Creamy Chicken Cream Soup

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Chicken cream soup with croutons - a light soup of fresh vegetables on chicken stock, seasoned with crispy croutons and a green onion. Such a soup is delicious at any time of the year. In the winter cold, it will saturate and warm, and in the spring, summer and autumn it is a pleasure to cook from fresh and fragrant vegetables collected from the garden or, if you are not a gardener, brought from the market. I advise you to cook chicken broth for cream soup with croutons in advance, freeze and, if necessary, cook it first or add to sauces. For freezing the broth suitable low plastic containers with sealed lids.

By the way, chicken cream soup prepared according to this recipe can also be packaged in containers and frozen. It is very convenient when you come home from work to warm up a tasty and satisfying first course in the microwave.

Time for preparing: 30 minutes (+45 minutes to cook the broth).
Servings Per Container: 6

Ingredients for Chicken Cream Soup with Croutons

2 l of chicken stock;
250 g of potatoes;
150 g zucchini;
150 g carrots;
100 g of onion;
200 g of white cabbage;
130 g of tomatoes;
200 g of white bread;
15 g butter;
15 ml of olive oil;
2-3 cloves of garlic;
salt, granulated sugar, green onion, pepper.

A method of preparing chicken cream soup with croutons

Pour refined olive oil into a soup pot, add butter. Throw chopped onions and garlic into the melted butter. In early summer, arrows can be used instead of garlic cloves.

Sprinkle vegetables with a pinch of salt, passé several minutes.

Rub the carrots on a coarse grater, add to the onion. Fry the carrots until soft for about 5 minutes.

Cut potatoes and zucchini into cubes of the same size. We add young zucchini together with the peel, mature ones - we clean, we cut out a seed bag. The peel and seeds of mature zucchini are inedible.

Shred thin strips of white cabbage, cut the tomatoes into pieces. Add tomatoes with cabbage to the pan.

Next, pour the strained chicken broth into the pan. To cook 2 liters of delicious chicken stock, you need to take 1 kg of chicken with bones (drumsticks, wings, skeleton), add a bunch of fresh herbs, a few cloves of garlic, bay leaf, fragrant roots - celery, parsley. All together cook over moderate heat for 40-45 minutes, at the end - salt.

We put the pan on the stove, after boiling, cook over low heat for 30 minutes, salt to taste, add a teaspoon of granulated sugar.

Grind the soup in a blender until creamy. The mass should be smooth, without pieces.

Cut white bread into slices 1 centimeter thick, cut the crust. We cut the bread into cubes. We heat the pan with a thick bottom, fry the croutons until golden in a dry frying pan. Croutons can also be cooked in the oven.

Pour the chicken cream soup into plates, sprinkle with croutons and finely chopped green onions before serving.

To give the dish a creamy taste, add fat cream to the pan 2-3 minutes before cooking and bring it to a boil. If you like the soup with sourness, then instead of cream you need to add sour cream.

Chicken cream soup with croutons is ready. Enjoy your meal!