Ingredients

Ingredient Amount Notes
Chicken breast 1.8 lb (850 g)
Unsalted butter 4 tbsp
Heavy cream ¼ cup
Carrots 2 Peeled and sliced
Celery sticks 4 Sliced
Bell pepper 1 Chopped
Russet potato 1 Peeled and diced
Onion 1 Quartered
Garlic cloves 3
Bay leaves 3
Salt & white pepper To taste

Cooking Principles

  • Cook chicken gently: Simmering chicken in water with aromatics extracts flavor while keeping the meat tender and moist.
  • Blend for creaminess: Mashing the cooked vegetables with the broth creates a naturally thick soup without a thickener.
  • Add cream last: Stir in the heavy cream at the very end and turn off the heat immediately to prevent it from curdling.
Chicken
Soup
5 min
Prep Time
20 min
Cook Time
2 servings
Yield

Cooking Steps

  1. Place the chicken breast in a pot. Add the garlic cloves and quartered onion.
  2. Add the bay leaves and a few pinches of salt.
  3. Add enough boiling water to cover the chicken.
  4. Cover the pot with a lid and simmer for 20 minutes over medium heat.
  5. In a separate pot, melt the unsalted butter over medium heat.
  6. Add the sliced carrots, celery, and bell pepper. Cover and simmer for 10 minutes or until the vegetables are tender.
  7. Remove the chicken breast and bay leaves from the first pot.
  8. Add the chicken broth to the vegetable pot (or vice versa).
  9. Add white pepper and the diced potatoes.
  10. Cover and simmer for 10 minutes.
  11. Mash the ingredients thoroughly until smooth and creamy.
  12. Shred or chop the cooked chicken and add it back to the soup.
  13. Stir in the heavy cream and turn off the heat immediately. Season to taste and serve.

Tips & Notes