Composition / ingredients
Step-by-step cooking
Step 1:
How to cook chicken cream soup in broth with cream? Rinse the chicken fillet with running water and put it in a small saucepan. Pour the chicken fillet with clean cold water, bring to a boil. When boiling, remove the foam that will form. Cook the meat for 30-40 minutes on low heat. Then remove the meat from the broth, cut into pieces and return to the pan.
Step 2:
Peel the potatoes and cut them into pieces. It is not necessary to cut very finely, because then everything will be crushed anyway. Add chopped potatoes and broccoli to the soup. If the broccoli is frozen, you can not defrost it. Cook everything together until the potatoes are soft. It will take 10-15 minutes.
Step 3:
While everything is cooking, peel the onions and carrots. Chop (you can just cut with a knife) and fry in a hot frying pan with the addition of a small amount of vegetable oil over low heat. Add the roast to the soup.
Step 4:
Add a little salt and spices to taste. Then pour a little broth from the soup into a separate bowl. It is useful for regulating the consistency of the finished soup-puree. Pour the rest of the soup into a blender.
Step 5:
Add the peeled garlic to the bowl. Grind the whole soup until smooth.
Step 6:
Pour the soup back into the pan. Pour in the heavy cream. Stirring occasionally, bring the soup to a boil. It is not necessary to boil the soup, otherwise the cream may curdle. If the soup is too thick, add a little broth. Serve the finished soup hot. You can supplement the dish with breadcrumbs. They can be made mono at home. Just cut a loaf or bread into cubes and dry in a frying pan. Enjoy your meal!
Cream soup cooked in chicken broth turns out to be low-calorie, but quite nutritious.
It can include vegetables such as zucchini, various types of cabbage or other vegetables.
The finished soup can be decorated with fresh herbs, pumpkin seeds and crackers. This soup is best cooked at one time to eat it all at once.
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Root vegetables are best washed with a brush or a hard sponge under running water.
Cream for this recipe can be of any fat content, but remember that the higher the percentage of fat content of the products you use, the higher the calorie content of the dish will be.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Broccoli - 33 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
