Creamy Chicken Soup
Creamy chicken soups are simple and filling dishes with a mild flavor and straightforward ingredients. They're perfect for family dinners, easy to prepare, and fit well into everyday menus. This collection features 10 recipes that will help you add variety to your home cooking without any complications.
- Chicken legs
- Leek
- Frozen green peas
- Carrot
- Celery
- Garlic
- Dill
- Parsley
- Thyme
- Cream 30%
- Butter
- Refined vegetable oil
- Ground sweet paprika
- Ground black pepper
- Salt
- Chicken egg
- Wheat flour
- Dried garlic
- Ground black pepper
- Salt
- Strip the dill and parsley sprigs of tender greens and set aside. Trim two leaves from the green part of the leek and wrap them around the dill, parsley, and thyme sprigs. Tie everything together with kitchen string—you've got a bouquet garni for your creamy soup.
- Pour 1.5 liters of water into a saucepan, add the chicken leg, and bring to a boil. Skim off any foam with a slotted spoon and season with salt. Reduce heat to low, add the bouquet garni, and simmer for 30 minutes. For this creamy chicken and cream soup, you can use any chicken parts instead of the chicken leg.
- For the creamy chicken soup, prepare the vegetables. Chop the white part of the leek (120 g) into half rings, and cut the peeled carrots into pea-sized cubes. Finely slice the celery stalk, and finely chop the garlic.
- Make a sauté for the creamy chicken soup. Heat refined vegetable oil in a frying pan and melt the butter in it. First, fry the carrots for 3-4 minutes.
- Next, add the paprika and celery to the pan and sauté for 3 minutes. Then add the leeks and garlic and sauté for another 2 minutes. Leeks are very delicate, so they should be sautéed at the very end, rather than at the beginning, like onions. By the way, you can simplify this creamy chicken soup recipe by skipping the sautéing altogether.
- Prepare the dumpling dough for the creamy soup (recipe with chicken). Lightly beat a room-temperature egg with 2 tablespoons of water. Season with salt, pepper, and dried garlic to taste.
- Finely chop the parsley and dill leaves. Set aside 2/3 and add 1/3 to the beaten egg. Add 3 heaping tablespoons of flour and mix well. The batter should be thick, like fluffy pancakes. You may need a little more flour.
- Remove the chicken leg from the broth and discard the bouquet garni. Remove the skin from the leg, separate the meat, and cut it into small pieces. You will no longer need the bones and skin.
- Increase the heat under the broth until it begins to simmer. Add the sautéed vegetables, frozen green peas, and chicken, season with pepper. Stir everything together and simmer for 5 minutes.
- Prepare the dumplings using 2 teaspoons. Use one spoon to scoop up the dough, and the other to drop it directly into the boiling broth. The size of the dumplings you want is up to you. The ideal size is 1/2 teaspoon of raw dough. Adjust the thickness of the soup to your taste; you don't need to use all the dough.
- Once the dumplings float to the surface, pour in the room-temperature cream, stir, and taste for any additional salt. Heat the creamy chicken soup for just 1 minute and serve. Sprinkle the remaining herbs on the bowls.
Making Italian creamy chicken soup is quite easy. The key is to have the right root vegetables on hand, as they are responsible for the dish's flavor. This chicken soup is especially delicious during the colder months: it satisfies hunger, lifts the mood, and warms you up. Incidentally, if you want to enhance the latter, add some grated ginger and a couple of pressed garlic cloves to the vegetables when sautéing. We're sure Italians themselves wouldn't mind this addition, which also adds a more piquant flavor to the creamy chicken soup.
This recipe for creamy cheese soup with chicken is a variation on a beloved home-cooked entree. In Soviet times, it was prepared very simply, without any broth. First, onions and carrots were sautéed, then added to boiling water along with potatoes, then briefly simmered, and the main ingredient—processed cheese—was added. It was this cheese that gave the dish its silky texture and delicate flavor, making this soup a universal favorite. A richer version is also offered here—made with broth and fried chicken. We promise a delightful culinary experience!
