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Chicken soup with melted cheese and vermicelli

Chicken Soup with Processed Cheese and Vermicelli

Simple and quick, with a rich, creamy flavor! Chicken soup with processed cheese and vermicelli doesn't take long to make. It's very tasty, hearty, and delicate — perfect for an everyday lunch, and it's sure to become one of your favorites!

Julia M.

Recipe author

Chicken soup with melted cheese and vermicelli

Composition / ingredients

Servings:

Chicken

500

Processed cheese

200

Onion

Carrot

Potatoes

Vermicelli

0.5

Water

Vegetable oil

Salt

Dried spices

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 4 g

Fats 40 % 6 g

Carbohydrates 33 % 5 g

75 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make chicken soup with processed cheese and vermicelli? Gather the ingredients you'll need. You can use any part of the chicken for the soup. I'm using a chicken leg quarter. Boil it through ahead of time: cover it with water, bring to a boil, and cook for 25–30 minutes. Peel the potatoes and rinse off any dirt. Use a good-quality processed cheese.
Step 2:

Separate the cooked chicken meat from the bones, and strain the broth so no small bones slip through. If you cooked chicken fillet, you don't need to strain the broth. Return the meat to the broth.
Step 3:

Cut the potatoes into small pieces and add them to the meat in the pot. Cook everything together for about 15 minutes.
Step 4:

Peel the onion and carrot, rinse them, and chop. Finely chop the onion and grate the carrot. Sauté the chopped vegetables for 3–4 minutes over low heat. Then add the sautéed vegetables to the soup.
Step 5:

Measure out the vermicelli. Cut the processed cheese into pieces. Add the vermicelli and cheese to the soup. Stir for 2–3 minutes so the cheese melts into the boiling broth.
Step 6:

Add any fresh herbs to the finished soup and take it off the heat. Let it sit, covered, for a few minutes.
Step 7:

Ladle the finished soup into bowls and serve. Enjoy!

Since everyone's threshold for saltiness, sweetness, bitterness, spice, acidity, and heat is different, always add spices and seasonings with your own taste as the guide! If you're using a seasoning for the first time, remember that there are some it's especially important not to overdo (chili pepper, for one).
Important! Whether or not the recipe gives an exact amount of water for the soup, it's best to go by your own preferences (whether you like a thick or a more brothy soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own take on how much meat, potatoes, grain, and other ingredients belong in the soup, which may not match yours. In practice, this means that if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch — for one or two people. To do that, scale all the recipe ingredients down to 1–2 servings, and figure the water at roughly one cup per serving for a very thick soup, up to 1.5–2 cups for a more brothy one. Don't forget that some of the liquid will boil off during cooking. After tasting a small portion, 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 pour the water and add the ingredients by eye.