If you love creamy and nutritious soups, this creamy chicken soup with potatoes and carrots is the recipe for you. Easy and quick to prepare in just 30 minutes, it combines the delicate taste of shredded chicken with the natural sweetness of potatoes and carrots, creating a comforting and flavorful dish that’s perfect for both family lunches and a light dinner. The creaminess of this soup comes from the right cooking of vegetables and the tender chicken that melts in your mouth, making every spoonful true comfort food.
This creamy chicken soup is also loved by kids because the delicate flavor of chicken and vegetables makes it tasty and easily accepted even by the little ones. You can serve it alone, accompanied by warm breadsticks or homemade bread, or enrich it with a drizzle of raw extra virgin olive oil for an even tastier touch.
Perfect for a quick preparation, this chicken and vegetable velouté is also ideal for those looking for healthy but fast dishes. Additionally, you can store it in the refrigerator for a few days or freeze it, keeping all the taste of a freshly made dish.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Winter, All Seasons
Ingredients
- 1.3 lbs chicken breast
- 3 carrots
- 3 potatoes
- 1 clove garlic
- 4 cups vegetable broth
- 2 tbsps extra virgin olive oil
- to taste salt
Tools
- Cutting Board
- Blender
Steps
Cut the chicken into large pieces and brown it in a pot with the oil, minced garlic, and a pinch of salt until golden on all sides.
This step is the trick that will make the chicken flavorful and give more taste to the entire soup.Cut carrots and potatoes into chunks; add them to the chicken and let them absorb the flavor for 2-3 minutes.
Add 4 cups of vegetable broth (homemade or with stock cube) and bring to a boil.Reduce the heat and let it simmer for 20-25 minutes, until the vegetables are tender and the chicken is cooked.
Remove the chicken from the pot and shred it with two forks.
Use an immersion blender to make half of the soup creamy; if it turns out too thick, add some hot broth. Adjust salt if necessary.
Pour the hot cream into plates and place the shredded chicken in the center, serve immediately and enjoy!
Storage
Refrigerator: up to 2 days in an airtight container.
Tips
For a more intense flavor, add a drizzle of raw oil or grated Parmesan cheese when serving.
You can replace some vegetables with squash or peas to vary the taste.
FAQ (Frequently Asked Questions)
Can I prepare the chicken soup in advance?
Yes, it’s perfect even the next day: the flavors will be even more blended.
