Vegetable and Chicken Cream Soup – 55-Minute Recipe
A hearty, protein‑packed vegetable cream soup that hides a whole chicken breast in a silky blend of potatoes, carrots, zucchini, leek, onion, and green beans. The soup is easy to customize with seasonal vegetables and optional cheese for extra richness, making it perfect for a comforting family dinner.
Recipe by Recetas| Fit Happy Sisters · Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 1 chicken breast with bone
- 2 potatoes
- 1 zucchini
- 4 carrots
- 1 leek
- 1 onion
- a handful green beans
- 1 3/5 qt water
- 0.68 fl oz extra-virgin olive oil
- 0.14 oz salt
- 1 4/5 oz cream cheese
- 2 small cheese pieces
Instructions
- 1Peel the potatoes, carrots, and onion; wash the remaining vegetables, clean the leek, and trim the green beans.
- 2Chop all vegetables and place them in a large pot together with the whole bone‑in chicken breast.
- 3Add water and about 4‑6 g of salt, bring to a boil, then reduce heat and simmer gently for 30‑40 minutes until the vegetables are tender and the chicken is fully cooked.
- 4Remove the chicken, let it cool enough to handle, then discard the skin, bones, and cartilage, leaving only the meat, and shred it.
- 5Blend the cooked vegetables with the shredded chicken and some of the cooking liquid until you reach your desired soup texture.
- 6Taste the soup and adjust salt if needed, then stir in the olive oil raw and blend again for a smooth finish.
- 7If desired, stir in cream cheese or small cheese pieces and a pinch of nutmeg, then re‑taste before serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Cool chicken before shredding
After simmering, remove the chicken and let it cool enough to handle before discarding the skin, bones, and cartilage.
Add olive oil raw for smooth texture
Stir in the extra‑virgin olive oil after the soup is blended and before any cheese, then blend again.
Season before final oil addition
Taste and adjust salt after blending the vegetables and chicken, then add the olive oil.
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Cooking context
55 min estimated total time for 4 servings.
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Frequently asked questions
- How long does it take to make Vegetable and Chicken Cream Soup?
- About 55 minutes in total: 15 minutes of prep and 40 minutes of cooking.
- How many servings does this Vegetable and Chicken Cream Soup recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Vegetable and Chicken Cream Soup recipe come from?
- It was shared by Recetas| Fit Happy Sisters on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.