Creamy Chicken Soup
Amazing, uniquely delicious, tender, and rich! Creamy Chicken Soup takes little time to prepare. No broth? Just use water - it’ll still taste fantastic.
Updated : 29 July, 2025
Easy
About 30 min.
Ingredients
400 grams
Chicken
300 grams
Champignon
1
Onion
1
Carrot
1 liter
Broth
200 grams
Cream
2 tablespoon
Wheat flour
50 grams
Butter
2 tablespoon
Vegetable oil
1
Garlic
1
Laurel leaf
to taste
Greens
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
This time, I used chicken breast, but you can also use thigh fillets or turkey. If the meat is frozen, thaw it in advance.
Step 2
Rinse the chicken breast and pat dry with paper towels. Cut it into medium-sized cubes. Peel the onion and carrot. Wash and dry the mushrooms and vegetables. Slice the mushrooms thinly or dice them - whichever you prefer.
Step 3
In a saucepan or a pot with a thick bottom, heat some vegetable oil. Add the chicken and sauté over medium heat, stirring, until golden brown (about 3-5 minutes).
Step 4
Meanwhile, chop the onion, carrot, and garlic - not too finely. Rinse the thyme and rosemary.
Step 5
Remove the chicken from the pot and place it in a bowl. Add butter to the same pot. Once melted, add the chopped vegetables and mushrooms and sauté.
Step 6
Stirring occasionally, cook for 5-10 minutes.
Step 7
Add the flour and mix everything thoroughly. Sauté for about 1 minute.
Step 8
Increase the heat to high. Gradually pour in the chicken broth, stirring constantly to avoid lumps. Return the sautéed chicken to the pot. Add salt to taste, pepper, bay leaf, rosemary, and thyme. Once it comes to a boil, reduce the heat to low and simmer covered for 7-10 minutes.
Step 9
Remove the bay leaf, thyme, and rosemary. Increase the heat and pour in the cream. Bring to a near boil, but do not boil.
Step 10
Sprinkle with finely chopped herbs and remove from heat.
Step 11
Serve immediately while hot!