such a delicacy and properly introduce it into a child’s diet? We'll talk about this further.

The benefits of pureed chicken soup for a child

Creamy chicken soup is good for babies over eight months of age for several reasons:

chicken, which is included in its composition, is very rich in protein, digestible by 85-88%; this meat also contains zinc, iron, essential amino acids;
It is worth emphasizing that chicken meat is dietary, and therefore does not “load” the gastrointestinal tract;
vegetables that are part of the dish provide the child’s body with fiber, vitamins, and many microelements;
thanks to the delicate consistency of the dish, it can be offered even to those little ones who are not yet very confident in chewing;
This soup is quite nutritious, At the same time, it has a balanced composition of carbohydrates, fats and proteins.

It is best to make puree soup from chicken breast or thighs. If it is not possible to use homemade chicken, choose fresh, chilled meat.
The combination of vegetables in such a soup depends primarily on the preferences of your little one. Potatoes are a must, but carrots, onions or zucchini can be added if desired.

Important! For children under one year old, it is better to make soup with vegetable broth, boiling the meat separately (meat broth is not used). And for older children, the dish can be prepared using chicken broth.

Do not store the soup for a long time: each time prepare a new portion for the baby.

Important! This soup should be introduced into the diet when the baby is already familiar with each of its ingredients separately and has tried vegetarian soups (with vegetable broths). To get acquainted, offer the baby about 20-30 ml of soup, and over time increase the portion to 100 ml.

Chicken cream soup - recipe

To make this soup, boil 100 grams of chicken breast or thighs (washed skinless meat is immersed in cold water and put on fire). There is no need to salt the broth.
Boil the chicken for half an hour, skimming off the foam if necessary. After this, drain the broth and cool the meat.
Take about 300 ml of water and let it boil. Peel two potato tubers and cut into small pieces. Pour it into the water.
Chop one medium onion and grate one carrot on a coarse grater. Place these vegetables into the pan.
Separate the bones from the chicken, cut the meat into small pieces, and add to the soup.
After 15-20 minutes, when the vegetables are soft, turn off the soup.
Using a blender, puree the finished dish.
Add a piece of butter (about 7-10 grams) or a couple of tablespoons of cream to the puree soup.

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 return them to the boiling broth, add the 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.

There are quite a lot of recipes for pureed chicken soups. I suggest making creamy chicken soup. The delicate soft taste of this soup will not leave you indifferent.

I used chicken breast in this recipe, but you can use chicken or chicken legs if you prefer.

So, let’s prepare the necessary ingredients for creamy chicken soup.

Wash the chicken meat (I took the breast) well with running water. Then fill it with cold water and put it on fire. Bring to a boil, remove foam from the surface, add a little salt and cook for 30 minutes over low heat.

Cut the onion into small cubes and fry until soft over low heat. Peel the potatoes and cut into small cubes.

Remove the finished meat from the broth, cool, and separate from the skin and bones. Then grind through a meat grinder (adjust the quantity at your discretion).

Strain the broth, put on fire, bring to a boil, add potatoes and cook until the vegetable is soft. Remove from heat. Pour some of the liquid from the pan into another container.

Add fried onions and chopped chicken to the pan. Pour through the contents of the pan using a blender, adding the drained broth little by little, adjusting the thickness of the soup as desired.

Pour in the cream (I use 10%). Return the pan to the heat again, heat the cream of chicken soup for another 5 minutes and turn off the heat.

Pour the finished chicken cream soup into bowls and sprinkle with chopped herbs if desired.