Creamy Chicken Cheese Soup with Crunchy Croutons

Appetizing, satisfying, rich. Everyone will be asking for more! Cheese soup with croutons and chicken is an example of a dish that is prepared from the simplest and most affordable ingredients, but turns out tasty and interesting. The soup will appeal to both adults and children. The main thing is to use quality cheese.
cook time: 1h
Freya Ashford
Creamy Chicken Cheese Soup with Crunchy Croutons

Nutrition Facts (per serving)

153
Calories
12g
Fat
10g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Potato 4 pc
Carrot 1 pc
Vegetable oil 2 tbsp
Processed cheese 200 g
Chicken legs 2 pc

For crackers:

White bread 50 g

Recipe instructions

Step 1

Step 1
How to cook cheese soup with croutons and chicken? Prepare your food. Instead of legs, you can use any other parts of the chicken. Thaw frozen meat first. Choose high-quality, natural cheese, without vegetable fats — it tastes better and goes better in soup. Read the article at the end of this recipe for how to substitute different types of cheese.

Step 2

Step 2
First of all, prepare the crackers. Any white bread will do for them. Cut it into small cubes.

Step 3

Step 3
Place the bread pieces on a baking sheet. Place it in the oven preheated to 170°C for 10-15 minutes. Dry the crackers until golden brown. If they brown earlier, take them out without waiting for the end of time.

Step 4

Step 4
Pour clean cold water over the chicken legs. Place the pan over medium heat. Bring to a boil, skim off the foam with a slotted spoon or spoon. Reduce heat to low, add salt and peppercorns. Cover the pan with a lid and leave to simmer for 40-60 minutes, depending on the parts of the chicken. An article on this topic will help you decide on the choice of pan. Read the link at the end of this recipe.

Step 5

Step 5
Peel the onion and cut into small cubes.

Step 6

Step 6
Peel the carrots and grate on a coarse grater.

Step 7

Step 7
Peel the potatoes and cut into small cubes.

Step 8

Step 8
While the broth is cooking, fry it. Heat a frying pan over medium heat, pour vegetable oil into it for frying. Place onions and carrots in oil. Fry them, stirring, over low heat for about 5 minutes.

Step 9

Step 9
When the chicken is ready, remove it from the broth. Throw the potatoes and fry into the pan. Cook the soup for another 15 minutes, until the potatoes are soft—they should break apart easily with a spoon.

Step 10

Step 10
When the potatoes are ready, add cheese and chopped chicken (separated from the bones) into the soup. Boil the soup until the cheese is completely dissolved, this will take about 5 minutes. Boil the soup for another minute, then turn off the heat, cover the pan with a lid and leave to stand for 10-15 minutes.

Step 11

Step 11
Serve chicken cheese soup with white bread croutons; if desired, you can sprinkle it with chopped herbs. Bon appetit!

Additional rubrics

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