Cheese soup with rice
4 servings
50 minutes
Cheese soup with rice is a tender, warming dish from sunny Italy. Its velvety texture and rich creamy-cheese flavor make it an ideal choice for a cozy family dinner. The recipe is based on chicken broth, which adds depth of flavor to the soup, while melted cheese enriches the texture, creating softness and richness. Rice adds heartiness, and potatoes, carrots, and onions provide vegetable balance. This dish is perfect for cold evenings when you crave something warm and comforting. When served, the soup is garnished with herbs for freshness and aroma. Such a soup not only delights the taste but also brings a sense of homey comfort and warmth.
1
Pour 3 liters of water over the chicken fillet, add salt and pepper, and boil until cooked (about 20 minutes after boiling).
- Chicken fillet: 500 g
- Salt: to taste
- Ground black pepper: to taste
2
When the fillet is ready, it needs to be taken out.
3
Add rice to the boiling broth and cook for 10 minutes.
- Rice: 150 g
4
Chop the onion finely.
- Onion: 150 g
5
Grate the carrot on a fine grater.
- Carrot: 150 g
6
Peel the potatoes and cut them into sticks or cubes.
- Potato: 400 g
7
Cut the meat into small pieces.
- Chicken fillet: 500 g
8
Add potatoes, onions, and carrots to the broth. Boil for 5-7 minutes.
- Potato: 400 g
- Onion: 150 g
- Carrot: 150 g
9
Then add the meat and cook until the potatoes are done.
- Chicken fillet: 500 g
10
Add cheese, mix well, and remove from heat.
- Processed cheese: 400 g
11
Sprinkle with greens when serving.
- Green: to taste