In everyday life it is cooked quite rarely. And it’s completely in vain, because this is an interesting alternative to the usual first course with the addition of lean meat. From chicken fillet, vegetables and cream you can prepare an incredibly tasty soup. Capers add piquancy to the dish and go well with this type of meat.

Potato soup with chicken

Let's first prepare the necessary products:

  • potatoes - 1 kg;
  • cream 33% fat - 500 ml;
  • bulb;
  • broth - 1 l;
  • 1 carrot;
  • vegetable oil;
  • chicken meat (fillet) - 500 gr.;
  • salt.

So, let's find out how to make creamy chicken soup. We will describe the cooking recipe step by step.

  1. Take half the chicken fillet and cut it into small cubes, put it in a saucepan, fill it with broth, add water and put it on the fire.
  2. Peel the potatoes and wash them well. Then cut into small cubes and add to the pan with the chicken.
  3. Now let's start frying. Chop the onion and grate the peeled carrots on a coarse grater. Now we put everything in a frying pan and sauté. When our frying is ready, add it to the pan.
  4. As soon as the soup begins to boil, add salt and reduce the heat to low. Cooking time is approximately 20 minutes.
  5. Now boil the remaining chicken fillet in salted water.
  6. Remove the meat from the broth, when it has cooled, cut into cubes.
  7. While we were boiling the chicken, the soup had to be ready. Now we will drain the broth from it, and place the remaining vegetables and meat in the bowl of a blender and turn everything into puree.
  8. Add cream to the resulting slurry and beat again.
  9. Then add the broth left after cooking the chicken so that the soup reaches the desired consistency.
  10. That's all! Our dish is ready, pour it into plates, decorate with herbs and lay out some boiled chicken.

Potato puree soup with chicken, the traditional recipe of which we have already familiarized ourselves with, can be slightly varied. Don’t be afraid of experiments; try adding canned corn, champignons, broccoli, lentils, and almonds.

Cheese cream soup with chicken

To prepare this equally delicious dish you will need the following ingredients:

  • chicken meat (preferably fillet) - 400 g;
  • 1 carrot;
  • 2 potatoes;
  • 150 g hard cheese;
  • pepper;
  • processed cheese;
  • salt.

The products are prepared, now you can start cooking. Place chicken fillet, potatoes cut into 4 pieces and peeled carrots into a saucepan with water. Add salt and cook until vegetables and meat are ready. Then drain the broth (do not pour it out), and puree the contents of the pan with a blender. If you used part of the chicken to make the soup, be sure to remove the skin from the meat. We put the broth on the fire again, as soon as it boils, we send our gruel there.

The chicken puree soup is almost ready, all that remains is to add pepper, salt and finely chopped processed cheese. When serving the dish, add grated hard cheese to a plate; you can also add garlic croutons.

Exquisite soup

So, what ingredients are needed for this recipe? Here's what we need:

  • chicken fillet - 300 g;
  • 1 onion;
  • blue cheese - 100 g;
  • broccoli cabbage - 200 g;
  • fresh green peas - 100 g;
  • salt (optional), although you can do without it.

As usual, we start with meat. Cut the fillet into pieces and boil in water. For the specified amount of chicken meat we need 1 liter of liquid. After about 20 minutes, remove the fillets from the pan. We do not touch the broth, since we will boil the cabbage and onions in it. They should be pre-cut. We'll also send green peas there. Cook the vegetables for about 10 minutes. Using a blender, you need to chop the chicken fillet, broccoli, onions and peas. Return the puree-like slurry to the broth and bring to a boil. With this we complete the preparation. Now all that remains is to pour our chicken soup into a beautiful bowl and garnish with herbs.

Puree soups are most often prepared from vegetables, but this does not mean that you cannot add legumes, fish, meat or cereals. In addition, this dish may include milk, butter or cream. These ingredients give the soup a delicate taste. For a more savory dish, add grated hard cheese. Dry white wine will add a new shade of taste.

Puree soups are prepared a little differently than regular ones. As a rule, vegetables are cut into pieces and poached in butter, after which wine is added (if the recipe calls for it) and heated until it has evaporated by half. After this, the broth is poured in and everything is brought to a boil. Reduce the fire and continue to simmer until done. Using a blender, grind soft vegetables into a pulp, transfer them to a saucepan, and add broth (optional). Only after this, the chicken soup, like any other, can be salted and seasoned with spices.

Puree soups are very popular, especially in families with small children. The cream soup has a very delicate structure, it is moderately thick, but does not look like porridge or mashed potatoes. Favorite serving option - along with fresh herbs and crackers. Cream of chicken soup is a great option for a light but satisfying lunch.

To prepare mashed potato soup with chicken, we need chicken meat, vegetables (potatoes, onions, carrots), white bread for croutons, salt, pepper.

We peel and cut the potatoes as desired, because then we will still turn them into puree.

Wash the chicken meat thoroughly and cut it into small pieces - this will cook it faster. Place the potatoes and meat in a saucepan and add 1.5 liters of filtered water. Add salt and pepper and cook over low heat after boiling.

While the potatoes and chicken are cooking, prepare the frying. Of course, you can put the vegetables in the soup raw and cook them without frying them first. But fried onions will give a more pronounced aroma to the cream soup, and carrots will give more brightness. Therefore, we clean the onion and finely chop it.

We clean, wash and grate fresh carrots on a coarse or fine grater.

Fry the vegetables in a heated frying pan for literally 2-3 minutes; you can put a piece of butter in the frying pan, or if the frying pan has a non-stick coating, you can do without oil at all. Then we transfer the fragrantly smelling roast into a saucepan with potatoes and chicken. Cook for another 10 minutes.

Cut a piece or two of white bread into cubes or strips. Fry in a dry frying pan until golden brown.

You can remove a few pieces of boiled chicken from the finished soup and leave them whole; use a blender to puree the rest. Then put pieces of meat and crackers into the finished cream soup before serving - this is one of the serving options. Or you can puree the entire soup and garnish with fresh herbs and croutons before serving.

In any case, chicken mashed potato soup is a very tasty and also dietary dish. Bon appetit!

Fill the chicken fillet with water, add salt, and boil until tender for about 40 minutes over medium heat. We also cook potatoes, carrots, and onions together, adding bay leaves and pepper to them. We also add a little salt to the vegetables and cook until soft.

While everything is cooking, we will have time to prepare the croutons; to do this, we cut the bread into cubes like these.

Place them in the oven at 200 degrees. After 10-15 minutes we take out these crackers.

When the vegetables are cooked, remove the pepper and bay leaf. Drain the water and puree the vegetables.

We pour the chicken broth into a separate container, we will need it later. Chop the fillet using a knife and fork.

Grinding the fillet

Now fry the flour a little in butter.

Heat the milk and pour it into the toasted flour.

Add the resulting milk to the vegetable puree.

Add the chopped chicken there and mix everything thoroughly until smooth.

Combining the ingredients

The puree will be very thick, so dilute it with the remaining chicken broth. Add broth to taste so it doesn't turn out too liquid. Place the resulting soup over medium heat, bring to a boil and turn off.

All that remains is to chop the greens and add to each serving.

Puree soup Serve with cooked croutons.

Bon appetit!

Be sure to try this unusual recipe.
Good luck and see you again.

It would seem that there could be nothing more familiar than chicken soup. Every busy housewife who is short of time regularly whips up such soups. However, it is enough to slightly change the technology of preparing the dish and a trivial dish will become an exquisite dish worthy of a restaurant menu.

We're talking about creamy chicken soup. It is enough to master the basic principles of cooking and have a food processor or blender in your kitchen arsenal to please your family with a delicate soup as often as possible. There is no doubt that everyone will like the creamy soup without exception.

Before you start cooking, watch this funny video.

Puree soup is good because it can be prepared from a minimum of ingredients. Try making chicken and potato soup. The result will be a boring and uninteresting dish. Puree soup is a completely different matter - it has a thick, tender, creamy consistency, the soup just melts in your mouth and looks very appetizing.

Recipe ingredients:

  • chicken fillet 300 g.
  • potatoes 500 g.
  • onion 1 pc.
  • dried dill – 1 teaspoon
  • vegetable oil 2 tbsp. spoons
  • ground black pepper taste
  • salt to taste

Cooking method:

  1. Pour 2 liters of water over the chicken fillet and cook until done, 45 minutes. Remove the meat and cut into small pieces. Add diced potatoes to the broth and cook until tender for 15-20 minutes.
  2. Fry finely chopped onion in vegetable oil until soft.
  3. Remove the finished potatoes from the broth with a slotted spoon, mash them into a puree and return them back to the pan. Stir, add salt, season with dried dill and black pepper, add fried onions and pieces of chicken fillet. Bring to a boil and remove from heat.
  4. Advice: Potatoes are the base in the soup. Any available vegetables will help diversify the taste. Potato soup is combined with broccoli, cauliflower, carrots, zucchini and a variety of greens.

Feeding method: When serving, garnish the soup with sour cream, herbs, canned corn or green peas of your choice. You can do without this, but a beautifully decorated dish seems more delicious.

Cream soup is an ideal recipe for beginner cooks. There is no need to follow the technology of cutting ingredients or strictly adhere to the cooking time. It is enough to boil the products, puree them using a blender and dilute them with broth to the desired consistency. The soup looks impeccable and tastes quite good.

Recipe ingredients:

  • potatoes 1 kg.
  • cream 500 ml.
  • hard cheese 150 g.
  • chicken fillet 500 g.
  • onion 2 pcs.
  • carrots 1 pc.
  • vegetable oil 50 ml.
  • nutmeg 1/2 teaspoon
  • ground pepper to taste
  • bay leaf 2 pcs.

Cooking method:

  1. Wash the chicken fillet and divide it into 2 parts. Cut one part into small cubes, leave the second whole. Pour 2 liters of water over the fillet and bring to a boil over high heat. As soon as the water boils, reduce the heat, skim off the foam, add the bay leaf and cook the chicken for 45 minutes.
  2. After 25 minutes from the start of cooking, add peeled and diced potatoes to the broth. Continue cooking for another 20 minutes. During this time, both the fillet and potatoes will be cooked.
  3. Peel and finely chop the onion and carrots. It is better to grate the carrots. Fry vegetables in vegetable oil until light golden brown.
  4. Remove the whole piece of fillet from the broth and set it aside. Strain the broth into a separate container, and puree the potatoes and pieces of meat in a food processor. Add cream and frying to the resulting mass. Dilute the puree with broth to the desired consistency. Add grated hard cheese, nutmeg, pepper, and salt to taste.
  5. Bring the soup to a boil. Boil for 3-5 minutes over low heat. Let it brew.
  6. Cut the reserved piece of chicken into strips. When serving, place a handful of meat on each plate, pour over the puree soup, and garnish with herbs.

Puree soup can be prepared without special equipment such as a blender or food processor. Make pea soup. If you cook the peas a little longer, they will boil on their own and turn into a thick, homogeneous mass. Smoked chicken will add a spicy taste to the soup.

Recipe ingredients:

  • dry split peas 2 glasses
  • potatoes 3 pcs.
  • smoked chicken breast 300 g.
  • onion 1 pc.
  • carrots 1 pc.
  • tomato paste 1 tbsp. spoon
  • garlic 3 cloves
  • vegetable oil 50 ml.
  • bay leaf 2 pcs.
  • black peppercorns 5-7 pcs.
  • dried dill 1/2 teaspoon
  • soda 1/2 teaspoon
  • salt to taste

Cooking method:

  1. Wash the peas and soak in cold water in the evening. In the morning, drain the water. Fill with fresh cold water (3 liters) and cook. When the water boils, add soda. At this time, abundant foam is formed. It needs to be removed. Cook the peas for about an hour.
  2. After 30 minutes from the start of cooking, add whole peeled potatoes to the soup. Cook until done. When the potatoes become soft, remove them, mash the tubers into a puree and return them to the soup.
  3. While the soup is cooking, peel and finely chop the carrots and onions. Sauté vegetables in vegetable oil. At the very end, add tomato puree. Warm it up.
  4. Add roasted chicken fillet, diced smoked chicken fillet, seasonings and salt to the soup. Cook for 5-7 minutes. At the very end, add crushed garlic. Let the soup rest and serve.
  5. Advice: Instead of bread and crackers, offer a saltine cracker with pea soup. Original and very tasty.

Somehow, historically, we have had soups prepared with clear broth. It is clear that the “filling” in them can be very different, but the base is always liquid and translucent. Meanwhile, almost all cuisines in which the concept of “first courses” exists actively use a variety of puree soups: they are nourishing, dense and will greatly delight us with a new, non-standard taste.

What’s interesting is that you don’t have to add additional fillers like pasta, cereals and vegetables to this puree. Or you can enrich your menu with something original that you usually wouldn’t put in soup.

Potato recipe

You can use any meat as a basis for the broth. However, most chefs advise that any parts of the bird are suitable for it; you can cook it from a whole chicken. You will need 800 grams of meat, 5-6 potatoes, one carrot and one onion, a piece of butter, half a liter of milk, a spoonful of flour, your favorite seasonings (don’t overdo it!) and herbs. If you decide to make puree soup from it, it will be more dietary, if from legs or drumsticks, it will be more rich.

The chicken is poured with cold water, salted and cooked for about forty minutes. In a separate bowl, boil vegetables with the addition of bay leaves and peppercorns until softened. Then the leaves and peppercorns are removed, the broth is drained, and the vegetables are mashed into puree. If you have a blender, you can use it; if not, use the old-fashioned masher.

It is decanted into a separate container, and the bird is chopped. You can use a blender again. Or with a knife, but as small as possible.

Flour is fried in oil, heated milk is added, mixed - and into vegetables. Meat is added to them, and everything is mixed again. If your potatoes turn out a bit thick, you can thin them with broth. The result is placed on the fire, kept on it until it boils and poured into plates, where all that remains is to add chopped herbs.

Nice additions

To be honest, chicken puree soup is a completely independent dish. However, it is customary to eat any first courses with bread, and for this, crackers, croutons, or pies are more suitable. In our opinion, crackers are the most delicious from this list. Just not store-bought and always made from white bread.

Take a loaf, cut it into neat cubes, which are placed in the oven (200 degrees). If desired, the bread can be salted before baking. Sometimes it is better to turn the crackers over. When they turn golden brown, they are poured into a bowl and served. You can eat it as a snack, or you can pour it directly into pureed chicken soup.

Vegetable fantasies

If you like the first dish with vegetables, you can diversify the described dish. It is most delicious and tender with broccoli and cauliflower, however, green beans, lentils, and peas fit perfectly into creamed chicken soup. The recipe differs from the first in that the onions and carrots will first have to be simmered in butter, and for the broth it is better to use drumsticks or thighs.

The potatoes are cooked directly in the broth. The selected vegetables can also be taken frozen, but they must thaw before cooking. They are laid out in the soup when the potatoes boil, after which they need to be cooked for another 15 minutes.

Then all the ingredients are mashed into puree (a blender is more convenient, but you can do it without it). In addition, this creamy chicken soup is made with cream, not milk: they are poured into an almost finished dish, which is then simmered on the stove for another 5 minutes. Then it’s traditional: on plates, greens - and on the table.

Soup with almost nothing

What’s interesting about this recipe is that it contains virtually no vegetables. We can say that this chicken puree soup consists only of the chicken itself. Moreover, for it it is better to take a whole carcass, so that the dish contains different types of meat, and the broth is very rich (almost like jellied meat).

In addition to the poultry, you will need 1 carrot and onion, 200-250 ml of milk and a couple of tablespoons of butter and flour.

When the broth is boiled, vegetables are added to the water, whole: they should only add flavor to it. When the base is ready, both the onions and carrots are discarded. All the meat fibers are carefully removed from the chicken and ground in a meat grinder. Half a glass of broth and milk are poured into the resulting minced meat, butter and flour are added - and into a blender. You will get a nice puree. It needs to be poured into the rest of the chicken broth and boiled for five minutes. Greens and sour cream - as usual.

Turks love this dish too

The inhabitants of this country are famous lovers of good food. Turkish chicken puree soup will delight their like-minded people. The composition does not include most European ingredients, but it does contain tomatoes (about half a kilogram), a large clove of garlic, a glass of tomato juice (not from a package, of course), 4 tablespoons of olive oil, basil and one hundred grams of hard cheese.

The broth is cooked as usual, but the chicken is not added to the soup. Onions and garlic are fried, first the garlic and only then the onions. Add basil, peeled and cut into small cubes tomatoes - and all this is fried for another 5 minutes with continuous stirring.

The broth is mixed with tomato juice, the contents of the frying pan are added and simmered in a closed pan for 20 minutes. Then everything is thoroughly beaten, if it is a little liquid, add a couple of spoons of flour (it is better to dilute it in a glass of soup first so that there are no clots), and everything is cooked for a few more minutes.

When the dish is poured into plates, grated cheese is added to them - it quickly melts and combines with the soup. Do not put cheese into the pan under any circumstances! When the soup cools, the cheese will settle to the bottom like a pancake.

For mushroom lovers

As already mentioned, pureed chicken soup can be enriched with almost any vegetables. As it turns out, mushrooms too. However, in this case it is better not to take carrots, but to add a stalk of celery. And plus cheese, not hard, but melted (200 g).

The preparatory stage is standard; At the same time, the water from the mushrooms is evaporated in a saucepan, then a couple of tablespoons of vegetable oil are poured in and onions and celery are added. Once fried, pour in a couple of glasses of broth, add potatoes and simmer until done.

Place the cheese in a bowl with some broth in the microwave to melt. Turn the stewed vegetables into puree, add liquid cheese and finely chopped chicken, put everything in one container and let it boil. It turns out to be a very tender, one might say, lush dish.

Try one of these recipes and you will become a fan of creamy soups!