Cheesy Chicken and Cabbage Soup with Melted Cheese

A cheesy soup hearty enough to be your whole meal in one bowl.

Recipe author

Servings:

Chicken (I had some extra breast fillet and used that)

600

Carrot

White cabbage

Cauliflower

500

Onion

Salt

Peppercorns

Processed cheese (the melting kind, for soup)

200

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 7 g

Fats 37 % 7 g

Carbohydrates 26 % 5 g

94 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Boil the chicken with a little salt until about halfway cooked, roughly 40 minutes.
Step 2:

Cut the cabbage however you like.
Step 3:

Cut the carrot into any shape you please.
Step 4:

I used frozen cauliflower, but you can use fresh and break it into florets.
Step 5:

Neatly chop the onion.
Step 6:

Once the chicken is cooked, take it out and let it cool.
Step 7:

Add the cauliflower to the same broth and cook for 5 minutes (keep the water at a gentle bubble).
Step 8:

After 5 minutes, add the carrot and onion.
Step 9:

Five minutes after that, add the regular cabbage and cook for 10 minutes.
Step 10:

Meanwhile, cut the cooled chicken into bite-sized pieces.
Step 11:

Cut the processed cheese into small pieces so it melts more easily.
Step 12:

After the 10 minutes are up, add the chicken and the cheese. Cook a few minutes more, until the cheese has melted, about 2–3 minutes.
Step 13:

Ladle it out and dig in!