Unfortunately, for the Slavic peoples, mashed soups are not yet as popular as in Europe. These dishes have a number of advantages. Firstly, such soups are very satisfying, which means that they will satisfy hunger quickly and for a long time.

Secondly, chicken soup is good for the health of both adults and children. Thirdly, this dish is very tasty and will please even demanding gourmets. Consider several recipes, each of which has its own flavor.

Chicken Mashed Potato Soup Recipe

Let's start with the most common variant, which stands out for its satiety and delicate taste. This dish is ideal for people with gastrointestinal problems. This soup helps to recover after a serious illness or surgery.

Prepare such a set of ingredients: chicken carcass, onion, carrot, 5 potatoes, leek stalk, parsley and celery root, laurel, spices and herbs.

Prepared as follows:

1. start with the broth, for which the carcass is divided into a couple of parts, wash, and then fill with water. Put the prepared roots, a whole onion, carrot, laurel and peppercorns there. After boiling, remove the foam and cook over low heat until the meat is tender;
2. deal with potatoes, which need to be peeled, washed and cut into large pieces. Chop the leeks in the same way. Strain the broth and add the prepared vegetables to it. Cook until soft and then add the chicken. Take out the meat with vegetables and beat everything with a blender, then add the spices and pour in the broth in portions to bring the consistency of the soup to the desired thickness. Serve with chopped herbs.

Chicken Creamy Cheese Soup Recipe

Another popular soup that gets an original creamy taste thanks to cheese. For serving, we suggest preparing garlic croutons, which will add originality to the dish.

For cooking, take: 2 liters of chicken broth (can be prepared as described in the previous recipe), 250 g of chicken, carrots, 3 potatoes, onion, salt, pepper, croutons, a head of garlic, butter and 180 g of Philadelphia cheese.

Everything is being prepared like this:

1. peel the vegetables, and then, finely chop the onion, and chop the garlic with carrots on a grater. Heat oil in a frying pan and fry the onion until soft on it, and then put the carrots with garlic. Cook until golden;
2. cut the peeled potatoes into medium-sized cubes and place them in the boiling broth. Transfer the roast there and mix with the cheese. Mix everything to "Philadelphia Melted"... Add salt and pepper to the soup. Take a blender and blend until smooth. Serve with croutons and herbs.

Chicken puree soup with mushrooms

Many people prefer this particular recipe, as chicken is ideally combined with mushrooms, which give the dish an original taste and an unrivaled aroma. Prepared food is enough for 5 servings.

This recipe includes such products: 400 g chicken drumsticks, 175 g champignons, 100 g celery, 2 potatoes, courgette, onion, carrots, 2 tbsp. tablespoons of butter and 100 ml of cream, and also salt and pepper.

Everything is being prepared like this:

1. first, wash the shins thoroughly, and then boil until tender in water with the addition of salt. Wash and peel the mushrooms, then cut them into slices. Cut the peeled onion into small cubes. Heat oil in a skillet and fry the onions and carrots in it. This process usually takes about 6 minutes;
2. peel the vegetables and cut them into small pieces. Remove the meat and separate the flesh from the bones. Put vegetables in broth, boil and cook for 25 minutes. When they are soft, remove and transfer everything to a blender bowl;
3. chop until puree and mix with a liter of broth, and pour in the cream. Add mushrooms, onions and chicken there. Add more broth if necessary. Mix everything and bring the soup to a boil. You can serve with pieces of mushrooms and chicken, or you can grind everything to a puree state.

Chicken liver puree soup

Such a first course may seem unusual to many, but the delicate texture and original taste will certainly appeal to both children and adults. Cooking is simple, the main thing is not to deviate from the proposed instructions.

For this recipe, you should take such products: 500 g liver, 5 medium potatoes, onion, 3 small carrots, vegetable oil, laurel, pepper and 2 liters of broth.

Everything is being prepared like this:

1. wash and peel the vegetables, and then cut the potatoes into large and small cubes and onions, and chop the carrots on a grater. Bring the broth to a boil and put the potatoes in it, and then add the salt. When the soup boils again, lower the heat;
2. rinse the liver thoroughly under running water, carefully removing the gallbladder. In a frying pan in oil, fry the chopped onions and carrots, and after the vegetables acquire golden color, add the liver and salt. Fry for 15 minutes, stirring occasionally so that nothing burns;
3. transfer the contents of the pan to the pot next to the potatoes, and add salt, laurel and pepper there. When everything boils, reduce heat and cook for another 5 minutes. Using a blender, grind everything to a puree state and leave under the lid for 10 minutes. insist. Garnish with herbs, croutons and serve.

Creamy Chicken Veggie Soup Recipe

This first course can be prepared both in summer and in winter, since the vegetables used can be bought at any time of the year. Cream gives the dish a creamy consistency. For piquancy, we suggest using capers.

For creamy chicken soup, use: 1 liter of broth, large fillet, a couple of potatoes, carrots and onions, 45 g of celery root, 0.5 tbsp. cream 15%, 1 tbsp. a spoonful of capers and flour, laurel, herbs and oil.

Everything is being prepared like this:

1. wash the fillet, remove the films, and then cut it into large pieces. Take a saucepan with a thick bottom and heat a little oil there, in which you want to fry the fillets. Stir occasionally so that nothing burns;
2. at this time, take care of vegetables that need to be peeled and cut into large pieces. When the fillet is golden, add the vegetables, laurel, some pepper and finely chopped capers to it. Stir and fry for 6 minutes;
3. at the end of the time, pour in the broth so that it only covers the contents. As a result, there should be about 0.5 tbsp. broth. Boil the vegetables under the lid until soft. On average, this takes 20 minutes. After that, take out the laurel, and using a blender, make mashed chicken and vegetables;
4. put flour in the remaining broth and mix so that there are no lumps. Pour the mixture into the soup and stir. Add cream to the dish, stirring occasionally, bring everything to a boil. After that turn off the fire, serve with chopped herbs, chopped capers, and cream can make a beautiful pattern on the surface.

Chicken and Broccoli Puree Soup Recipe

The first dish prepared according to this recipe turns out to be light and healthy. It can be eaten on a diet without fear of ruining the figure. The prepared ingredients are enough for 6-8 servings.

This soup will appeal to everyone, it seems to me, even to those who do not like soups at all. Very satisfying, warming, like both adults and children, my daughter loves such soups. But from the point of view of dietology, it is not recommended to get carried away with mashed potatoes very often, it's too easy for our stomach to digest such soups. Our body needs coarse fiber, we need to force the tummy to digest pieces of food, otherwise it will completely lazy. Therefore, mashed soups should be in your diet, but not every day. But the undoubted advantage of this soup is that it successfully combines benefits (different vegetables that make up its composition) and taste.

For a 2 liter pot of soup, we need:

• Chicken breast about 500 grams (on or without 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 pack of frozen vegetable mix 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 heat vegetables, rub them through a sieve, skip the meat twice through a meat grinder, 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 tons of time.

Where to start, we wash our chicken breast under water (otherwise it is not known with what hands this breast was packed), remove (if the breast is on the bone) from its skin and put it in cold water. Bring to a boil, drain the first broth, pour the breast a second time (you can pre-boil water in a kettle and pour hot water over the breast, this will speed up the cooking process). We put coarsely chopped onions, carrots, bring to a boil and reduce the heat (to medium so that the broth does not boil actively, that is, does not gurgle J), \u200b\u200bafter 5-10 minutes we pour out the frozen vegetable mixture.

After 3-5 minutes, salt and pepper the soup to taste. Cook everything until tender. To assess the readiness of the products in the soup, you need to pierce the largest piece of carrot with a knife, if it slides off the knife without your efforts, 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 vegetables with meat and broth in 2-3 stages, pouring the prepared puree into a pre-prepared saucepan. Our task is to grind everything that we cooked with you.

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 mashed potatoes and croutons are friends-brothers :). Very tasty. Try it, I have no doubt that you will be satisfied.

P.S. What can be replaced in this soup, in principle everything, only then you will get another 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 do not like vegetables, add more potatoes, it interrupts the taste of other less tasty, but more healthy vegetables. You can also feel free to add different seasonings if you know how they work with the proposed products.

It would seem that it could be more familiar than chicken soup. Every busy housewife with a shortage of time regularly prepares such soups in haste. Nevertheless, it is enough to slightly change the cooking technology and a trivial meal will become an exquisite dish worthy of a restaurant menu.

It's about a puree soup with chicken. It is enough to learn the basic principles of cooking and have a food processor or blender in your kitchen arsenal to delight your home with tender soup as often as possible. Do not even doubt that the puree soup will appeal to everyone, without exception.

Until they started cooking, watch this funny video.

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

Ingredients for the recipe:

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

Cooking method:

1. Pour chicken fillet with 2 liters of water and cook until cooked for 45 minutes. Take out the meat, cut into small pieces. Put the diced potatoes in the broth and cook until cooked for 15-20 minutes.
2. Fry the finely chopped onion in vegetable oil until soft.
3. Remove the finished potatoes from the broth with a slotted spoon, mash in mashed potatoes and return back to the pan. Stir, salt, season with dried dill and black pepper, add fried onions and chicken fillet pieces. Bring to a boil and remove from heat.
4. Advice: The potatoes in the soup are the base. Any available vegetables will help diversify the taste. Potato soup is paired with broccoli, cauliflower, carrots, courgettes and a wide variety of herbs.

Delivery method: Garnish with sour cream, herbs, canned corn or green peas when serving. You can do without this, but a nicely decorated dish seems more delicious.

Soup puree is the perfect recipe for novice cooks. You do not need to follow the technology of cutting the ingredients, strictly observe the cooking time. It is enough to boil the products, puree them with a blender and dilute with broth to the desired consistency. The soup looks impeccable and tastes good.

Ingredients for the recipe:

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

Cooking method:

1. Wash the chicken fillet, divide into 2 parts. Cut one part into small cubes, leave the other whole. Pour 2 liters of water over the fillet and bring to a simmer over high heat. As soon as the water boils, reduce the heat, remove the foam, add the bay leaf and cook the chicken for 45 minutes.
2. After 25 minutes from the start of cooking, add the peeled and diced potatoes to the broth. Continue cooking for another 20 minutes. During this time, both fillets and potatoes will be cooked.
3. Peel and finely chop onions and carrots. It is better to grate carrots. Sauté vegetables in vegetable oil until light golden brown.
4. Remove a whole piece of fillet from broth and set aside. Strain the broth into a separate container and puree the potatoes and 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, salt to taste.
5. Bring the soup to a boil. Boil for 3-5 minutes over low heat. Let it brew.
6. Cut the set chicken into strips. When serving, put a handful of meat in each plate, top with the puree soup, garnish with herbs.

Puree soup can be prepared without special tools such as a blender or food processor. Cook the pea soup. If you cook the peas a little longer, it will boil down by itself, turn into a thick, homogeneous mass. Smoked chicken will add a spicy taste to the soup.

Ingredients for the recipe:

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

Cooking method:

1. Rinse peas and soak in cold water overnight. Drain the water in the morning. Pour in fresh cold water (3 liters) and cook. When the water boils, add the baking soda. At this time, abundant foam forms. It must 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 tender. When the potatoes are tender, remove, mash the tubers with a mashed potato and return to the soup.
3. While the soup is cooking, peel and finely chop the carrots and onions. Saute vegetables in vegetable oil. Add the tomato puree at the very end. Warm up.
4. Fill the soup with roast, diced smoked chicken fillet, seasonings and salt. Cook for 5-7 minutes. Add the crushed garlic at the very end. Rest the soup and serve.
5. Advice: Instead of bread and croutons, offer salty cracker to the pea soup. Original and very tasty.

Light chicken soups are a favorite for many connoisseurs of good cuisine. Today, puree soups are becoming more and more popular, the delicate texture of which is usually liked by both children and adults. With a blender, such soups are prepared very quickly and easily.

Chicken puree soup

Soup base

Puree soup is a thick soup made from mashed products: poultry, meat, fish, vegetables, mushrooms and cereals.

Soups are prepared based on chicken, fish and meat broths or mushroom and vegetable broths. The thick consistency of the soup is obtained from vegetables with a high starch content and / or legumes, and sometimes flour and starch are also used as thickeners.

To prepare the puree soup, the main ingredients are boiled until tender, and then whipped in a blender or rubbed through a sieve. Then the finished puree is introduced into the broth or broth. Soups are usually served with croutons, croutons or croutons.

Chicken broth recipe

Chicken puree soups are made on the basis of chicken broth. Therefore, the preparation must begin with boiling the broth. It will require: - 1 chicken carcass (weighing a kilogram); - 1 carrot; - 1 parsley root; - 1 head of onion; - 2.5-3 liters of water; - salt.

Wash the chicken carcass, wipe it dry with a napkin or paper towel. If the chicken contains a bag of giblets, rinse them in cold water too. On the carcass just below the breast, make two cuts and tuck the legs into them, and fold the wings towards the back. This is done to give the chicken an easy-to-cook shape. Peel and chop the onions, carrots and parsley root.

Pour cold water into a saucepan, place the chicken carcass with giblets, vegetables and roots, cover and put on the fire to cook. After the broth has boiled, reduce the heat and cook on a low boil. Remove the foam that appears at the beginning with a slotted spoon or a special spoon with holes.

The readiness of the chicken is determined with a fork. If she freely pierces the meat of the leg, then the chicken is ready

The duration of cooking chicken ranges from 1 to 2 hours. It depends on its size and age (if you are making a puree soup from poultry). Remove the finished chicken and offal from the broth, transfer to another dish and cover with a lid, and strain the broth.

Chicken puree soup recipe

When the chicken broth is cooked, you can start making the puree soup. There are many recipes for this dish. Chicken puree soup is prepared with vegetables, mushrooms, cheese, etc. First you should try to make a dish with a minimum of ingredients. For the classic version, you need to take: - 1 chicken; - 4 tbsp. butter; - 2 tbsp. flour; - 4 cups of chicken broth; - 1 glass of milk or cream; - salt.

This recipe can also be used to make rabbit puree soup

For boiled chicken, separate the meat from the bones. Set aside the fillet and place the rest of the meat in a blender bowl along with 2-3 tablespoons of cold broth and cook the chicken puree.

Fry flour in a pan with 2 tablespoons of butter. When the flour turns brownish, dilute with 4 cups of hot chicken stock and boil for half an hour. Strain the resulting sauce through a sieve or gauze filter, put the cooked chicken puree in it, mix everything well.

If the soup is very thick, dilute with more broth, put on fire and bring to a boil. Then remove from the stove, salt, season with the remaining butter and egg yolks mixed with milk.

When serving, place finely chopped fillets in the chicken soup. Prepare and serve the croutons separately.

Chicken Creamy Soup with Vegetables and Croutons

To make chicken soup with vegetables, you will need: - 500-600 g of chicken fillet; - 3-4 medium-sized potatoes; - 1 large carrot; - 1 head of onion; - 100 g of hard cheese; - 200-300 g of white bread; - 1 clove of garlic; - 2 tbsp. olive oil; - 50 g butter; - ground black pepper; - salt.

Wash the chicken fillet, cover with cold water, bring to a boil. Do not forget to skim off the foam with a slotted spoon, then cook the fillets until tender. It will take about 10 minutes. Then drain the water and fill the pan with clean cold water (2.5–3 liters), put the boiled fillet, add the peeled and chopped vegetables (potatoes, carrots and onions). Place the saucepan over medium heat and cook the broth until the vegetables are fully cooked (about 15-20 minutes). Season the soup with salt and pepper shortly before the end of cooking.

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

One of the options for the dishes is cream soup or chicken puree soup, which will please even those crumbs that still have a small number of teeth. How to prepare such a delicacy and correctly introduce it into the children's diet? We will talk about this further.

Benefits of mashed chicken soup for a child

Puree chicken soup is good for babies over eight months old for several reasons:

• chicken, which is part of it, is very rich in protein, assimilated by 85-88%; also this meat contains zinc, iron, essential amino acids;
• it is worth emphasizing that chicken meat is dietary, therefore it does not "load" the digestive tract;
• vegetables that are part of the dish provide the child's body with fiber, vitamins, and many trace elements;
• thanks to the delicate consistency of the dish, it can be offered even to those crumbs that are not yet very confident in chewing;
• such a soup is nutritious enough, at the same time it has a balanced composition of carbohydrates, fats and proteins.

Puree soup is best made from chicken breast or thighs. If you cannot 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 as desired.

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

Do not store the soup for a long time: prepare a new portion for the crumbs every time.

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 puree soup - recipe

• To make such a soup, boil 100 grams of chicken breast or thighs (washed skinless meat is immersed in cold water, put on fire). You do not need to salt the broth.
  
  
• Boil the chicken for half an hour, skimming off the foam if necessary. After that, drain the broth and cool the meat.
  
  
• Take about 300 ml of water, let it boil. Peel two potato tubers, cut into small pieces. Put it in water.
• Chop one medium onion and coarsely grate one carrot. Load these vegetables into a saucepan.
  
  
• Separate the bones from the chicken, cut the meat into small pieces, add to the soup.
  
  
• After 15-20 minutes, when the vegetables are tender, turn off the soup.
• Use a blender to puree the meal.
  
  
• Add a piece of butter (about 7-10 grams) or a couple of tablespoons of cream to the puree soup.