Hot cheese soup with chicken is an interesting version of the first course, which will appeal to both children and adults. Various additives will help diversify the treat. For example, mushrooms, a variety of vegetables and a bouquet of spices.

Classic Cheese Soup with Chicken

Ingredients: 3-4 potatoes, carrots, onions, large chicken breast, 120 g of processed cheese without additives, salt, aromatic herbs.

  1. Breast is boiled in salted boiling water for about half an hour. You can improve the taste and aroma of the broth with any spices.
  2. The potato is peeled, chopped into a cube and throws into the pan about 15 minutes after boiling.
  3. Carrots need to be taken juicy and sweet. It is cleaned, cut in half circles.
  4. First, onion cubes are fried in oil. Then the vegetable stews for a couple of minutes over low heat already with carrots and spices.
  5. Roasting is transferred to the broth. Finished meat is extracted from it, cut and returned.
  6. Cheese is added to the almost finished dish. You can take the product in a bath or harder in rectangular cubes.

After a couple of minutes of cooking, the cream cheese soup with chicken will be completely ready.

Cream Cheese Recipe

Ingredients: 3 l of filtered water, 2 potatoes, salt, 1 pc. onions, half a glass of rice, 130 grams of cream cheese, 420 grams of chicken, 2 cloves of garlic, a bunch of dill, 1 carrot.

  1. Chicken is thoroughly washed, everything superfluous is cut off from it. The broth is cooked from meat for about 40 minutes. You need to immediately salt it to taste.
  2. After about 20-25 minutes, rice is poured into the pan. Groats are cooked for another 10-12 minutes.
  3. Then randomly chopped vegetables are poured to the meat and rice. The dish is cooked until the potatoes are soft.
  4. A couple of minutes before cooking, cheese, crushed garlic and chopped herbs are added to the soup.

Served with slices of toasted baguette.

With mushrooms

Ingredients: 230 g of legs 140 g of frozen mushrooms, 210 g of processed cheese, 2 carrots, 330 g of potatoes, 2 onions, a mixture of peppers, salt.

  1. The broth is boiled in salted boiling water. Half of the peeled onion goes immediately to the pan.
  2. The remaining part of the vegetable is finely chopped and fried with small pieces of mushrooms, as well as grated carrots in vegetable or butter. In this case, all liquid should evaporate from the pan, and the products should be slightly gilded.
  3. Products from the second step are transferred to the finished broth. The legs are removed, meat is cut from them, which returns to the pan.
  4. Grated or sliced ​​processed cheese is added to the dish last.

After 3-4 minutes, the cheese soup with chicken and mushrooms is completely ready. It remains to salt and pepper to taste.

Mashed soup

Ingredients: 40 g of butter, 2 l of filtered water, salt, 320 g of fresh or frozen champignons, 3 onions, 3-4 potatoes, 230 g of poultry fillet, standard processed cheese without additives.

  1. Fillet is placed in a pan with the specified amount of salted water, brought to a boil and cooked for 20-25 minutes. The resulting broth will be the basis of the future soup. The meat is removed from the container, cut very finely and poured back.
  2. Mushrooms do not need to be cleaned. Wash them well enough and chop finely with onions. Together, these products are fried in any fat.
  3. Potato bars are poured into the finished broth. And after 15 minutes cooking with a vegetable - mushroom roasting.
  4. Grated cheese is added to the almost finished soup.
  5. When the mass has cooled slightly, it is mashed with a hand blender.

Served cheese soup with spicy garlic croutons or crackers.

French Cheese Soup

Ingredients: a pound of poultry fillet, 420 g of potato, 230 g of processed cheese, 160 g of onion and about the same amount of carrots, a pinch of freshly ground pepper and 4-5 allspice peas, half a bunch of green onion, salt, olive oil.

  1. From the bird fillet, the broth is cooked for 30-40 minutes. When it boils, two types of pepper are added to the liquid. You can send there and bay leaf. Then the meat is removed, cut into medium pieces and returned to the base.
  2. Now you can put vegetables in the broth. First comes the potato wedges, then the frying of randomly chopped onions and carrots in olive oil.
  3. The last to go is cheese. You can take a product with the taste of bacon or mushrooms.

After 3-4 minutes, the French cheese soup is completely ready. It remains to sprinkle it with chopped onions and serve.

Smoked chicken

Ingredients: large smoked chicken thigh, 90 g of cream cheese, 3-4 medium potatoes, onions, chicken stock cube, a pinch of turmeric, salt, dried dill, 1 carrot, olive oil.

  1. At 1.5 liters of boiling water, randomly chopped potatoes and a bouillon cube are sent. The mixture is cooked until the vegetable is fully cooked. If you don’t like the taste of such a broth at home, then you can take it prepared from fresh chicken. And the remaining boiled bird will go for salad and other snacks.
  2. While preparing the broth, you need to do the frying of onions and carrots. Vegetables are arbitrarily cut and fried in olive oil. Onions should become transparent, and carrots - just soften. If you overdo it with frying, then the finished dish will be bitter.
  3. Ready vegetables are laid out in the pan, as well as diced chicken cut from cubes.
  4. Cream cheese and dried dill are sent there.

It remains to salt the soup with smoked chicken, add turmeric to it, and mix everything well.

In a slow cooker

Ingredients: half a kilo of any chicken parts (wings, fillets, thighs, etc.), 2 creamy high-quality processed cheese, 3-4 potatoes, a small carrot, a slice of butter, a clove of garlic, 2 l of filtered water, salt.

  1. First, in a “smart pan”, in a suitable mode, pieces of chicken are fried in butter. As a result, they should become a little rosy.
  2. Shredded garlic and carrots are laid out for meat. Together, the mass languishes for another 3-4 minutes.
  3. Cheese cut into slices, as well as potato cubes, is laid out in the bowl of the device.
  4. Hot water is poured in, salt is added.
  5. Under a closed lid in the stewing mode, chicken soup in a slow cooker cooks for 40-45 minutes.

Under a closed lid, the resulting dish should be infused for another 12-15 minutes. The soup is served hot with greens and crackers.

With chicken meatballs

Ingredients: 1 tbsp. flour, chicken egg, 270 g of poultry fillet, onion, salt, a mixture of peppers, carrots, 160 g of soft cream cheese, 3-4 potatoes, 2 tbsp. tablespoons of fine vermicelli.

  1. To prepare the forcemeat, the egg with half the onion is crushed in a blender. You can simply skip these products through a meat grinder. An egg, a little salt and pepper, as well as flour are added to the mass. The mass is well mixed directly with your hands and left for 20 minutes.
  2. Then from minced meat you can sculpt miniature identical balls.
  3. All vegetables are chopped at random. Potatoes and onions are best cut into cubes, and carrots - in thin circles.
  4. Vegetables are dipped in already hot water.
  5. When the liquid boils again, the meatballs are immersed in it.
  6. At the end, cheese and vermicelli are sent to the soup.

It remains to salt the dish, pepper, and you can take a sample from it. When serving, sprinkle with chopped herbs.

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