Chicken Cream Soup
4 servings
35 minutes
Chicken cream soup is a delicate and aromatic dish of Jewish cuisine that combines simplicity and sophistication. Its origin is linked to the traditions of making nourishing and warming soups that have served as the foundation of home cooking for centuries. This soup delights with its soft flavor: the airy texture of potato and carrot puree harmoniously blends with juicy chicken meat, while fragrant pepper and dill add subtle spicy notes. It can be served as a standalone dish or complemented with crispy toasts. Chicken cream soup is especially good on cool evenings when warmth and coziness are desired. It is easy to prepare but can adorn any table—be it a family dinner or a festive lunch.
1
We peel the potatoes and carrots and cut them into large pieces. We cut the celery stalks into 3 parts and peel the garlic. We place the vegetables in the pot.
- Potato: 3 pieces
- Carrot: 2 pieces
- Celery: 1 piece
2
There we place the chicken fillet cut into 2 parts. We pour in water, add 4 peppercorns, salt, and put it on the fire.
- Chicken breast fillet: 2 pieces
- Salt: to taste
3
During the boiling process, we remove the foam. When the fillet is ready (after about 20 minutes), we take it out and cook until the vegetables are done.
- Chicken breast fillet: 2 pieces
4
We chop the chicken with a blender. We make vegetable puree in the same way.
- Chicken breast fillet: 2 pieces
- Potato: 3 pieces
- Carrot: 2 pieces
5
Strain the broth, add chicken and vegetable puree, dill, and mix well.
- Chicken breast fillet: 2 pieces
- Potato: 3 pieces
- Carrot: 2 pieces
- Salt: to taste
