Creamy Chicken Soup

Creamy Chicken Soup

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  1. Chicken fillet 300 grams
  2. Potato 3 pieces medium size
  3. 1 medium-sized carrot
  4. Onion medium 1 piece
  5. Butter for frying 50 grams
  6. Salt to taste
  7. Cream (fat content 10-15%) 200 ml
  8. Fresh parsley several twigs
  • Main Ingredients Chicken, Cream
  • Serving 5 servings
  • World CuisineFrench Cuisine


pan, board ,. knife frying pan


  1. Fill a three-liter pan with water a little more than half (about 2 liters). Wash the chicken fillet under running water, remove the films and set to boil, pre-salt the water.
  2. Wash the potatoes, peel and cut into small cubes.
  3. When the chicken is ready, take it out and add the diced potatoes.
  4. Cook the roast. To do this, remove the husk from the onion, finely chop it into cubes. Put the fry in a preheated pan, oiled. Wash the carrots thoroughly and grate on the finest grater, add to the onion. Sauté the vegetables for about 6 minutes until golden.
  5. Chill the chicken fillet and cut into small cubes. Return to soup with frying.
  6. Wash the parsley and chop finely.
  7. Pour the cream into the soup, bring to a boil, add chopped herbs.
  8. After 2 minutes, turn off the heat, let the soup infuse for 20 minutes - the dish can be served!

Creamy Chicken Soup ready! A more detailed cooking process, see the video. Enjoy your meal!


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