Cheese soup with chicken recipes. Cheese soup with chicken - simple, quick and nutritious

Sometimes you can make something unusual out of ordinary products. interesting dish. Chicken and cheese soup is one of these dishes. It comes out with bright, rich taste, light and at the same time quite satisfying. And it warms perfectly during the cold season.

After cooking you will receive 4 servings
Cooking time: 40 minutes 40 minutes

Ingredients

chicken fillet, 1 piece
onion, 1 piece
carrots, 1 piece
potatoes, 2 pieces
tomato, 1 piece
greens, to taste
salt, to taste
spices, to taste
water, 2 l
processed cheese, 2 pieces

Cooking method

The soup is not ready yet, but I can already smell its aroma! Let's begin.

Cut the chicken fillet into small pieces, place in a saucepan and fill with water. We put our pan on the stove and wait until the water boils.

But, so as not to sit idle, let’s peel the potatoes. I used 2 medium sized potatoes. Because There are a lot of ingredients, then that's enough. Cut into cubes. If the water has already boiled, then we send our potatoes there too (do not forget to remove the foam from the broth). Chicken fillet with potatoes is cooked for about 5-7 minutes.

At this time, peel and cut the onions and carrots. To be honest, I don’t really like it when there are a lot of carrots in the soup. You can even do without it. But this time I decided to decorate light soup orange tint. Fry onions and carrots in a heated frying pan. After frying, add them to our future soup.

Just a little left!

Finally we got to what we came here for =) We open the packages of processed cheese. I use regular Druzhba cheesecakes, 90 gram briquettes. We cut them into any shape and send them to the soup. We wait until the cheeses melt; you can help them by stirring the soup.

This time I decided to experiment for myself and added some small vermicelli to the soup (also called gossamer). Maybe someone at home has pasta in the shape of letters, it will also be very interesting if you add them to our soup. You only need a little vermicelli, literally a handful. Imagine how much there will be when it is cooked.

If the cheese curds have already melted, then add vermicelli. Don't forget to stir our soup at least occasionally! We have a couple of minutes until full readiness vermicelli. Chop the tomato (you can use cherry) and greens. As soon as the vermicelli is ready, add the tomatoes and herbs to the pan. You can add salt and spices to taste. Let's give our soup another 5 minutes of cooking and remove from the heat.

Congratulations! Our delicious soup ready. Bon appetit!

Fragrant and delicious cream soups can be prepared at home using chicken broth, with vegetables or mushrooms, with chicken and cream!

Very light and tasty option cream of soup will appeal to both adults and children; this soup has a very delicate texture, a pleasant aroma of chicken broth and a charming aftertaste of cream cheese. A warm and comforting dish that will enchant you with the aroma of home comfort.

Chicken breast: 1 pc.
Bow: 1 pc.
Carrots: 1 pc.
Zucchini: 200 gr.
Potatoes: 2 pcs.
Cream 10-20% fat: 300 ml.
Cream cheese: 80 gr.
Bay leaf: 2 pcs.
Salt, black ground pepper: to taste.

First we need to cook the broth and chicken breast. Pour 1 liter of water into a saucepan, add randomly chopped onion, carrots, diced chicken breast, salt and bay leaf. Bring to a boil and cook over medium heat for 10 -15 minutes, depending on the quantity and size of the breast.

When the breast is cooked, remove it from the broth. Next we take out the bay leaf, be careful, if you puree the soup with bay leaf, the soup can be thrown out.

Add potatoes and zucchini cut into cubes of arbitrary size to the broth. Cook until the vegetables are ready, about 15-20 minutes.

After the vegetables are cooked, you need to drain the broth into a separate container and add the chicken to the vegetables.

Pour the cream into the soup and begin to puree the meat and vegetables, adding chicken broth, until you reach the liquid puree consistency you require.

When the soup is completely pureed, add it to the soup. cream cheese, mix well if the soup is still hot cheese will instantly dissolve in it, if the soup has already cooled down, then it should be heated over medium heat.

Add spices and salt to taste to the finished soup, cover with a lid and leave to rest for 5 minutes.

Serve the soup hot, optionally sprinkled with grated cheese or croutons to taste.

Recipe 2: cream of chicken soup (with photo)

Chicken legs - 500 gr.
Cream - 250 ml.
Onion - 1 pc.
Potatoes - 3 pcs.
Carrots - 1 pc.
Bay leaf - 2 pcs.
Salt - to taste
Pepper - to taste

Remove the skin from the meat and cook after boiling for 30 minutes, add bay leaf for flavor and add a little salt. Skim off foam during cooking.

Peel and cut potatoes small cubes and add to the pan with the chicken. Peel the carrots and onions and add to the soup. Cook until the vegetables are done.

Then remove the pan from the heat, strain the broth into another container, and separate the meat from the bones. Puree the vegetables and meat in a blender with the addition of one glass of broth. Then pour the puree into the rest of the broth and put it back on the fire.

Cook the soup for about 10 minutes, then add cream, season with salt and spices to taste and cook for another 5-10 minutes.

Serve sprinkled with grated cheese and croutons or croutons.

Recipe 3: vegetable cream soup with chicken broth

chicken – 700 gr
carrots - 1 pc.
onion - 1 piece
butter— 40 g
milk - 200 ml
wheat crackers - 4 tbsp.
salt - to taste

Wash the chicken. Dry with a paper towel. Separate the breast from it and set aside.

Place the prepared carcass in a pan and cut the same peeled vegetables into large slices. Pour in all 1.5 liters of water and boil the contents of the pan for 30-40 minutes. Then remove the carcass from the broth. Place the breast in the broth, boil, remove from the stove and cool the breast directly in the broth.

WITH boiled chicken remove meat and chop in small pieces.

Shredded chicken meat and cooked vegetables along with not a large number Beat the broth in a blender until pureed.

Fry the flour in a saucepan with melted butter. Place the toasted flour in a small saucepan and place on the fire. Pour in the milk and, constantly stirring, boil everything until thickened. Welded white sauce rub through a fine sieve to remove lumps.

Place the pan with the chicken mixture on the fire, add 1 liter of broth, and stirring, add the sauce. Bring everything to a boil. Remove the chicken breast from the broth and divide it into small fibers or cut into small strips. When serving cream of chicken soup, sprinkle it with chicken fibers and croutons, and you can also sprinkle with cream shavings.

Recipe 4, step by step: cream of chicken soup with croutons

I recommend preparing chicken broth for cream soup with croutons in advance, freezing it and, as needed, cooking it first or adding it to sauces. Low temperatures are suitable for freezing broth. plastic containers with sealed lids.

2 liters of chicken broth;
250 g potatoes;
150 g zucchini;
150 g carrots;
100 g onions;
200 g white cabbage;
130 g tomatoes;
200 g white bread;
15 g butter;
15 ml olive oil;
2-3 cloves of garlic;
salt, granulated sugar, green onions, pepper.

Pour refined mixture into a soup pot olive oil, add butter. Throw finely chopped onions and garlic. In early summer, you can use garlic cloves instead of garlic cloves.

Sprinkle the vegetables with a pinch of salt and sauté for a few minutes.

Grate the carrots on a coarse grater and add to the onion. Fry the carrots until soft, about 5 minutes.

Cut the potatoes and zucchini into cubes of the same size. We add young zucchini along with the peel, peel mature ones and cut out the seed sac. The peel and seeds of mature zucchini are inedible.

Shred into thin strips white cabbage, cut the tomatoes into pieces. Add tomatoes to the pan along with cabbage.

Next, pour the strained chicken broth into the pan. To cook 2 liters of delicious chicken broth, you need to take 1 kg of chicken with bones (drums, wings, skeleton), add a bunch of fresh herbs, a few cloves of garlic, bay leaf, aromatic roots - celery, parsley. Cook everything together over moderate heat for 40-45 minutes, add salt at the end.

Place the pan on the stove, after boiling, cook over low heat for 30 minutes, salt to taste, add a teaspoon of granulated sugar.

Grind the soup in a blender until creamy. The mass should be smooth, without pieces.

Cut white bread into slices 1 centimeter thick, trim off the crust. Cut the bread into cubes. Heat a frying pan with a thick bottom, fry the croutons until golden brown in a dry frying pan. Croutons can also be cooked in the oven.

Pour the cream of chicken soup into bowls, and before serving, sprinkle with croutons and finely chopped green onions. Bon appetit!

To give the dish creamy taste 2-3 minutes before cooking, add heavy cream to the pan and bring it to a boil. If you like the soup with sourness, then instead of cream you need to add sour cream.

Recipe 5, simple: creamy chicken soup with cheese

Cheese cream soup with chicken is a worthy answer to those who are tired of borscht and classic soup at meat broth. This dish can surprise you in a good way. The silky consistency of cream cheese soup with chicken, its incredible milky color, motley carrot spots and pieces of tender chicken meat they simply cannot help but attract attention. And if you add cream cheese soup with chicken and homemade croutons, you can safely say that the dinner was a great success. In general, soups with melted cheese or cream are very beautiful and tasty.

1.5 liters of water
3 chicken drumsticks(or any other part of the chicken)
1 large carrot
3 potatoes
150 g processed cheese
0.5 tablespoon salt
0.3 teaspoon pepper
pinch of paprika
2 tablespoons sunflower oil
bay leaf, green onion, parsley

Fill a 1.5 liter pan drinking water, add bay leaf and 2-3 sprigs of parsley. You can also add a few green onions. This recommendation should not be ignored. Prepare any soup based on this broth (meat, parsley, onion) at least once and you will feel a big difference. Wash the chicken parts thoroughly and also place them in the pan.

Place the pan with the ingredients on the fire and cook the broth for 45 minutes from the moment the water boils.

Without wasting any time, let's prepare the remaining ingredients. Peel the potatoes, wash them and cut them into any shape.

Peel and wash the carrots, then cut them into 5 mm cubes or grate them coarse grater.

Heat the frying pan and add a little sunflower oil to its surface. Fry the carrots until tender, about 3 minutes over medium heat. Don't forget to stir the carrots all the time, otherwise it may burn.

The broth is ready. Remove the bay leaf and parsley from the pan and discard. We also remove the chicken from the broth and leave it on a plate to cool. Place the potatoes in the broth and cook the cream cheese soup with chicken for another 15 minutes from the moment the broth boils again. During this time the potatoes should be cooked.

Then add 150 g processed cheese(any cheese like amber or grated processed cheese).

Using an immersion blender, puree the cream cheese soup with chicken until smooth. Return the pan to the stove and add carrots to the cream of cheese soup with chicken. Let the soup simmer for another 5 minutes.

Separate the chicken meat from the skin and bones and return it to the cream cheese soup. Salt and pepper it, add a little paprika. Season the soup with herbs. Ready soup let it brew a little under tightly closed lid, then serve.

Creamy cheese soup with chicken is ready. I supplemented it with crackers.

Bon appetit!

Recipe 6: Homemade chicken soup

Getting ready chicken cream soup with potatoes is quick and does not involve large financial costs. The only condition is the presence of a blender.

chicken breast in standard packaging – 500 g;
several sprigs of greenery;
potatoes – 5 pcs.;
black pepper and salt;
bulb;
oil – 40 ml;
flour – 2 tbsp. l.

Remove the skin from the brisket, add liquid and boil. Skim off the foam, add salt and continue cooking for another quarter of an hour.

When ready, add the chicken. Remove the bones and cut the meat into pieces.

Potatoes can be chopped in two ways: into cubes or cubes.

Throw into the broth and leave to cook.

Make a fragrant fry from flour and onions. Following the potatoes, add grated carrots to the broth. Add chicken meat. Add the roast to the broth last. Cook until thickened, about 15 minutes. In this case, you need to stir the dish periodically.

Season with pepper and add additional salt if necessary. Remove from heat and allow soup to cool slightly.

Before serving ready dish Be sure to decorate with sprigs of greenery. A good addition they will be fried for the soup garlic croutons or grated cheese. And for dressing it is better to use rich sour cream.

Recipe 7: vegetable puree soup with chicken breast

Cooking can bring the necessary variety to the menu vegetable puree soup. I suggest you easy recipe vegetable puree soup with oven-baked chicken breast.

Cauliflower (small inflorescences with a diameter of approximately 5-6 cm) 6–7 pcs.
Spicy dried herbs(dill, parsley, celery) 1 tsp.
Green beans (frozen) 2/3 tbsp.
Granulated garlic 1 tsp.
Carrot 1 pc.
Salt 1 tsp.
Onion 1 pc.
Chicken fillet 1 pc.

Pour vegetables cold water. Cook over low heat. A few minutes before readiness, add spicy dried herbs.

Rub the chicken fillet with a mixture of granulated garlic and salt.

Place the fillet on a sheet of baking paper.

The fillet is ready.

The vegetables are ready.

Puree vegetables in a blender.

Pour the puree soup into bowls, add a piece of butter, fresh herbs and slices chicken fillet.

Bon appetit! This recipe for vegetable puree soup with chicken will come in handy on weekdays!

Recipe 8: cream cheese soup with chicken (step by step)

For those who love puree soups, cream soups, I suggest you try it cream cheese soup with chicken. This dish turns out incredibly tasty, aromatic, tender and velvety. You can serve this soup with croutons, if desired. You only need to prepare the puree soup for one time.

potatoes - 3 pcs.;
carrots - 1 pc.;
chicken fillet - 150 g;
onion - 1 pc.;
processed cheese - 100 g;
spices for soup, salt - to taste;
butter - 10 g;
water - 1 liter;
freshly ground black pepper for serving.

Cheese soup with chicken is quite popular today. His delicate taste And incredible aroma mesmerizing. If you're bored regular soups made from meat and vegetables, then be sure to try the cheese soup.

When you return after a long day of work, it will not be difficult for you to prepare a simple soup. What if guests are on the doorstep? This soup can be prepared in literally 20 minutes. Moreover, the ingredients can be very different. Any vegetables and any meat, everything that is in the refrigerator can be put into this soup. Of course, you can’t do without the cheese itself.

However, this often happens. That there are pieces of unmelted cheese left in the soup. The thing is that curds can only be sent into boiling broth, and then stir constantly.

Your family will beg for this first dish every day, because it is very tasty and filling. And you, in turn, will not refuse them because it is very simple to prepare.

Ingredients:

Mushrooms - 300 g
Processed cheese - 3 pcs.
Chicken breast - 300 g
Onion - 1 pc.
Potatoes - 2-3 pcs.
Spices by bite

Preparation:

First of all, you need to boil the chicken breast, cut it into pieces and fill it with water. Add spices, you can throw in a bay leaf.

Cook for 30-40 minutes. Then we take out the chicken and add finely chopped potatoes to the broth.

While the potatoes are boiling, cut the onion into cubes and the champignons into slices. Fry onions and mushrooms in butter.

The chicken can be disassembled into fibers. After the potatoes are boiled, add fried chicken, cheese and cheese to the soup.

Cook the soup, stirring constantly until the curds are completely dissolved.

We can say that this soup is for the lazy, because it doesn’t take much time to prepare.

Ingredients:

Chicken breast - 500 g
Tomatoes - 5 pcs.
Processed cheese - 0.5 kg
Carrots - 2 pcs.
Onion -2 pcs.

Preparation:

Cut the chicken into small pieces, place in a saucepan and add 2 liters of water. Put on fire and cook for 30 minutes.

Cut the onion and carrots into cubes and fry until golden brown. Then add the peeled tomatoes and simmer for another couple of minutes.

Combine roast, chicken broth and cheese. Cook, stirring constantly until completely dissolved.

This soup is suitable for a lunch break; it is light, but at the same time very filling.

Ingredients:

Potatoes - 3 pcs.
Tomatoes - 3 pcs.
Carrots - 1 pc.
Butter - 40 g
Onion - 1 pc.
bell pepper- 1 pc.
Chicken fillet - 300 g
Processed cheese - 1 pc.

Preparation:

Fill the fillet with water and place it on medium heat stew. Peel and cut the potatoes into pieces and add to the chicken.

Fry carrots and onions in butter. As soon as the vegetables have acquired an appetizing golden color, add tomatoes to them, having first removed the peel.

Simmer for a couple of minutes and add garlic. Cut the pepper into thin strips. Three cheese on a grater. Add roasted potatoes, pepper and cheese to the broth where the potatoes were cooked.

Cook until the cheese melts.

Bon appetit.

Nutritious, satisfying, spicy, tasty, all the advantages of this soup cannot be listed at once.

Ingredients:

Egg - 1 pc.
Potatoes - 5 pcs.
Onion - 1 pc.
Cheesecakes - 2 pcs.
Chicken - 400g
Green

Preparation:

Pour water into the pan and place the chicken in it. After boiling, add bay leaf and cook for another 25 minutes.

Cut the potatoes into cubes, after peeling them. Cut the onion into small pieces. Finely chop the greens.

Grate the processed cheese on a coarse grater.

To make the cheesecakes easier to grate, put them in the freezer for 30 minutes.

Remove the bay leaf from the pan. Place half of the potatoes into the pan. This way the potatoes will boil and the soup will be thicker.

Let's take the meat out of the soup. After cooking the first batch of potatoes for 10-15 minutes, add the second. As soon as the potatoes boil, add salt to the soup.

Fry the onion in vegetable oil. After 3 minutes of frying, add the greens. Beat the egg with a fork and add it into the soup in a thin stream.

Add processed cheese to the soup. We'll put the roast into the soup. Return the meat to the soup.

Americans love this soup. It is very tasty and simple.

Ingredients:

Broccoli - 300 g
Chicken fillet - 400 g
Processed cheese - 2 pcs.
Potatoes - 3 pcs.

Preparation:

Boil the chicken in broth with spices. Peel the potatoes and cut them into cubes. We separate broccoli into inflorescences.

After fully cooked, take out the chicken, and add the potatoes to the broth. Cook for about 15 minutes, then add broccoli and melted cheese. Cook for another 15 minutes.

Now, using a blender, turn the soup into puree and return the chicken to it. Cook for 5 minutes. Remove from heat and serve.

IN different countries soups serve different functions. Somewhere they are prepared to warm up, somewhere on the contrary, to refresh themselves, some prefer meat, and some vegetable soup. The recipe for this dish came to us from Europe.

Ingredients:

Chicken - 300 g
Potatoes - 3 pcs.
Carrots - 1 pc.
Processed cheese - 2 pcs.
Champignons - 300 g
Onion - 2 pcs.

Preparation:

Pour water into a saucepan, immerse the chicken in it and put it on the fire to cook. Peel the potatoes and cut them into cubes.

After 30 minutes of cooking, remove the chicken from the broth. Add potatoes to the broth. Chop the mushrooms and add them to the frying pan.

Fry the mushrooms for about 10 minutes, then add the onions and carrots. As soon as the potatoes are cooked, add the fried mushrooms and meat. Boil the soup and add the cheeses.

Cook, stirring constantly until the cheese dissolves.

French soups are famous for their delicate taste, as well as their savory deliciousness; other owls have many reasons why you need to prepare this soup.

Ingredients:

Potatoes - 4 pcs.
Carrots - 1 pc.
Poached onions - 2 pcs.
Smoked chicken - 300 g
Cheese durum varieties- 150 g
Cream 20% - 50 ml
Green

Preparation:

Cut the onion into small cubes. Grate the carrots on a coarse grater. Fry carrots and onions.

To make the vegetables more tender, fry them in butter.

Cut the potatoes into small pieces. Boil the potatoes. Smoked chicken cut into thin fibers. Grate the cheese on a coarse grater.

When the potatoes are ready, add the stewed vegetables to the pan where they are cooked. Cook for a couple more minutes.

Grind the soup into puree, then add grated cheese and cream. Mix well until the cheese melts. Return the soup to the heat and add the chicken to it.

Cook the soup for a couple of minutes.

After turning off the heat, add greens to the soup.

Bon appetit.

How to surprise your family? Very simple! Make them some chicken cheese soup.

Ingredients:

Chicken - 300 g
Potatoes - 6 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Green onions
Processed cheese - 3 pcs.

Preparation:

Pour 3 liters of water into a saucepan and immerse the chicken in it, put it on the fire for 30 minutes. Peel the potatoes and cut them into cubes.

Cut the onion into cubes. Three carrots on a grater. Cut the cheese into cubes. Fry the carrots and onions. Finely chop the greens.

Remove the meat from the broth and add the potatoes. For taste, add black peppercorns and bay leaves to the soup.

After the meat has cooled, cut it into small pieces. We also add frying to the soup and cook for 10 minutes. Then add cheese.

Now stirring constantly until the cheese is completely dissolved. Before turning off the heat, add the herbs.

Bon appetit.

The soup is a dream. It's quick and easy to prepare and the taste is incredible.

Ingredients:

Chicken breast - 300 g
Potatoes - 3 pcs.
Leek - 1 pc.
Onions - 3 pcs.
Processed cheese - 2 pcs.

Preparation:

Boil chicken breast in 2 liters of water with spices. Cook the stump for more than 40 minutes so that the meat is not tough.

Now we take the meat out of the broth, we will need it later.

To prevent the soup from becoming cloudy after cooking, the meat must be strained.

Cut the potatoes and onions into arbitrary pieces, add the vegetables to the broth, where they cook until tender.

We cut the cheese into cubes and add them to the soup. Cook for about 10 minutes. Now grind the soup with a blender.

Cut the leek into half rings and fry in butter. We will separate the meat into fibers. Add onion and meat to the soup.

As soon as the soup boils, cover with a lid and remove from heat.

A multicooker is a great help for housewives in the kitchen. It is in the slow cooker that the soups turn out to be finger-licking.

Ingredients:

Potatoes - 4 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Processed cheese - 2 pcs.
Rice - 50 g
Chicken fillet - 400 g

Preparation:

Cut the onion, potatoes and cheese into cubes. Carrots can be grated or cut into cubes.

Fry the onion in a small amount of oil on the “Frying” program. As soon as the onion turns golden, add carrots to it.

Fry for a couple more minutes. Cut the chicken into cubes and place it in the slow cooker along with the potatoes and rice. Pour 2 liters of water into the pan.

Cook the soup until it boils and add the cheese. Mix well. Turn on the “Cook/Soup” program for 20 minutes. Serve the soup with breadcrumbs.

Cheese soups are always eaten quickly, because they are very tasty and healthy.

Ingredients:

Carrots - 1 pc.
Onion - 1 pc.
Chicken meat - 300 g
Processed cheese- 3 pcs.

Preparation:

Cut the chicken meat into small pieces and add water. Place the pan on the fire and cook for about 15 minutes.

Meanwhile, peel and cut the vegetables. Cut the onion into small cubes. Grate the carrots on a coarse grater. Fry onions and carrots in oil.

Cut the potatoes into cubes. Place the vegetables into the pan. Boil the soup and add cheese. Constantly stirring the soup, cook until the cheese is completely dissolved.

Bon appetit.

How to surprise guests who unexpectedly appear on the doorstep? Cheese soup.

Ingredients:

Chicken - 400 g
Processed cheese - 3 pcs.
Potatoes - 4 pcs.
Carrots - 1 pc.
Onion - 1 pc.

Preparation:

Dip the chicken legs into the water and put the pan on the fire. White bread cut into cubes, place on a baking sheet and dry for 30 minutes.

Peel and cut vegetables small pieces. Grate the carrots on a coarse grater. Remove the legs from the broth and cut the meat into small pieces.

Fry the carrots and onions in a small amount of oil. Place the potatoes in the broth and cook for 15 minutes. Then we send the roast, meat and cheeses.

Cook until the cheese is completely dissolved. Serve with crackers and herbs.

Bon appetit.

Offer this soup to your child, he will not only eat everything without a trace, but will also ask for more.

Ingredients:

Chicken wings - 0.5 kg
Carrots - 1 pc.
Onion - 1 pc.
Bell pepper - 1 pc.
Potatoes - 3 pcs.
Processed cheese - 300 g

Preparation:

We cut the chicken wings at the joint. Fill the chicken with water and put it on the fire. We clean the vegetables and cut them into cubes.

After 15 minutes, add vegetables to the chicken. Cook for another 15 minutes. Finishing touch- cheese. Before putting it into the pan, you need to grate it.

Cook the soup, stirring constantly until the cheese dissolves.

Bon appetit.

To make this soup you only need cheese and chicken. But despite minimum set The products he learns are incredibly tasty.

Ingredients:

Chicken - 300 g
Processed cheese - 4 pcs.
Flour - 30 g
Cream.

Preparation:

Place the chicken in water and cook for about 30 minutes.

Place the flour in a frying pan and fry for a couple of minutes, then add the butter; as soon as it melts, mix the mass well.

Remove the chicken from the broth. Place the flour mixture and cheese into the broth. Cook, stirring constantly until the cheese has melted. We'll add the chicken to the soup.

Cook for another 10 minutes. Serve with breadcrumbs.

This soup can also be made from turkey meat. The main thing is that the cheese melts easily.

Ingredients:

Chicken breast - 400 g
Hard cheese - 200 g
Potatoes - 4 pcs.
Onion - 3 pcs.
Carrots - 1 pc.

Preparation:

Boil the chicken until done. Remove the meat from the broth. Add potatoes, carrots and onions to the broth. Cook until fully cooked.

Using a blender, puree the vegetables. Then, add cheese to the still hot puree. And we disassemble the meat into fibers. Once again beat the puree with a blender.

Add meat fibers to the puree.

Bon appetit.

An incredibly simple soup to make. After all, its “cheesiness” lies in grating the cheese with a grater and pouring it into the soup. And due to the high temperature, it simply melts, making the whole soup cheesy in taste and aroma, and also colors it yellow.

We'll cook classic soup, then homemade soup, then our chicken will be smoked for a while, and in latest recipe we will add mushrooms to it. We will have four recipes in total, each of which is definitely worth trying, because it is very tasty and incredibly simple.

This soup cooks very quickly. All you need to do is boil the chicken, then shred it, and it will go back into the soup. Boil the root vegetables and then add chopped cheese. The result is incredibly aromatic and delicious soup. At the same time, it is also lightweight! Isn't this wonderful?

We will tell you how to choose good meat, how to buy the freshest piece of fillet, and also share with you secrets and culinary tips on how to cook cheese soup. In addition, at the end of each recipes are waiting for you useful recommendations, which can sometimes suit more than one recipe. Read carefully so you don't miss anything.

What you need to know to prepare

To prepare such a soup, we will need chicken fillet/breast three times and once the soup will be with smoked meat. Therefore, it would be very reasonable if we tell you how to choose chicken fillet high quality and how to determine which piece is the freshest.

The meat is pale pink in color, without transitions to gray or green and even other shades of pink. The color should be as even as possible;
The meat is elastic, the fibers are dense and after pressing with a finger they fall into place. If so, the meat is fresh and has not been frozen;
Any meat product should be stored in the refrigerator at a temperature between zero and two degrees Celsius or in the freezer;
The layers of fat on the chicken should be snow-white, if they are pinkish, chemicals were used here to “refresh” the meat;
Next, you should pay attention to the shelf life of meat, if it is packaged. The shelf life of meat in the refrigerator is no more than five days. If more is stated, there was chemistry again;
Choose the optimal size fillet, because if the breast is unnaturally large, then the chicken was most likely fed with growth hormone.

Having chosen chicken meat for your cheese soup, do not forget to buy more cheese and quickly go home, as the recipes are already on the way.

Homemade soup with cheese and chicken

Cooking time

calorie content per 100 grams

How to cook:

Tip: If the soup is not too rich for you, you can add sausage or ham.

Cheese soup with chicken

How long is it - 1 hour.

What is the calorie content - 55 calories.

How to cook:

Pour water into a three-liter saucepan and put meat in it;
After boiling, add bay leaves, a spoonful of salt and a little pepper to the water.
After twenty minutes of boiling, the meat must be pulled out;
The potatoes need to be washed, then peeled and cut into even cubes;
Wash the potatoes to remove starch with running water;
Peel the onion and cut it into cubes too;
You need to peel the carrots and grate them, you can coarsely;
The meat needs to be cut into cubes;
Processed cheese needs to be placed in freezer, then it will be easier to grate. More quick option- cut into small cubes;
Place potatoes in boiling broth and wait 5-7 minutes;
Melt the butter in a frying pan, add onions and a little later carrots;
Fry the root vegetables, season and add to the potatoes just after those 5-7 minutes.
You need to cook everything together for the same amount of time;
Then put the chopped meat here, boil for three minutes;
Turn off and add melted cheese here, stir well;
Before serving, you can decorate the soup with herbs and add croutons to it.

Tip: You can also puree the cheese using a blender after freezing.

Delicate creamy cheese soup with smoked chicken

How much time - 50 minutes.

What is the calorie content - 89 calories.

How to cook:

First you need to prepare the frying. To do this, you need to take peeled and chopped onions and clean grated carrots. Both root vegetables need to be fried sunflower oil, it will be much tastier if you replace it with a piece of butter;
The potatoes need to be peeled and washed, then cut into equal parts and cooked;
Processed cheese, frozen in the freezer, needs to be grated or finely chopped with a knife. Instead of processed cheese, any hard type will do;
Chicken meat must be cut into strips;
To almost ready potatoes you need to add fried root vegetables and seasonings;
Then add chicken meat and grated cheese;
The soup must be stirred until the pieces of cheese are completely dissolved in it;
After a few minutes, turn off the soup, pour cream into it and you're done!

Tip: lovers of cream soups can puree all the root vegetables using a blender, leaving only the chicken intact. You can stir right during the cooking process.

Delicious soup with cheese, chicken and mushrooms

Chicken and mushrooms is one of the most popular classic couples in cooking. If you are ready to try it right away, we advise you to join us and prepare this quick and tasty soup yourself.

How long is it - 1 hour.

What is the calorie content - 93 calories.

How to cook:

In a three-liter saucepan, you need to pour water, put chicken meat;
Add peeled onions and peeled carrots to this. Root vegetables do not need to be chopped;
Cook for twenty-five minutes from the moment of boiling, then remove the onions and carrots and discard;
Potatoes must be washed, peeled and then cut into cubes;
Clean the mushrooms from debris, then cut them into slices and dry them a little in a frying pan. All the water in them should evaporate;
Remove the chicken from the broth and cut it into cubes, then put it back into the pan. Next, you need to add potatoes to the broth and cook them for about seven minutes;
Then put the mushrooms here;
The cheese needs to be grated or chopped with a knife. How smaller pieces, the faster they will melt. Add in small portions, constantly stirring the soup;
Wash the greens and remove moisture from them, chop and add to the total mass;
Season and turn off after one minute.

Tip: It will be delicious if you serve the soup with hot garlic croutons.

You are probably very interested in what tips we have saved for you from experienced and famous chefs, right? Then listen very carefully!

To make it easier to grind cheese for soup, you can cut it into small cubes or freeze it and then grate it. As a third option, you can chop it coarsely and then grind it using a blender;
Potatoes should be washed after cutting them into cubes. This is not so important and few people do this, but you need to wash off the starch, just like with rice. Have you probably noticed that the water becomes cloudy when you mash potatoes? And you try to wash the potatoes at least once or twice before putting them on the stove and you will see a completely different result;
To make your soup special, play with the spices. We always recommend this, since to some extent, spices are the basis of cooking. Without spices there would be no dozens, or even hundreds of flavors. You can combine them and get something completely new and unusual, both in taste, aroma, and color.

Cheese soup - easy, simple and tasty. All your friends, family and even children will like it. It cooks a little longer than the broth, and therefore maybe excellent option for a change. In addition, adding cheese with different tastes, you can change the taste of the soup completely. Don't be afraid of experiments, learn them.

Content:

First courses are undoubtedly the basis of a full meal. When Ukrainian borscht, Russian cabbage soup or nutrient broths you get bored with vermicelli or noodles, it’s not a sin to pamper yourself and your loved ones delicious dishes, belonging to the imagination of French chefs. Whatever recipe representative of the above-mentioned cuisine you pick up, each of them will turn out to be a real masterpiece. Don't believe me? Then let's look together at the preparation procedure for perhaps one of the traditional dishes of this country, whose name is cheese soup with chicken.

To master the dish, you don’t need any special culinary skills, and you don’t even need to have great talents, because everything is simple and very clear. And a strong argument in favor of tender chicken broth with cheese and fillet pieces is the fact that necessary ingredients, included in this or that soup recipe, can be purchased without any problems at any supermarket. In addition, note that it takes no more than half an hour to prepare, and this, you see, is beneficial for housewives who cannot devote much free time to cooking. French cheese soups are considered universal dishes- they are served not only for lunch, but also treated to guests at special events. The dish is nutritious and at the same time moderately high in calories, so it perfectly replaces meat with a side dish for dinner.

Chicken broth soup with tender meat and mushrooms

We offer you to master the first recipe for an exquisite and, undoubtedly, quick-to-prepare dish that combines all the most important qualities: incredibly delicate taste, economy and simplicity. Considering all of the above, cheese soup with chicken can safely be classified as original dishes worthy of aristocrats. Thanks to fresh mushrooms and the melted product, the dish has a truly perfect juicy creamy taste and amazing aroma.

At the same time, unlike traditional soups with cereals or noodles, the dish described below is satisfying enough to become the basis for festive lunch or dinner. In this case, you can supplement the meal only vegetable salad with plenty of greens, and none of the guests will leave the table hungry. By the way, the recipe for the last dish with tomatoes, cucumbers and other ingredients can also be found on our website. We hope we were able to interest you, if so, then let's get started with the culinary procedure. In addition to the gentle chicken soup We suggest baking bread and preparing fragrant crackers.

Ingredients:

For the soup (for four people):

1000 ml purified water
100 g processed cheese (you will need regular product no additives)
two medium potatoes (the puree soup will be more homogeneous and tender if you use “pink” vegetables, which boil well)
small carrot
onion - one piece
190 g fresh champignons
one medium chicken fillet (weighing approximately 200 g)
butter - for frying

For crackers:

four large slices of white loaf
tablespoon dried provencal herbs
vegetable oil - large spoon

Cooking method:

First you need to make crackers, of course, you can always use “commercial” ones bought at your local store, but the product homemade, you see, much more appetizing and, undoubtedly, healthier. Besides, the recipe for croutons is ridiculously simple - so why not give it a few minutes of your time? It is recommended to make them in advance so that they cool properly before serving the main course.

So, the first thing you need to do is cut into small cubes white loaf, then pour a spoonful of Provençal herbs into a deep plate. Note that traditionally these spices consist of several types of dried herbs, namely: mint, oregano, sage, marjoram, basil and rosemary. Now add a few milliliters to the herbs vegetable oil, it is preferable to use olive oil. Mash the ingredients thoroughly with a fork and place pieces of pre-cut loaf into the resulting mixture. Mix the ingredients well, but you need to do this very quickly so that the bread has time to be sufficiently saturated with oil and spices, but at the same time does not become completely soggy and does not fall apart.

The recipe for croutons has come to its logical conclusion: place them on a baking sheet covered with special paper or parchment, then place them in an oven preheated to 180 degrees. After about fifteen minutes they will brown and begin to exude an incredibly appetizing aroma. So it's time to take out the dishes. By the way, there is another option: if you wish, you can dry the croutons on regular frying pan. Just treat it with a little oil in advance, otherwise you risk burning the bread. At the same time, the procedure for preparing croutons is almost halved - fry them with constant stirring until a beautiful golden hue appears for no longer than five to seven minutes. We recommend placing the finished croutons on a paper towel, which will absorb excess vegetable oil.

You have mastered the recipe for golden brown croutons for soup, so you can safely move on to the main dish. Let's do it while the croutons are cooling. So, first you need to fry the vegetables and mushrooms. To do this, grate the peeled carrots and chop the onions into small cubes. Pour both products into a thick-bottomed saucepan, where the oil is already heating up, and simmer them with regular stirring until soft. It is important that the vegetables do not turn out too fried, otherwise they will be tender. creamy taste soup can be quite strong, unpleasant aroma overcooked ingredients.

Now rinse the fillet well, first removing excess film from it and cutting off fat, if necessary. While it is draining, chop the peeled champignons into thin slices, then brown them in a frying pan in the same way as the above vegetables. Mushrooms can be fried separately or together with other products. Let's return to the chicken fillet: place it in a pan of boiling, slightly salted water and bring until cooked. Meanwhile, peel the potatoes and cut them into large cubes. We advise you to make a puree soup, which turns out more tender and appetizing compared to classic first dish.

As you can see, the recipe is very simple and is already nearing completion, believe me, there is very little left. Pour into the pan required quantity water, put it on the fire and boil. As soon as the liquid begins to boil, add the fried carrots and onions into it, then the mushrooms and, at the very end, the potato wedges. When the latter has softened and is almost ready, salt the food, focusing on your taste, and add chicken fillet, pre-cut into medium cubes. Cook the soup for about five minutes, lowering the burner flame. After the specified time, pour into hot broth grated processed cheese.

After adding the latter, literally three minutes will be enough for the product to completely dissolve and the dish to acquire the most delicate creamy taste and aroma. At the same time, its color will become milky. As mentioned above, you can make puree soup: just boiled potatoes and beat the remaining ingredients in a blender, then pour them into the boiling broth with cheese. Do you want to diversify the recipe and give your creation an original one? appearance? Then, immediately before serving, garnish each portion of the aromatic dish with grated melted product, mixed with Provençal seasonings.

Often cheese soup with chicken is placed on the table with sour cream or heavy cream. It doesn’t matter how you prepare it - like a puree or, staying true to tradition, traditionally liquid - in any case, once you try the French dish, you won’t be able to refuse it again. We hope this dish ends up on your list of favorites. family recipes. We wish you successful culinary experiments and grateful eaters.

Cheese cream soup with smoked chicken

Many housewives are perplexed as to how puree soups differ from first courses with a creamy consistency. Everything is very simple: thanks to certain ingredients, the latter turn out to be more viscous and dense. Usually the thickener is cream or sour cream with high fat content, and often special sauces. Agree, the first dish prepared in the form of puree is very often associated with children's or dietary nutrition. However, in European cuisine there are a thousand and one recipes for dishes with a creamy consistency.

Right now, let's look at one of these options - cook cheese soup with the addition of pieces of smoked chicken fillet. The procedure for preparing it is so simple that even a schoolchild or a novice housewife, lacking practice and culinary experience, can make the dish. Taste it unusual soup gentle and unique - you will see, he will not leave anyone indifferent.

Ingredients (for five adult servings):

table salt - at the discretion of the hostess
purified water - 1200 ml
180-220 g potatoes
one piece orange carrots(choose a larger vegetable)
large shallot
195 g smoked fillet
a small piece of hard cheese (you can add no more than 100 g of Russian or Edam cheese to the puree soup)
25 ml high fat cream
fresh dill or parsley (the recipe can always be changed a little - if necessary, use dried herbs)
30 g melted butter

Cooking method:

Each recipe is a unique combination of ingredients, resulting in incredible delicious dishes. If we talk about French cuisine, and it is precisely its secrets that we are trying to master today; here, no matter what the dish, it is a true masterpiece. What does it cost, filling and at the same time incredible? tender creamy soup With smoked aroma chicken fillet. Agree, it sounds delicious. Believe me, this dish is worth preparing, so we suggest you rush into battle, especially since this procedure will take a maximum of 40 minutes.

First, peel the carrots, then grate them on a medium grater. Now let's get down to the shallots: cut them into large half rings and start simmering the vegetables in a preheated frying pan with melted butter. Be sure to stir the mixture periodically to prevent it from burning. As soon as the onions become more translucent, lower the burner to the lowest flame setting. The products are browned within three to five minutes. Meanwhile, fill the pan with water, leaving it about four inches high. Chop the peeled potatoes into medium slices and hard cheese grate on the finest grater. Left smoked fillet: cut it into thin strips, try to make them the same thickness.

As soon as the water boils, pour into it raw potatoes, and after about 20 minutes, when it softens and begins to disintegrate, add the mixture of stewed vegetables. Lightly salt and pepper the soup, then let it simmer for one or two minutes. If you want to make it more like a puree, mash the ingredients with a mortar, then return them to the broth and continue cooking. If you have an immersion blender, puree the mixture until creamy right in the pan. Wait some more time, then add the remaining ingredients to the dish: cheese and chicken pieces.

The main task for last stage- don't give dairy product stick to the walls of the dish. To do this, pour it into the boiling broth very carefully, in small portions. The recipe assumes the use of hard varieties, but if you don’t have such cheese, take a few packs of regular processed cheese. Stir the soup periodically with a spoon, at the very end sprinkle it with freshly chopped herbs and pour in the cream. When done, immediately remove the food from the heat.

It should have the consistency of pancake batter. If for some reason the soup turns out to be too thick (for example, you put too many potatoes or cheese), you can thin it with hot boiled water or the same cream - just add a little more of it than indicated in the ingredients. All pureed soups are usually served hot immediately after preparation, since after cooling they lose their wonderful creamy consistency. However, rest assured that the cheese soup with incredible creamy aroma Your whole family will love it. Even the most fastidious connoisseurs of delicious food will not refuse such a dish.