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Cheese soup with chicken and mushrooms

Cheese Soup with Chicken and Mushrooms

The tastiest, brightest, most aromatic—like a holiday every day! This cheese soup with chicken and mushrooms is very easy to make, and you'll find the ingredients in any store. Its gentle, creamy flavor with notes of mushroom makes it a great first course for beginner cooks!

katushafin

Recipe author

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Composition / ingredients

Servings:

Chicken breasts

300

Button mushrooms

300

Onion

Carrot

Potatoes

Processed cheese

400

Vegetable oil

Water

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 4 g

Fats 42 % 5 g

Carbohydrates 25 % 3 g

51 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make cheese soup with chicken and mushrooms? Gather your ingredients. Use any processed cheese you like, and any mushrooms—I'm using button mushrooms. You can use other chicken parts instead of breasts, or any meat.
Step 2:

First, get the chicken cooking. Pour good water—filtered or bottled—into a pot, add the washed breast, and set it on the heat. Bring to a boil, skimming off the foam. Then lower the heat, cover, and cook for half an hour.
Step 3:

Wash and peel the carrot, and rinse it. Peel the onion. Dice the onion small and coarsely grate the carrot.
Step 4:

Pour vegetable oil into a skillet, heat it a little, and add the carrot and onion. Sauté over low heat for about three to five minutes, until golden.
Step 5:

Clean and slice the button mushrooms. If you go with wild mushrooms, boil them first.
Step 6:

Add the sliced mushrooms to the onion and carrot and keep cooking, now covered. The mushrooms will release a lot of liquid and shrink down.
Step 7:

Keep the mushroom sauté over low heat for about five minutes, then turn off the heat and let it cool slightly.
Step 8:

Wash, peel, and cube the potatoes.
Step 9:

By now the breast is cooked—take it out and let it cool a little. Add the potatoes to the broth. Cut the breast into small pieces and add them after the potatoes. Salt only lightly—the cheese is very salty, so it's better to adjust after adding it. Cook for about 10 minutes (go by your stove).
Step 10:

Add the sauté to the soup. Cook for about 5 minutes after it returns to a boil.
Step 11:

Add the processed cheese and stir until it's fully melted. Now you can taste the soup and add salt as needed.
Step 12:

Bring the soup to a boil and turn off the heat. Let it rest about 15 minutes so all the flavors come together. Enjoy!

The soup came out very tasty! Thanks to the cheese and its bold flavor, no extra spices were needed—even the chicken breast is anything but boring here. You can make the broth from any part of the chicken, or make the soup with just mushrooms and no meat at all. Students even make cheese soup without mushrooms—just water, sautéed vegetables, potatoes, and cheese. Choose only good-quality cheese with no vegetable fats, since its flavor makes the soup. You can make croutons to sprinkle on top before serving.
You can reduce or increase the amount of water in the recipe to taste, depending on whether you want a thick or thinner soup.
You can swap the chicken for turkey or any other meat you like, but keep in mind the cooking time and calorie count will change.