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Cheese soup with chicken and potatoes, processed cheese and rice

Cheese Soup with Chicken, Potatoes, Processed Cheese, and Rice

Smooth and filling, on chicken broth, for kids and grown-ups. For this cheese soup with chicken, potatoes, and rice, I use different kinds of processed cheese with add-ins, so the recipe can be varied endlessly. Still, I prefer the classic version, and that's the one I'll share.

Nika

Recipe author

Cheese soup with chicken and potatoes, processed cheese and rice

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Composition / ingredients

Servings:

Chicken breast

250

Water

Rice

Potatoes

Carrot

Onion

Processed cheese

200

White bread loaf

100

Salt

Vegetable oil (for frying)

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 33 % 5 g

Carbohydrates 40 % 6 g

74 kcal

GI: 43 / 29 / 29

Cooking method

Step 1:

How do you make cheese soup with chicken, potatoes, cheese, and rice? Gather all the ingredients. You can swap the chicken breast for drumsticks or leg quarters, but use more since they have less meat than pure breast. Long-grain rice is best. Choose potatoes labeled "for boiling" — they cook quickly in the broth. Tub-style processed cheese is better than the foil-wrapped bricks: it's easier to work with and melts better in the hot soup.
Step 2:

Put the rinsed chicken breast in a pot, cover with water, and set over high heat. For a thicker soup, reduce the water to 1.5 liters. Bring to a boil, salt lightly, lower the heat, cover, and cook the breast for 30 minutes. Then remove the cooked meat, strain the broth, and pour it into a clean pot.
Step 3:

Rinse the rice under running water at least 4 times, until the water runs clear. Once the strained broth comes back to a boil, add the rinsed rice. Cook over low heat for 10–15 minutes.
Step 4:

Wash, peel, and cube the potatoes. After the rice has cooked 10–15 minutes, add the potato cubes and cook 10 minutes more.
Step 5:

Meanwhile, make the sauté. Peel and rinse the onion and carrot. Dice the onion (as for most soups) and grate the carrot on the coarse holes. Sauté the vegetables over medium heat in a little vegetable oil.
Step 6:

Cut the cooled chicken breast into small pieces.
Step 7:

Next, start adding the processed cheese to the soup, melting it into the boiling broth. No lumps of cheese should remain — it should dissolve completely.
Step 8:

Near the end, add the chicken pieces and the sauté, stir, and let the soup simmer briefly. Then take it off the heat and let it rest a bit.
Step 9:

All that's left is to make the croutons. Cut the bread into cubes and fry them in a skillet with a little vegetable oil.
Step 10:

Ladle the finished soup into bowls and top with croutons.