How to cook chicken puree soup. How to make hearty creamy chicken soup

Fragrant and tasty cream soups can be prepared at home using chicken broth, with vegetables or mushrooms, with chicken and cream!

A very light and tasty version of cream soup, both adults and children will like it; this soup has a very delicate texture, a pleasant aroma of chicken broth and a charming aftertaste of cream cheese. A warm and comforting dish that will enchant you with the aroma of home comfort.

Chicken breast: 1 pc.
Bow: 1 pc.
Carrots: 1 pc.
Zucchini: 200 gr.
Potatoes: 2 pcs.
Cream 10-20% fat: 300 ml.
Cream cheese: 80 gr.
Bay leaf: 2 pcs.
Salt, ground black pepper: to taste.

First we need to cook the broth and chicken breast. Pour 1 liter of water into a saucepan, add randomly chopped onion, carrots, diced chicken breast, salt and bay leaf. Bring to a boil and cook over medium heat for 10 -15 minutes, depending on the quantity and size of the breast.

When the breast is cooked, remove it from the broth. Next we take out the bay leaf, be careful, if you puree the soup with bay leaf, the soup can be thrown out.

Add potatoes and zucchini cut into cubes of arbitrary size to the broth. Cook until the vegetables are ready, about 15-20 minutes.

After the vegetables are cooked, you need to drain the broth into a separate container and add the chicken to the vegetables.

Pour the cream into the soup and begin to puree the meat and vegetables, adding chicken broth, until you reach the liquid puree consistency you require.

When the soup is completely well pureed, add cream cheese to the soup, mix well, if the soup is still hot, the cheese will instantly dissolve in it, if the soup has already cooled, then it should be heated over medium heat.

Add spices and salt to taste to the finished soup, cover with a lid and leave to rest for 5 minutes.

Serve the soup hot, optionally sprinkled with grated cheese or croutons to taste.

Recipe 2: cream of chicken soup (with photo)

Chicken legs - 500 gr.
Cream - 250 ml.
Onion - 1 pc.
Potatoes - 3 pcs.
Carrots - 1 pc.
Bay leaf - 2 pcs.
Salt - to taste
Pepper - to taste

Remove the skin from the meat and cook after boiling for 30 minutes, add bay leaf for flavor and add a little salt. Skim off foam during cooking.

Peel the potatoes, cut into small cubes and add to the pan with the chicken. Peel the carrots and onions and add to the soup. Cook until the vegetables are done.

Then remove the pan from the heat, strain the broth into another container, and separate the meat from the bones. Puree the vegetables and meat in a blender with the addition of one glass of broth. Then pour the puree into the rest of the broth and put it back on the fire.

Cook the soup for about 10 minutes, then add cream, season with salt and spices to taste and cook for another 5-10 minutes.

Serve sprinkled with grated cheese and croutons or croutons.

Recipe 3: vegetable cream soup with chicken broth

chicken – 700 gr
carrots - 1 pc.
onion - 1 piece
butter - 40 g
milk - 200 ml
wheat crackers - 4 tbsp.
salt - to taste

Wash the chicken. Dry with a paper towel. Separate the breast from it and set aside.

Place the prepared carcass in a pan and cut the same peeled vegetables into large slices. Pour in all 1.5 liters of water and boil the contents of the pan for 30-40 minutes. Then remove the carcass from the broth. Place the breast in the broth, boil, remove from the stove and cool the breast directly in the broth.

Remove meat from boiled chicken and cut into small pieces.

Beat the chopped chicken meat and cooked vegetables together with a small amount of broth in a blender until pureed.

Fry the flour in a saucepan with melted butter. Place the toasted flour in a small saucepan and place on the fire. Pour in the milk and, constantly stirring, boil everything until thickened. Pass the cooked white sauce through a fine sieve to remove any lumps.

Place the pan with the chicken mixture on the fire, add 1 liter of broth, and stirring, add the sauce. Bring everything to a boil. Remove the chicken breast from the broth and divide it into small fibers or cut into small strips. When serving cream of chicken soup, sprinkle it with chicken fibers and croutons, and you can also sprinkle with cream shavings.

Recipe 4, step by step: cream of chicken soup with croutons

I advise you to prepare chicken broth for cream soup with croutons in advance, freeze it and, as needed, cook it first or add it to sauces. Low plastic containers with airtight lids are suitable for freezing broth.

2 liters of chicken broth;
250 g potatoes;
150 g zucchini;
150 g carrots;
100 g onions;
200 g white cabbage;
130 g tomatoes;
200 g white bread;
15 g butter;
15 ml olive oil;
2-3 cloves of garlic;
salt, granulated sugar, green onions, pepper.

Pour refined olive oil into a soup pan and add butter. Throw finely chopped onions and garlic into the melted butter. In early summer, you can use garlic cloves instead of garlic cloves.

Sprinkle the vegetables with a pinch of salt and sauté for a few minutes.

Grate the carrots on a coarse grater and add to the onion. Fry the carrots until soft, about 5 minutes.

Cut the potatoes and zucchini into cubes of the same size. We add young zucchini along with the peel, peel mature ones and cut out the seed sac. The peel and seeds of mature zucchini are inedible.

Shred the white cabbage into thin strips and cut the tomatoes into pieces. Add tomatoes to the pan along with cabbage.

Next, pour the strained chicken broth into the pan. To cook 2 liters of delicious chicken broth, you need to take 1 kg of chicken with bones (drums, wings, skeleton), add a bunch of fresh herbs, a few cloves of garlic, bay leaf, aromatic roots - celery, parsley. Cook everything together over moderate heat for 40-45 minutes, add salt at the end.

Place the pan on the stove, after boiling, cook over low heat for 30 minutes, salt to taste, add a teaspoon of granulated sugar.

Grind the soup in a blender until creamy. The mass should be smooth, without pieces.

Cut white bread into slices 1 centimeter thick, trim off the crust. Cut the bread into cubes. Heat a frying pan with a thick bottom, fry the croutons until golden brown in a dry frying pan. Croutons can also be cooked in the oven.

Pour the cream of chicken soup into bowls and sprinkle with croutons and finely chopped green onions before serving. Bon appetit!

To give the dish a creamy taste, add heavy cream to the pan 2-3 minutes before cooking and bring it to a boil. If you like the soup with sourness, then instead of cream you need to add sour cream.

Recipe 5, simple: creamy chicken soup with cheese

Cheese cream soup with chicken is a worthy answer to those who are tired of borscht and classic soup with meat broth. This dish can surprise you in a good way. The silky consistency of the cream cheese soup with chicken, its incredible milky color, colorful spots of carrots and pieces of tender chicken meat simply cannot help but attract attention. And if you complement the cream cheese soup with chicken with homemade croutons, you can safely say that the dinner was a great success. In general, soups with melted cheese or cream are very beautiful and tasty.

1.5 liters of water
3 chicken drumsticks (or any other part of the chicken)
1 large carrot
3 potatoes
150 g processed cheese
0.5 tablespoon salt
0.3 teaspoon pepper
pinch of paprika
2 tablespoons sunflower oil
bay leaf, green onion, parsley

Fill the pan with 1.5 liters of drinking water, add a bay leaf and 2-3 sprigs of parsley. You can also add a few green onions. This recommendation should not be ignored. Prepare any soup based on this broth (meat, parsley, onion) at least once and you will feel a big difference. Wash the chicken parts thoroughly and also place them in the pan.

Place the pan with the ingredients on the fire and cook the broth for 45 minutes from the moment the water boils.

Without wasting any time, let's prepare the remaining ingredients. Peel the potatoes, wash them and cut them into any shape.

We clean and wash the carrots, then cut them into 5 mm cubes or grate them on a coarse grater.

Heat the frying pan and add a little sunflower oil to its surface. Fry the carrots until tender, about 3 minutes over medium heat. Don't forget to stir the carrots all the time, otherwise it may burn.

The broth is ready. Remove the bay leaf and parsley from the pan and discard. We also remove the chicken from the broth and leave it on a plate to cool. Place the potatoes in the broth and cook the cream cheese soup with chicken for another 15 minutes from the moment the broth boils again. During this time the potatoes should be cooked.

Then add 150 g of processed cheese (any amber type cheese or grated processed cheese).

Using an immersion blender, puree the cream cheese soup with chicken until smooth. Return the pan to the stove and add carrots to the cream of cheese soup with chicken. Let the soup simmer for another 5 minutes.

Separate the chicken meat from the skin and bones and return it to the cream cheese soup. Salt and pepper it, add a little paprika. Season the soup with herbs. Let the finished soup brew for a while under a tightly closed lid, then serve.

Cheese cream soup with chicken is ready. I supplemented it with crackers.

Enjoy your meal!

Recipe 6: Homemade chicken soup

Chicken puree soup with potatoes is prepared quickly and does not involve large financial costs. The only condition is the presence of a blender.

chicken breast in standard packaging – 500 g;
several sprigs of greenery;
potatoes – 5 pcs.;
black pepper and salt;
bulb;
oil – 40 ml;
flour – 2 tbsp. l.

Remove the skin from the brisket, add liquid and boil. Skim off the foam, add salt and continue cooking for another quarter of an hour.

When ready, add the chicken. Remove the bones and cut the meat into pieces.

Potatoes can be chopped in two ways: into cubes or cubes.

Throw into the broth and leave to cook.

Make a fragrant fry from flour and onions. Following the potatoes, add grated carrots to the broth. Add chicken meat. Add the roast to the broth last. Cook until thickened, about 15 minutes. In this case, you need to stir the dish periodically.

Season with pepper and add additional salt if necessary. Remove from heat and allow soup to cool slightly.

Before serving, be sure to decorate the finished dish with sprigs of herbs. A good addition to the soup would be fried garlic croutons or grated cheese. And for dressing it is better to use rich sour cream.

Recipe 7: vegetable puree soup with chicken breast

The necessary variety in the menu can be added by preparing vegetable puree soup. I offer you an easy recipe for vegetable puree soup with oven-baked chicken breast.

Cauliflower (small inflorescences with a diameter of approximately 5-6 cm) 6–7 pcs.
Spicy dried herbs (dill, parsley, celery) 1 tsp.
Green beans (frozen) 2/3 tbsp.
Granulated garlic 1 tsp.
Carrot 1 pc.
Salt 1 tsp.
Onion 1 pc.
Chicken fillet 1 pc.

Pour cold water over the vegetables. Cook over low heat. A few minutes before readiness, add spicy dried herbs.

Rub the chicken fillet with a mixture of granulated garlic and salt.

Place the fillet on a sheet of baking paper.

The fillet is ready.

The vegetables are ready.

Puree vegetables in a blender.

Pour the puree soup into plates, add a piece of butter, fresh herbs and slices of chicken fillet.

Bon appetit! This recipe for vegetable puree soup with chicken will come in handy on weekdays!

Recipe 8: cream cheese soup with chicken (step by step)

For those who love puree soups, cream soups, I suggest you try it cream cheese soup with chicken. This dish turns out incredibly tasty, aromatic, tender and velvety. You can serve this soup with croutons, if desired. You only need to prepare the puree soup for one time.

potatoes - 3 pcs.;
carrots - 1 pc.;
chicken fillet - 150 g;
onion - 1 pc.;
processed cheese - 100 g;
spices for soup, salt - to taste;
butter - 10 g;
water - 1 liter;
freshly ground black pepper for serving.

Cream soup: recipes

Simple step-by-step recipes with photos: creamy chicken soup and creamy chicken soup with potatoes, which can be made from chicken breast or other parts of the chicken.

1 h 5 min

90 kcal

3/5 (2)

Any soups are very healthy. And if it is a puree soup, it is also easily digestible. You can cook it from anything. For example, it can be cooked from poultry fillet. I offer you recipes for making creamy chicken soups. They are considered dietary and light. These soups are suitable for both adults and children's menus.

Chicken cream soup with potatoes

Kitchenware: pan, cutting board, blender.

List of required ingredients

Step-by-step preparation

Place the chicken in a saucepan and add about 2-2.5 liters of water. Cook until done for about 40 minutes. After boiling, remove the foam and add a couple of bay leaves if desired. It is better to make puree soup from chicken breast, but you can also use other parts of it.
Cut the onion into half rings or small pieces.
We also chop the carrots and celery into small pieces.
Cut the potatoes into arbitrary pieces, since they will still be chopped.
Take another pan and melt butter in it.
Place the onion in the oil and fry it lightly until transparent.
Add the rest of the vegetables and pour in the prepared chicken broth so that it lightly covers the entire contents.
Cook until done. This will take approximately 20-25 minutes.
When the vegetables are ready, add the chicken, take out the blender and puree everything. You can leave the meat, and then cut it into small pieces and place it in bowls with soup.
Heat the cream or milk well. Take the eggs and separate the yolks.
Stir the yolks and slowly pour in the cream. Bring until smooth.
Add the cream and yolks to the soup, stir and bring to a boil again.
Pour the cream of chicken soup into bowls and add fresh herbs.

Video recipe for creamy soup with potatoes

In the video you can see in more detail the technology for preparing this soup.

I recommend making this healthy and tasty spinach puree soup.

Chicken soup

Cooking time: 55 minutes.
Kitchenware: pan, blender, whisk.
Quantity: 3-4 servings.

Ingredients:

Chicken (breast) or chicken
Potatoes 4-5 pcs.
Carrot 1 pc.
Onion 1 pc.
Flour 2 tbsp. l.
Butter or vegetable oil for frying
Black pepper
Greenery

The benefits of chicken meat

When choosing meat for soup, many people prefer chicken. Chicken has a lot of advantages and advantages over other types of meat. Firstly, white chicken meat is an excellent dietary product. If you remove the skin and fat deposits from the meat, the fat content in the chicken remains minimal. Secondly, chicken meat contains a lot of protein, which is necessary for adequate human nutrition and to maintain all processes in the body. Chicken meat is rich in vitamins, such as vit. A, B, B2, C, E1, PP and minerals (sodium, iron, calcium, magnesium), phosphorus.

Chicken meat is an indispensable product in any diet. Whether it’s a therapeutic diet or for those who want to lose extra pounds. The most dietary part of the chicken is the breast, the most high-calorie and fatty part is the ham. And, of course, it’s worth remembering that fried or grilled chicken is not exactly a dietary product.

The balanced content of proteins, fats and carbohydrates makes poultry the main dish in diets for diabetics, for those who suffer from peptic ulcers or gout. It is also recommended to consume chicken meat for those who are prone to cardiac diseases, hypertension or atherosclerosis. This product is also indispensable in baby food. It is easily absorbed by the body due to its collagen (connective tissue) content.

A contraindication to eating chicken is an allergy to chicken protein. Unfortunately, children are sometimes allergic to chicken. Therefore, they cannot always eat such meat.

A wide variety of dishes can be prepared from chicken. It can be boiled, stewed, baked, fried, steamed, microwaved, grilled. Casseroles, cutlets, and meatballs are prepared from minced chicken. And, of course, every housewife knows that chicken makes delicious, light soups.

Puree soups should be present in every person’s diet

Everyone knows about the benefits of soups. It is impossible to imagine lunch without the first course. Cooked in meat, fish or vegetable broth, soups are saturated with all the beneficial properties of these products, stimulate the digestion process and are easily absorbed by the body.

Puree soup is considered the most useful, since pureed ingredients diluted with broth increase the ease of digestion of the soup and help facilitate the process of digesting food and the functioning of the entire gastrointestinal tract. One of the easiest puree soups is soup made with chicken broth.

Chicken broth is considered a nutritious and low-calorie dish. For 100 gr. The broth contains only 15 - 20 kcal. It is of great benefit to people who have recently undergone surgery, have suffered from a cold, acute respiratory infection, acute respiratory viral infection, or have suffered an intestinal infection, resulting in impaired gastric motility.

Chicken puree soup is a complete, balanced, light and dietary product that does not require large economic costs and is quickly prepared. And it is also ideal for therapeutic and dietary nutrition.

Calorie content of chicken cream soup - 100g. soup = 79.9 kcal. Protein content - 5.54 g, fat - 1.52 g, carbohydrates - 3.59 g.

There are a lot of recipes for pureed chicken soup. Below we invite you to familiarize yourself with the classic recipe for making pureed chicken soup.

Cooking process

Wash the chicken (chicken breast) well. Remove the skin. Place in a saucepan with water. And put it on fire. Cook until boiling. We remove the foam. Salt. And leave on the stove for another 10 - 20 minutes.
We take the meat out of the broth. Separate the bones from the meat. Cut the meat into pieces.
Place potatoes, cut into cubes or sticks, into the broth. Let it cook.
We make a fry from onions and flour.
Grate the carrots and add to the broth.
We also throw the disassembled and chopped chicken meat there.
Cook for 5 minutes.
Lastly add the onion, sautéed with flour. And cook our puree soup for another 10-15 minutes, until thick. In this case, it is necessary to mix the contents all the time. Season with pepper and add more salt if necessary.
Turn off the gas. Let the soup sit and cool a little.
We take a blender and grind our ingredients right in the pan to a puree consistency.

Chicken puree soup is ready. All that remains is to decorate it and add freshness in the form of green parsley, dill or leek. For those who are not fans of greens, you can offer crispy, toasted croutons made from white or black bread. It will be even tastier if you fry these same croutons with garlic.

A good addition to pureed chicken soup can be grated cheese sprinkled on top. Sour cream is perfect for seasoning soup.

Sometimes cream or milk is added to cream of chicken soup. They do this last, before grinding everything with a blender. The milk components give the soup a creamy, milky taste. Its consistency becomes even more delicate, soft and airy.

Bon appetit!

Puree soups are a hearty, tender lunch or light dinner. Dietary chicken meat is easily chopped and absorbs the juices of other products, so the taste of the presented dishes is perfectly balanced. It's worth making!

There is no need to worry about caloric content, since not every similar soup contains cream or cheese. These products add softness and color to the dish, but even without them it turns out very tasty.

Cheese cream soup with chicken and potatoes

This soup is similar to regular chicken soup with the addition of vegetables. But the cream cheese turns it into a flavor bomb!

How to cook:

Tip: you can buy crackers in any flavor, or you can make your own: simply fry them with spices or herbs.

Pumpkin soup with chicken

The bright color of this dish charges the body not only with a good mood, but also with a portion of vitamins!

How to cook:

Tip: You can garnish the soup with roasted pumpkin or sesame seeds.

Pea soup

Pea soups perfectly warm and nourish; everyone has known them since childhood. But they can also be prepared in a new way!

INGREDIENTS	QUANTITY
flour	20 g
Chicken	250 g
milk	250 ml
potatoes	3 pcs.
water	1.5 l
bulbs	1 PC.
dill	1 bunch
carrots	1 PC.
spices	taste
canned peas	1 jar
sunflower oil	30 ml
Cooking time: 60 minutes	Calorie content per 100 grams: 124 kcal

How to cook:

Boil the specified amount of water and place the washed chicken here. Cook it for about half an hour. From parts of the carcass you can take drumsticks or wings.
At this time, cut the potatoes into cubes and put them in the broth.
After fifteen minutes, remove the chicken and separate the meat, put it in a blender bowl along with the potatoes. Pour in the already strained broth and puree everything.
Return to the pan, season and simmer for another ten minutes over low heat.
Remove the peas from the jar and puree them with an immersion blender, no need to use any liquid.
Add pea puree to the remaining ingredients and cook for another five minutes.
You need to fry chopped onions and carrots in oil and then stir them into the soup.
Cook for another three minutes and then serve. Chop the dill and sprinkle on top of each person's plate.

Tip: for a holiday, you can serve this soup in portioned clay pots.

Cooking with cream cheese and chicken

A fairly simple recipe for a nutritious soup with a rich, cheesy flavor.

How to cook:

Place water in a small saucepan and wait until it boils. Place the prepared chicken fillet here and cook for about fifteen minutes. If foam appears on top, remove it with a spoon.
Then you need to remove the meat and season the broth itself. Cut the fillet into small pieces.
Peel the vegetables. Chop the onion, grate the carrots, cut the potatoes into pieces.
Boil the chicken broth again and add the potatoes.
Fry the onions and carrots in oil and lightly season at the end. Add the resulting frying to the broth.
Then put the meat here and cook everything together for another seven minutes, no more.
Grate the cheese and stir it into the soup. It should completely dissolve and the color of the soup will change.
Puree everything with a blender and serve with herbs and croutons.

Tip: You can leave a few pieces of meat whole so that they look nice in the light, smooth liquid.

Recipe with vegetables and cream

Onions add juiciness to any dish, and in this recipe there are several types of them! It turns out to have a very interesting taste and beautiful color.

INGREDIENTS	QUANTITY
water	1 l
bulbs	0.5 pcs.
cream 22%	240 ml
leek	70 g
red onion	40 g
potatoes	2 pcs.
olive oil	40 ml
chicken fillet	1 PC.
spices	taste
cauliflower	0.1 kg
tomato paste	20 g
celery	0.1 kg
Cooking time: 45 minutes	Calorie content per 100 grams: 63 kcal

How to cook:

Finely chop all three types of onions and celery. They need to be fried in olive oil until soft. It takes no more than five minutes.
Divide some of the cauliflower into small florets.
Chop the peeled potatoes into medium-sized cubes.
Add cabbage to soft onions. Stir and add potatoes. Cook for four minutes.
Cut the washed fillet into small pieces and add it to the vegetables. Fill all products with water.
Boil and season.
Reduce the heat to low, cover the soup with a lid and leave it to simmer for half an hour.
Then stir in tomato paste and cream at the same time. Heat, but do not boil, for five minutes.
Beat the ingredients with an immersion blender and serve. You can use olive oil, ground paprika and herbs as decoration.

Tip: Tomato paste can easily be replaced with one peeled tomato. This ingredient is needed more for color than for taste.

spices taste chicken fillet 0.3 kg Cooking time: 35 minutes Calorie content per 100 grams: 97 kcal

How to cook:

Cut the washed and dried fillet into small pieces.
Chop the leek into rings.
Pour the meat into a saucepan with two liters of water and cook it for twenty minutes.
After this, add leek to the resulting broth.
Separate the broccoli into florets and also add to the pan.
Cook for another ten minutes, then season.
Grind the ingredients in a blender and serve immediately.

Tip: For added filling, add a little grated Parmesan to each plate.

If you want the meat to be tastier, you need to season it at the beginning of the boil. This will affect the clarity of the broth, but since it will still turn into puree later, you don’t have to worry about it. The main thing is to remove the foam in time.

For the most delicate consistency, products can not only be pureed, but also then ground through a sieve. In this case, you should not prepare the soup too thin; on the contrary, it will turn out much more interesting if it has a thick consistency. You can thicken it further with heavy cream.

Light and bright cream soups are very beneficial for the body, so you need to prepare them more often. It's quite simple, and also very tasty! Bon appetit!

To be fair, we must admit that puree soup in our kitchens is not as popular as in European kitchens. However, the fashion of European cuisine is increasingly coming into its own, and today many are trying to improve their culinary skills by introducing new dishes to their menu. Among them, a special place is occupied by cream soups, puree soups, sauces, meat products and baked goods.

If we dwell in more detail on puree soups, then I would like to draw your attention to chicken soup, which not only satisfies hunger well, but also has medicinal properties. This soup is especially recommended to be included in the menu for those who have problems with the gastrointestinal tract. Delicate, creamy chicken soup has an enveloping property, which is very beneficial for the body as a whole. In addition, this soup is perfect for baby food. Each of the recipes for its preparation has its own unique twist and has its own special individual taste.

Recipe 1: Cream of chicken and potato soup

Required ingredients:

- chicken carcass - 1 pc.;

— carrots – 1 pc.;

— potatoes – 5 pcs.;

— onion – 1 pc.;

- leek - stem;

- roots of parsnip, parsley and celery, bay leaf, salt, pepper and favorite herbs.

Cooking method:

We clean all the vegetables we need and cut them into rings. Wash the chicken and cut it into several pieces. Place everything in a saucepan and fill with water. Cook the broth. Finally, add salt, pepper and bay leaf.

Let's prepare the potatoes - peel them and cut them into cubes. Pour the broth through a sieve into a clean pan, add leeks and potato cubes. We continue to cook.

Now we should use a blender, with which we can achieve a delicate creamy consistency. So, put the potatoes, carrots, all the roots that were boiled in the broth and chicken into the blender bowl. Salt and turn on the blender. Gently whisk and slowly begin adding broth. We bring it to the consistency we need.

Pour the puree soup into bowls and be sure to sprinkle with aromatic chopped herbs.

Recipe 2: Cream of chicken soup

If you have a small child in your family, we recommend that you prepare pureed chicken soup according to this recipe.

Required ingredients:

— chicken – 1 pc.;

— carrots – 1 pc.;

— potatoes – 3 pcs.;

— onion – 1 pc.;

Cooking method:

Without fail, all ingredients must be of the first freshness, because we are cooking for children. In this soup, the ratio of meat to vegetables is 50/50, which is what children aged 1 year and older need.

Pour some water into the pan and let the chicken fillet cook. There is no need to salt the water! After the water in the pan boils, continue cooking the breast for another half hour. In this case, it is not necessary to remove the foam.

Now we drain all the water, and first wash the meat and then divide it into pieces. Fill it with fresh boiled water, add salt and continue cooking for another 10 minutes. Peel the potatoes and cut them into 4 parts. Finely chop the carrots and onions or grate them. Add to the pan. And cook for another 15-20 minutes. We taste it, and if everything is normal, then pour the broth along with the vegetables into the blender bowl. Puree it until creamy. Make sure that not a single piece remains in the soup. Pour back into the pan and bring to a boil. We leave it aside to cool a little and feed our baby. You can add a piece of fresh butter to the plate.

Recipe 3: Cream of chicken soup with celery

Required ingredients:

— chicken breast – 1 pc.;

– potatoes – 3-4 pcs.;

— onion – 1 pc.;

— carrots – 1 pc.;

- stalks of celery and leek;

— processed cheese with mushroom flavor – 2 pcs.

Cooking method:

First, pour it into the pan, put the chicken fillet in it, you can also add 1 chicken thigh. Cook the meat for half an hour. After that, select and cut the meat into cubes. Cut the peeled potatoes into cubes and send them to boil in the broth. Add salt and your favorite seasonings.

While the potatoes are cooking, chop the onions and carrots, chop the stalks of leeks and celery and add them to the broth. Cook until the potatoes become crumbly. Grate the cheeses and add to the broth. Mix well, let it boil again and beat the contents of the pan with an immersion blender.

What to do with chicken meat, you ask? There are 2 options here. Option 1. Add pieces of meat to the broth before blending it and grinding it along with all the vegetables. Option 2. Cut the chicken into cubes and add to a plate, pour the soup over the puree and garnish with chopped herbs - the choice is yours!

Recipe 4: French chicken and champignon puree soup

Required ingredients:

— chicken fillet – 300 g;

- potatoes - 1 pc.;

— champignons – 200 g;

— broccoli inflorescences – 2 pcs.;

- small onion;

- cream 100 g or processed cheese - 2 tbsp;

- dill, pepper and salt.

Cooking method:

Peel the potatoes and cut into 4 parts. Wash the chicken fillet and put it all in a pan. We also send a peeled small onion and broccoli florets there. Pour hot water and cook the soup over medium heat until all the ingredients are fully cooked. During the cooking process, periodically remove the formed foam.

When all the ingredients are ready, add the champignons to the pan and continue cooking for another 20 minutes. Season the soup with pepper and salt. Place all the ingredients that were cooked in the broth into a blender bowl and fill them with half the broth. Beat until creamy.

We still have the second half of the broth in the pan, in which we will dilute cream or processed cheese. Let's bring to a boil. Now pour the contents of the blender bowl into the creamy broth and let it boil. Chop the dill, add to the soup and remove from heat.

— It is recommended to add salt, pepper or other spices to the pureed soup at the last stage of its preparation, that is, when you have already poured it from the blender bowl into the pan. After this, bring to a boil and remove from the stove.

— You can add any additional ingredients to the chicken puree soup to your taste - zucchini, broccoli, cauliflower, mushrooms, bell peppers, tomatoes, etc.