Cheesy Chicken and Bell Pepper Soup

A hearty, deeply aromatic lunch! A trendy, delicious soup with cream cheese and bell pepper that comes together quickly and easily!

Recipe author

Servings:

Chicken

500

Carrot

Onion

Bell pepper

Cream cheese

Potatoes

Vegetable oil

Bay leaf

Ground black pepper

Dry spices

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 10 g

Fats 55 % 18 g

Carbohydrates 15 % 5 g

204 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Set a 3-quart pot on the stove to heat, pour in 70 g (about 1/3 cup) of vegetable oil, and coarsely grate one medium carrot.
Step 2:

Finely chop one onion.
Step 3:

Add the chicken, cut into pieces, to the pot of hot oil, spread it out evenly, and start browning it.
Step 4:

Cut the bell pepper into medium-large dice.
Step 5:

Brown the chicken until golden, stirring so it doesn't scorch.
Step 6:

Add the carrot and onion to the pot and stir well.
Step 7:

After a few minutes, add the bell pepper and stir everything together thoroughly.
Step 8:

Put a kettle of water on to heat and cut one potato into not-too-small pieces.
Step 9:

Add the potato to the pot, pour in the water from the kettle, and stir well. Turn down the heat, cover the pot, and continue cooking the soup until the potato is tender.
Step 10:

As soon as the potato is cooked, add three tablespoons of cream cheese along with salt, pepper, dried herbs, and bay leaf to taste, stir, and cover. Turn off the heat and let the soup rest a few minutes, then ladle it into bowls. Happy cooking and enjoy!

Switch up the ingredients and you won't recognize plain chicken soup! A delicious, hearty lunch with a mild flavor and lovely aroma that comes together quickly and easily! It's a real game-changer — the first time I made this trendy chicken soup, the whole family loved it and everyone wanted seconds! For the broth, it's best to use a mature but not too old bird of medium fattiness, since broth from young or very old chickens tends to come out cloudy and less fragrant. If there's excess fat on the bird, trim it off; rendered, it's useful for pâtés, for browning poultry, and so on. The fat is mostly trimmed from the lower belly. You can tell a chicken's age by its skin and feet: a young bird usually has white, tender skin with clearly visible veins (especially under the wings) and feet covered in fine scales, while an old hen has rough, yellowish skin.