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Chicken cream soup in broth with cream

Creamy Chicken Soup with Broth and Cream

A tasty, appetizing, satisfying first course for the whole family! This creamy chicken soup, made with broth and cream, comes together from the most ordinary ingredients. It's very smooth, with a silky texture. You can add all sorts of vegetables — even ones some of your family won't eat in a regular soup.

Julia M.

Recipe author

Composition / ingredients

Servings:

Chicken fillet

150

Water

Carrots

Onion

Potatoes

Broccoli

150

Garlic

Heavy cream

200

Vegetable oil (for frying)

Dried spices

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 3 g

Fats 45 % 5 g

Carbohydrates 27 % 3 g

69 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make creamy chicken soup with broth and cream? Rinse the chicken fillet under running water and put it in a small pot. Cover the chicken with clean cold water and bring to a boil. Skim off the foam as it forms. Cook the meat for 30–40 minutes over low heat. Then take it out of the broth, cut it into pieces, and return it to the pot.
Step 2:

Peel the potato and cut it into pieces. No need to cut it very small, since it'll all be blended anyway. Add the chopped potato and the broccoli to the soup. If the broccoli is frozen, you don't have to thaw it. Cook everything together until the potato is soft, about 10–15 minutes.
Step 3:

While that cooks, peel the onion and carrot. Chop them (you can just cut them with a knife) and sauté them in a hot skillet with a little vegetable oil over low heat. Add the sautéed vegetables to the soup.
Step 4:

Season with a little salt and spices to taste. Then ladle a little broth from the soup into a separate dish — it'll come in handy for adjusting the consistency of the finished purée. Pour the rest of the soup into a blender.
Step 5:

Add the peeled garlic to the blender. Blend the whole soup until smooth.
Step 6:

Pour the soup back into the pot. Pour in the heavy cream. Stirring now and then, bring the soup just to a boil. Don't let it actually boil, or the cream may curdle. If the soup is too thick, add a little of the reserved broth. Serve the soup hot. You can top it with croutons, which you can make at home: just cut a baguette or bread into cubes and toast them in a skillet. Enjoy!

A cream soup made with chicken broth is low in calories but quite filling. You can add vegetables like zucchini, various kinds of cabbage, or whatever else you like. Garnish the finished soup with fresh herbs, pumpkin seeds, and croutons. This soup is best made in a single batch so you eat it all at once.
Important! Whether or not the recipe gives an amount of water, it's best to go by your own preference (thick soup or thin), the size of your pot, and the ingredients you're using. Keep in mind the author's idea of how much meat, potato, grain, and so on belongs in the soup may not match yours. In practice, that means if it's your first time, don't make a whole pot at once. Make a tasting batch for one or two people: scale all the ingredients down to 1–2 servings and figure the water at anywhere from one cup per serving (for a very thick soup) to 1.5–2 cups (for a thinner one). Remember that some liquid boils off as it cooks. After tasting a small batch, you can dial in both the liquid and the ingredient proportions to your taste. After that, like most experienced cooks, you'll be able to add water and ingredients by eye.
Root vegetables are best scrubbed with a brush or stiff sponge under running water.
The cream for this recipe can be any fat content, but remember that the higher the fat content of the ingredients you use, the higher the calorie count of the dish.