Creamy chicken and vegetable soup

Creamy chicken and vegetable soup

Based on 45 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"When I think of comfort in a bowl, I think of this soup here: A gently creamy, fragrant chicken soup that is packed with nourishing vegetables. You can think of it as chicken soup meets potato soup meets chicken fricassee!"

Difficulty

Easy 👌

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
150 g
chicken breasts
250 g
floury potatoes
½
onion
½ clove
garlic
1
carrots
stalks
celery
100 g
button mushrooms
75 ml
white wine
½ l
chicken stock
75 g
cream cheese
100 g
baby spinach
tbsp
vegetable oil
salt
pepper
nutmeg (for serving)
MetricImperial

Utensils

peeler, cutting board, knife, large pot, cooking spoon, 2 forks

How-To Videos

how-to-clean-mushrooms

How to clean mushrooms

how-to-grate-nutmeg

How to grate nutmeg

how-to-deglaze

How to deglaze

how-to-prepare-celery-stalks

How to prepare celery stalks

Nutrition per serving

Cal625
Fat34 g
Protein31 g
Carb44 g
  • Step 1/4

    Peel onion, garlic, carrots and potatoes. Finely mince the garlic and dice the rest into approx. 1-cm/ ¼-in-thick cubes. Trim celery stems, and dice into the same size. Clean the mushrooms, then quarter them.
    • ½ onion
    • ½ clove garlic
    • 1 carrots
    • 250 g floury potatoes
    • stalks celery
    • 100 g button mushrooms
    • peeler
    • cutting board
    • knife

    Peel onion, garlic, carrots and potatoes. Finely mince the garlic and dice the rest into approx. 1-cm/ ¼-in-thick cubes. Trim celery stems, and dice into the same size. Clean the mushrooms, then quarter them.

  • Step 2/4

    Heat oil in a large pot. Add onions, garlic, carrots, celery and mushrooms, season with salt and sauté approx. 10 min. on medium high heat. Then add the diced potatoes and fry for approx. 2 min. Deglaze with white wine, let simmer briefly, approx. 2 min. then pour in the chicken stock.
    • tbsp vegetable oil
    • 75 ml white wine
    • ½ l chicken stock
    • salt
    • large pot
    • cooking spoon

    Heat oil in a large pot. Add onions, garlic, carrots, celery and mushrooms, season with salt and sauté approx. 10 min. on medium high heat. Then add the diced potatoes and fry for approx. 2 min. Deglaze with white wine, let simmer briefly, approx. 2 min. then pour in the chicken stock.

  • Step 3/4

    Add the chicken breast to the pot and poach for approx. 10 min. The broth simmering slightly below  boiling point. After 10 min., remove the chicken and pull it into pieces using two forks.
    • 150 g chicken breasts
    • 2 forks

    Add the chicken breast to the pot and poach for approx. 10 min. The broth simmering slightly below boiling point. After 10 min., remove the chicken and pull it into pieces using two forks.

  • Step 4/4

    Add cream cheese to the soup, stir until well incorporated, and continue to simmer,  approx. another 10 min. Finally, add chicken back to the pot, along with the baby spinach and stir well, until the spinach is just wilted. Season again with salt, pepper, and freshly grated nutmeg. Enjoy!
    • 75 g cream cheese
    • 100 g baby spinach
    • salt
    • pepper
    • nutmeg (for serving)

    Add cream cheese to the soup, stir until well incorporated, and continue to simmer, approx. another 10 min. Finally, add chicken back to the pot, along with the baby spinach and stir well, until the spinach is just wilted. Season again with salt, pepper, and freshly grated nutmeg. Enjoy!

  • Enjoy your meal!

    Creamy chicken and vegetable soup

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