A delicate, light soup that comes together without much fuss, yet delivers a rich, well-balanced flavor — perfect for a weeknight dinner. I used a frozen Mexican-style vegetable mix (which includes green beans, corn, peas, bell pepper, and carrots). You can swap in a different mix to your liking, but ideally it should include peas and corn — they really shine in soups like this. Canned peas won't work here, since they taste quite different from fresh-frozen ones. Overall, the recipe is easy to customize. For example, you can swap the chicken for fish — fresh salmon fillet or a white fish like pike perch or cod would be wonderful. This recipe makes about 1.5 liters of soup, which is roughly 4–5 servings.
Ingredients:
- 200 g frozen vegetable mix (I used Mexican-style)
- 200 g potatoes
- 200 g chicken breast fillet
- 200 g heavy cream, 10–20% fat
- 100 g onion
- salt
- pepper
- 1 tbsp flour, slightly heaped
- 1 tbsp vegetable oil + 1 tbsp butter (for sautéing)
How to cook vegetable soup with chicken and cream
Pour 1 liter of water into a pot and bring to a boil. Add the potatoes, bring back to a boil, and cook for 10 minutes.
Melt the butter with the vegetable oil in a skillet. Add the onion, stir, and sauté for about 5–7 minutes until lightly golden.
Cook for 5 minutes (or longer, until the vegetables reach your desired tenderness). Season the soup with salt and pepper.
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