Chicken Cream Soup

Ingredients

• 1 onion (cut into medium-sized pieces)
• 1 carrot (small; cut into medium-sized pieces)
• 4 potatoes (medium; cut into medium-sized pieces)
• 350 g chicken breast (cut into medium-sized pieces)
• 1 garlic (1–2 cloves, minced or sliced)
• 0.5 tsp salt (approximately; adjust to taste)
• water (add enough so that the liquid is approximately 1.5–2 cm above the vegetables and chicken)
• 40 g processed cheese (can be replaced with 50–100 ml of 10% cream)
• 50 ml 10% cream (alternative to processed cheese; do not use together with it)
• croutons (for serving)

Steps

1. 1

   Cut the onion, carrot, potatoes, and chicken breast into medium-sized pieces of any shape.

2. 2

   Sauté the chopped vegetables and chicken together for several minutes over high heat.

3. 3

   Reduce the heat to medium. Add the garlic and salt.

4. 4

   Pour in enough water so that it is approximately 1.5–2 cm above the vegetables and chicken.

5. 5

   Cook for approximately 15–20 minutes, until the potatoes and chicken are cooked through.

6. 6

   Blend the soup until smooth and creamy.

7. 7

   Add the processed cheese. If using cream instead, add 50–100 ml of cream.

8. 8

   Taste the soup and, if necessary, adjust its consistency by adding a little liquid.

9. 9

   Serve the soup with croutons.

Notes

The exact amount of water is not specified; determine it by the liquid level in the pot. The source does not specify which oil or fat to use for sautéing. Processed cheese and cream are interchangeable options.

Nutrition per serving

• soup
• first course
• main course
• chicken
• cream soup
• home cooking
• quick dish