Creamy "Sattmacher" chicken soup with potatoes: it tastes good!

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This creamy chicken soup with cream, potatoes and carrots warms on cold days and fills everyone at the table.

For me, chicken soup is the epitome of a feel-good dish. In the past, my grandmother always cooked her when it was cold outside or someone had a cold on the sofa. Such a warm, fragrant soup just did everything better.

And that's exactly what I want to pass on with my creamy chicken soup. Perfect for cold winter days, it not only warms it from the inside, but also really fills you up. Instead of classic, thin soup noodles, I use potatoes.

Simple recipe for a potato chicken soup

Ingredients (for 4 portions):

  • 2 chicken breast fillets
  • 3 medium -sized potatoes
  • 2 carrots
  • 1 onion
  • 1 clove of garlic
  • 1 rod leek or 1 piece of celery
  • 1 liter of chicken broth
  • 200 ml Sahne
  • 1 kills
  • 1 tl flour
  • 1 teaspoon dried thyme
  • 1 Lorbeerblatt
  • Salt & pepper to taste
  • A pinch of nutmeg
  • Fresh parsley for garnish

Preparation:

1. Season the chicken breast fillets with salt and pepper. Heat the oil in a large saucepan and fry the chicken breasts sharply from both sides until they are golden brown (approx. 3–4 minutes per side).

Tipp:Alternatively, you can also use an already cooked roasting chicken: Simply remove the skin and pick the meat later.

Finely chop the onion and the garlic. Peel the carrots, halve the length of the length and cut them in half monds. Either peel and dice the celery or wash the leek thoroughly and cut into thin rings. Peel and dice the potatoes.

3. Take the chicken breast out of the pot and set aside. To do this, put the vegetables in the pot and sweat for 5 minutes until it becomes slightly soft.

4. Then dust the vegetables with the flour and stir briefly. Pour in the chicken broth, add laurel leaf and thyme. Place the chicken breasts back in the pot and simmer everything over low heat for about 20-25 minutes until the chicken is cooked and the vegetables are soft.

5. Remove the chicken breasts out of the pot and pick it up with two forks. Then put the meat back into the soup.

6. Stir in the cream and simmer gently for another 5 minutes. Season with salt, pepper and a pinch of nutmeg.

7. Then sprinkle with freshly chopped parsley and serve with bread or baguette. Bon appetit!

You could also taste these chicken soup variants:

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