Cheese soup with chicken fillet
4 servings
40 minutes
Cheese soup with chicken fillet is a tender and hearty dish of European cuisine that brings comfort and warmth on cold days. Its roots trace back to traditional soup recipes where cheese served as the main ingredient for creating a creamy texture and rich flavor. In this version of the soup, chicken fillet adds tenderness while fresh vegetables provide harmonious lightness. The melted cheese completely dissolves in the broth, giving it a velvety consistency and rich aroma. Bay leaves, herbs, and spices enhance the flavor's expressiveness. This soup is perfect for a family dinner, and its soft creamy taste is especially liked by children. It is served hot with pieces of fresh bread and pairs excellently with croutons or crackers.
1
Cut the chicken fillet into medium-sized cubes. Peel the potatoes and carrots. Cut the potatoes into cubes and the carrots into strips.
- Chicken fillet: 400 g
- Potato: 2 pieces
- Carrot: 1 piece
2
Slightly fry the fillet in a pan. Bring the broth to a boil, add the bay leaf. Add the chicken fillet. Reduce the heat a bit and cook for 10 minutes.
- Chicken fillet: 400 g
- Chicken broth: 2 l
- Bay leaf: to taste
3
After that, add the vegetables and cook for another 10-15 minutes. Add the processed cheese, previously cut into cubes, to the soup and stir well until the cheese is completely dissolved.
- Potato: 2 pieces
- Carrot: 1 piece
- Processed cheese: 4 pieces
4
Add salt and pepper to your taste. Finely chop the herbs and add them to the soup. Stir and remove from heat.
- Ground black pepper: to taste
- Salt: to taste
- Green: to taste