Chicken Soup with Melted Cheese and Bell Peppers
by Editorial Staff
Chicken Soup with Cream Cheese and Bell Pepper is a flavorful and rich soup that will be enjoyed by many. It is bell pepper that gives a special flavor to the broth, and melted cheese makes it more tender and creamy. You can serve soup to the table on your own, you can with a slice of bread or a loaf, also do not forget about greens.
Ingredients
- Chicken wings – 400 g
Potatoes – 300 g
Carrots – 1 pc.
Bulb onions – 1 pc.
Bulgarian pepper – 1 pc.
Processed cheese – 2 pcs.
Vegetable oil – 2 tbsp
Salt – 0.5 teaspoon
Ground black pepper – 0.3 teaspoon
Ground paprika – 1 teaspoon
Fresh dill (for serving, optional) – to taste
Water – 2.2 l
Directions
- Prepare all products according to the list. Peel potatoes, carrots and onions. In a saucepan, pour the chicken wings with water, bring to a boil and remove the foam. Cook the broth for 25 minutes. Cut the potatoes into large pieces. Transfer the potatoes to the broth, continue to cook for another 10 minutes.
- Cut the onions into thin half rings or cubes. Cut the carrots into half rings or small cubes. Peel the bell peppers and cut into strips. Heat vegetable oil in a frying pan, put all chopped vegetables and fry for 5-7 minutes, stirring occasionally. Then add vegetables to the pot with potatoes and cook for 10 minutes.
- Grate the processed cheese on a fine grater. Add cheese to a saucepan, add salt, black pepper and ground paprika. Stir everything and cook the soup until tender, about 12-15 minutes. In the end, be sure to try, adjust the taste and serve the soup to the table. Decorate each portion of the soup with a sprig of fresh dill.
Good appetite!
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