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.

Summary

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

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Instructions

1. 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.

   

2. 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.
3. 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!