Nothing saturates and relaxes like a soup on homemade chicken broth. On this basis, many delicious first courses can be prepared. For example, you can make chicken soup with cream. Below are several options for this dish, as well as detailed instructions on how to cook the broth correctly.
Preparing the right broth
All cream soup chicken recipes require pre-cooked broth. How to do it? In fact, everything is very simple. You only need the following:
- chicken weighing 2-2.5 kg, whole or cut into pieces;
- 16 glasses of water (or more to cover the chicken in a pan);
- 1 onion, coarsely chopped;
- 1 carrot, cut into several parts (can not be peeled);
- 1 stalk of celery, coarsely chopped;
- bay leaf or any other spicy herbs.
How to do it?
Put the chicken in a large pan and fill it with water. Bring to a boil and then gently boil for about thirty minutes. While it is boiling, remove the rising foam from the surface of the water. Then add chopped onions, carrots, celery and herbs. How much to cook chicken until cooked? Do this for two hours.
Strain the finished broth through cheesecloth and use to make soup. You can put it in the refrigerator for 2-3 days or freeze it in a closed container in the freezer. When you are ready to make the chicken soup with cream, remove a layer of fat from the broth.
Offal broth
You can make a soup broth with a very interesting taste if you add not only chicken but also offal. Unfortunately, many do not know how to handle this product. What is considered giblets? These are the following offal:
- Liver.
- Heart.
- Stomachs
- Kidneys (rarely used).
The recipe for delicious chicken broth with offal is as follows. Rinse the offal well and place them in a pot of water. There should be a lot of water, 2-3 times more than when cooking chicken. Bring to a boil. Add onions, garlic, carrots and leek in the desired amount. Cook for four hours. Filter the finished broth through a colander and then again through cheesecloth. After that you can use it for soup.
Once you cook the broth, you can start cooking chicken cream soup according to your favorite recipe. Some interesting ideas are suggested below.
Creamy Celery Soup
This is a gentle and tasty soup that is seasoned with slices of vegetables and chicken. This is a great option for breakfast or dinner. In total you will need:
- half a glass of unsalted butter;
- 2 stalks of celery, chopped;
- 3 rings carrots;
- half a cup + tbsp. l flour;
- 7 glasses of freshly prepared chicken broth;
- 1 tsp parsley;
- 1 tbsp. l thyme
- 1 bay leaf, crumbled into pieces;
- 2 + 3/4 cup diced chicken;
- half a glass of thick cream;
- 2 tsp garlic salt;
- pepper - to your taste.
How to make such a soup?
Melt the butter in a large saucepan over low heat. Add celery and carrots. Cover and cook for 12 minutes, stirring occasionally. Vegetables should become soft and tender. Using a wooden spoon, mix them with flour and fry for another 2 minutes.
Beat the broth and bring to a boil. With constant stirring, add seasonings. Reduce heat and simmer for 15 minutes. Add the chicken, boil it again and remove from the stove. Pour in the cream and salt. Sprinkle with parsley and serve chicken cream soup with hot cream.
Offal broth option
This creamy potato soup is very tasty and satisfying. Despite the fact that it includes mainly vegetable dressing, it saturates for a long time. In total you will need:
- 6 slices of bacon;
- 4 tbsp. l oils;
- 2 glasses of a mixture of finely chopped vegetables (celery, carrots and onions);
- 3 cloves of garlic, minced;
- half salt and any seasoning;
- a quarter cup of whole grain flour;
- 3 cups cream 10-12%;
- 1-2 cups of chicken offal broth;
- 2 pink potatoes, peeled and diced.
Cooking process
This creamy chicken giblet soup is prepared as follows. First, bake the bacon in the oven on a baking sheet lined with parchment paper (20 minutes at 200 degrees). Cut it into pieces.
Melt the butter in a soup pot. Add vegetables, garlic, salt and seasoning and fry until soft. Put the flour and mix with vegetables for several minutes to get a homogeneous mass. Add the cream in several stages, stirring after each infusion until a uniform texture. The mixture should be very thick and gradually liquefy by adding cream.
Then add potatoes and broth. Cook the soup for 30-40 minutes. The finished dish will be quite thick. Pour the soup into bowls and put a handful of slices of bacon in each serving.
Mashed soup
This thick, delicate and fragrant soup belongs to the French cuisine. Its secret is that you need to slowly add flour during the cooking process to get the desired texture. In total, you will need:
- 2 liters of chicken stock;
- 1 chicken breast (from broth);
- 84 grams of universal flour;
- 32 grams of unsalted butter;
- a quarter cup of fat cream;
- table salt and pepper to taste;
- green onions for decoration.
Cooking a French dish
Creamed chicken soup is easy to make.
Place a large pot on moderate heat. Melt the butter, and then gradually, in small batches, add the universal flour. Stir constantly and fry at low temperature until the flour turns brown and starts to smell.
Pour the broth in small batches, stirring constantly. You should get a completely homogeneous mixture, without lumps. Pour in the whole broth and bring to a boil. If there is clearly not enough fluid, add a little more water.
Turn off the heat and remove from the stove. If the soup has lumps, chop everything with a hand blender. Season with salt to your liking. Before serving, put chopped chicken and finely chopped green onions in the soup. Season with pepper.
Spicy Tomato Chicken Soup
This cream broth chicken soup has an interesting spicy flavor. The combination of cream and a lot of spices seems unusual, but many like it the first time. For this dish you will need:
- 450 grams of boneless and skinless chicken breast;
- 1 small can (220 grams) of canned dried tomatoes, without oil;
- 1 tbsp. l butter;
- 1 medium onion, chopped finely;
- 1 tbsp. l chopped garlic;
- 1 red bell pepper, chopped;
- 1 tsp cumin powder;
- 1 tsp dried oregano;
- 1 teaspoon chipotle or chili powder, optional;
- 1 tsp Paprika
- 400 ml of chicken stock;
- a glass of cream;
- half a glass of cream cheese;
- a glass of finely grated cheddar cheese;
- common salt and fresh chopped pepper, to your taste;
- Fresh leaves of cilantro, for decoration.
Cooking Spicy Soup
It is best to cook this dish in a slow cooker. To do this, turn on the device in the "Frying" mode. Heat oil in a bowl and add chopped onion and chopped garlic. Stir everything and fry for two minutes. Cut the chicken into very small cubes.
Add chicken, sun-dried tomatoes, bell peppers, oregano, caraway seeds, paprika, chili pepper and chicken stock. Mix very quickly and cover. Set the timer to 15 minutes in Extinguishing mode. Then open the lid and put the cream, cream cheese and cheddar. Turn the slow cooker on the “Fry” mode to heat all the components of the soup while stirring. Both cheeses should melt and mix with cream. Try the dish to taste, adjust the content of pepper and salt. Then pour the hot soup into bowls and garnish with fresh cilantro.
Wild Rice Option
This is another recipe for a multicooker. It involves the use of wild rice. If you cannot purchase this product, take brown rice. In total, you will need:
- 2 tbsp. l creamy unsalted butter;
- a glass of carrots chopped;
- a glass of chopped celery;
- 1 large onion, chopped finely;
- 1 tbsp. l corn starch;
- liter of chicken stock;
- 2 glasses of water;
- half a glass of raw wild rice washed;
- 1 tsp seasonings for chicken;
- 2 tsp dried Provence herbs;
- 1.5 kg of chicken from skinless broth;
- a glass of frozen peas;
- 2 cups arugula, chopped;
- 480 ml light cream.
How to make rice soup?
Heat the oil in a large skillet and fry the carrots, celery and onions until they begin to soften. Place the vegetables in the multicooker bowl. Dissolve the corn starch in a small amount of chicken stock and add it to the vegetables. Stir and fill with the rest of the broth and water. Put wild rice, chicken seasoning and Provence herbs, as well as chopped chicken (boneless). Cook in the “Soup” mode for 30 minutes. Add peas, arugula and cream, stir. Serve hot.