Cheese soup with chicken and melted cheese

Step-by-step cooking

1. Step 1:

   

   How to cook a delicious hearty cheese soup with chicken and melted cheese? Very simple! First, prepare the necessary ingredients according to the list. Rice can be replaced with vermicelli, noodles or other cereals, for example, millet or buckwheat. or you can not add anything at all. The selected cereal must be thoroughly rinsed to clear water.

2. Step 2:

   

   Boil water in a saucepan, put the washed chicken fillet, bay leaf, salt and pepper. Cook over medium heat, removing the foam, for 25 minutes. The amount of water can be taken according to your taste, depending on the desired thickness of the soup. But keep in mind that some of the water will boil off when cooking.

3. Step 3:

   

   Wash the potatoes, peel and cut into medium cubes.

4. Step 4:

   

   Peel the carrots and grate them on a coarse grater.

5. Step 5:

   

   Peel the onion and cut into half rings. Determine the size of the bulb according to your taste. I had half of a very large onion. If you or your children do not like onions, you can not add them to the soup at all, or add a whole onion at the chicken cooking stage and then throw it away.

6. Step 6:

   

   Cut the processed cheese into small cubes. I have Amber processed cheeses. I took the usual one, and the second one with greens. You can replace it with a softer processed cheese in plastic boxes.

7. Step 7:

   

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

9. Step 8:

   

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

10. Step 9:

    

    Put the potatoes and the selected grits in the broth (I have rice) and cook for about 15 minutes until ready.

11. Step 10:

    

    Meanwhile, prepare the roast. Heat the butter in a frying pan. Lay out the onion and fry, stirring, until transparent.

12. Step 11:

    

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

13. Step 12:

    

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

14. Step 13:

    

    At the very end, remove the bay leaf, season the soup with salt and pepper to taste. Pour in the chopped herbs and mix.

15. Step 14:

    

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