Cheesy Chicken and Cabbage Soup

Cheese soup that will replace the first, second and compote.
cook time: 1h 30 min
Chloe Benton
Cheesy Chicken and Cabbage Soup

Nutrition Facts (per serving)

94
Calories
7g
Fat
5g
Carbs
7g
Protein

Ingredients (10 portions)

Basic:

Onion 1 pc
Salt to taste
Cauliflower 500 g
Carrot 1 pc
White cabbage 1 pc
Peppercorns 5 pc
Chicken (I had extra fillet, I made it out of it) 600 g
Processed cheese (For soup) 200 g

Recipe instructions

Step 1

Step 1
Boil the chicken with salt until half cooked (approximately 40 minutes)

Step 2

Step 2
Weʼll cut the cabbage any way you like

Step 3

Step 3
Letʼs cut carrots into any shape

Step 4

Step 4
I used frozen cabbage, you can take fresh cabbage and separate it into inflorescences

Step 5

Step 5
carefully cut the onion

Step 6

Step 6
When the chicken is cooked, take it out and let it cool

Step 7

Step 7
Add cauliflower to the same broth and cook for 5 minutes (the water in the pan should gurgle a little)

Step 8

Step 8
After 5 minutes, add carrots and onions

Step 9

Step 9
After another 5 minutes we set up another cabbage)) cook for 10 minutes

Step 10

Step 10
Meanwhile, cut the cooled chicken into pieces

Step 11

Step 11
We cut the cheeses for soup into small pieces, so they melt better

Step 12

Step 12
After the allotted time (10 minutes), add the chicken and cheese. Cook for a few minutes until the cheeses melt (2-3 minutes)

Step 13

Step 13
Pour and eat)

Additional rubrics

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