Creamy chicken and potato soup (blended)
A very tender, tasty, nourishing, and wholesome soup! Pureed soups are more popular in Europe than here, but these light yet filling, nutritious soups deserve a place on the menu. For one thing, they're easier to digest — there's a reason pureed soups and vegetable purees with meat are among the first foods introduced to babies, and are recommended for people recovering from surgery or with digestive issues. For another, they're very filling and keep hunger at bay for a long time. Chicken and potato puree soup is one of the tastiest and most wholesome — it has protein, carbohydrates, and fiber, everything the body needs.
Cooking method
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Step 1:
Gather the ingredients for the soup. If you're making the soup for a lot of people, you can use a whole chicken. For a small family, a chicken breast is enough — and it's leaner.
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Step 2:
Pour water into a pot, add the rinsed chicken fillet, a pinch of salt, the bay leaf, and a couple of black peppercorns. Set it over the heat. When the broth boils, skim off the foam that forms on the surface, turn the heat down to medium, and cook the chicken for about 20 minutes.
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Step 3:
Meanwhile, wash, peel, and cut the potatoes into large cubes.
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Step 4:
Wash, peel, and cut the carrots into large cubes too. Peel the onion and chop it with a knife.
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Step 5:
Take the chicken fillet out of the broth and cut it into pieces. Remove the bay leaf and peppercorns from the broth. Strain the broth through a sieve. Put the vegetables into the chicken broth and cook until the carrots are soft.
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Step 6:
Then add the chicken meat to the vegetables and cook them together for about 5 more minutes.
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Step 7:
Then drain off the broth, leaving a little in the bottom of the pot with the meat and vegetables, and blend everything until you have a smooth puree, adding chicken broth as needed to reach the consistency you want. Season with spices to taste, salt, and ground black pepper. Stir.
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Step 8:
Set the pot of pureed soup over the heat, bring it to a boil, and turn off the heat. The chicken and potato puree soup is ready. Serve it hot with fresh herbs, croutons, and sour cream. Enjoy!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
