Cheesy Chicken Potato Soup with Rice

Tender and satisfying, made with chicken broth for children and adults. In cheese soup with chicken, potatoes and rice I use different types of processed cheeses with additives; this recipe can be interpreted many times. But still, I prefer the classic version of this soup, which I will share with you.
cook time: 1h 20 min
Lucas Halstead
Cheesy Chicken Potato Soup with Rice

Nutrition Facts (per serving)

75
Calories
5g
Fat
6g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Water 2 l
Rice 80 g
Potato 3 pc
Carrot 1 pc
Vegetable oil (for frying) 4 tbsp
Chicken fillet 250 g
Processed cheese 200 g
loaf 100 g

Recipe instructions

Step 1

Step 1
How to cook cheese soup with chicken and potatoes, cheese and rice. Prepare all ingredients. Chicken fillet can be replaced with chicken drumsticks or chicken legs, but then it is better to take more of them, since they contain less meat than pure fillet. It is better to choose long grain rice. It is better to take potatoes marked “for boiling”, so they will cook very quickly in the broth. It is better to take cheese in a tub rather than in briquettes. It is easier to work with and dissolves better in boiling soup.

Step 2

Step 2
Place the washed chicken fillet in a saucepan, cover with running water and place over high heat. If you like thicker soup, then it is better to reduce the amount of water to 1.5 liters. Bring the water to a boil, add a little salt, reduce the heat, cover the pan with a lid and cook the fillet for 30 minutes. After the time has passed, remove the cooked meat from the pan, strain the broth and pour into a new clean pan or a washed old pan.

Step 3

Step 3
Rinse the rice under running water at least 4 times, the water should become clean and clear. After the strained broth boils again, pour the washed rice into the pan. Cook it over low heat for 10-15 minutes.

Step 4

Step 4
Wash the potatoes, peel them and cut them into cubes. 10-15 minutes after the rice starts cooking, place the potato cubes into the pan. Cook for another 10 minutes.

Step 5

Step 5
At this time, prepare the frying. Peel the onions and carrots and rinse under water. Cut the onion, as for many soups, into cubes, and grate the carrots on a coarse grater. Fry the prepared vegetables over medium heat with the addition of a small amount of vegetable oil.

Step 6

Step 6
Cut the cooled chicken fillet into small pieces.

Step 7

Step 7
The next step is to start adding processed cheese to the soup, melting it in the boiling broth. There should not be a lump of cheese left in the soup, it should be completely dissolved.

Step 8

Step 8
At the end of cooking, add pieces of chicken fillet and frying to the soup, stir and let the soup boil a little. Then remove the soup from the heat and let it brew a little.

Step 9

Step 9
All that remains is to prepare the croutons. Cut the loaf slices into cubes and fry in a frying pan, adding vegetable oil.

Step 10

Step 10
Pour the finished soup into bowls and sprinkle with croutons.

Additional rubrics

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