Cheese soup with chicken
6 servings
45 minutes
The simplest recipe, in which the basic cheese soup was cooked in chicken broth, which made it even more filling. If you find chicken broth in combination with cheese to be unnecessary, you can simply add pieces of boiled chicken to the soup .
1
Prepare all the ingredients.
2
Pour water into the pot and add chicken fillet. Bring to a boil, then reduce the heat.
- Chicken fillet: 500 g
- Water: 2 l
3
Add bay leaf and allspice, boil for 15 minutes.
- Bay leaf: 1 piece
- Allspice peas: 3 pieces
4
Chop the onion and carrot into small cubes.
- Onion: 1 head
- Carrot: 1 piece
5
Peel the potatoes and cut them into cubes with sides of 1–1.5 cm.
- Potato: 400 g
6
Heat a mixture of vegetable and butter in a pan. Sauté the onion and carrot for 5-7 minutes.
- Vegetable oil: 20 ml
- Butter: 20 g
7
Remove the fillet from the pot and let it cool a bit.
8
Add potatoes to the broth, bring to a boil, and cook for 7-10 minutes or until done.
9
Add vegetable sauté and melted cheese to the soup, stir.
- Processed cheese: 400 g
10
Cut the chicken into small pieces and add it to the soup.
- Chicken fillet: 500 g
11
Add salt and pepper to taste. Bring to a boil and remove from heat.
- Salt: to taste
- Ground black pepper: to taste
12
Serve the cheese soup with chicken, garnished with chopped dill.
- Dill: to taste