Chicken cheese soup recipe. Cheese soup with chicken - recipes with photos

Simple and delicious soup recipes for every day

Cheese soup with chicken and cream cheese is our family's favorite! What about yours? If not yet, feel free to open our recipe with photos!

1 hour

4.86/5 (28)

As soon as I got married, I was faced with the fact that, unexpectedly for myself, I suddenly suddenly had a desire to cook deliciously and constantly surprise. For a long time, my husband ate exclusively main courses. Why, you ask? The answer is simple: this is the only thing I knew how to cook.

I couldn’t cook soups exactly until my husband’s grandmother came to visit and, winking sarcastically, began to show me simple soup recipe, the smell of which my husband immediately came running from another room! The most interesting thing is that I still remember how simple it was to prepare compared to everything that my mother-in-law or mother tried to teach me. My husband and I still never get tired of telling our grandmother thank you for this wonderful recipe for chicken broth soup, which is prepared quickly and tasty. In Soviet times, it was prepared simply from Druzhba cheese curds, but nowadays it can be cooked from chicken breast and any soft processed cheese.

Creamy cheese soup recipe with melted cheese: what do we need?

So, before you start cooking, you should have at home:

Ingredients

The list of ingredients is as simple as possible, and the cost of the soup is surprisingly low. Due to the availability of ingredients, I often resort to this particular recipe when I don’t feel like or have time to go to the store, because everything is always at hand.

Chicken soup with cheese - a simple recipe with step by step photos

So, let's get started with the actual preparation:

Stage 1. Preparing the broth

Stage 2. Frying

Stage 3. Main part

We take out the chicken, use the first tip and strain the broth. Cut the chicken meat into small pieces.
Under no circumstances should we put the bay leaf back into the soup. Firstly, it is not eaten, secondly, it gives up all its aroma during cooking in a boiling broth, and thirdly, if the bay leaf is left, it may begin to taste bitter.
The potatoes need to be boiled. To save time I usually I put it in the broth to simmer while I cut the chicken.. It’s worth considering here that potatoes come in different varieties, and if yours usually takes a long time to cook, then it makes sense to cook them separately. Don’t worry, the potato pieces won’t be bland, because while the soup is infusing, they will have time to absorb all the flavors of your broth!

Chicken soup with melted cheese is known in different countries of the world and is deservedly very popular. This nutritious and satisfying dish will delight you with its delicate creamy taste. And thanks to the various variations and technologies of its preparation, even the most demanding gourmets will find an option to their liking.

It is difficult to overestimate the benefits of soup as part of our daily menu. It is necessary for the smooth functioning of the stomach and intestines, preventing discomfort that can arise from frequent consumption of heavy and fatty foods, and untimely dry snacks. So, it is recommended to eat it at least once a day.

You can prepare soup from various ingredients: meat, poultry, fish, vegetables and cereals. However, everyone knows that the healthiest option for making soup is chicken broth: it is good for the body's bone, digestive and immune systems, and is rich in amino acids, peptides and fatty acids. If other ingredients are added during cooking, the benefits of the soup increase. Thus, processed cheese is completely absorbed by the body and contains phosphorus, calcium and casein, as well as less cholesterol compared to hard varieties. At the same time, it gives the soup a unique creamy taste and richness.

How to make chicken soup with cream cheese - 15 varieties

The ingredients that make up this version of cheese soup are well known to all of us and are almost always at hand. It will take about 2 hours to prepare, but the process is quite simple, and the taste and benefits are the main advantages of this soup.

Ingredients:

chicken fillet - 300 g
onion - 1 pc.
carrots - 1 pc.
processed cheese - 400 g
vermicelli “spider web” - 5 tbsp. l.
potatoes - 3 pcs.
butter - 100 g
dried basil - 1 tsp.
parsley root - 100 g
ground black pepper
bay leaf

Cooking method:

First you need to peel the parsley root, carrots and onions. Cook them over low heat for 30 minutes.

After half an hour, add potatoes cut into large cubes into the vegetable broth. Cook for another 20 minutes.

Clean the chicken fillet from films and veins, cut into cubes.

Then you need to remove all the vegetables from the vegetable broth. Instead, chopped chicken fillet, dry basil, bay leaf, pepper and salt are added to the broth.

Parsley root, carrots and onions will no longer be needed.

The potatoes should be lightly mashed, but not mashed.

When the chicken fillet is ready, add crushed potatoes to the pan.

In a hot frying pan, without adding oil, fry the vermicelli until golden brown.

Grate the cheese.

To make it easier to grate the cheese, you can put it in the freezer for 10-15 minutes before doing this.

Add cheese to the soup in small portions, stirring constantly.

After the cheese has completely dissolved, add vermicelli to the soup and cook for another minute.

Remove the soup from the heat and add butter, let it brew under the lid.

That's all. Serve the soup hot. Croutons or a fried piece of white bread can add piquancy to the dish. Bon appetit!

This method of preparing cheese soup is much faster than the previous option. Despite the similarity of the ingredients used in their preparation, this option still differs from the previous one in its taste. Plus, whatever is used will remain in the soup.

Ingredients:

chicken fillet - 500 g
potatoes - 500 g
carrots - 1 pc.
onions - 2 pcs.
processed cheese - 2 pcs.
butter - 50 g
green onions
ground black pepper
bay leaf

This set of ingredients is suitable for those who love liquid soups. Those who want a thicker soup should increase the amount according to their taste.

Cooking method:

Clean the chicken fillet, cover with water, add bay leaf, salt and pepper, and cook until tender.

While the broth is cooking, it is necessary to fry it. To do this, fry finely chopped onion and grated carrots together until golden brown.

Then you need to peel the potatoes and cut them into cubes.

Cut the processed cheese into cubes.

Remove the finished chicken from the broth.

Add potatoes to chicken broth and cook until done.

Allow the finished chicken fillet to cool and cut it into cubes.

When the potatoes are ready, add all the other ingredients - chicken, roast and melted cheese - to the soup.

Cook until the cheese is melted. At the very end of cooking, add finely chopped green onions.

That's all, the soup is ready. It should be served hot with crispy pieces of white bread.

The best addition to cheese soup is crispy croutons. The creamy taste and pleasant crunch are loved by many. And in this recipe, croutons are not just a savory addition, but a full-fledged ingredient of the dish.

Ingredients:

chicken fillet – 500 g
chicken egg - 1 pc.
hard cheese - 150 g
chicken broth - 2 l.
parsley
dill greens
ground black pepper
chili pepper
white bread toast

Cooking method:

Pre-cook chicken breast broth. Remove the meat, cool slightly and cut into oblong pieces.

Cut white bread into cubes and place in the oven to dry.

Break the chicken egg into a container, lightly salt and pepper, add a pinch of grated cheese, stir until smooth.

Add the egg and cheese to the boiling broth, stirring constantly.

Bon appetit!

The unique creamy mushroom taste of this soup is unlikely to leave anyone indifferent. It doesn't take long to prepare, and the ingredients for the soup are inexpensive and can be found at your local grocery store.

Ingredients:

champignons – 300 g
chicken fillet – 200 g
onion - 150 g
potatoes - 300 g
ox - 1.5 l.
butter - 50 g
processed cheese - 200 g
ground black pepper

Cooking method:

Cut the cleaned chicken fillet into strips and cook for 20 minutes.

Peel the onion and cut into cubes.

Peel the champignons and chop finely.

Fry the onion until golden brown, add champignons to it. Pepper and salt to taste. Fry until the mushrooms are ready.

Remove the chicken fillet from the pan, let cool slightly and break into small pieces.

Peel the potatoes, cut into cubes and place in a saucepan. Cook until done.

Then add the fried onions with mushrooms and chicken, cook for 7 minutes.

Add melted cheese to the soup and cook until it dissolves.

Bon appetit!

Despite the enormous popularity of cheese soup in a large number of countries, there is one very tasty version of it in English. A simple and tasty recipe that won't take much time.

Ingredients:

chicken fillet – 500 g
rice - 100 g
leek - 100 g
processed cheese - 100 g
butter - 50 g
parsley - a few sprigs
ground black pepper

Cooking method:

Boil broth using chicken fillet.

Cut the leeks into half rings, cut the boiled chicken breast into cubes.

Fry the onion and fillet in a frying pan until golden brown.

Add a tied bunch of parsley to the boiling broth, add salt and pepper.

After 5-7 minutes, add the fried onion and fillet, let the ingredients cook.

Get the parsley.

Grate the cheese on a coarse grater and add to the soup at the end of cooking.

A popular addition to chicken broth is not only vermicelli, but also rice. So why not try making this soup by adding cheese to it?

Ingredients:

carrots - 150 g
potatoes - 300 g
processed cheese - 250 g
chicken fillet - 400 g
butter - 50 g
boiled black rice - 150 g
onion - 50 g
ground black pepper

Cooking method:

Boil the pre-cleaned and washed fillet for 25 minutes.

Remove the finished meat from the pan, let cool and cut into cubes.

Peel the potatoes, carrots and onions, cut them into cubes and place in the broth to simmer for 10 minutes.

Add chicken to vegetables and cook until tender.

Add rice and cook for a couple of minutes.

The rice should be boiled first. When you add cooked rice at the end of cooking the soup, it takes on a purple hue.

Add the melted cheese to the soup, stirring continuously until it dissolves.

Add herbs and spices.

The soup is ready! Cheese soup with black rice is best served cold. Bon appetit!

One of the unusual variants of this type of soup, but in no way inferior to other methods of preparing it. This aromatic and rich soup, loaded with the benefits of chicken broth, cheese and broccoli, will surprise you with its pleasant taste.

Ingredients:

chicken broth - 2 l.
processed cheese - 200 g
hard cheese - 100 g
cream 10% - 400 g
butter - 50 g
flour - 2 tbsp.
broccoli - 300 g
ground black pepper
bay leaf optional

Cooking method:

Place white bread, cut into slices or cubes, into the preheated oven.

Add broccoli to boiling water and cook for 5 minutes.

Melt butter in a saucepan, sprinkle with flour and stir. Add some hot broth and stir.

Add the remaining broth and bring to a boil.

Add cream cheese, stirring until completely dissolved.

Grate the hard cheese and add to the soup, stirring until dissolved.

Add cream at the end. Bring to a boil, add broccoli and remove from heat.

An excellent option for cheese soup can be prepared with the addition of smoked chicken. Preparing such a dish will only take half an hour, but will delight your household with its unique taste and delight.

Ingredients:

smoked chicken thigh – 300 g
potatoes - 3 pcs.
carrots - 1 pc.
onion - 1 pc.
processed cheese - 3 tbsp. l.
dill - 1 bunch
ground black pepper
turmeric
sunflower oil

Cooking method:

Pour 1.5 liters of water into the pan and let the chicken thighs cook for 25 minutes. Add a pinch of turmeric and a stalk of dill to the broth.

Fry finely chopped onion until golden brown, add grated carrots.

Remove the dill stalk and chicken thighs from the broth, let cool and disassemble the meat into pieces.

Place the diced potatoes into the broth. Send there fried onions and carrots, cheese, as well as meat.

Cook the soup until tender, stirring occasionally.

At the end of cooking, add salt and pepper.

Serve the soup garnished with dill sprigs.

There is an “English” variation of this dish, but there is also a “French” version, slightly different in the method of preparation. We recommend trying both!

Ingredients:

potatoes - 5 pcs.
processed cheese - 400 g
onion - 1 pc.
carrots - 1 pc.
butter - 50 g
chicken fillet – 300 g
crackers
parsley and dill
ground black pepper

Cooking method:

Make broth from chicken breast. Remove the meat and let cool.

Cut the potatoes into cubes and add to the broth.

Finely chop the onion and grate the carrots, fry them until golden brown.

Cut the chicken into cubes.

Place the meat, roast and cream cheese in a saucepan.

Cook for 5-7 minutes.

That's all. Bon appetit.

The familiar and beloved combination of cream, chicken and cheese can be prepared not only as a second course, but also become an excellent soup. Below is one variation of the recipe with these ingredients.

Ingredients:

chicken fillet – 300 g
potatoes - 2 pcs.
carrots - 1 pc.
onion - 1 pc.
processed cheese - 1 pack.
hard cheese - 50 g
cream - 50 g
ground black pepper
bay leaf optional

Cooking method:

Clean the chicken fillet, cut into cubes and cook for 25 minutes.

Peel the potatoes, cut into medium cubes and place in a saucepan with the fillet, cook until tender.

Cut the onion into small cubes, grate the carrots. Fry in a frying pan until golden brown.

Place the resulting frying into the pan.

Grate both types of cheese and add to the pan, stirring continuously until the cheese has dissolved.

Season with salt and pepper, add bay leaf if desired. You need to salt carefully, since the cheese itself is salty.

At the end of cooking, add cream, bring to a boil and remove from heat.

Like any other version of cheese soup, this one goes perfectly with crispy white bread croutons. Bon appetit!

Another variation of chicken cheese soup for cauliflower lovers.

Ingredients:

cauliflower - 1 pc.
shallots - 2 pcs.
garlic - 3 cloves
olive oil - 1 tbsp.
chicken broth or chicken fillet for making chicken broth
Cheddar cheese - 1 cup
thyme - 1 tbsp.
ground black pepper
bay leaf optional

Cooking method:

Cut the shallots, cauliflower and garlic into cubes. Toss with olive oil and place in the oven to bake for 40 minutes.

Blend the prepared vegetables with a blender until smooth.

Transfer to a saucepan and bring to a boil. Add cheese and let simmer for about 5 minutes.

Another version of a hearty cheese soup made with chicken. You can use ready-made frozen chicken broth if you have it, or you can cook fresh and add the meat to the soup.

Ingredients:

chicken broth - 0.5 l.
onion - 1 pc.
cream 20% - 150 ml
Guada cheese - 50 g
potatoes - 5 pcs.
ground black pepper

Cooking method:

Whole peeled potatoes and onions are placed in hot chicken broth. It is necessary to bring the broth to a boil and cook the vegetables until tender.

Remove the prepared vegetables from the broth and puree them using a blender.

Place them back into the broth, mix until smooth, and bring to a boil.

Add cream to the resulting broth and stir.

Add finely chopped or grated cheese to the broth and cook, stirring constantly, until completely dissolved.

The finished soup can be decorated with herbs and croutons.

Bon appetit!

A delicious and beloved combination of chicken, mushrooms and cream. And all this in one soup!

Ingredients:

champignons or honey mushrooms - 200 g
carrots - 1 pc.
onions - ½ pcs.
potatoes - 2 pcs.
vegetable oil
ground black pepper
green

Cooking method:

Cut the potatoes into cubes, add water and cook.

Chop the mushrooms, onions and grate the carrots. Fry the vegetables and add them to the soup.

Cook until done.

Then add milk or cream, as well as cheese, to the soup.

Allow the cheese to dissolve and remove from heat.

There are many options for preparing chicken soup with cream cheese. And one of the types includes the addition of buckwheat. The benefits of buckwheat are difficult to overestimate, and when combined with chicken broth, the beneficial properties of the dish are only enhanced. Plus, it's not just healthy, it's also very tasty!

Ingredients:

carrots - 2 pcs.
onion - 1 pc.
chicken legs - 600 g
buckwheat – 150 g
potatoes - 5 pcs.
garlic - 3 cloves
processed cheese - 150 g
parsley
bay leaf
ground black pepper

Cooking method:

For this amount of ingredients, it is better to choose a 3-liter saucepan.

Boil chicken legs until done. Remove the meat, let cool slightly, cut into small pieces.

Cut the potatoes and onions into cubes, grate the carrots.

Fry the onion and carrots in a frying pan until golden brown, add chopped garlic.

Add potatoes to chicken broth. Cook after boiling for 5 minutes.

Add washed buckwheat and cook for 15 minutes.

Then place the roast, chicken meat, salt, pepper and bay leaf into the pan. Cook until done.

At the end of cooking, cheese is added to the soup.

That's all. The soup is ready, bon appetit!

Almost every second housewife has a multicooker in her kitchen. Cheese soup with chicken can also be prepared in it. It will be even faster this way!

This recipe will help you out when you don’t have time to cook something complicated, but you really want to feed your family something special.

Chicken soup with cream cheese - basic cooking principles

Any part of the chicken is suitable for the soup, but it is better to use the breast, thighs or drumsticks. The meat is washed under running water, dried and cut into arbitrary slices. The chicken is placed in a pan with salted water and sent to the fire. As soon as the contents begin to boil, turn off the noise and cook for another 15 minutes. For flavor, you can add a bunch of greens tied with threads to the broth. Then it will need to be removed.

For vegetables we need potatoes, onions and carrots. Potatoes are peeled and cut into bars. Place in boiling chicken broth, stir and cook until soft. Fry vegetables from chopped onions and carrots and add them to the soup.

At this stage, the dish is salted, seasoned with spices and coarsely grated processed cheese is added. Stir until it is completely dispersed. At the end, add chopped herbs and remove from heat.

The soup is cooked with pasta, cereals and other vegetables. Processed cheese can be the most ordinary one, or with various additives.

Recipe 1. Simple chicken soup with cream cheese

Ingredients

240 g potatoes;

750 ml of drinking water;

320 g chicken breast;

40 ml sunflower oil;

120 g carrots;

black pepper, bay leaf and salt;

160 g processed cheese.

Cooking method

1. Rinse the chicken breast, dry it and cut into medium pieces. Place the meat in a pan with drinking water, lightly salting it. We put it on fire. As soon as the contents begin to boil, remove the foam and cook for 15 minutes.

2. Peel the potatoes and cut them into strips. Place the vegetable in the boiling broth. Mix.

3. Remove the outer peel from the onions and carrots and chop the vegetables into small pieces. Fry vegetables in hot oil until lightly browned. Place the roast in the pan, stir and cook for another quarter of an hour.

4. Three processed cheese on a medium grater and add to the broth. Stir until the cheese is completely dissolved. Season the soup with spices and add finely chopped herbs. Keep it on the fire for another five minutes. Serve the soup hot with homemade bread.

Recipe 2. Chicken soup with melted cheese and tomatoes

Ingredients

chicken leg – 300 g;

fresh or dried herbs;

three potatoes;

table salt and black pepper;

large tomato;

vegetable oil – 40 ml;

medium carrot;

processed cream cheese – 100 g;

bulb;

garlic - two cloves;

celery stalk.

Cooking method

1. Wash the chicken leg, pat it dry with a napkin and cut it into small pieces. Place in a pan of drinking water and place it on the stove. Cook for about half an hour, covered, skimming off the foam.

2. Wash the peeled potatoes and cut into arbitrary pieces. Place the vegetable in boiling broth. Stir.

3. Finely chop the peeled onion. Peel the carrots and grate coarsely. Finely chop the celery stalk and garlic cloves. Place the vegetables in a frying pan with hot oil and fry, stirring, for ten minutes.

4. Scald the tomato with boiling water and remove the thin peel. Cut the pulp into small cubes. Place the tomatoes in the pan, stir and sprinkle everything with dried or fresh herbs. Cook for another five minutes and transfer to the boiling soup.

5. Add processed cheese in small portions, stirring continuously, boil and remove from heat. Leave the soup to steep for ten minutes and serve with cheese croutons.

Recipe 3. Chicken soup with cream cheese and rice

Ingredients

bulb;

carrots – 130 g;

rice – 180 g;

processed cheese – 240 g;

chicken fillet – 340 g;

potatoes – 300 g;

spices and salt;

20 g ghee.

Cooking method

1. Rinse the chicken fillet and place in a pan with drinking water. Cook for about half an hour, skimming off the foam periodically. Then remove the chicken from the broth and cut into small slices

2. Cut the peeled potatoes into arbitrary pieces and place in the broth.

3. Peel the onion and carrot and chop into strips. Add vegetables to soup and stir. Cook for about seven minutes and add chopped chicken.

4. Rinse the rice until the water runs clear. Add the cereal to the soup, stir, cook for three minutes.

5. Place the processed cheese in the freezer for at least half an hour. Grate the cheese on a medium grater. Rinse the greens and chop them fairly coarsely. Add cheese and herbs to the soup, cook, stirring constantly, for seven minutes. Season with salt and spices. Remove from heat and serve with garlic croutons.

Recipe 4. Chicken soup with cream cheese and broccoli

Ingredients

300 g chicken breast;

kitchen salt;

2.5 liters of drinking water;

ground pepper;

400 g processed cheese;

khmeli-suneli;

400 g broccoli;

carrot;

four potatoes;

bulb.

Cooking method

1. Peel the onion and chop it into small pieces. Peel the carrots and grate them on a fine grater. Fry vegetables until soft in hot oil.

2. Rinse the chicken breast, place it in a saucepan and fill it with drinking water. Place on the fire and cook, skimming off the foam, for about half an hour.

3. Peel the potatoes and cut them into medium cubes. Rinse under the tap to remove excess starch.

4. Remove the chicken from the broth and separate it into pieces. Place the potatoes and meat in the broth and continue cooking over medium heat.

5. Wash the broccoli, separate it into florets and boil it. Then drain in a colander and add to the soup.

6. Add grated processed cheese to the soup and stir until it melts. Place the fried vegetables in the pan, stir and cook for five minutes. Pour the hot soup into bowls. Place a pinch of chopped herbs in each.

Recipe 5. Chicken soup with cream cheese and corn

Ingredients

sunflower oil;

medium carrot;

fresh herbs;

medium onion head;

two processed cheeses;

garlic - three cloves;

canned corn - a jar;

red bell pepper pod;

chicken breast – 300 g;

two potato tubers;

chicken broth - one and a half liters.

Cooking method

1. Finely chop the peeled onion and garlic cloves.

2. Peel the carrots and coarsely grate them.

3. Rinse the chicken breast and place in a deep saucepan. Fill with drinking water and cook for half an hour, periodically removing the foam. Remove the meat from the broth and cut into medium pieces.

4. Place a thick-bottomed pan on the stove. Pour vegetable oil into it and heat it well. Fry onions, garlic and carrots in it until lightly browned.

5. Remove the bell pepper from the stalk and clean out the seeds. Chop it into cubes, add to the vegetables and fry, stirring, for a couple more minutes.

6. Peel the potatoes and cut into arbitrary pieces. Add it to the rest of the vegetables, stir and pour in the chicken broth. As soon as the contents begin to boil, reduce the heat and simmer for 15 minutes until the potatoes are soft.

7. Add processed cheese cut into small pieces to the soup, stirring constantly, pepper and salt. Once it has completely dissolved, add the canned corn to the soup. Bring to a boil and add finely chopped herbs. Cook the naru for minutes and remove from heat.

Recipe 6. Chicken soup with cream cheese and dumplings

Ingredients

five potato tubers;

bulb;

300 g chicken breast;

30 g butter;

medium carrot;

two liters of drinking water;

three processed cheeses;

150 g flour;

half a liter of milk;

dill and onion greens;

salt and black pepper.

Cooking method

1. Rinse the chicken breast under the tap and cut into medium pieces. Place in a saucepan, cover with drinking water and cook for half an hour. Be sure to skim off the foam.

2. Place the processed cheese in the freezer for half an hour. Cut the cheese into small pieces and place in the boiling broth. Stir until it dissolves completely. Then pour in 400 ml of milk and cook for another ten minutes.

3. Peel the onion and finely chop. Fry in hot butter until translucent. Now add finely grated carrots and continue frying until they are soft.

4. Peel the potatoes, cut into strips and place in a saucepan. Send fried vegetables here too. Salt and pepper the soup.

5. In a separate plate, combine the egg with the remaining milk, flour and salt. Knead the dough. Use a teaspoon to separate the dough little by little, forming a dumpling, and place them in the boiling soup. Stir. Add the greens at the end.

The soup will cook faster if you boil the chicken in advance.

Chicken soup will acquire a subtle, pleasant taste if you add a piece of dry cheese to the broth.

Pour milk or cream into the broth to make the taste of the soup more tender and pleasant.

Add cinnamon to the soup, it will add a pleasant piquancy.

Chicken soup with cheese can be decorated with chopped herbs, herbs, rye crackers or crumbled egg yolk.

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Among the huge number of dishes, cheese soup with chicken takes pride of place. Firstly, it has a deep and multifaceted taste. Secondly, its preparation does not require too much time, effort and money. This dish is a very good option for a family dinner due to its simple recipe. If you haven't tried cooking it yet, now is the time to fix that.

There are many cooking options, so let's look at the classic version first. To prepare this dish you will need the following ingredients:

Cooking steps:

Before serving, remove the soup from the heat and let it brew for 10-15 minutes.

Chicken cheese soup has a lot of recipes. They are available to people of any income level. This dish can be prepared by both the wife of a businessman and an ordinary student. In any case, the soup will turn out very tasty and appetizing.

Italian style

Italian cheese soup is somewhat different from the classic recipe, because it will require more effort and time. However, with a little patience, you will end up with an incredibly delicious dish that you will want to make again and again.

Required Products:

Steps to prepare this dish:

If you don't have cheddar, you can add any other type of hard cheese. And don’t go overboard with the amount of meat in this soup. The optimal amount is 50 grams per plate.

Cream soup

Cheese cream soup with chicken is a very healthy dish for the digestive system. The consistency of liquid puree is the most favorable for all digestive organs. To prepare this dish you will need the following products:

Sequence of actions:

The dish can be served with a piece of tomato or half a hard-boiled egg.

Anyone can prepare cheese soup in a slow cooker with chicken, because it does not require culinary skills. Ingredients needed for this dish:

Chicken fillet - 650 grams.
Onions - 1 piece.
Medium sized carrots - 1 piece.
Potatoes - 450−500 grams.
Processed cheese - 200−250 grams.
Butter - 2 tablespoons.
Salt and spices.
Water - one and a half liters.

Cooking steps:

Cut the onion into as small pieces as possible and grate the carrots on a fine grater.
Melt a piece of butter in a slow cooker.
Place the onions and carrots into a bowl and cook them in the “Fry” mode.
Cut the chicken fillet into small pieces and add them to the slow cooker. Mix all ingredients and fry for another 5 minutes.
Cut the cheese into small cubes and add it to the multicooker bowl. Mix all the ingredients and add a little water to prevent anything from burning.
Peel the potatoes and cut them into cubes. Turn off the “Fry” mode and transfer the potatoes to the slow cooker.
Pour water into the multicooker bowl and turn on the “Soup” mode.

When serving the dish, you can sprinkle it with herbs or crackers.

In many recipes cooking this dish onions are present. It can either improve its taste or ruin it. To add variety to the flavor of your soup, you need to soak it in cold water. The bottom line is that onions contain sulfur compounds. They give it an edge and make people cry when they cut it. Cold water neutralizes these compounds and the onion becomes less pungent. The optimal soaking time is 30−40 minutes.

Cheese soup with melted cheese and chicken, prepared according to the classic recipe, can be made even tastier. To do this, you can add the following ingredients to the dish:

Bell pepper.
Mushrooms.
Celery.
Green.
Garlic.

If you decide diversify this dish with mushrooms, champignons are ideal for you. They are very easy to prepare and taste good. If you want a deeper flavor, it is recommended to use mushrooms that you collected yourself from the forest.

You can serve this dish with herbs, bread or crackers. The most appetizing snack option for this soup is toasted pieces of bread rubbed with garlic and herbs.

To prepare this soup, you can use processed cheese from the following manufacturers:

If finances allow you, you can take a more expensive brand of processed cheese.

You might want to cook soup not made from processed cheese. Only hard varieties of cheese should be used for this purpose. If you use soft cheese, it may not dissolve well and your soup will not look its best. You can add not only chicken fillet, but also ham or wing meat. Cheese soup is great for serving at a holiday table, as well as feeding your family on an ordinary day.

Attention, TODAY only!

A bowl of aromatic and satisfying soup will satisfy your hunger for a long time, and will also charge you with energy and a cheerful mood. Perhaps you won’t find a better option than hot cheese soup with chicken. This original soup, sprinkled with herbs and seasoned with a piece of soft butter, looks very appetizing on the table. Any cheese soup with chicken should have a thick consistency, a rich aroma and a pleasant creamy milky hue. It is very easy to prepare this dish. Regardless of the type of products included in its composition, the recipe for cheese soup can be divided into several stages:

1. Boil the chicken in water and chop it.

2. Add chopped ingredients (for example, vegetables, legumes, cereals, mushrooms, etc.) to the boiling broth. Usually those that take a long time to cook.

3. Add grated or diced cheese, fry (if necessary), reduce heat to low, add seasonings and spices and let the soup simmer for a few more minutes.

4. Turn off the stove, cover the bowl with a lid and let the soup brew for three to five minutes.

Cheese soup with chicken - food preparation

So, to prepare cheese soup with chicken, we will need chicken meat, cheese and, accordingly, other ingredients that we will add based on the recipe of the dish. This can be vegetables, rice, pasta or legumes chopped into approximately equal pieces. In any case, if you need to add cereal to the soup, it should be thoroughly washed beforehand, and in the case of legumes and pearl barley, soaked for a while in cool water.

As for cheeses, different types are suitable for soup. More often, of course, semi-solid or hard varieties are used. Before putting them in a pan, they are chopped on a grater or with a knife. Usually hard cheeses are added at the very end of cooking. It is customary to add soft creamy and processed cheeses 10-15 minutes before the dish is ready. However, there are many recipes where processed cheese is added at the very end of cooking, when the soup is almost ready.

In general, each chicken cheese soup recipe is good in its own way. Cook, taste and enjoy with pleasure!

Best Chicken Cheese Soup Recipes

Recipe 1: Cheese soup with chicken “French style”

Among all the “French” chicken soups, the most famous is perhaps the cheese one. This is not surprising! It’s not for nothing that French cuisine is so popular all over the world. She has great respect for cheese and soups based on it, which is why she gave us countless recipes for hearty soup.

Required ingredients:

— 500g. chicken fillet

- 200g. processed cheese

- 400g. potatoes

- three onions

- 200g. carrots

- 100g. butter

- spices to taste (ground pepper, dried herbs, bay leaves, etc.)

Cooking method:

1. Fill the chicken with water and put it on the fire. As soon as the liquid begins to bubble, add 1 tsp. salt, a few peppercorns and a couple of bay leaves. Cook at a low simmer for twenty minutes, then remove the meat.

2. Peel and cut vegetables into cubes (potatoes and onions), chop meat and processed cheese with a knife. Place the potatoes into the boiling broth and cook for five to seven minutes.

3. At this time, saute the onion in butter until soft, add finely chopped (or grated) carrots to it, and add some salt. Sauté the vegetables until the carrots are half-cooked, then place the roast in the broth with the potatoes. Cook for another 5-7 minutes, adding spices.

4. Now put the chicken and processed cheese into the soup, stir and simmer on the stove for another 3-4 minutes, then sprinkle with herbs and turn off the stove. Serve the soup with crispy croutons.

Recipe 2: Cheese soup with chicken “Homemade”

Introducing the recipe for Cheese Soup with Chicken Meatballs. The dish turns out to be very rich, satisfying and appetizing. It has a great taste and gives real home warmth and care!

Required ingredients:

- 200g. minced chicken

- half a chicken egg (for meatballs)

- 2 tbsp. bread crumbs

— 1l. water

- 200g. processed cheese

- two potatoes

- a couple of cauliflower florets

- one small carrot

- a piece of celery root

- white part of leek

- two handfuls of web vermicelli

- spices and herbs to taste

Cooking method:

1. In a bowl, combine the meatball base: minced meat, egg, a handful of dry herbs, bread crumbs, salt. Mix everything and set aside in a cool place for 20-30 minutes.

2. Peel the vegetables, celery and leeks. Cut the carrots and celery into strips, the potatoes into cubes, chop the leeks, and cut the cabbage into small pieces.

3. Take out the minced meat, roll it into balls (up to 3 cm in diameter), place them on a cutting board. Fry celery with carrots and leeks. oil

4. Place potatoes and diced cheese into boiling water. After 7-10 minutes. add cabbage and bring soup to a boil. Then lower the frying, season the dish with spices and cook over low heat (from the moment of boiling) for about 5 minutes.

5. Place the meatballs and cobwebs into the pan and cook for another ten minutes. Then garnish the soup with aromatic parsley and serve.

Recipe 3: Cheese cream soup with smoked chicken

Have you ever tried pea soup with smoked chicken? If not, then it's time to cook it. This is a truly amazing combination, familiar to many firsthand. To make our soup more tender and “velvety”, add cheese to it and turn the dish into puree.

Required ingredients:

- 2l. water

- 2/3 cup dried peas (cereals)

- smoked chicken breast

- one small potato

- one small carrot

- a pair of onions

- 4 teeth garlic

- universal salty seasoning, spices

— 150g. any cheese

- parsley leaves (can be replaced with other herbs)

- butter

Cooking method:

1. Soak the peas for 1.5 hours. Then set it to cook. When the peas begin to boil, add the carrots and potatoes cut into slices and add salt.

2. Separately, fry the chopped onion until varnished. When the peas and vegetables are boiled, pour them (along with the liquid) into a blender and use it to puree them.

4. Grate the cheese on a fine grater, peel and pass the garlic through a press, cut the smoked chicken breast into cubes. Place the soup back into the pan and place on the heat.

5. When it boils, add cheese, chicken, fried onions, garlic, herbs and spices. Cook the soup for another seven to ten minutes over low heat so that it is saturated with the aromas of chicken, garlic and spices. At the end, add a good pat of butter, sprinkle with herbs and serve.

Cheese soup with chicken - secrets and useful tips from the best chefs

— Many nations serve cheese soup with croutons, but have you ever tried it with saltine crackers? If not, then it's time to try. It's doubly delicious!

— An excellent option is to add a small amount of cream to the chicken cheese soup at the end of cooking.

— Everyone knows that processed cheese is almost impossible to grate because it is very sticky. However, there is one trick: before grating the cheese, freeze it in the freezer.