Chicken cream soup with vegetables

A hearty soup for winter days will surprise you with its taste and low calorie content. A fragrant, rich soup containing a large number of healthy ingredients, with a low fat content. It is filled with concentrated milk, which gives the soup a creamy taste and velvety structure, as well as whole-grain paste that does not contain gluten. It is done very quickly in the presence of ready-made chicken broth, boiled chicken meat and a food processor.

Ira

Recipe author

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Composition / ingredients

servings:

Olive oil

Whole wheat flour

Garlic

Onion

Champignons

120

Carrots

Celery (I took celery stalks)

100

Chicken broth

Chicken breasts (instead of boiled chicken, you can take a fillet of grilled chicken without skin or bake the breast in advance)

Concentrated milk

310

Pasta (not boiled, medium-sized, ideally made of whole grain flour)

Oregano dry

0.5

Thyme, thyme (dried)

0.25

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 7 g

Fats 11 % 2 g

Carbohydrates 53 % 10 g

90 kcal

GI: 27 / 73 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
Cut the prepared vegetables and mushrooms into small cubes, or, using a food processor, chop them in turn. Pour olive oil into a saucepan, put garlic, onion, mushrooms, carrots and celery.
Step 2:
Fry until soft, approximately. 5-7 minutes, stirring, over medium heat.
Step 3:
Sprinkle with flour and seasonings. Cook, stirring for 1 minute.
Step 4:
Pour in the hot broth, stir and taste for salt, add salt, bring to a boil, reduce the heat and cook for 10-15 minutes, stirring.
Step 5:
Add chicken
Step 6:
Add Pasta
Step 7:
Pour in concentrated milk
Step 8:
And cook, stirring, until the pasta is soft.