Chicken Soup with Cream Cheese
by Editorial Staff
Very satisfying, tender, and aromatic chicken soup that does not require a lot of cooking time. The recipe for melted cheese soup is very simple, but the wonderful taste of the soup will be appreciated even by hard-core “dislike” of first courses. A great option for a family dinner.
Ingredients
- Chicken fillet – 500 g
- Processed cheese – 2 packs (180-200 g)
- Vermicelli – 0.5 cups
- Potatoes – 4 pcs.
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Greens – 1 bunch
- Butter – 2 tbsp
Directions
- Wash the chicken fillet and cut it into pieces. Put it in a saucepan, fill it with water, and put it on the stove.
- While the meat is boiling, peel the onion and cut it into small pieces.
- Peel and rub the carrots on a coarse grater.
We make frying from onions and carrots. - While cooking is cooking, peel and chop the potatoes.
We throw ready-made frying and chopped potatoes to cook for meat. - Cut the cheese into cubes (don’t buy cheap cheese, it won’t dissolve in your soup).
- Finely chop the washed greens.
- 10 minutes after the potatoes were thrown to boil, add the noodles to the chicken soup and cook for another 5 minutes.
- Add salt and spices to the noodle soup.
Add processed cheese and cook the cheese soup until the cheese is completely dissolved.
When the cheese has dissolved, add the herbs and remove the cream cheese soup from the heat.
(For a more detailed description of making cheese soup, see my video.)
Bon Appetit everyone)
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