Creamy Chicken Soup with Potatoes, Carrots, Turmeric, and Herb Croutons

Cut 30 gr White Bread into small cubes and toss on a baking tray with ¹/₄ tbsp Olive oil extra virgin, ¹/₂ tsp Oregano dried, and ¹/₂ tsp Dried Thyme.

Bake the seasoned bread cubes at 190°C (374°F) for 8–10 minutes until golden and crisp, then set aside.

Heat ¹/₂ tbsp Olive oil extra virgin in a deep pot over medium heat, add finely chopped ¹/₄ head Onions, diced 40 gr Carrots, chopped 40 gr Red Peppers, and minced ¹/₂ clove Garlic, and sauté for 4–5 minutes until tender.

Stir 1 tsp Turmeric into the sautéed vegetables and toast for 30 seconds to release its earthy fragrance.

Add diced 75 gr Potatoes, 90 gr Chicken Fillet cut into pieces, 225 gr Chicken Broth Cubes, ¹/₂ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder, bring to a boil, then cover and simmer over low heat for 20 minutes until thoroughly cooked.

Remove the cooked poultry from the pot onto a board, puree the vegetables and broth with an immersion blender until velvety smooth, and stir in 25 ml Dairy Cooking Cream.

Shred the cooked poultry into bite-sized shreds, return it to the blended soup, and warm gently over low heat for 2–3 minutes.

Ladle the hot soup into deep bowls and top immediately with the prepared toasted bread cubes.