Gentle cream soups like many more than ordinary gas stations. A homogeneous consistency of such dishes allows them to include them in the menu of children, the elderly, patients recovering after the operation. The chicken puree soup is so tasty and satisfying that it can be offered to guests who accidentally come to your lunchtime. Easy cooking allows you to prepare such soups for the whole family at least every day. Recipes are so diverse that the dish is unlikely to get tired.

Features of cooking

The process of cooking chicken soup puree is simple, but has its own specifics, without knowledge of which the result may be unexpected.

• Chicken puree soup can be cooked on water, vegetable, mushroom or chicken broth. The choice of liquid base depends on the specific recipe, but still more often it is proposed to use chicken broth. It should be welded in advance. So that the broth was not muddy, when water dropping, it is necessary to remove the foam formed on the surface, then cook on a small fire, necessarily leaving the slot to exit steam. The broth will be more fragrant if the bird is laying immediately into the cold water, with its cooking, add whole onions and carrots to the pan. Ready broth filter. It is possible to refuse to filter only if a chicken breast or fillet was used for cooking.
• Chicken meat can be put in ready-made soup sicks or grind together with the rest of the ingredients. If it is subject to grinding, without a blender can not do. Vegetables can be wiped through a sieve - the consistency will be no less gentle than when using kitchen appliances.
• Often cream or broth or broth are added to the chicken soup with the aim of making a cream taste, dilute it to the desired thickness. Under the very end, you can put the greens, pieces of chicken. In this case, the soup must be boiled 2-3 minutes, otherwise it will quickly deteriorate.

Chicken puree soup is well combined with croutons. They are served separately or decomposed on plates. Crowns can be prepared independently, drying or roasting pieces of wheat bread. If you use the finished product, choose with a fragrance corresponding to the soup recipe.

Chicken puree soup with croutons

• chicken breast - 0.5 kg;
• water - 1.5-2 liters;
• carrot - 100 g;
• onions - 100 g;
• potatoes - 0.5 kg;
• garlic - 3 teeth;
• olive oil - 40 ml;
• creamy oil - 50 g;
• salt, spices - to taste;
• wheat bread (better stale) - 0.2 kg.

Cooking method:

• Pour chicken breast with water, put on the stove. After boiling water, remove the foam, add spices, boil on low heat for 30 minutes.
• Remove the chicken out of the water, grind the broth.
• Clean potatoes, cut into cubes of about a centimeter.
• Cubes slightly smaller cutting cleaned carrots.
• Onions free from husk, finely cut.
• Put vegetables into broth, bring to a boil and cook for 15-20 minutes.
• Remove vegetables from the broth, put the blender in the bowl.
• Chicken meat clean from the skins, separate from the bones. Cut, put to vegetables.
• Turn on the unit and turn vegetables with chicken in a puree, return them to the broth.
• Bring to a boil and sake for 5 minutes, stirring. Remove from the fire. 2-3 minutes before readiness, add creamy oil.
• Bread cut into small cubes.
• Garlic cut the plates.
• In the pan, heales vegetable oil, fry garlic plates in it for 5 minutes.
• Remove garlic, fridge bread in fragrant oil.

Spill soup on plates, in each put a handful of croutons and immediately serve a dish to the table, as homemade crackers will quickly twist.

Chicken puree soup with cheese

• chicken fillet - 0.4 kg;
• potatoes - 0.3 kg;
• carrot - 100 g;
• melted cheese - 150 g;
• solid cheese - 50 g;
• water - 1.5 liters.

Cooking method:

• From chicken fillet, weld broth.
• Raise chicken cut into small cubes, return to the broth.
• Carrots and potatoes clean. Cut with small pieces of arbitrary shape, put in a saucepan to the other ingredients.
• Bullion to boil and approve in it for 20 minutes.
• Remove the saucepan from the fire, turn its contents using a blender in a puree.
• Return to the fire, bring to a boil again.
• Crushed cheese Stodita or Mainly cut, lower in a boiling soup. Boil on slow heat, stirring until the cheese is completely dissolved.
• Satisfy and pepper the soup to taste, add greens, boil for 2 minutes.
• Finely soda solid cheese.

Spill soup on plates, sprinkle with grated cheese. The dish has a pronounced creamy cheese taste, it turns out very tasty. It can be supplemented with cheese croutons or crackers.

Chicken puree soup with vegetables

• chicken meat - 0.4 kg;
• potatoes - 0.2 kg;
• onions - 100 g;
• carrot - 100 g;
• cauliflower - 0.2 kg;
• broccoli - 0.2 kg;
• cream - 100 ml;
• creamy oil - 20 g;
• vegetable oil - 20 ml;
• chicken broth - 1.5-2 liters;
• salt, pepper, greens - to taste.

Cooking method:

• Clean potatoes, cut into large cubes.
• Color cabbage and broccoli rinse, disassemble on inflorescences.
• Carrots clean, soda large.
• Clean and small cubes cut the bulb.
• Creamy oil is melted in the pan, add vegetable to it.
• Put into the mixture of oils onions, fridge it until golden color.
• Add carrots. Continue to cook until the carrot becomes soft.
• Mainly slices cut chicken meat.
• Boil the broth, put both types of cabbage and potatoes in it. Boil until all the vegetables become soft. Add toasted onions and carrots, continue to cook vegetables for another 5 minutes.
• Wipe the vegetables through a sieve or grind in a blender bowl, put them back into the broth.
• Add cream and chicken meat. Bring the soup to a boil, satisfy and pepper, hold on fire for a couple more minutes, turn off the stove.

When submitting to each plate, you can add a handful of chopped greenery or garlic crinks.

Chicken puree soup with smoked chicken and spinach

• smoked chicken breast - 0.25 kg;
• fresh or frozen spinach - 0.5 kg;
• chicken broth - 1 l;
• potatoes - 0.2 kg;
• garlic - 1 teeth;
• salt, spices - to taste.

Cooking method:

• Spinach wash, hide with boiling water. Fold in a saucepan. Fill with water.
• Clean and make it easy to cut potatoes, throw in a saucepan.
• Put on the stove. After boiling water, the soup of 15 minutes.
• With the help of a blender, turn the soup in the puree.
• Silte, pepper. Add garlic chopped finely knife.
• Smoked chicken cut out not too small pieces. Put in a saucepan.
• Bring the soup to a boil, boil 2-3 minutes.

Laying soup on plates, follow the chicken to go to everyone. The soup will be even tastier if it is filmed sour cream.

Chicken puree soup with champignons

• chicken fillet - 0.3 kg;
• potatoes - 150 g;
• fresh champignons - 0.2 kg;
• broccoli - 100 g;
• onions - 100 g;
• water - 1 l;
• fresh dill - 50 g;
• salt, pepper - to taste;
• cream - 100 ml.

Cooking method:

• Wheel chicken fillet, put the medium slices, put in a saucepan.
• Clean potatoes. Each tuber cut into 6 pieces, put to the chicken.
• Separate several inflorescences of broccoli, rinse them, put in a saucepan.
• The bulbes free from the husk, cut the rings with large quarters, send to the other ingredients.
• Fill with water and put cooking. Prepare, as needed to remove the foam until the vegetables become soft.
• Wash the champignons, dry the napkin. Cut with large cubes, throw in a saucepan with soup. Boil 15 minutes after the soup boils again.
• Flip vegetables, mushrooms and chicken on a colander, put into the bowl of the blender, add a glass of broth. Put the rest of the broth in the saucepan.
• Pour into the broth, located in a saucepan, cream, bring to a boil.
• The contents of the blender grind to the state of the puree, put to other ingredients.
• When the soup boils back, satisfy and stick it to taste, add the crushed dill. Low a minute, remove from the stove.

The recipe of this soup refers to French cuisine. Cream in it can be replaced with melted cheese. On the specified amount of ingredients, there is enough one cheer.

Chicken puree soup with beans

• boiled chicken breast fillet - 0.2 kg;
• stroke beans - 100 g;
• potatoes - 0.2 kg;
• carrot - 100 g;
• onions - 100 g;
• vegetable oil - 40 ml;
• grain beans - 100 g;
• water or chicken broth - 1.5 liters.

Cooking method:

• Soak the grain beans in advance so that it cooks faster. Making time - at least 2 hours.
• Rinse the beans, pour with clean water and boil until soft. Catch off the colander.
• Potatoes cut into small cubes, pour with water or chicken broth. Bring to a boil. Add cereal beans. Continue to cook until soft potatoes.
• Finely chopped onion and grated carrots Put on a pan with preheated oil, passover to softness of vegetables, add to the soup.
• Cooking 5 minutes, remove the soup from the plate, grind the blender.
• Put the chicken chicken cut and the chicken beans. Silte and pepper. Boil 15 minutes.

If you do not have a large amount of time, dry grain beans can be replaced by canned.

Chicken puree can be prepared on water or broth. It turns out satisfying, tasty. Its delicate consistency like many of them, with pleasure eating such a dish and children. The presence of a significant number of recipes allows you to choose an option for every taste.

The recipes soup soups from chicken are quite a lot. I propose to cook chicken puree soup with cream. Gentle soft taste of this soup will not leave you indifferent.

In this recipe, I used chicken breast, but if you wish, you can use a chicken or ham.

So, we prepare the necessary foods for cream soup from chicken with cream.

The meat of chicken (I took the breast) we rinse well with running water. Then poured with cold water and put on fire. We bring to a boil, we remove the foam from the surface, slightly salt and cook 30 minutes at minimal fire.

Onions are cut into a small cube and fry until soft on a small fire. Potatoes clean and cut into small cubes.

The finished meat is removed from the broth, we cool, separate from the skin and bone. Then weching through the meat grinder (the number is adjustable at your discretion).

The broth is filtering, put on fire, bring to a boil, add potatoes and cook before the softness of the vegetable. Remove from fire. Moving a pan of the liquid into another container.

Add fried onions and crushed chicken meat into the pan. We break through the contents of the pan with a blender, pouring a little fused broth, adjusting the soup thickness you need.

We pour cream (I have 10%). Return a saucepan on fire again, heating the chicken cream soup for another 5 minutes and turn off the fire.

The finished chicken puree soup with cream lay down on plates and sprinkled at the request of the chopped greens.

We somehow have historically developed that soups are prepared on transparent broth. It is clear, "filling" in them may be the most different, but the basis is always liquid and translucent. Meanwhile, almost all the kitchens, in which there is the concept of "first dishes", actively use the diverse soups - puree: they are satisfied, dense and quite please us with a new non-standard taste.

What is interesting, you can not enter additional fillers like macaroni, crumbs and vegetables in such a puree. And you can enrich your menu with something original, which is usually in the soup and not put.

Potato recipe

As the basis for the broth, you can take any meat. However, most culinary councils advise precisely parts of the birds for it. Whether it is possible to cook from the whole chicken. Meat will need grams of 800, 5-6 potatoes, one carrot and one bully, a piece of butter, half-liter milk, a spoon of flour, beloved seasonings (not to overdo it!) And greens. If you decide to make a puree soup from it, it will be more dietary, if the ham or legs are more saturated.

The chicken is flooded with cold water, it is satisfied and boiled minutes of forty. In a separate dish, vegetables boil with the addition of laurels and pepper peas - before softening. Then the leaves and pepperns are cleaned, the decoction merges, and the vegetables rush in the puree. If there is a blender, you can use it, no - in the old manner, pushing.

It grows into a separate container, and the bird is crushed. You can again blender. Or a knife, but as much as possible.

The flour is pierced in oil, the heated milk felt, stirred - and in vegetables. Meat is also added to them, and everything is mixed again. If your potato turned out to be thick, you can breed it with broth. The result is placed on fire, it keeps on it until boiling and bottled on plates, where only add chopped greens will remain.

Pleasant add-ons

Honestly, chicken puree - dish is quite independent. However, any first dishes are taken with bread, and for this it is more suitable or crackers, or croutons, or pies. In our opinion, from this list the most lackings are just a crush. Only by no means purchased and be sure of white bread.

Baton is taken, it cuts into neat cubes, which are fitted in the oven (200 degrees). If desired, bread before baking can be satisfied. Sometimes crushers are better to turn over. When they become ruddy, they will be referred to a bowl and served on the table. You can eat in principle, you can pour directly into the chicken soup.

Vegetable fantasies

If you like the first with vegetables, you can diversify the dish described. It is most delicious and gently it turns out from broccoli and cauliflower, however, the podlock beans, and lentils, and the peas fit perfectly into the chicken puree soup. The recipe is different from the first that the onions with carrots will first have to be allowed on the creamy oil, and it is better to use legs or fear for broth.

Potatoes are brewed right in the broth. Selected vegetables can be taken and frozen, just before cooking they must be hung. They laid out in the soup, when the potato boils, after which you need to cook for another 15 minutes.

Then all the components are impaired in a puree (it is more convenient for a blender, but without it you can cope). In addition, this chicken soup - with cream, and not milk: they are poured into an almost ready-made dish, which will then languish on the stove for another 5 minutes. Further is traditional: on plates, greens - and on the table.

Supach almost without anything

And this recipe is interesting because there are practically no vegetables. It can be said that such a chicken puree consists only of chicken itself. Moreover, it is better for him to take a whole carcass so that different types of meat be present in the dish, and the broth was very saturated (almost like in the keepen).

In addition to birds, it will take 1 piece of carrots and bow, 200-250 ml of milk and a pair of spoons of butter and flour.

When the broth is boiled, vegetables are put into the water, and entirely: they should only add to it fragrance. When the base is ready, both onions, and carrots are thrown out. From chicken, all the fibers of meat are diligently and melted on a meat grinder. Full cabinet of broth is poured into the resulting mince, milk, oil and flour is added - and in a blender. It turns out a pretty puree. It should be poured into the rest of chicken Navar and boil five minutes. Green and sour cream - as usual.

Turks also love this dish

Residents of this country are famous lovers to eat well. Turkish chicken puree will delight their like-minded people. Most European ingredients are not included in the composition, but there are tomatoes (about a half-kilogram), a large garlic teeth, a glass of tomato juice (not from the package, of course), 4 spoons of olive oil, basil and grams of a hundred solid cheese.

The broth is boiled as usual, but the chicken in the soup is not constructed. Onions are roasted with garlic, and first garlic and only then - onions. A basil is added, peeled and chopped with small cubes of tomatoes - and all this is fried for another 5 minutes with continuous stirring.

The broth is mixed with tomato juice, the contents of a frying pan is added and languishes in a closed saucepan of 20 minutes. Then everything is thoroughly whipped, if a liquid is added - a pair of flour spoons (it is first better to breed in a glass of soup so that there are no clots), and everything is brewing for a few more minutes.

When the dish is spread over to plates, grated cheese is added to them - it quickly melts and connects with the soup. In no case do not enter the cheese in a saucepan! When the soup will cool, the cheese of the pancake will fall on the bottom.

For lovers of mushrooms

As already mentioned, the chicken puree soup can be enriched with almost any vegetables. As it turned out, both mushrooms too. However, in this case, it is better not to take a carrot, but add celery stem. And plus cheese, but not solid, and melted (200 g).

The preparatory stage is standard; In parallel, water of mushrooms is evaporated in the pan, then a pair of lean oil spoons is poured and bow with celery is added. How to fit - pour a couple of broth glasses, put potatoes and grieved until readiness.

Cheese in a bowl with some broth to put into the microwave for molding. The wound vegetables turn into a puree, add liquid cheese and finely naked chicken meat, all folded into one container and give it to boil. It turns out very gentle, you can say a lush dish.

Try one of these recipes - and you will become a fan of soup-puree!

There are two main types of thick soups having a homogeneous consistency: puree and cream. All of them are equally suitable for the dietary nutrition of children and the elderly. There are no solid particles in these first dishes, and vegetables and meat (or fish) are carefully disappeared. What is the difference between puree and cream? The first is brewed on fish or meat) with vegetables that contain many starch. It can be legumes - lentils, beans, beans, peas.

And there may be certain vegetables - carrots, pumpkin, potatoes. They are boiling in broth, then they caught, whipped in a blender and return mashed soup. Also come with meat. For example, in a boiled chicken fillet, twice missed through a meat grinder.

But cream-soups are preparing not on the broth. The base is the facilitated sauce of Bezamel with a mixture of oily cream and egg yolks. This flavor is introduced at the end of the soup cooking. But, in principle, the cream is preparing the same as the puree - all the ingredients are boiled, and then carefully disappear. They are served with croutons, crackers, krutones. You can separately fry pieces of meat and put them in a plate. It is customary to put a spoonful of butter, whipped with a finely chopped dill greens and a small amount of pressed garlic.

Cream or puree soup from chicken - I don't care - we start cooking like this: gutted chicken put into a saucepan, pour three liters of water and bring to a boil. Remove foam. In a robust piece of gauze, a bay leaf is wrapped, several peas of pepper, celery seeds, tie a thread to get a bag, and add to broth. We continue to cook about 50 minutes.

Two or three celery roots and garlic slickel slicker, add to a saucepan with 150 g rice. So cook still from half an hour. After that, we take a chicken, remove the meat from the bones, cool it and skip it through the meat grinder. We return the meat into the saucepan, and we throw a gauze bag. Solim, refuel spices. If you wanted to get a puree soup from chicken, then he is ready. To create a cream, you need to bring the dish on a small heat to almost boil, pour the glass of greasy cream, warm up again.

If you use vegetables with meat, they should also be welded, strain broth, and grind it in a blender.

Let's look at how to cook another delicious soup. Chicken, Broccoli, Potatoes, Carrots, Bow Cooked. Vegetables should not be chopped fine. The bulb can generally put entirely. Of course, at first it is necessary to lay those vegetables that are boiled longer. When the inflorescence of broccoli will become soft, turn off the soup, after which they overflow the liquid into another pot. Chicken is separated on fillet and grind together with vegetables. The resulting mashed potatoes are diluted with cream (glass), add to soup. Apply with crackers and greens.

And and puree with bean? Consider on the example of dishes with canned peas. He will need one bank. We put 350 g of chicken (more precisely, breasts or legs) to boil half an hour. Then add three large chopped potatoes into the broth. When and they will become soft, pull out meat, separate it from the bones and grind. Top with a brush. Polka dots are joining and also Puriruze in a blender. In the glass of milk wept the spoonful of flour. Pour into the peel and beat. All ingredients add to broth. There you also throw a grip of carrots and onions. Cook another five minutes. Solim and Pepper. Ready to serve with a chopped fresh greens.

Ingredients:

• Chicken (breast) or chicken
• Potatoes 4-5 pcs.
• Carrot 1pc.
• Bow 1 pc.
• Flour 2 tbsp. l.
• Cream or vegetable oil for roasted
• Black pepper
• Greens

The benefits of chicken meat

Choosing meat for soup, many prefer chicken. Chicken has plenty of advantages and advantages over other types of meat. First, chicken white meat is an excellent dietary product. If you remove the skin and fat deposits on meat, then the fat content in the chicken remains minimal. Secondly, in chicken meat a lot of protein necessary for the full nutrition of a person to maintain all the processes in the body. Chicken meat is saturated with vitamins, such as Vit. A, B, B2, C, E1, PR and Minerals (sodium, iron, calcium, magnesium), phosphorus.

Chicken meat is an indispensable product in any diet. Whether he is therapeutic diet or for those who want to reset extra kilograms. The most dietary part of the chicken is breast, the very calorie and oily - ham. Well, of course, it costs to remember that the chicken fried or grilled is not a completely dietary product.

The balanced content of proteins, fats and carbohydrates make the bird in the main dish in dieteks for diabetics, for those who suffer from ulcerative disease or gout. Recommended to use chicken meat and those who have a tendency to cardiac diseases, hypertension or atherosclerosis. Indispension this product and baby diet. It is easily absorbed by the body due to the content of collagen in it (connective tissue).

Contraindication to the use of chicken meat is an allergy to chicken protein. Unfortunately, children sometimes have manifestations of allergies on chicken. Therefore, it can not always be meat.

From chicken you can make a large number of different dishes. It is booed, extinguished, baked, fry, prepare for a couple, in the microwave oven, on the grill. From chicken minced meas prepare casserole, cutlets, meatballs. Well, of course, each mistress knows that the chicken get delicious, lightweight soup.

Puree soups should be presented in the diet of every person

Everyone knows about the benefits of soups. It is impossible to imagine lunch without first dish. Cooked on meat, fishing or vegetable broth, soups are saturated with all the beneficial properties of these products, stimulate the digestion process and are easily absorbed by the organism.

The most useful is puree soup, since the rubbed ingredients diluted with broth increase the ease of assimilation of the soup and help facilitate the process of digesting the food and the work of the entire gastrointestinal tract. One of the easiest soup purees is a soup cooked on chicken broth.

Chicken broth is considered a nutritious and low-calorie dish. Per 100 grams. Broth has only 15 - 20 kcal. He brings more benefits to people who recently suffered an operation, sick with a cold, ORZ, ARVI or transferred to an intestinal infection, as a result of which the stomach motor was disturbed.

Chicken soup mashed soup is a full, balanced, lightweight and dietary product that does not require large economic costs and is quickly prepared. And it is also ideal for therapeutic - diet food.

Calorie of chicken cream soup - 100g. Soup \u003d 79.9 kcal. Protein content - 5.54 gr., Fats - 1.52g., Carbohydrates - 3.59 gr.

Many puree chicken soup recipes. Below we invite you to familiarize yourself with the classic recipe for cooking puree soup from chicken.

Cooking process

1. Chicken (chicken breast) rinse well. Remove the skin. Put in a saucepan with water. And put on fire. Cook to boil. Remove the foam. Solim. And leave on the stove for another 10 - 20 minutes.
2. Get meat from broth. Separate bones from meat. We cut meat into pieces.
3. Potatoes chopped on cubes or shelters, lay in broth. Leave cooking.
4. From Luka and flour make roasted.
5. Carrots rub on the grater and add to broth.
6. There we also throw off the disassembled and sliced \u200b\u200bchicken meat.
7. Cook for about 5 minutes.
8. The latter is added onions passable with flour. And we communicate our soup - puree for another 10-15 minutes, to a density. In this case, it is necessary to mix content all the time. Perchym, if necessary, we dress.
9. Turn off the gas. We give a soup to stand, cool a little.
10. We take a blender and straight in the saucepan crushing our ingredients to the consistency of mashed potatoes.

Chicken soup mashed potatoes. It remains to decorate it and add freshness in the form of a green parsley, dill or onion - sowing. For those who are not a greener lover, you can offer crispy, fringe croutons from white or black bread. There will be more delicious if you fry these most croutons with garlic.

A good supplement to the chicken soup of puree can be the grated cheese, sprinkled from above. For refueling, the soup is perfectly suitable sour cream.

Sometimes a cream or milk add to chicken cream. Do this last time, before grinding everything with a blender. Milk components give soup creamy - dairy taste. Its consistency becomes even more gentle, soft and air.

Bon Appetit!