Chicken soup with melted cheese. Chicken soup with melted cheese. Choosing the main ingredient
One small plate of hot cheese soup with chicken will satisfy your hunger for a long time. Due to the high-calorie components included in the composition, this dish turns out to be very satisfying, and thanks to fresh herbs and a small piece cream cheese and the butter looks quite appetizing.
The cheese soup has a thick consistency and a milky creamy flavor. Despite the complexity of the name of the dish, it is quite simple to prepare.
You need to boil a piece of chicken, throw in shredded vegetables, and at the end - grated or diced cheese, cover with a lid, turn off the heat and sprinkle with herbs.
In order for the soup to reach the state in which it can be served, you need to let it brew for about half an hour.
Often croutons are prepared separately for this dish or cubes are fried in the oven rye bread with garlic. You can eat it as a bite, or put a few pieces directly on your plate.
Cheese soup with chicken in French
A classic of French cuisine is cheese soup. In principle, it is no different from the soup we are used to: potatoes, carrots, onions, butter. The only difference is the presence of cheese.
- Potatoes – 4 pcs.;
- Carrots – 1 pc.;
- Onion – 2 pcs.;
- Butter – 50 g;
- Chicken fillet – 300 g;
- Processed cheese – 2 pcs.;
- Dried dill - a pinch;
- Laurel leaf – 1 pc.;
- Salt, seasonings - to taste.
Cooking time: 75 minutes.
Calorie content: 53 Kcal/100 g.
We wash the meat and cut off the film, put it in boiling water and boil for twenty minutes. We also put a bay leaf, half an onion and salt there. Using a holey spoon, collect the resulting foam.
We clean the vegetables and chop the potatoes into bars.
Carrots and onions - into strips.
Melt the butter, add the vegetables and saute them over low heat.
We immerse the potatoes in chicken broth for seven minutes. Take out the meat, let it cool and cut into bars.
Place all the remaining ingredients in the pan: roasted vegetables, meat, melted cheese.
Sprinkle with dill and leave the dish for five minutes.
This soup also goes well with a fried white loaf in an egg mixture, or garlic toast or croutons.
Cream Cheese and Chicken Quarter Soup Recipe
The basic rule and scheme for preparing this dish is that the cheese flavor should dominate, and other components should only set off its richness.
- Potatoes – 4 pcs.;
- Processed cheese – 3 pcs.;
- Purified water – 2 l;
- Broiler quarter - 900 g;
- Green onions - a bunch;
- Butter – 100 g;
- Carrots – 1 pc.;
- Black pepper - to taste;
- Salt – a pinch.
Cooking time: 85 minutes.
Calorie content: 54 Kcal/100 g.
We cut the chicken into pieces, look through the surface so that no remaining feathers are caught. Immerse in water and leave to cook in water for an hour.
Wash and peel the potatoes, chop them into bars. Scrape the peel from the carrots and cut into half rings. Transfer the prepared products to the boiled meat, cook for ten minutes and add a piece of butter with melted cheese.
Finally, season with black pepper and green onions. Be sure to let it sit. Leave the pieces of meat in the pan. If desired, you can beat all the contents into a puree-like mass - you get a creamy cheese soup.
Cheese soup with smoked chicken
A soup with this name may not necessarily consist only of cheese, vegetables and chicken. You can easily add green peas or beaten egg to it. The result will be a new, fresh and unusual dish.
- Potatoes – 5 pcs.;
- Smoked chicken – 350 g;
- Cheese – 200 g;
- Cilantro - a bunch;
- Green peas - a jar;
- Onion – 1 pc.;
- Butter – 50 g;
- Red pepper - a pinch.
Cooking time: 60 minutes.
Calorie content: 61 Kcal/100 g.
Fill a saucepan with water and place it on the hob. We disassemble and chop the smoked chicken. Melt the butter and lightly fry the meat. Add the onion, chopped into half rings, and sauté together for about seven minutes.
Peel the potatoes and chop them into cubes. Place in boiling water along with smoked meats, stir and cook for eight minutes. Open the peas, drain the brine and pour it into the total mass.
Next, sprinkle with grated cheese and cilantro, mix thoroughly, crush with spices and add salt. Close the lid tightly and turn off the stove.
Cheese is best used with creamy taste or Dutch without a specific taste and smell that can overpower the aroma of the prepared dish.
Soup with chicken, cheese and mushrooms
One of the most suitable food combinations is cheese, mushrooms and chicken. A dish prepared on their basis will always be at the top of any restaurant menu. But it’s not difficult to prepare it in your home kitchen.
- Potatoes – 3 pcs.;
- Champignons – 200 g;
- Processed cheese – 3 pcs.;
- Leeks – 2 pcs.;
- Chicken meat – 350 g;
- Black pepper - to taste;
- Olive oil – 2 tbsp. l.;
- Salt - to taste.
Cooking time: 50 minutes.
Calorie content: 69 Kcal/100 g.
Boil the chicken for twenty minutes. To make the broth transparent, immediately after boiling, remove the foam from the top and reduce the heat. Wash the mushrooms in warm water and chop into slices.
Fry on olive oil until the moisture has completely evaporated. Wash the onion and chop it into half rings. Add to the mushrooms, stir and sauté for three minutes. Place the potatoes, cut into bars, into a pan, followed by mushrooms with onions and pieces of processed cheese.
It is very important to mix everything well at once so that the cheese dissolves in the broth and the soup becomes homogeneous. Add seasonings, salt and set the pan aside.
Homemade creamy cheese soup with chicken
Puree soup is not only a restaurant dish, it is easy to cook in your home kitchen, you just need to know some subtleties. Of course, it is better to make it from homemade chicken.
Cooking time: 110 minutes.
Calorie content: 63 Kcal/100 g.
Since the chicken is homemade, boiling will be a long process, on average it takes an hour to an hour and a half. It is necessary to wash the bird well, dry it, and cut it into pieces.
Peel the vegetables and chop them into cubes of the same size. Let it simmer in chicken broth for nine minutes. Carrots do not need to be fried in oil - poultry raised on a home farm is fatty, so it is recommended to cook vegetables raw.
At the end of cooking, remove the meat, let it cool and remove the meat from the bones. Transfer it back to the pan. Beat the egg in there and add the grated cheese. Mix quickly, add salt and parsley. Puree with a blender.
You need to turn on the lowest rotation speed so as not to dirty the kitchen, avoid scalding, and grind the food more thoroughly.
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There are often times when you really want to diversify your usual chicken and meat soups with something new. This is why we offer cheese soup - a recipe with melted cheese, which can be prepared both in the classic style and based on chicken meat, seafood and even simple smoked sausage.
The simplest cheese soup consists of a minimum amount of ingredients.
Based on 2.5 liters of water, you will need the following amount of products:
- melted cheese with onion/mushroom/bacon flavor (whichever you like) - 200 g;
- potatoes - 4-5 units;
- a little post. oils;
- salt - 1-2 tsp;
- turmeric - a pinch;
- black ground pepper - a couple of pinches;
- onion - 1 small;
- carrots - 1 small;
- mixture of dill and parsley - 50-70 gr.
We clean the vegetables, cut the potatoes into cubes and immediately set them to boil. Add salt and pepper after the foam stops rising. The foam must be removed.
While the potatoes are cooking, finely chop the onion and three carrots. Fry in oil, adding turmeric to the vegetables. It will take 5-7 minutes for the sauté to be ready, no more.
After the water boils, cook the potatoes for a third of an hour. After this, add the sauté and mix. Three processed cheeses and cook, stirring, for several minutes.
Rinse and cut the greens, add to the soup and stir. Cook for another 2-3 minutes, then turn off the stove and leave for a quarter of an hour to brew.
Note! If the cheese curds are of poor quality, they will not be able to completely dissolve in the broth and will float in the form of cheese shavings.
Chicken recipe
Processed cheese soup with chicken differs from the classic one only in the presence of chicken meat. We also suggest adding a little rice cereal - this will make the soup even more satisfying.
For a 1 liter pan you will need:
- chicken fillet/chicken thigh - 400-550 g;
- potatoes - 3-5 units;
- round rice - ½ cup;
- carrots and onions - 1 unit each;
- dill greens - 50 g;
- processed cheese - 160-200 g;
- salt and pepper - to taste;
- dried garlic - 1 teaspoon. l.
Wash the meat thoroughly, if necessary, remove any remaining fluff from the skin or simply remove the skin. Fill a saucepan with water, put the meat in it and put it on the fire. During the boiling process, skim off the foam. When foaming stops, add salt and, if desired, add bay leaves for flavor. Cook for 30-35 minutes.
Wash and peel the vegetables. Cut the potatoes into cubes, the onions into small cubes, and the carrots into thin strips. Fry onions and carrots in oil until golden brown.
When the meat is ready, remove it and let cool. Meanwhile, add potatoes to broth. Rinse the rice several times and add to the potatoes. When the meat has cooled a little, take it apart into pieces/fibers and put it back into the broth. Cook the potatoes and rice for 15 minutes after boiling, then add the frying, spices, and meat. Stir and cook for a few more minutes. Grate the cheese into the soup, add chopped parsley and cook for another 5-7 minutes.
On a note. To make the cheese grate well, you can freeze it in freezer for 5-10 minutes before use.
Cheese cream soup step by step
It’s worth noting right away that this soup cannot be left for the next day; it is better to eat it right away. Therefore, adjust the amount of food to be prepared depending on how many people it is being prepared for.
The number of components is designed for 2 servings:
- melted cheese - 70-100 g;
- hard cheese - 50 g;
- potatoes - 2-3 units;
- medium carrot;
- salt - a couple of pinches;
- vegetable/chicken broth - 0.5-1 l;
- onion - 1.
- greens for decoration.
We clean the vegetables. We cut the potatoes into small pieces, three carrots into a large nozzle, and finely chop the onion.
First, fry the onion, after a couple of minutes add carrots to it. After 2-3 minutes, add the potatoes, simmer for a couple of minutes and add broth. Salt - a little, since cheese also contains salt. Let's leave it to get ready.
Meanwhile, three cheeses.
When the potatoes are ready, you need to grind the mass with a blender until smooth, adding broth if necessary. When the mass becomes homogeneous, add grated cheese and process a little more with a blender.
Place the finished soup into bowls and sprinkle with chopped herbs.
On a note. Adjust the amount of broth according to your own preferences - if you want a thinner soup, add more; if it is thick, add less.
With added mushrooms
Soup with mushrooms and processed cheese is perhaps one of the most popular cheese soups.
The recipe for the dish is as follows:
- 4 potatoes;
- 1 onion;
- 450 g chicken fillet;
- 50 grams of raw round rice;
- 200 g melted cheese with mushroom flavor;
- 1 tsp. salt;
- 1 tsp. black pepper;
- 300-400 grams of champignons;
- 50 grams of onion feathers.
The soup is prepared in the same way as cheese soup with chicken. The only difference is that the mushrooms and onions are fried in oil until the liquid has completely evaporated. Mushrooms are added 10 minutes before the end of cooking, chopped green onions - 5 minutes.
With zucchini and chicken
Cheese cream soup will sparkle with new flavor notes if you add a little zucchini to it:
- water - 1 l;
- cream - 200 ml;
- chicken fillet - 300 g;
- potatoes - 200 gr;
- processed cheese - 75 g;
- garlic - 2 cloves;
- onions and carrots - 1 medium each;
- zucchini - 2 medium;
- fast. butter - 1 table. l.;
- salt, pepper, nutmeg;
- wheat croutons and fresh herbs for serving soup.
First of all, prepare the sauteed onions and carrots, add the garlic.
Meanwhile, wash and cut the zucchini into cubes. Add to vegetables and simmer for ten minutes.
While the zucchini is cooking, peel the potatoes and cut them into cubes. Rinse the meat, cut into pieces and set to cook. As soon as the foam disappears, let it sit for 15 minutes, then add the potatoes. After five minutes, add the broth, stir, and cook for another 10-12 minutes.
Meanwhile, grate the cheese and mix with heated cream. Process the soup with a blender to make a puree. Add the creamy cheese mixture and process for another minute with a blender. Cook on the stove for another five minutes. Then you can serve, sprinkling a portion of the soup with croutons and fresh herbs.
With shrimps
An original, incredibly tasty and tender cheese soup with shrimp can be prepared for a family lunch on a weekend.
To prepare this unusual soup you will need:
- melted cheese - 200 gr;
- potatoes - 3-4;
- carrots - 1 small;
- salt - 1 tsp;
- peeled shrimp - 200 g;
- cream - 100 ml;
- greens - several branches;
- water - 1.5 l.
Let the water boil. While the water for the soup is heating up, we clean and chop the vegetables: cube potatoes, grate carrots.
As soon as the water starts to boil, add cheese and cream. Stir. Add the vegetables and stir again. Season for about ten minutes, then add the shrimp and add a little salt. Chop the washed greens and add to the soup. We wait a few minutes, then turn off the stove and leave to brew for 15-30 minutes.
It only takes a few minutes for the shrimp to be ready, so the soup cooks very quickly, which is also very important when preparing a tasty and quick lunch.
With sausage and noodles
A rich and aromatic soup is made with smoked sausage. Preparing cheese soup with processed cheese based on sausage is very simple, because the cooking time is much less than when using any type of meat.
You can prepare this soup from the following products:
- 2-3 medium potatoes;
- 1 carrot and 1 medium-sized onion;
- 100 grams of small pasta;
- 200 grams of fatty smoked sausage;
- water - 2.5 l;
- salt;
- fast. oil.
We clean and rinse the vegetables, cut them into cubes - larger potatoes, smaller carrots and onions. We also cut the sausage into cubes, slightly larger than potato pieces. We cut the cheese into slices.
Let the water warm up. Place the potatoes in it and cook, skimming off the foam. 10 minutes after boiling, add the pasta and stir several times so that the pasta does not stick together.
Fry the carrots and onions in oil for a couple of minutes, add sausage to them. Fry for ten minutes.
Place the finished roast into the soup along with the cheeses. Cook for a few minutes, stirring. This will take about 5 minutes. Add the chopped herbs and leave to brew under the lid for 20 minutes, then you can serve.
Cheese soup with croutons
- 2.5 liters of water;
- 2 chicken legs;
- 2 processed cheese “Druzhba”;
- 4 potatoes;
- 1 carrot;
- 1 onion;
- a little post. refiner oils;
- salt and pepper;
- small wheat baguette;
- tea l. favorite herbs.
Let the chicken legs cook. After boiling, cook for 20-25 minutes.
In the meantime, prepare the vegetables: peel, wash, cut, and three carrots. Three cheeses on a coarse grater. We also prepare croutons - cut them into cubes, place them on a baking sheet, sprinkle with oil, sprinkle with herbs and dry in the oven for about 20-30 minutes at 180-190 degrees.
By this time the legs will be ready, they can be taken out, cooled a little and taken apart into pieces. Add the potatoes to the broth and cook for 15 minutes.
While the potatoes are cooking, prepare the carrots and onions. Add it to the potatoes, return the chicken meat to the soup. Add the cheese and stir until it has completely dissolved.
With smoked chicken
- water - 2 l;
- potatoes - 200 gr;
- smoked chicken - 280 g;
- onion - 50 g;
- carrots - 50 g;
- dill - 2 sprigs;
- melted cheese - 150 gr;
- post oil - 2 table. l.;
- salt - ½ table. l.
First of all, set the water to boil. Add chopped potatoes and smoked meat of a sprig of dill, divided into 3-4 parts (for aroma). Cook for about 20 minutes, skimming off the foam.
Meanwhile, three carrots and chop the onion. Fry them in oil.
Remove the twigs and meat from the broth, add the sauté and cheese, add salt and spices.
Let the meat cool slightly, then cut it into small pieces. Place it in the broth, squeeze the garlic into it and continue cooking for another five minutes.
Delicious soup with salmon and spinach
- salmon fillet - 300 g;
- potatoes - 4 units;
- onions and carrots - 1 each;
- tomatoes - 2-3 small;
- melted cheese - 200 gr;
- Sweet pepper yellow color — 1;
- salt, ground pepper;
- dill and parsley - 2-3 sprigs each;
- post oil
Preparing the vegetables. Let the potatoes cook, and in the meantime prepare the frying - fry the pepper, then add onions and carrots to it, fry for several minutes. Then add the diced tomatoes. Cut the fish into small squares and add to the frying pan, add salt and pepper. Fry for a few more minutes, then add to the soup. Add cheese to a saucepan and stir for a few minutes. Lastly, add the chopped herbs, cook for another 2-3 minutes, let it brew for 10 minutes and serve.
Cooking in the microwave
- meat broth - 100 g;
- potatoes - 1-2 small tubers;
- crackers - 20 g;
- hard cheese - 60 g;
- processed cheese - 1 unit;
- sweet paprika and salt - ½ tsp each.
Into the cooking container microwave oven lay out the diced potatoes, season and salt, pour in the broth and put in the microwave. At maximum power, heat for about 10 minutes. Add the cheese, mix, and place in the microwave at the same temperature for another 10-15 minutes. Stir and leave covered for a quarter of an hour.
Cheese soup with meatballs
- water - 3 l;
- float cheese - 200 gr;
- mixed minced meat (chicken and pork) - 450 g;
- champignons - 250 gr;
- carrots and onions - 1 each;
- potatoes - 4 medium;
- garlic - 2 cloves;
- laurel;
- allspice - 4;
- salt to taste.
Divide the finished minced meat into small balls, for example, using a teaspoon. To make it more convenient to roll the meatballs with your hands, your palms should be wet - then the minced meat will not stick to the skin.
While we are rolling the meatballs, the water with salt and bay leaves should boil. Place all the balls in boiling water at the same time and leave to cook for ten minutes. When foam appears, remove it.
Meanwhile, cut the potatoes into cubes, finely chop the onions and carrots. After ten minutes, put them in the broth. Let's leave it to get ready.
Wash and dice the mushrooms and add to the broth. Immediately add spices and finely chop the garlic. Three cheeses, stirring, cook for a few more minutes until the cheese is completely melted. Let it sit for a third of an hour.
My husband absolutely hates soups! But when I prepared and gave him this soup to try, he demands it at least once a week, and if I refuse (so as not to get bored), he secretly buys all the products he needs and I still have to cook it :)
This soup is prepared very simply and quite quickly and you can prepare it not only for yourself, but also to treat your guests.
For those who like a thicker soup, you can take more ingredients; for those who like a thinner soup, these ingredients will be enough. Personally, I make it a little thicker, so that later after my husband I don’t have to finish eating just the broth :)
While the broth is cooking, in the meantime we chop the onion and grate the carrots or, to save time, you can use a blender, it’s even better
Heat the butter in a frying pan and fry the onions and carrots until tender.
And cut the processed cheese into small pieces
When the chicken is cooked, you need to remove it from the broth, let it cool a little and cut it into pieces
Next, throw the potatoes into the broth. When the potatoes are cooked, add everything else: chicken, carrots and onions, and processed cheese and let them cook together a little more. At the very end, chop the green onions into the soup.
Can be served with toasted bread.
Bon appetit!
A bowl of aromatic and satisfying soup will satisfy your hunger for a long time, and will also charge you with energy and a cheerful mood. Perhaps, best option, than hot cheese soup with chicken, and you will not find it. This original soup, sprinkled with herbs and seasoned with a piece of soft butter, looks very appetizing on the table. Any cheese soup with chicken should have a thick consistency, a rich aroma and a pleasant creamy milky hue. It is very easy to prepare this dish. Regardless of the type of products included in its composition, the recipe for cheese soup can be divided into several stages:
1. Boil the chicken in water and chop it.
2. Add chopped ingredients (for example, vegetables, legumes, cereals, mushrooms, etc.) to the boiling broth. Usually those that take a long time to cook.
3. Add grated or diced cheese, fry (if necessary), reduce heat to low, add seasonings and spices and let the soup simmer for a few more minutes.
4. Turn off the stove, cover the bowl with a lid and let the soup brew for three to five minutes.
Cheese soup with chicken - food preparation
So, to prepare cheese soup with chicken, we will need chicken meat, cheese and, accordingly, other ingredients that we will add based on the recipe of the dish. This can be vegetables, rice, pasta or legumes chopped into approximately equal pieces. In any case, if you need to add cereal to the soup, it should be thoroughly washed beforehand, and in the case of legumes and pearl barley, soaked for a while in cool water.
As for cheeses, different types are suitable for soup. More often, of course, semi-solid or hard varieties are used. Before putting them in a pan, they are chopped on a grater or with a knife. Usually hard cheeses are added at the very end of cooking. It is customary to add soft creamy and processed cheeses 10-15 minutes before the dish is ready. However, there are many recipes where processed cheese is added at the very end of cooking, when the soup is almost ready.
In general, each chicken cheese soup recipe is good in its own way. Cook, taste and enjoy with pleasure!
Best Recipes cheese soup with chicken
Recipe 1: Cheese soup with chicken “French style”
Among all the “French” chicken soups, the most famous is perhaps the cheese one. No wonder! It’s not for nothing that French cuisine is so popular all over the world. She has great respect for cheese and soups based on it, which is why she gave us countless recipes for hearty soup.
Required ingredients:
— 500g. chicken fillet
— 200g. processed cheese
- 400g. potatoes
- three onions
— 200g. carrots
- 100g. butter
- spices to taste (ground pepper, dried herbs, bay leaves, etc.)
Cooking method:
1. Fill the chicken with water and put it on the fire. As soon as the liquid begins to bubble, add 1 tsp. salt, a few peppercorns and a couple of bay leaves. Cook at a low simmer for twenty minutes, then remove the meat.
2. Peel and cut vegetables into cubes (potatoes and onions), chop meat and processed cheese with a knife. Place the potatoes into the boiling broth and cook for five to seven minutes.
3. At this time, saute the onion in butter until soft, add finely chopped (or grated) carrots to it, and add some salt. Sauté the vegetables until the carrots are half-cooked, then place the roast in the broth with the potatoes. Cook for another 5-7 minutes, adding spices.
4. Now put the chicken and processed cheese into the soup, stir and simmer on the stove for another 3-4 minutes, then sprinkle with herbs and turn off the stove. Serve the soup with crispy croutons.
Recipe 2: Cheese soup with chicken “Homemade”
Introducing the recipe for Cheese Soup with Chicken Meatballs. The dish turns out to be very rich, satisfying and appetizing. It has a great taste and gives real home warmth and care!
Required ingredients:
— 200g. minced chicken
- floor chicken egg(for meatballs)
- 2 tbsp. bread crumbs
— 1l. water
— 200g. processed cheese
- two potatoes
- a couple of cauliflower florets
- one small carrot
- a piece of celery root
- white part of leek
- two handfuls of web vermicelli
- spices and herbs to taste
Cooking method:
1. In a bowl, combine the meatball base: minced meat, egg, a handful of dry herbs, bread crumbs, salt. Mix everything and set aside in a cool place for 20-30 minutes.
2. Peel the vegetables, celery and leeks. Cut the carrots and celery into strips, the potatoes into cubes, chop the leeks, and cut the cabbage into small pieces.
3. Take out the minced meat, roll it into balls (up to 3 cm in diameter), place them on a cutting board. Fry celery with carrots and leeks. oil
4. Place potatoes and diced cheese into boiling water. After 7-10 minutes. add cabbage and bring soup to a boil. Then lower the frying, season the dish with spices and cook over low heat (from the moment of boiling) for about 5 minutes.
5. Place the meatballs and cobwebs into the pan and cook for another ten minutes. Then garnish the soup with aromatic parsley and serve.
Recipe 3: Cheese cream soup with smoked chicken
Have you ever tried pea soup with smoked chicken? If not, then it's time to cook it. This is a truly amazing combination, familiar to many firsthand. To make our soup more tender and “velvety”, add cheese to it and turn the dish into puree.
Required ingredients:
- 2l. water
- 2/3 cup dried peas (cereals)
- smoked chicken breast
- one small potato
- one small carrot
- a pair of onions
- 4 teeth garlic
- universal salty seasoning, spices
— 150g. any cheese
- parsley leaves (can be replaced with other herbs)
- butter
Cooking method:
1. Soak the peas for 1.5 hours. Then set it to cook. When the peas begin to boil, add the carrots and potatoes cut into slices and add salt.
2. Separately, fry the chopped onion until varnished. When the peas and vegetables are boiled, pour them (along with the liquid) into a blender and use it to puree them.
4. Grate the cheese on a fine grater, peel and pass the garlic through a press, cut the smoked chicken breast into cubes. Place the soup back into the pan and place on the heat.
5. When it boils, add cheese, chicken, fried onions, garlic, herbs and spices. Cook the soup for another seven to ten minutes over low heat so that it is saturated with the aromas of chicken, garlic and spices. At the end, add a good pat of butter, sprinkle with herbs and serve.
Cheese soup with chicken - secrets and useful tips from the best chefs
— Many nations serve cheese soup with croutons, but have you ever tried it with saltine crackers? If not, then it's time to try. It's doubly delicious!
— An excellent option is to add a small amount of cream to the chicken cheese soup at the end of cooking.
— Everyone knows that processed cheese is almost impossible to grate because it is very sticky. However, there is one trick: before grating the cheese, freeze it in the freezer.
Cheese soup is prepared with poultry, pork, beef, mushrooms, bacon, sausage or just vegetables. Use processed cheese, soft processed cheese or hard cheese. For color and taste, add fried potatoes onions with carrots, fresh herbs and aromatic spices.
Cheese soup with chicken and melted cheese is very tender, tasty and quick to prepare. Any part of the carcass is suitable for cooking, but the broth becomes especially rich from the legs or thighs. The finished dish acquires a rich cheesy taste and looks beautiful.
Cheese soup: step-by-step recipe with melted cheese and chicken
Ingredients for 4 servings:
- Chicken legs (large) – 2 pcs.;
- Processed cheese – 2 pcs.;
- Potatoes – 3 pcs.;
- Onions – 1 pc.;
- Carrots – 0.5 pcs.;
- Dill – 2 sprigs;
- Bay leaf – 1 pc.;
- Vegetable oil – 3 tbsp. l.;
- Ground pepper;
- Salt.
Cooking time for cheese soup with chicken is 40 minutes.
How to make cream cheese soup with chicken
1. Wash the legs and place them in boiling water (about 2 liters), add salt, Bay leaf and cook for 15 minutes over medium heat. Periodically skim off any foam that forms.
2. Peel the potatoes and cut them into small cubes. This way it will cook faster.
3. Chop the onion finely and grate the carrots coarsely.
4. Add prepared potatoes to the broth with legs and cook while we fry the vegetables.
5. Place chopped onion in the oil in a frying pan and fry for 3-4 minutes, stirring until it becomes soft.
6. Add coarsely grated carrots, cover and fry, stirring, for 3-4 minutes.
7. Remove the finished legs from the broth and cool. Remove the packaging from the processed cheese curds, chop them with your fingers or cut them into cubes with a knife.
8. Add fried vegetables to the broth with potatoes, cook for 2-3 minutes.
9. Clean the chicken meat from the bones and cut it into pieces.
10. Place the prepared chicken pieces into the soup.
11. Add chopped cheese, ground pepper, mix. Heat for 4-5 minutes, stirring until the pieces melt.
12. Add chopped dill, bring to a boil, taste for salt and the processed cheese soup is ready.
13. Pour the delicious chicken soup into bowls and serve immediately.
Bon appetit!
Tips for making soup:
- The first dish will cook faster if you use fillet chicken breast. Cut the fillet into cups, add it along with chopped potatoes and continue according to the recipe.
- If you use soft cheese, it will melt in the broth faster.
- Onions can be replaced with leeks and fried with carrots.
- To diversify the dish, add mushrooms. Champignons are good, but they will add a special aroma and taste Forest mushrooms (White mushroom, chanterelles, saffron milk caps, honey mushrooms). We add forest vegetables along with potatoes and champignons 10 minutes before cooking.
- Rice or millet will be an excellent addition to the soup. Add washed cereal (2-3 tbsp) along with fried vegetables.
- You can season the broth with any spices, fresh and dried herbs to taste. Ground cumin, coriander, a mixture of Italian herbs, a mixture of peppers and suneli hops are well suited. Dill can be replaced with parsley and green onions.
- The creamy taste of the dish will become brighter if the vegetables are fried in butter.