Carrot Chicken Soup with Croutons

5 from 8 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 139 kcal


  • 700 g Carrots
  • 2 Onions
  • 0,75 L Clear broth
  • 400 g Chicken breast fillet
  • 100 g Creme fraiche Cheese
  • Zwieback
  • Salt, pepper, chervil, butter


  • Wash the carrots, peel and dice.
  • Peel the onion and cut into small pieces.
  • Heat the butter, sauté the onions and carrots.
  • Deglaze with the stock and add the chicken breast.
  • Cook for about 15 minutes.
  • Then take out the chicken breast and cut into small pieces.
  • Puree the carrots with the hand blender, add creme fraiche and season with salt and pepper.
  • Put the chicken fillet back in the soup.
  • Cut the rusk into cubes and toast in the butter.
  • Arrange the soup with the roasted rusks and chervil on a plate.


Serving: 100gCalories: 139kcalCarbohydrates: 0.5gProtein: 19.3gFat: 6.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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