Creamy Chicken Cheese Soup

Nourishing, aromatic, with a delicate creamy taste! Cheese soup with chicken and melted cheese cooks very quickly and turns out incredibly tasty! You can change its taste by adding cheese curds with different additives.
cook time: 1h 10 min
Maya Lindell
Creamy Chicken Cheese Soup

Nutrition Facts (per serving)

56
Calories
3g
Fat
4g
Carbs
5g
Protein

Ingredients (5 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Butter 1 tbsp
Water 2 l
Rice 50 g
Potato 500 g
Bay leaf 1 pc
Carrot 1 pc
Greenery (dill, parsley, green onions) to taste
Chicken fillet 500 g
Processed cheese 200 g

Recipe instructions

Step 1

Step 1
How to cook a delicious hearty cheese soup with chicken and melted cheese? Very simple! To begin, prepare the necessary ingredients according to the list. You can replace rice with vermicelli, noodles or other grains, such as millet or buckwheat. or you can add nothing at all. The selected cereal must be thoroughly rinsed until the water is clear.

Step 2

Step 2
Boil water in a saucepan, add washed chicken fillet, bay leaf, salt and pepper. Cook over medium heat, skimming off foam, for 25 minutes. You can use the amount of water to your liking depending on the desired thickness of the soup. But keep in mind that some of the water will boil away during cooking.

Step 3

Step 3
Wash the potatoes, peel and cut into medium cubes.

Step 4

Step 4
Peel the carrots and grate on a coarse grater.

Step 5

Step 5
Peel the onion and cut into half rings. Determine the size of the onion according to your taste. I had half of a very large onion. If you or your children donʼt like onions, you can omit them from the soup at all, or add a whole onion during the cooking stage of the chicken and then discard it.

Step 6

Step 6
Cut processed cheese into small cubes. I have Yantar processed cheese. I took one regular, and the second with greens. You can replace it with softer processed cheese in plastic boxes.

Step 7

Step 7
Wash the greens, dry and finely chop. Choose any greens: dill, parsley, green onions or cilantro. You can take a mixture of different greens. The soup will benefit from this.

Step 8

Step 8
Remove the finished chicken fillet from the broth and cut into small pieces.

Step 9

Step 9
Place potatoes and selected grains (I used rice) into the broth and cook for about 15 minutes until tender.

Step 10

Step 10
Meanwhile, prepare the roast. Heat the butter in a frying pan. Add the onion and fry, stirring, until translucent.

Step 11

Step 11
Then add the grated carrots and fry everything together for another 4-5 minutes until the carrots are soft.

Step 12

Step 12
Add chopped chicken fillet, fried carrots and onions and melted cheese to the soup. Boil everything together, stirring, for 5 minutes until the cheese melts.

Step 13

Step 13
At the very end, remove the bay leaf, add salt and pepper to the soup to taste. Add chopped herbs and stir.

Step 14

Step 14
Remove the pan from the heat, cover with a lid and let the soup simmer for 10 minutes. Bon appetit!

Additional rubrics

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