Cheese soup with chicken, mushrooms and croutons
4 servings
60 minutes
Cheese soup with chicken, mushrooms, and croutons is a delicate, aromatic dish from European cuisine. Its velvety texture is achieved through melted cheese, giving the soup a rich, creamy flavor. Tender chicken meat and sautéed mushrooms add depth to the aroma, while fresh herbs bring a light spiciness. Croutons baked to a golden crust create a crunchy contrast that makes each spoonful special. This soup is perfect for warming up in cold weather and is suitable for a cozy home dinner. It is versatile—served at family meals as well as in European restaurants. Due to its simplicity of preparation and harmonious combination of ingredients, this soup quickly becomes a favorite among lovers of delicate and rich dishes.
1
Place chicken breast, peeled onion, and carrot (whole) in a 3-liter pot. After boiling, cook for 20-30 minutes. Then remove the chicken and cut it into cubes; the carrot and onion can be discarded.
- Chicken breast: 500 g
- Onion: 1 piece
- Carrot: 1 piece
2
Peel the potatoes and cut them into cubes. Chop the mushrooms and sauté them lightly (to evaporate the water).
- Potato: 3 pieces
- Fresh champignons: 400 g
3
Add potatoes to the boiling broth. Cook for 5-7 minutes. Then add mushrooms and chicken. If using cheese in block form, grate it on a coarse grater, or cut into small cubes if adding from a can, stirring the broth.
- Potato: 3 pieces
- Fresh champignons: 400 g
- Chicken breast: 500 g
- Processed cheese: 250 g
4
Chop the greens and add to the soup. Add salt and spices to taste. Turn off after a minute.
- Green: 1 bunch
- White bread: to taste
5
While the soup is infusing, cut the bread into cubes, place it on a baking sheet or pan greased with vegetable oil, and put it in a preheated oven (200 degrees) for 5-10 minutes. Add croutons individually to the plate.