Chicken soup with noodles and processed cheese
4 servings
50 minutes
Chicken noodle soup with melted cheese is a cozy, warming dish of Russian cuisine, a delightful combination of softness, creaminess, and rich flavor. Its roots go back to family traditions where chicken soup has always been a symbol of home warmth. Tender chicken breast, aromatic broth, golden sautéed vegetables, and pieces of sweet pepper create a harmony of flavors. Noodles add heartiness while melted cheese gives a creamy texture that transforms an ordinary soup into something special. A light whisking of eggs makes the consistency velvety. This soup is perfect for cool days when one craves tenderness and comfort. It is served with sour cream that highlights its softness. The dish is simple to prepare but has a depth of flavor capable of providing true gastronomic pleasure.
1
Wash the breast. Fill the breast with water and put it to boil in a pot.
- Chicken breast: 400 g
- Water: 2 l
2
Chop the onion and grate the carrot. Fry the vegetables in vegetable oil until golden brown. Add pepper and garlic. Salt to taste. Add soy sauce to the finished sauté to taste. Hold for a minute.
- Onion: 1 piece
- Carrot: 2 pieces
- Vegetable oil: 30 ml
- Bell pepper: 100 g
- Garlic: 2 cloves
- Soy sauce: 50 ml
3
Cut the potatoes into cubes. The chicken breast should be cooked already. Remove it, shred into fibers and pieces. Add the potatoes and sautéed onions, carrots, and peppers to the boiling broth. Cook everything until the potatoes are done.
- Potato: 2 pieces
- Onion: 1 piece
- Carrot: 2 pieces
- Bell pepper: 100 g
4
Then add the previously cooked noodles. Add cheese, stir until melted, then add well-beaten eggs. Bring to a boil. Serve with sour cream.
- Noodles: 200 g
- Processed cheese: 1 piece
- Chicken egg: 2 pieces
- Sour cream: 1 tablespoon