Cream soup with chicken and cream

Cookinero 31 Mar 2025

Just a few decades ago, cream soups could only be tried in restaurants. But the mass sale of blenders has changed everything: now, you can make cream soup without leaving your home. All you need is a good blender, your favorite ingredients, and a proven recipe, which we have already prepared for you.

How to cook Cream soup with chicken and cream

Step 1

Cream soup with chicken and cream

Place the zucchini, onion, carrot, ginger, garlic and celery stalk in a saucepan. Cover with water (or broth) and cook until half cooked.

Step 2

Cream soup with chicken and cream

Add chicken fillet to boiling broth and cook for 15 minutes, add salt and pepper. Then remove the fillet and puree the vegetables.

Step 3

Cream soup with chicken and cream

Gradually add grated Parmesan into the soup, stirring until smooth, add butter if desired.

Step 4

Cream soup with chicken and cream

Cut the chicken fillet into cubes and add to the soup.

Cream soup with chicken and cream - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace zucchini with yellow squash, cauliflower, or broccoli for a similar texture and mild flavor.
The soup will stay fresh for up to 3–4 days when stored in an airtight container in the refrigerator.
Absolutely! Omit the chicken and use vegetable broth instead of water or chicken broth for a vegetarian version.
Reheat gently over low heat, stirring frequently. Avoid boiling to prevent the cream from separating.
Yes, but freeze it without the cream and Parmesan. Add them fresh when reheating for the best texture.
Pair it with crusty bread, a crisp salad, or garlic toast for a balanced meal.
For a thicker consistency, blend more vegetables or add a slurry of cornstarch and water. To thin it, add extra broth.
Yes, shredded rotisserie or leftover cooked chicken works well—just add it at the end to warm through.
Yes, it’s naturally low-carb. Just omit or reduce high-carb veggies like carrots if needed.

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