Cheesy chicken soup with melted cheese. Chicken soup with cheese

This recipe will help out when there is absolutely no time to cook something complicated, but you really want to feed your family with something special.

Chicken Soup with Cream Cheese - Basic Cooking Principles

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

From vegetables we need potatoes, onions and carrots. Potatoes are peeled and cut into bars. Dipped in boiling chicken broth, stir and cook until soft. From chopped onions and carrots, a vegetable fry is prepared and added 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 greens and remove from heat.

Soup is cooked with pasta, cereals and other vegetables. Processed cheese can be the most common, or with various additives.

Recipe 1. Simple chicken soup with melted cheese

Ingredients

240 g potatoes;

750 ml 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. chicken breast rinse, dry and cut into medium pieces. Put the meat in a bowl with drinking water by lightly salting it. We put on fire. As soon as the contents begin to boil, remove the foam and cook for 15 minutes.

2. We clean the potatoes and cut them into strips. We spread the vegetable in a boiling broth. We mix.

3. Remove the top peel from onions and carrots and chop vegetables small pieces. Saute vegetables in hot oil until lightly browned. We send the roast to the pan, mix and cook for another quarter of an hour.

4. Three processed cheese on a medium grater and add to the broth. Stir until cheese is completely melted. Season the soup with spices and add finely chopped greens. Keep on 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;

salt and black pepper;

large tomato;

vegetable oil - 40 ml;

medium carrot;

melted cream cheese - 100 g;

bulb;

garlic - two cloves;

stalk of celery.

Cooking method

1. chicken leg wash, soak with a napkin and cut it into small slices. Put in a pot of drinking water and put it on the stove. Cook for about half an hour under the lid, removing the foam.

2. Wash the peeled potatoes and cut into random pieces. Place the vegetable in the 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 about ten minutes.

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

5. Small portions add melted cheese, stirring constantly, boil and remove from heat. Leave the soup to infuse for ten minutes and serve with cheese croutons.

Recipe 3. Chicken soup with melted 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 melted butter.

Cooking method

1. Rinse the chicken fillet and place in a pot of drinking water. Boil for about half an hour, periodically removing the foam. Then remove the chicken from the broth and cut into small pieces

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

3. Peel the onion and carrot and chop into strips. Pour the vegetables into the soup and stir. Boil for seven minutes and add the chopped chicken meat.

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

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

Recipe 4. Chicken soup with melted cheese and broccoli

Ingredients

300 g chicken breast;

kitchen salt;

2.5 liters of drinking water;

ground pepper;

400 g of processed cheese;

hops-suneli;

400 g broccoli;

carrot;

four potatoes;

bulb.

Cooking method

1. We clean the onion and chop it into small pieces. We free the carrot from the peel and rub it on fine grater. Saute vegetables in hot oil until soft.

2. Rinse the chicken breast, put it in a saucepan and fill it with drinking water. We put on fire and cook, removing the foam, for about half an hour.

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

4. We take out the chicken from the broth and disassemble it into pieces. We put the potatoes and meat in the broth and continue to cook over medium heat.

5. My broccoli, parse into inflorescences and boil. Then we recline it in a colander and put it in the soup.

6. Add the grated processed cheese to the soup and stir until it melts. We put the fried vegetables in the pan, mix and cook for five minutes. Pouring hot soup by plates. In each we put a pinch of chopped greens.

Recipe 5. Chicken soup with melted cheese and corn

Ingredients

sunflower oil;

medium carrot;

fresh herbs;

medium head of onion;

two processed cheeses;

garlic - three cloves;

canned corn - a jar;

red pod bell pepper;

chicken breast - 300 g;

two tubers of potatoes;

chicken broth - one and a half liters.

Cooking method

1. Finely chop the peeled onion and garlic cloves.

2. Remove the peel from the carrots and grate coarsely.

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 heavy bottomed saucepan on the stove. Pour vegetable oil into it and heat it well. Fry onion, garlic and carrots in it until lightly browned.

5. Release 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, cut into arbitrary pieces. Add it to the rest of the vegetables, stir and pour over 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 to the soup, cut into small pieces of processed cheese, stirring constantly, pepper and salt. As soon as it is completely dissolved, put in the soup canned corn. Bring to a boil and add finely chopped herbs. Cook naru for minutes and remove from heat.

Recipe 6. Chicken soup with melted 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. Put in a saucepan, fill with drinking water, cook for half an hour. Be sure to remove the foam.

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

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

4. Peel the potatoes, cut into strips and put in a saucepan. Send vegetable fry here. Salt and pepper the soup.

5. In a separate bowl, combine the egg with the remaining milk, flour and salt. Knead the dough. Separate a little dough with a teaspoon, forming a dumpling, and send them to a boiling soup. Stir. At the end, add greens.

The soup will cook faster if the chicken is boiled in advance.

Chicken soup will get thin 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 garnished with chopped herbs, herbs, rye croutons or crushed egg yolk.

One small plate of hot chicken cheese soup will satisfy your hunger for a long time. This dish, due to the high-calorie components that make up the composition, turns out to be very satisfying, and thanks to fresh herbs and little piece cream cheese and butter has a pretty appetizing look.

Cheese soup It has thick consistency and milky cream. Despite the complexity of the name of the dish, it is quite simple to prepare it.

It is necessary to boil a piece of chicken, throw in chopped vegetables, at the end - grated or diced cheese, cover with a lid, turn off the heat and sprinkle with herbs.

In order for the soup to reach the state in which it can be served, you need to let it brew for about half an hour.

Often, croutons are prepared separately for this dish or cubes are fried in the oven. rye bread with garlic. You can eat it as a bite, or put a few pieces directly on the plate.

French chicken cheese soup

classic french cuisine is the cheese soup. In principle, it does not differ from the usual soup: potatoes, carrots, onions, butter. The only difference is the presence of cheese.

• Potatoes - 4 pcs.;
• Carrots - 1 pc.;
• Onions - 2 pcs.;
• Butter - 50 g;
• Chicken fillet - 300 g;
• Processed cheese - 2 pcs.;
• Dried dill - a pinch;
• Laurel leaf - 1 pc.;
• Salt, seasonings - to taste.

Cooking time: 75 minutes.

Calorie content: 53 Kcal / 100 g.

We wash the meat and cut off the film, put in boiling water to boil for twenty minutes. We also put a bay leaf, half an onion and salt there. We collect the resulting foam with a holey spoon.

We clean the vegetables, chop the potatoes with bars.

Carrots and onions - straws.

Melt the butter, put the vegetables and sauté them over low heat.

Immerse the potatoes to boil in chicken broth for seven minutes. Take out the meat, let it cool and cut into bars.

We put all the remaining products in the pan: frying vegetables, meat, melted cheese.

Sprinkle with dill and leave the dish for five minutes.

This soup goes well with fried white loaf V egg mixture, or garlic toast, croutons.

Cream cheese and chicken quarter soup recipe

The basic rule and scheme for making this dish is that it is the cheese taste that should dominate, and other components should only emphasize its richness.

• Potato - 4 pcs.;
• Processed cheese - 3 pcs.;
• Purified water - 2 l;
• Broiler quarter - 900 g;
• Green onion - a bunch;
• Butter - 100 g;
• Carrots - 1 pc.;
• Black pepper - to taste;
• Salt - a pinch.

Cooking time: 85 minutes.

Calorie content: 54 Kcal / 100 g.

We cut the chicken into pieces, look at the surface so that the remaining feathers do not fall. Immerse in water and leave to boil in water for an hour.

Wash and peel potatoes, chop with bars. Scrape the skin off the carrots and cut into half rings. We transfer the prepared products to boiled meat, cook for ten minutes and put a piece of butter with processed cheese.

At the end, crush with black pepper and green onion. Let's make sure to insist. We leave the pieces of meat in the pan. If desired, you can kill all the contents into a puree mass - you get a cream cheese soup.

Cheese soup with smoked chicken

Soup with this name may not necessarily consist only of cheese, vegetables and chicken. It can be easily added green peas or a beaten egg. Get a new, fresh and unusual dish.

• Potato - 5 pcs.;
• Smoked chicken - 350 g;
• Cheese - 200 g;
• Cilantro - a bunch;
• Green peas - bank;
• Bulb - 1 pc.;
• Butter - 50 g;
• Red pepper - a pinch.

Cooking time: 60 minutes.

Calorie content: 61 Kcal / 100 g.

We collect water in a saucepan, put it on the hob. We disassemble the smoked chicken and cut it. Melt the butter and lightly fry the meat. Add onion chopped in half rings and sauté together for seven minutes.

Peel potatoes and chop into cubes. We spread it in boiling water along with smoked meats, mix and cook for eight minutes. We open the peas, drain the brine and pour it into the total mass.

Then sprinkle with grated cheese and cilantro, mix thoroughly, crush with spices and add. Close the lid tightly and turn off the stove.

Cheese is best used with creamy taste or Dutch without a specific taste and smell, which can interrupt the aroma of the cooked dish.

Soup with chicken, cheese and mushrooms

One of the most suitable food combinations is cheese, mushrooms and chicken. A dish prepared on their basis will always be in the first place in any restaurant menu. But also on home kitchen it is not difficult to cook it.

• Potatoes - 3 pcs.;
• Champignons - 200 g;
• Processed cheese - 3 pcs.;
• Leek - 2 pcs.;
• Chicken meat - 350 g;
• Black pepper - to taste;
• Olive oil - 2 tbsp. l.;
• Salt - to taste.

Cooking time: 50 minutes.

Calorie content: 69 Kcal / 100 g.

Boil the chicken meat for twenty minutes. To make the broth transparent, immediately after boiling, remove the foam from above and reduce the heat. Wash mushrooms in warm water and shred with slices.

Fry in olive oil until the moisture has completely evaporated. Wash the onion and chop it in half rings. We put to the mushrooms, mix and pass for three minutes. We put the potatoes cut into bars in a saucepan, followed by mushrooms with onions and pieces of melted cheese.

It is very important to mix everything well at once so that the cheese dissolves in the broth and the soup becomes homogeneous. Add seasonings, salt and set aside the pan.

Cheese cream soup with homemade chicken meat

Puree soup is not only restaurant dish, it is easy to cook in the home kitchen, you just need to know some subtleties. Of course, make it better domestic chicken.

Potatoes - 4 pcs.;

Chicken - 2 kg;

Cheese - 200 g;

Carrots - 1 pc.;

Egg - 1 pc.;

Parsley - a bunch.

Cooking time: 110 minutes.

Calorie content: 63 Kcal / 100 g.

Since the chicken is homemade, boiling will be a long process, on average it takes an hour and a half. It is necessary to wash the bird well, dry it, cut it into pieces.

We clean the vegetables from the peel and chop into cubes of the same size. Let it boil in chicken broth for nine minutes. Carrots do not need to be fried in oil - poultry grown on a home farm is fatty, so it is recommended to boil vegetables raw.

At the end of cooking, we take out the meat, let it cool and tear off the meat from the bones. Transfer it back to the saucepan. Crack in the egg and add the grated cheese. Stir quickly, add salt and parsley. We interrupt with a blender in a puree.

It is necessary to turn on the lowest speed so as not to stain the kitchen, not to scald and to grind the products more thoroughly.

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It is customary to eat cheese soup with croutons or toast, but it is very tasty to eat it with salted shrimp. The taste is simply unforgettable and extraordinary;

At the end of cooking, you can add a little fresh cream to this dish;

Before grating the processed cheese, place it in the freezer for ten minutes. It will harden enough for the process to go smoothly. If you forgot to do this, and you already need to throw cheese into the soup, soak the edge in olive oil and rub. This option will also make the task easier;

Can be added to soup various cereals: millet, black or White rice, lentils or even vermicelli;

Processed cheese is better to take without additives, but if you want more unusual taste then take smoked or mushroom;

You can increase the amount of proteins by rubbing chicken yolks on top of the plate;

The cooking process can be shortened if you boil the chicken broth in advance and simply put it in the refrigerator;

We decided to cook the broth on smoked meats, do not buy them in vacuum packed, often they expire and it is impossible to check this in the film. As soon as you bring it home, you will feel a sticky coating of a stale product;

For cooking, use only fresh food. And one more thing: it is not recommended to eat this dish at night, it is quite heavy on the stomach.

How did it happen that I didn’t add this recipe to the site before, because I cook soup with processed cheeses so often! My husband always says: "Put more processed cheese in this soup."

Processed cheeses generally decorate the broth, give it a very creamy, rich taste. One of my acquaintances was traveling by train for several days, naturally she was very tired from this trip and ate instant noodles on the way (like doshirak or anakoma ...). So one day it occurred to her to add processed cheeses to her soup, and she said that this idea simply saved her at that moment: the annoying anakoms and doshiraks became much nicer and tastier.

In this recipe, I have collected 3 of my favorite ways to make cream cheese soup, it's simple with chicken, with mushrooms, and with rice. I present them to your attention. At the end of the article, I give tips - "How to make cream cheese soup tastier and healthier."

1. RECIPE SOUP WITH MELTED CHEESE AND CHICKEN (BASIC)

Ingredients: Chicken for broth, 3 liters of water, 2 medium potatoes, 2 processed cheese "Friendship" (or 200 grams of any other processed cheese), 1 carrot, 1 onion, parsley and dill, vegetable or butter for frying onions with carrots, salt, pepper, bay leaf, suneli hops - to taste.

1. Boil chicken broth: wash the chicken, clean it of possible remnants of feathers, add water and cook for 40 minutes. You can add dill and parsley stalks during cooking, tying them together, then simply remove and discard.
2. Grate carrots.
3. Fry onions and carrots together in a pan with melted butter or hot vegetable oil before golden color. During roasting, you can season with hops-suneli, or other seasonings.
4. Remove chicken from ready broth, cut the meat into pieces, remove the bones and throw the chicken meat back into the broth (you can omit this step)
5. Add potatoes to broth
6. Boil the soup for 5-10 minutes.
7. When the soup is ready, add finely chopped parsley and dill to the soup and cook for 2 minutes (so that the soup does not turn sour every other day in the refrigerator, you need to cook the greens for a minute or two). Greens can also be added directly to the plates.

2. RECIPE SOUP WITH MELTED CHEESE AND MUSHROOMS

Ingredients: mushrooms (mushrooms, oyster mushrooms, white or Forest mushrooms...) 350 grams, if dried mushrooms - 50 grams, chicken for broth (optional), 3 liters of water, 2 medium potatoes, 2 processed cheese "Friendship" (or 200 grams of any other processed cheese), 1 carrot, 1 onion, parsley and dill, vegetable or butter for frying onions with carrots, salt, pepper, bay leaf, seasonings for soup with mushrooms (you can do without these seasonings).

1. Boil broth from mushrooms: wash mushrooms, peel, chop, add water and cook for 40 minutes. If you took for soup dried mushrooms- then they should be soaked first.
2. Peel and finely chop the onion
3. Grate carrots.
4. Fry onions and carrots together in a pan with melted butter or hot vegetable oil until golden brown. During roasting, you can season with black ground pepper, or other seasonings.
5. Peel potatoes, wash and cut into cubes.
6. Add the onion and carrot broth to the broth.
7. Add potatoes to broth
8. Boil the soup for 5-10 minutes.
9. While the soup is cooking, cut the processed cheeses into small cubes or strips (so that the melted cheese dissolves faster in the broth)
10. Add melted cheese to soup.
11. Boil for a few minutes, salt and pepper the soup to taste.

P.S. If you cooked this soup with chicken, then the broth should not be mushroom, but chicken, as in the first recipe, and it is better to fry the mushrooms in butter or vegetable oil along with onions and carrots, or fry separately and add to the soup already in the form of frying .

3. RECIPE OF SOUP WITH MELTED CHEESE, RICE AND CRUSHERS (SOUP-PUREE)

Ingredients: rice - 100 grams, 3 liters of water, 2 medium potatoes, 2 processed cheese "Friendship" (or 200 grams of any other processed cheese), 1 carrot, 1 onion, 1 bell pepper, parsley and dill, vegetable or butter for frying onions with carrots, salt, pepper, bay leaf, suneli hops - to taste.

1. Prepare crackers in advance, for this White bread(you can also cut a loaf) into cubes and spread on a baking sheet in one layer. Actually small fire dry the crackers in the oven until cooked. During drying, crackers can be turned over so that they are browned on all sides. In addition, during drying, crackers can be sprinkled olive oil and sprinkle with seasonings (dried green onions, or others.)
2. Peel and finely chop the onion
3. Grate carrots.
4. Fry onions and carrots together in a pan with melted butter or hot vegetable oil until golden brown. During roasting, you can season with hops-suneli, or other seasonings.
5. Boil water in a saucepan, add washed rice, fried onions and carrots to the water.
6. Peel potatoes, wash and cut into cubes.
7. Add potatoes to broth
8. Boil the soup for 5-10 minutes.
9. While the soup is cooking, cut the processed cheeses (if it is hard processed cheese) into small cubes or strips (so that the processed cheese dissolves faster in the broth)
10. Add melted cheese to soup.
11. Boil for a few minutes, salt and pepper the soup to taste.
12. When the soup is ready, add finely chopped parsley and dill to the soup and cook for 2 minutes (so that the soup does not turn sour every other day in the refrigerator, you need to cook the greens for a minute or two). Greens can also be added directly to the plates.
13. With an immersion blender, grind this soup directly in the pan, you get a puree soup. But, of course, this soup can be ordinary, you can not chop it.
14. Serve the soup by tossing the croutons directly into the bowls.

P.S. This soup will be even tastier if you cook it on chicken broth. Just remember to remove the bones from the chicken and chop the meat and send it back to the broth (otherwise you will break the immersion blender on the bone)

• The broth will be tastier and healthier (much) from homemade chicken rather than broiler. The fact is that in the chicken that ran around the village courtyard there are many useful substances, which are not found in broiler factory chicken. It is homemade chicken broths that can cure a cold and strengthen the immune system.
• When I make chicken broth, I add dill and parsley stalks tied together (those that are usually cut off and thrown away). They, having boiled in the broth, give it so much taste and aroma that the final soup with melted cheese will become simply magnificent.
• When you make fried onions and carrots, add bell pepper at the end, it will give the soup extra flavor and aroma.
• Season the roasted onions and carrots with ready-made seasoning mixtures. It can be hops-suneli. Your soup will have a completely different taste, completely new. In general, working with spices, each time you can get completely new tastes, new dishes from the same products. It is amazing. And in stores today they sell a lot ready mixes, which are already selected and assembled by specialists and professionals, we just have to buy this mixture of seasonings and enjoy the result.

All recipe photos

Here is a set for a "basic" recipe that can be extended with rice, mushrooms, bell peppers...

You can take any processed cheese. You can take "Friendship" cheese and any other, this time I have this one, a sandwich one.

10 minutes before I turn off, I throw melted cheese into the soup. If it is a hard cheese, like "Friendship", I cut it so that it disperses faster in the soup.

My husband always says: "Put more melted cheese in this soup"

My husband absolutely loves soups! But when I cooked and gave him this soup to try, he demands it at least once a week, and if I refuse (so as not to get bored), he quietly buys all the products he needs and I still have to cook it :)

And this soup is prepared very simply and quite quickly, and you can cook it not only for yourself, but also treat your guests.

For those who love more thick soup, can take more ingredients who is more liquid, then these ingredients will be enough. Personally, I make it a little thicker, so that later after my husband I don’t finish one broth :)

While the broth is cooking, in the meantime, we chop the onion and grate the carrots, or, to save time, you can use a blender, it’s even better

Melt the butter in a frying pan and fry the onions and carrots until tender.

And we cut in small pieces processed cheese

When the chicken is cooked, it must be removed from the broth, allowed to cool slightly and cut into pieces.

Next, throw potatoes into the broth. When the potatoes are cooked, lay out everything else: chicken, carrots with onions and processed cheeses and let them boil a little more together. At the very end, chop the green onion into the soup.

Can be served with toasted bread.

Bon appetit!

Chicken fillet, cut into small pieces, pour water, put on fire, bring to a boil, remove the foam that has formed. Reduce the heat, salt and cook for 20 minutes until the meat is ready (if the chicken is homemade, the cooking time should be increased). Peel potatoes, wash and cut into cubes.

Finely chop the peeled onion.

Grate the carrot.

Cut melted cheese into cubes.

Heat the butter in a frying pan, put the onion and carrots and fry, stirring, for 2-3 minutes. Vegetables will become quite soft.

When the chicken fillet is cooked, add chopped potatoes to the broth and cook for 7-10 minutes. Then add the fried vegetables and melted cheese, mix well, boil for a few minutes, salt and pepper to taste. If the cheese is completely melted and the potatoes are cooked, then the soup is almost ready.

Add finely chopped dill, boil for 2 minutes and turn off the heat.

Hearty, creamy chicken soup with melted cheese is ready. Can be poured into bowls and served.

Bon appetit!