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.

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 will like the creamy soup without exception.

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:

1. 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.
2. Fry finely chopped onion in vegetable oil until soft.
3. 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.
4. 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:

1. 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.
2. 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.
3. Peel and finely chop the onion and carrots. It is better to grate the carrots. Fry vegetables in vegetable oil until light golden brown.
4. 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.
5. Bring the soup to a boil. Boil for 3-5 minutes over low heat. Let it brew.
6. 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:

1. 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.
2. After 30 minutes from the start of cooking, add whole peeled potatoes to the soup. Cook until done. When the potatoes become soft, remove, mash the tubers into a puree and return to the soup.
3. 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.
4. Add roasted, 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.
5. Advice: Instead of bread and crackers, offer a saltine cracker with pea soup. Original and very tasty.

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, place the champignons in 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.

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

1. 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.
   
   
2. Cut the onion into half rings or small pieces.
   
   
3. We also chop the carrots and celery into small pieces.
   
   
   
   
4. Cut the potatoes into arbitrary pieces, since they will still be chopped.
   
   
5. Take another pan and melt the butter in it.
6. Place the onion in the oil and fry it lightly until transparent.
   
   
7. Add the rest of the vegetables and pour in the prepared chicken broth so that it lightly covers the entire contents.
   
   
8. Cook until done. This will take approximately 20-25 minutes.
9. 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.
   
   
10. Heat the cream or milk well. Take the eggs and separate the yolks.
11. Stir the yolks and slowly pour in the cream. Bring until smooth.
12. Add the cream and yolks to the soup, stir and bring to a boil again.
    
    
13. 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.

Chicken soup

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

Puree soups are a hearty, tender lunch or light dinner. Dietary chicken meat is easily chopped and absorbs the juices of other products, so the taste of the presented dishes is perfectly balanced. It's worth making!

There is no need to worry about caloric content, since not every similar soup contains cream or cheese. These products add softness and color to the dish, but even without them it turns out very tasty.

Cheese cream soup with chicken and potatoes

This soup is similar to regular chicken soup with the addition of vegetables. But the cream cheese turns it into a flavor bomb!

How to cook:

Tip: you can buy crackers in any flavor, or you can make your own: simply fry them with spices or herbs.

Pumpkin soup with chicken

The bright color of this dish charges the body not only with a good mood, but also with a portion of vitamins!

How to cook:

Tip: You can garnish the soup with roasted pumpkin or sesame seeds.

Pea soup

Pea soups perfectly warm and nourish; everyone has known them since childhood. But they can also be prepared in a new way!

How to cook:

1. Boil the specified amount of water and place the washed chicken here. Cook it for about half an hour. From parts of the carcass you can take drumsticks or wings.
2. At this time, cut the potatoes into cubes and put them in the broth.
3. After fifteen minutes, remove the chicken and separate the meat, put it in a blender bowl along with the potatoes. Pour in the already strained broth and puree everything.
4. Return to the pan, season and simmer for another ten minutes over low heat.
5. Remove the peas from the jar and puree them with an immersion blender, no need to use any liquid.
6. Add pea puree to the remaining ingredients and cook for another five minutes.
7. You need to fry chopped onions and carrots in oil and then stir them into the soup.
8. Cook for another three minutes and then serve. Chop the dill and sprinkle on top of each person's plate.

Tip: for a holiday, you can serve this soup in portioned clay pots.

Cooking with cream cheese and chicken

A fairly simple recipe for a nutritious soup with a rich, cheesy flavor.

How to cook:

1. Place water in a small saucepan and wait until it boils. Place the prepared chicken fillet here and cook for about fifteen minutes. If foam appears on top, remove it with a spoon.
2. Then you need to remove the meat and season the broth itself. Cut the fillet into small pieces.
3. Peel the vegetables. Chop the onion, grate the carrots, cut the potatoes into pieces.
4. Boil the chicken broth again and add the potatoes.
5. Fry the onions and carrots in oil and lightly season at the end. Add the resulting frying to the broth.
6. Then put the meat here and cook everything together for another seven minutes, no more.
7. Grate the cheese and stir it into the soup. It should completely dissolve and the color of the soup will change.
8. Puree everything with a blender and serve with herbs and croutons.

Tip: You can leave a few pieces of meat whole so that they look nice in the light, smooth liquid.

Recipe with vegetables and cream

Onions add juiciness to any dish, and in this recipe there are several types of them! It turns out to have a very interesting taste and beautiful color.

How to cook:

1. Finely chop all three types of onions and celery. They need to be fried in olive oil until soft. It takes no more than five minutes.
2. Divide some of the cauliflower into small florets.
3. Chop the peeled potatoes into medium-sized cubes.
4. Add cabbage to soft onions. Stir and add potatoes. Cook for four minutes.
5. Cut the washed fillet into small pieces and add it to the vegetables. Fill all products with water.
6. Boil and season.
7. Reduce the heat to low, cover the soup with a lid and leave it to simmer for half an hour.
8. Then stir in tomato paste and cream at the same time. Heat, but do not boil, for five minutes.
9. Beat the ingredients with an immersion blender and serve. You can use olive oil, ground paprika and herbs as decoration.

Tip: Tomato paste can easily be replaced with one peeled tomato. This ingredient is needed more for color than for taste.

How to cook:

1. Cut the washed and dried fillet into small pieces.
2. Chop the leek into rings.
3. Pour the meat into a saucepan with two liters of water and cook it for twenty minutes.
4. After this, add leek to the resulting broth.
5. Separate the broccoli into florets and also add to the pan.
6. Cook for another ten minutes, then season.
7. Grind the ingredients in a blender and serve immediately.

Tip: For added filling, add a little grated Parmesan to each plate.

If you want the meat to be tastier, you need to season it at the beginning of the boil. This will affect the clarity of the broth, but since it will still turn into puree later, you don’t have to worry about it. The main thing is to remove the foam in time.

For the most delicate consistency, products can not only be pureed, but also then ground through a sieve. In this case, you should not prepare the soup too thin; on the contrary, it will turn out much more interesting if it has a thick consistency. You can thicken it further with heavy cream.

Light and bright cream soups are very beneficial for the body, so you need to prepare them more often. It's quite simple, and also very tasty! Bon appetit!