Creamy Chicken Soup with Potatoes and Carrots – Easy Recipe
Homemade creamy chicken soup is a thick, hearty dish that couldn't be simpler to make. Essentially, it's chicken simmered with vegetables and then pressed through a sieve or blended until completely smooth. The soup is very nourishing and tasty. It works well for a light, diet-friendly menu and even when you're feeling unwell. The thickness is easy to adjust to your liking – just add more broth or, if you prefer, a little milk or cream.
It's important that the chicken has no bones, sinew, cartilage and so on. A home blender simply can't puree these parts. White meat – the breast fillet – is ideal, and so is thigh meat, as long as it's carefully trimmed.
Farm-raised chicken is the best choice. If you're using store-bought broiler fillet, cut it into pieces first, cover with water and put it on the heat. Once the water comes to a boil, rinse the meat and then cook the soup as usual. This gives you a clear broth. The vegetables and chicken can be cooked together. For a smoother puree, the meat and vegetables should be slightly overcooked. As a rule, this soup uses plenty of seasonings. For a diet version, keep them to a minimum.
Ingredients
2 servings
- Large chicken breast 1
- Carrot 1
- Onion 1
- Potatoes 2-3
- Salt, black pepper, bay leaf, dried herbs and soup roots to taste
Step-by-step recipe
- You don't need any exotic ingredients to make a tasty creamy chicken soup. Chicken breast is usually available at the nearest store, and the vegetables are always at hand. If the fillet is frozen, move it from the freezer to the fridge the day before – it will thaw gently and won't lose its juices. Cut broiler meat into large pieces, cover with water and bring to a boil. Then rinse the pieces – this way the broth will turn out clear.
- Peel the potatoes, carrot and onion. Since the vegetables will simmer for quite a while, you can cut them into large pieces – potatoes into wedges, the carrot into rounds or cubes, the onion into strips. Put the vegetables in a pot and add the chicken breast. To keep the spices from floating around in the soup, it's best to put them in a sachet and throw it away once the soup is done. Add 6-8 black peppercorns, 1-2 bay leaves and 1 tbsp of a dry mix of herbs and soup roots: parsley, celery and so on.
- For a slightly spicy creamy chicken soup, you can add a small dried chili pod to the sachet – this is optional. Pour 1 l of cold water into the pot and add a little salt. Put the pot on the heat and bring the broth to a boil. Cook the soup covered over low heat so that the broth doesn't bubble hard but barely simmers. Cook the vegetables for at least 30 mins – they need to become soft so they puree well.
- A countertop blender is the handiest tool for pureeing. Pour the broth into a separate pot and put the vegetables and chicken pieces into the blender jar. While blending, add a little broth to the jar so everything purees more evenly. Aim for a completely smooth chicken puree with no noticeable chunks.
- Pour the chicken and vegetable puree into the pot. Bring the broth you set aside earlier to a boil. Thin the puree with the broth to suit your taste. Creamy chicken soup can be made either thick or fairly thin. At the very end, add salt to taste.
- Ladle the soup into bowls. If you like, add a pinch of finely chopped parsley and a little butter. Serve the soup while it's hot. It's delicious with fresh bread or crispy toasted croutons made from a white loaf.
Yield: 2 servings Calories: 35 kcal per 100 g Prep time: 15 mins Cook time: 45 mins Total time: 1 h Category: Soups Cuisine: European Rating: