The Ultimate Kid-Friendly Dinner: This Velvety Cream Chicken Soup Is a Total Game-Changer

Chicken soup has always been popular across the world, whether it’s thanks to its simplicity or ability to make anyone feel better after suddenly catching a cold. However, for some it might be a bit dull to have the same chicken soup over and over again, which is why a new type of recipe has emerged in recent years.

Though cream chicken soup might sound a bit extravagant to those preferring the classic option, you should still give it a try; it’s very unlikely you’ll be disappointed.

Here’s what you need: 500 g of chicken meat, 2 l of water, 2–3 potatoes, 1 carrot, 1 onion, 1 bay leaf, 200–250 ml of heavy cream (15–20% fat), salt and spices to your liking.

Cover the chicken with water and place on the heat. Once it has come to the boil, reduce the heat and simmer for 40–45 minutes, adding salt at the end.

Remove the cooked chicken from the pan, let it cool slightly, and pull it apart into strands.

Chop the onion and carrot and fry in oil in a frying pan. Cut the potatoes into cubes and add to the broth. Cook for 10 minutes. Add the fried vegetables, bay leaf, and spices to the potatoes. Put the chicken back into the broth.

Cook the soup until the vegetables are soft, about 15-20 minutes. Then take the pot off the heat and remove the bay leaf.

Puree the soup with a blender until smooth. Pour in the cream. Repeat the pureeing. Adjust the thickness of the soup with cream. Heat the cream soup on the stove over medium heat, stirring constantly. Do not bring to a boil, otherwise the cream may curdle.

Do not serve the soup immediately, let it rest covered for 10–15 minutes. Garnish the finished dish with a sprig of parsley or finely chopped green onions.