Creamy chicken and vegetable soup

Based on 23 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g chicken breasts
500 g floury potatoes
onion
1 clove garlic
carrots
3 stalks celery
200 g button mushrooms
150 ml white wine
1 l chicken stock
150 g cream cheese
200 g baby spinach
3 tbsp vegetable oil
salt
pepper
nutmeg (for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
625
Protein
31 g
Fat
34 g
Carb
44 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.
    • onion
    • 1 clove garlic
    • carrots
    • 500 g floury potatoes
    • 3 stalks celery
    • 200 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.
    • 3 tbsp vegetable oil
    • 150 ml white wine
    • 1 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.
    • 300 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!
    • 150 g cream cheese
    • 200 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!