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, perfect for family lunch or a light dinner. The creaminess of this soup comes from the proper cooking of the vegetables and the tender chicken that melts in your mouth, making every spoonful a true comfort food.
This creamy chicken soup is also very popular with children because the delicate taste of the chicken and vegetables makes the soup delicious and easily accepted even by the little ones. You can serve it on its own, accompanied by warm bread sticks or homemade bread, or enrich it with a drizzle of raw extra virgin olive oil for an even tastier touch.
Perfect for quick preparation, this chicken and vegetable velouté is also ideal for those looking for healthy yet quick dishes. Moreover, you can store it in the refrigerator for a few days or freeze it, preserving all the flavor of a freshly made dish.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Winter, All Seasons
Ingredients
- 1.3 lbs chicken breast
- 3 carrots
- 3 potatoes
- 1 clove garlic
- 1 qt 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, chopped garlic in small pieces, and a pinch of salt until golden on all sides.
This step is the trick that will make the chicken flavorful and will give more taste to the whole soup.Cut carrots and potatoes into chunks; add them to the chicken and season for 2-3 minutes.
Add 1 quart of vegetable broth (homemade or with a 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.
With an immersion blender, make half of the soup creamy; if it’s too thick, add some hot broth. Adjust salt if needed.
Pour the hot cream into plates and place the shredded chicken in the center, serve immediately, and enjoy your meal!
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 pumpkin or peas to vary the flavor.
FAQ (Frequently Asked Questions)
Can I make the chicken soup in advance?
Yes, it’s perfect even the next day: the flavors will be even more blended.
