Summary

Ingredients

• 150 g chicken breast fillet (s)
• 2 leeks
• 1 tablespoon oil
• 350 g mushrooms
• 800 ml broth
• 150 g processed cheese, with herbs to taste
• salt
• pepper

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Instructions

1. Cut the chicken breast fillet into bite-sized cubes. Clean and wash the leek and cut into thin slices.
2. Heat the oil in a saucepan and fry the chicken cubes in it. Add the leek and mushrooms and stir-fry for about 5 minutes. Pour in the broth, bring to the boil and stir the processed cheese into the soup.
3. Let the soup boil for approx. 5 minutes and season with salt and pepper before serving.
4. Variants:
5. Use only a stick of leek, 1/2 bell pepper and broccoli.
6. Leave out the mushrooms.