Creamy Chicken and Cheese Soup

Tender, nutritious, perfect for a family dinner! Cheese puree soup with melted cheese and chicken will appeal to adults and children. It has a pleasant texture and rich taste. You can make it without any hassle and feed your loved ones heartily.
cook time: 1h
Hazel Farrow
Creamy Chicken and Cheese Soup

Nutrition Facts (per serving)

67
Calories
6g
Fat
3g
Carbs
5g
Protein

Ingredients (7 portions)

Basic:

Salt to taste
Water 1.2 l
Potato (2 medium potatoes) 250 g
Bay leaf 1 pc
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Peppercorns 2 pc
Chicken fillet 260 g
Processed cheese 180 g
Allspice 1 pc

Recipe instructions

Step 1

Step 1
How to cook pureed cheese soup with processed cheese and chicken? Prepare all the necessary ingredients. For this soup you can use any parts of chicken, I used fillet.

Step 2

Step 2
Wash the chicken fillet in running water and place in a pan of cold water.

Step 3

Step 3
Place the pan on the fire and bring to a boil. Skim off any foam that forms so that it does not detract from the appearance of the broth.

Step 4

Step 4
Cook the fillet over medium heat for 20 minutes. Then add the bay leaf, peppercorns, allspice and cook until tender for about 10 minutes. This will depend on the size of the fillet.

Step 5

Step 5
Wash the carrots under running water with a brush, peel them, and cut them into cubes. You shouldnʼt cut it too finely.

Step 6

Step 6
Peel the onion, wash, dry, and chop finely.

Step 7

Step 7
Heat vegetable oil in a frying pan, add chopped onions and carrots. Sauté vegetables over medium heat until soft, stirring occasionally, about 5 minutes.

Step 8

Step 8
Wash the potatoes with a brush under running water, peel and cut into cubes.

Step 9

Step 9
When the chicken fillet is cooked, remove it from the broth along with the spices. Place the potatoes in the broth and let it boil. Cook at medium boil until the potatoes are half cooked, about 7 minutes, add salt.

Step 10

Step 10
Add the sautéed vegetables to the pan and stir. Cook the soup at a low simmer for 10 minutes.

Step 11

Step 11
Break the chicken fillet into fibers or cut it with a knife. Place the fillet in the pan and stir. Boil the soup over low heat for another 3-5 minutes.

Step 12

Step 12
Remove the pan from the stove. Puree the soup using an immersion blender until the mixture is completely smooth.

Step 13

Step 13
Take processed cheese and chop it on a coarse grater.

Step 14

Step 14
Return the pan to the stove, add melted cheese to the soup.

Step 15

Step 15
Warm homemade cream cheese soup with potatoes over low heat, stirring constantly.

Step 16

Step 16
The cheese should melt completely and the mass should become homogeneous. Let the pureed soup sit covered for 10 minutes. During this time it will acquire a pleasant thick velvety consistency. When serving, you can supplement the puree soup with fresh dill, parsley or celery. Or serve with crispy croutons. Bon appetit!

Additional rubrics

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