Chicken soup is a classic. Chicken soup is a soup made with chicken especially and is one of the recipes I will never get tired of. It is truly one of the best soup recipes ever and one of the number one dishes loved by kids and adults, and I am so proud to have it in our kitchen.

Classic chicken soup is delicious but also nutritious, and very light. A fresh cup of hot soup can both warm in cold weather, give energy and strength during a flu and help relieve nasal congestion with colds, as well as soothe a sore throat.

Chicken soup to combat colds… What is the secret of its effectiveness?

Experts say that nutrition that chicken soup affects the immune system, which consists of chemical compounds, proteins and a complex network of cells, all of which need proper nutrition in order to function to the fullest and proper. Eating foods rich in certain substances helps to overcome colds faster.

chicken soup :

Chicken soup is considered the “traditional weapon” for mothers to deal with children’s colds, so what is the scientific reason behind believing that chicken soup reduces the symptoms of colds and coughs?

Doctors agreed that there is still no clear scientific explanation for this, but there are some guesses, including that chicken meat is rich in important substances that directly affect the immune system. At the same time, vegetables that are mixed with chicken soup help in strengthening the immune system. In addition, the smoke emitted from the hot soup dish also helps to stimulate blood circulation and open the airways.

Experts advise a lot of vitamin C because the body cannot produce it on its own, so care must be taken to obtain it through appropriate nutrition. Vitamin C is an antioxidant that counteracts the harmful effect of harmful free radicals in the body. Lemon, orange, kiwi, pepper, broccoli and various types of berries are among the most famous natural materials rich in vitamin C. And in the case of colds, vitamin C blocks the increase in harmful free radicals and protects the body from their effects.


The list of ingredients may seem long but they come together quickly. Combined with some prep work needed to chop the vegetables, this soup is still a really quick and delicious meal. Here are the ingredients you need to make chicken soup.

  • Onions – use any kind you like. Use white or yellow onions, both are good.
  • Carrot slices – they should be cut into small slices in order to be quick to cook. I always use baby carrots because they are already peeled and they are young.
  • Butter
  • Potatoes – I advise my followers to use the red pepper because it has a good taste.
  • Flour + Milk – Always use whole milk and not skim milk because it does not contain fat.
  • Cream cheese – I prefer full-fat cream cheese, but a third of reduced-fat cream cheese can be used if you like.
  • Cream cheese – I prefer full-fat cream cheese, but a third of reduced-fat cream cheese can be used if you like.
  • Chicken broth – whole-salt chicken broth or reduced-salt chicken broth will work in this recipe. Simply taste the soup and add more salt if needed, depending on the chicken broth you’re using.
  • Cooked chicken – Use some leftover chicken (chopped or shredded) or buy a roast chicken or bake in the oven or stovetop skillet. The best way to cook chicken is to add it to a slow cooker with a can of chicken broth and let it simmer for 7 hours. Then I chopped it up with two forks and used it in this recipe. It literally disintegrates when you touch the fork!


Cream of chicken soup is one of the most popular soups that everyone accepts, which combines the delicious cream flavor and the pleasant taste of chicken, so women devote themselves to serving it from time to time in different ways. Creamy chicken soup can be served alongside chicken machboos and beetroot salad, or alongside delicious rice foods such as kabsa and mandi. Here’s how to make creamy chicken soup in a new way this time, but it’s still a quick and delicious soup.

Fry the onions: Melt the butter in a deep frying pan over a medium heat, add the onions, cover the pan, and simmer for 3-5 minutes, stirring, or until the onions are soft and translucent.

Broth + Vegetables: Add potatoes, chicken broth, salt and carrots. Cover with a lid, reduce heat to medium-low and bring to a boil.

Chicken: Add dried parsley and cooked chicken and let it heat up and stir it from time to time.

Thicken : In a small bowl stir together the milk and flour. Pour this into the soup pot. Add the softened cream cheese and stir.

Simmer : Let the soup simmer and cook for about 7 minutes or until the cream cheese is smooth and incorporated well into the soup.

Can you freeze chicken crack soup?

Using freezer-safe storage cans is one of the most popular ways to store soup for up to 3 months. Certainly we are talking about the types of cans that can withstand freezing, high cold and high temperatures without cracking or cracking, especially during rapid temperature fluctuations.

When ready to serve, take it out of the freezer the night before and let it thaw in the refrigerator overnight.

Heat over medium heat with frequent stirring.

How to store leftover chicken soup

Store leftover soup in an airtight container and keep in the refrigerator for up to 3 days.
Heat over medium heat with frequent stirring.


Recipe by Admin-BacemCourse: Gateaux Recipes


Prep time


Cooking time



After tasting a similar soup in a restaurant, I went home and cooked up my own version. It’s so soothing on a winter evening served with crusty French bread. For a change of pace, try substituting ham or turkey for the chicken. —Kathleen Rappleye, Mesa, Arizona


  • Half a cup of Puck cooking cream

  • One medium onion, chopped

  • minced garlic

  • 1/4 . butter

  • chicken

  • White flour

  • Half a cup of liquid milk

  • chicken broth

  • ¼ cup shredded cheddar cheese

  • salt

  • black pepper

  • crushed red pepper

  • mint or coriander


  • Heat the oil and add the onions and garlic for 5 minutes, until golden brown
  • Cut two chicken breasts into small cubes and toss them in the white flour
  • Add the chicken to the onions and stir until it is a little done, then add the chicken broth and milk
  • Leave it on a low heat and stir it every five minutes for half an hour
  • Turn off the heat and leave to cool, then mix all the ingredients with a hand mixer
  • Return the mixture to the fire and add the Puck cooking cream
  • Add a quarter cup of cheddar cheese, salt and spices
  • Add mint or coriander (to taste)
  • Serve, and enjoy the taste.

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