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Cream and chicken soup

Cream and Chicken Soup

Rich, fragrant, and hearty — a soup the whole family will love! Cream of chicken soup has a wonderfully delicate, creamy flavor, and it comes together quickly from everyday ingredients. No cream on hand? Whole milk works in a pinch.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

Chicken fillet

300

Cream (20%)

200

Butter

Potatoes

Carrots

Onion

Parsley (2 sprigs)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 33 % 3 g

Carbohydrates 33 % 3 g

55 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a delicious, hearty cream of chicken soup? It's easy! Start by gathering all your ingredients. I used chicken breast here, but other cuts work just as well (thighs, drumsticks, wings). Any cream will do, but keep in mind that the higher the fat content, the richer — and more caloric — the soup. I used 20% (light) cream.
Step 2:

Rinse the chicken breast. Add it to a pot of boiling salted water. Simmer, skimming off any foam, for about 20 minutes until cooked through. If you're using bone-in chicken, cook it 5–7 minutes longer.
Step 3:

While the chicken cooks, prep the rest of the vegetables. Wash, peel, and cut the potatoes into medium cubes.
Step 4:

Peel the carrot and cut it into small cubes, or grate it — whichever you prefer.
Step 5:

Cut the onion into small cubes as well.
Step 6:

Wash, dry, and finely chop the parsley. Feel free to swap in or add other herbs — dill, scallions, cilantro, or a mix all work well.
Step 7:

Lift the cooked chicken out of the broth and cut it into small pieces. If it's bone-in, pull the meat off the bones and chop it up.
Step 8:

Add the diced potatoes to the pot. Cook over medium heat, stirring occasionally, for 15 minutes.
Step 9:

Melt the butter in a skillet over medium heat. Add the onion and carrot and sauté, stirring, for about 5–6 minutes. If you'd rather skip the sauté, just add the vegetables to the soup raw along with the potatoes and cook until tender — then stir in a pat of butter along with the cream at the end.
Step 10:

Add the sautéed onion and carrot and the chopped chicken to the pot. Stir and bring to a boil, then reduce the heat to low.
Step 11:

Stirring constantly, pour in the cream in a thin stream and bring the soup back to a boil.
Step 12:

Right at the end, stir in the chopped herbs.
Step 13:

Remove the pot from the heat right away, cover, and let the soup rest for 15 minutes.
Step 14:

Ladle the soup into bowls and serve. Enjoy!

Important! Whether or not the recipe gives an exact amount of water, it's best to go by your own taste (do you like a thick soup or a thinner one?), the size of your pot, and the ingredients you're using. Keep in mind that the author's idea of how much meat, potato, grain, and so on belongs in the soup may not match yours. In practice, if it's your first time, don't make a whole pot at once. Make a small batch to taste — enough for one or two people. Scale all the ingredients down to 1–2 servings and figure the water at about 1 cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Remember that some liquid will boil off as it cooks. Once you've tasted a small batch, you can dial in both the amount of liquid and the ingredient ratios to your liking. After that, like most seasoned cooks, you'll be adding water and ingredients by eye.
For the best flavor, use filtered or bottled water with a neutral taste. If you use tap water, keep in mind it can give the soup an off, characteristic taste.
You can swap the chicken for turkey or any other meat you like — just remember the cooking time and calorie count will change.