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Cheese soup with chicken and melted cheese

Cheese Soup with Chicken and Processed Cheese

Hearty, fragrant, with a delicate creamy flavor! Cheese soup with chicken and processed cheese cooks up very quickly and turns out incredibly tasty! You can vary the flavor by using processed cheeses with different add-ins.

Maria

Recipe author

Cheese soup with chicken and melted cheese

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Composition / ingredients

Servings:

Chicken fillet

500

Water

Potatoes

500

Processed cheese

200

Carrot

Onion

Bay leaf

Butter

Ground black pepper

Salt

Fresh herbs (dill, parsley, green onion)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 5 g

Fats 27 % 3 g

Carbohydrates 27 % 3 g

52 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a tasty, hearty cheese soup with chicken and processed cheese? Very easily! First, gather the ingredients on the list. You can swap the rice for vermicelli, noodles, or another grain such as millet or buckwheat — or add nothing at all. Whatever grain you choose, rinse it thoroughly until the water runs clear.
Step 2:

Bring water to a boil in a pot, add the rinsed chicken fillet, the bay leaf, salt, and pepper. Cook over medium heat, skimming off the foam, for 25 minutes. Use as much water as you like, depending on how thick you want the soup — but keep in mind that some of it will boil off as it cooks.
Step 3:

Wash the potatoes, peel them, and cut them into medium cubes.
Step 4:

Peel the carrot and grate it on the coarse holes of a grater.
Step 5:

Peel the onion and cut it into half-rings. Choose the onion size to your taste — I used half of a very large one. If you or your kids don't like onion, you can leave it out entirely, or add a whole onion while cooking the chicken and then discard it.
Step 6:

Cut the processed cheese into small cubes. I'm using Yantar processed cheese — one plain and one with herbs. You can substitute a softer processed cheese sold in plastic tubs.
Step 7:

Wash the herbs, pat them dry, and chop them finely. Use any herbs you like: dill, parsley, green onion, or cilantro. You can use a mix of different herbs — the soup will only be better for it.
Step 8:

Take the cooked chicken fillet out of the broth and cut it into small pieces.
Step 9:

Add the potatoes and your chosen grain to the broth (I used rice) and cook for about 15 minutes until done.
Step 10:

Meanwhile, make the sauté. Heat the butter in a skillet. Add the onion and fry, stirring, until translucent.
Step 11:

Then add the grated carrot and fry everything together for another 4–5 minutes, until the carrot is soft.
Step 12:

Add the chopped chicken, the sautéed carrot and onion, and the processed cheese to the soup. Cook everything together, stirring, for 5 minutes until the cheese melts.
Step 13:

At the very end, remove the bay leaf and season the soup with salt and pepper to taste. Stir in the chopped herbs.
Step 14:

Take the pot off the heat, cover it, and let the soup rest for 10 minutes. Enjoy!

Important! Whether or not the recipe gives an amount of water for the soup, it's best to go by your own preferences (whether you like a thick or thinner soup), the size of your pot, and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potatoes, grains, and other ingredients a soup should have, which may not match yours. In practice, this means that if you're cooking it for the first time, don't make a whole pot at once. Make a small batch to taste — for one or two people. To do that, scale all the recipe's ingredients down to 1–2 servings and figure the water at about one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some of the liquid will boil off as it cooks. After tasting a small batch, you can adjust both the amount of liquid and the proportions of the ingredients to your taste. Down the road, like most experienced cooks, you'll be able to add the water and the ingredients by eye.