Chicken Soup with Button Mushrooms and Processed Cheese

A really tasty soup that's easy to make!

Recipe author

Servings:

Chicken breast

350

Potatoes

450

Onion

Carrots

100

Button mushrooms

500

Processed cheese

100

Sunflower oil (for frying)

Salt

Ground black pepper

Bay leaf

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 8 g

Fats 26 % 5 g

Carbohydrates 32 % 6 g

86 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

First, gather your ingredients.
Step 2:

Cut the chicken breast into pieces and drop it into boiling salted water. Cut the potatoes into cubes and add them to the pot once the chicken is cooked.
Step 3:

Cut the mushrooms into slices.
Step 4:

Add the mushrooms to a preheated skillet greased with sunflower oil.
Step 5:

Sauté the mushrooms until done, about 5 minutes.
Step 6:

Chop the onion and grate the carrot on the fine side of a grater.
Step 7:

Sauté the onion and carrot for 3 minutes.
Step 8:

Cut the processed cheese into cubes.
Step 9:

Once the potatoes are done, add the mushrooms. Cook for 15 minutes.
Step 10:

Then add the sautéed onion and carrot and cook for another 5 minutes.
Step 11:

Next, add the processed cheese and cook for 7 minutes.
Step 12:

Ladle the finished soup into bowls and serve. Enjoy!