Cheese soup. How to quickly cook cheese cream soup Cheese chicken soup puree

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Chicken cream soup with cheese is a fairly common dish in France. And not only there. In our country, it has become just as loved and popular along with borscht, cabbage soup and other soups made with meat broth. The classic version of cream soup is a great opportunity to please and surprise your family at the dinner table.

Ingredients:

chicken legs – 325 g;
potatoes – 345 g;
145 g Dutch cheese;
1 piece of carrot and onion;
garlic – 4 cloves;
half a dessert spoon of salt and black pepper;
parsley – 5 sprigs.

Step-by-step recipe for creamy chicken soup with cheese

The drumsticks are washed with running water, placed in a deep metal container, placed on a stove with the heat turned on high, and brought to a boil. Reduce heat and simmer on low for about 1 hour.

Step-by-step video recipe

Peeled and washed potatoes, carrots, and onions are cut into medium-sized pieces of arbitrary shape.

The legs are removed from the pan, the chopped vegetables are placed in the pre-strained broth, and boiled for half an hour.

The pulp is separated from the legs and put back into the container a few minutes before the vegetables soften and cook for the remaining time.

The pan is removed from the stove, cooled and pureed using a hand blender.

Place it on the stove again, adjust the heat to medium, add the Dutch cheese cut into squares and warm it up a little.

Remove the container from the heat again and mix everything with a blender until the cheese dissolves.

Serve sprinkled with herbs and minced garlic. Delicious with crackers.

Instead of Dutch cheese, it is quite acceptable to add any processed cheese, the main thing is not to use cheese products with additives for cooking.

Option 2. Quick recipe for creamy chicken soup with cheese

If you want some hearty, tasty dish, prepared in a hurry, but at the same time it is not ordinary, but original, so to speak, restaurant-style, the following recipe for chicken cream soup with cheese is an excellent option. It is prepared very quickly and simply due to the fact that not fresh, but smoked chicken meat is used.

Ingredients:

4 potatoes;
1 carrot and onion;
1 hot smoked chicken;
1 natural processed cheese;
low fat cream – 35 ml;
different greens - 4 sprigs each.

How to make creamy chicken soup with cheese

Onions and carrots are peeled, rinsed, and cut into squares.

The chicken is broken into pieces and placed in a pan along with peeled and cut into cubes potatoes, poured with water, and boiled over medium heat for half an hour.

Add onions and carrots and boil a little.

Add grated cheese and boil for 4 minutes.

The chicken parts are removed from the soup, the bones are separated, and the fillets are put back.

Grind everything with a blender.

Pour in the cream and heat a little.

Served in plates with greens.

This creamy soup is delicious both hot and cold, so you can safely prepare it the night before the next day.

Option 3. Cream chicken soup with cheese and fried food

The next version of cream of chicken soup, although it takes a little longer to prepare, the result is definitely worth the effort. Sauteed carrots and crackers make the dish more nutritious and satisfying, paprika and herbs add an indescribable aroma.

Ingredients:

335 g chicken legs;
carrots – 185 g;
potatoes – 345 g;
processed cheese – 160 g;
15 g each of black pepper and salt;
35 g ground paprika;
2 bay leaves;
green onions - 5 stalks;
parsley - 3 sprigs;
fried or dried crackers – 225 g.

Step by step recipe

The legs are thawed well, washed, put in a pan, pour in 2.5 liters of water, add bay leaf, onion stalks and parsley, put on the stove, boil for 35 minutes, periodically removing the foam.

Peeled, washed and cut into several pieces, the potatoes are thrown into the pan with the legs and cooked until softened.

The carrots are freed from contamination, washed, cut into cubes and sautéed over medium heat for 4 minutes with frequent stirring.

Remove the legs and strain the broth.

Add processed cheese, chopped into small squares, to the soup and boil over medium heat for 8 minutes.

Add the sauté, cool and grind with a blender.

Put it back on medium heat and warm it up a little.

Chicken meat is freed from skin and bones, cut into small pieces and placed in cream soup, salted, peppered and left briefly under the lid.

When serving, the cream soup is poured into deep plates, sprinkled with parsley and croutons.

You can also fry carrots together with fresh tomatoes or tomato paste.

Option 4. Cream of chicken soup with cheese and fresh mushrooms

Quite an interesting and delicious version of chicken cream soup with cheese. Thanks to the fact that the composition includes fresh mushrooms chopped and fried with onions, the dish is obtained with a magnificent aroma and attractive appearance.

Ingredients:

7 fresh champignons;
processed cheese – 135 g;
potatoes – 265 g;
1 onion;
black pepper, salt - half a dessert spoon;
any greens - 3 sprigs.

How to cook

The peeled potatoes are cut into slices and boiled in salted water for a little more than 30 minutes.

Peeled and washed champignons are cut into slices and fried in a frying pan with butter over low heat, stirring, for 15 minutes.

Add finely chopped onion to the mushrooms and fry for a few minutes.

Turn off the heat, cool the soup slightly and turn it into a mushy state using a blender.

Add grated cheese to the potato mixture and mix well with a blender.

Add mushroom sauté, salt, pepper, stir well with a spoon.

It will also be tasty and interesting with forest mushrooms, for example, honey mushrooms, boletus, chanterelles and others. Fresh or frozen.

Option 5. Festive creamy chicken soup with cheese rolls

This soup contains wonderful, tender cheese rolls, which give the soup a delicious taste and a festive look. And most importantly, it doesn’t take a lot of time and effort to prepare it.

Ingredients for chicken broth:

chicken legs – 315 g;
2 bay leaves;
celery and parsley (roots) - 1 pc.;
25 g salt.

For cream soup:

4 potatoes;
1 carrot;
1 onion;
salt, black pepper - 35 g each;
5 sprigs of parsley and dill;
65 ml vegetable oil.

For the cheese rolls:

165 g Dutch cheese;
flour – 135 g;
eggs - 1 piece.

Step by step recipe

First, cook the broth: place the drumsticks in a saucepan and simmer over high heat until the water boils. Turn down the heat, add bay leaves, washed and peeled parsley and celery roots to the pan, add some salt and cook for about half an hour. The cooked drumsticks are removed and the broth is filtered.

Place the pan with the broth on the stove again, wait for it to boil, throw in the washed, peeled and medium diced potatoes along with the peeled and quartered onion, and boil for 20 minutes over moderate heat.

Make the dough for cheese rolls: beat the egg and salt in a small cup. Slowly pour flour through a sieve and knead the dough with your hands until elastic and tender.

The prepared dough is divided into several identical pieces, each is rolled into a thin flat cake, a small piece of Dutch cheese is placed in the middle, rolled up, the edges are tightly pinched and cut into small pieces 1.5-2 cm wide.

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

A very light and tasty version of cream soup, both adults and children will like it; 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, ground black 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 well pureed, add cream cheese to the soup, mix well, if the soup is still hot, the cheese will instantly dissolve in it, if the soup has already cooled, 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 the potatoes, cut into 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.

Remove meat from boiled chicken and cut into small pieces.

Beat the chopped chicken meat and cooked vegetables together with a small amount of 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. Pass the cooked white sauce through a fine sieve to remove any 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 advise you to prepare chicken broth for cream soup with croutons in advance, freeze it and, as needed, cook it first or add it to sauces. Low plastic containers with airtight lids are suitable for freezing broth.

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 olive oil into a soup pan and add butter. Throw finely chopped onions and garlic into the melted butter. 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 the white cabbage into thin strips and 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 sprinkle with croutons and finely chopped green onions before serving. Bon appetit!

To give the dish a creamy taste, add heavy cream to the pan 2-3 minutes before cooking 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 with meat broth. This dish can surprise you in a good way. The silky consistency of the cream cheese soup with chicken, its incredible milky color, colorful spots of carrots and pieces of tender chicken meat simply cannot help but attract attention. And if you complement the cream cheese soup with chicken with 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 the pan with 1.5 liters of drinking water, add a 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.

We clean and wash the carrots, then cut them into 5 mm cubes or grate them on a 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 of processed cheese (any amber type cheese 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. Let the finished soup brew for a while under a tightly closed lid, then serve.

Cheese cream soup with chicken is ready. I supplemented it with crackers.

Enjoy your meal!

Recipe 6: Homemade chicken soup

Chicken puree soup with potatoes is prepared quickly 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, be sure to decorate the finished dish with sprigs of herbs. A good addition to the soup would be fried garlic croutons or grated cheese. And for dressing it is better to use rich sour cream.

Recipe 7: vegetable puree soup with chicken breast

The necessary variety in the menu can be added by preparing vegetable puree soup. I offer you an easy recipe for 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 cold water over the vegetables. 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 plates, add a piece of butter, fresh herbs and slices of 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 creamy 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 cream soup with chicken is a worthy answer to those who are tired of borscht and classic soup with meat broth. This dish can surprise you in a good way. The silky consistency of the cream cheese soup with chicken, its incredible milky color, colorful spots of carrots and pieces of tender chicken meat simply cannot help but attract attention. And if you add cream cheese soup with chicken, you can safely say that the dinner was a great success. In general, soups with melted cheese or cream are very beautiful and tasty.

In my family, soup is an integral part of the diet. And now I will explain why. A more self-sufficient dish simply does not exist. You can't get tired of soups because there are more recipes and variations of soups than there are days in the year. And if you still think that soup is two potatoes and an onion floating alone in water or broth, then you are deeply mistaken. The soup is a whole work of art. A good soup is full of colors, flavors and aromas, and it is also moderately thick. He must evoke appetite with his appearance. And if this is how you prepare soups, then who, if not you, should know that preparing soup is much faster and easier than any other full-fledged dish. Plus it's practical. Usually the soup is prepared with a reserve so that there is more than enough for lunch the next day. And it is right. Otherwise, where can you find enough time to stand at the stove three times a day for an hour?

Ingredients:

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

How to cook soup with melted cheese

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. I have some unique variety of acid yellow potatoes :)

We clean and wash the carrots, then cut them into 5 mm cubes or grate them on a coarse grater.

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

Cheese cream soup with chicken is ready. I supplemented it with crackers.

Many people like cheese soup due to the soft creamy taste that melted cheese gives it. You can cook it with water or broth, from vegetables alone or with the addition of meat. Creamy cheese soup with chicken has a delicate and harmonious taste. Its thin creamy consistency emphasizes the sophistication of creamy notes, and poultry meat makes the dish satisfying and even more healthy.

Cooking features

Cheese cream soup with chicken may have a different recipe, but the technology for its preparation does not change much. First, prepare the broth and chicken, then boil the vegetables and grind them together with the chicken meat using a blender. Then bring the soup to a boil and dissolve the cheese in it. However, this simple process of cooking creamy soup with cheese and chicken has its own subtleties.

The taste and appearance of the finished dish largely depends on the quality of the broth. When the water in which the chicken is cooked boils, it is necessary to remove the foam protruding from the surface, then reduce the heat and simmer the broth over low heat for the time specified in the recipe.
The most tender and dietary soup is made from chicken breast.
You can put chicken in cream cheese soup without chopping it with a blender, but by cutting it into neat slices.
The cheese must be chopped before adding to the soup. Hard varieties are grated, soft cheese is cut, processed cheese can be cut and grated. To make it easier to grate the processed cheese, it doesn’t hurt to cool it in the freezer for half an hour. The smaller the cheese pieces, the faster it will melt in the soup.
Cheese does not have to be put into already prepared soup; it can be dissolved in hot broth and added to the dish in the form of a solution. This approach is advisable if the soup itself has a very thick consistency.
The density of the soup depends on the amount of potatoes in it. You can also thicken it with flour. Using a large amount of cheese also allows you to thicken the consistency of the dish and enhance its creamy taste.
You can make creamy cheese soup with chicken even if you don’t have a blender at home: it’s easy to grind the vegetables through a sieve and grind the chicken through a meat grinder.

When serving creamed cheese soup with chicken, it doesn’t hurt to sprinkle with fresh herbs. Separately, you can serve wheat croutons, homemade or store-bought. When choosing croutons for cheese soup, it is advisable to choose those that have a cheesy taste.

Cheese cream soup with chicken and potatoes

chicken fillet – 150-180 g;
potatoes – 0.4 kg;
carrots – 100 g;
onions – 100 g;
butter – 20 g;
processed cheese – 150 g;
water – 1-1.2 l;
salt, spices - to taste.

Cooking method:

Peel the carrots and chop on a coarse grater.
Peel the onion and cut into small cubes.
Peel the potatoes and cut into medium-sized cubes.
Wash the chicken fillet, place in a saucepan and cover with water. Bring to a boil over medium heat, skim off the foam. Cook for 20 minutes.
Remove chicken from broth.
Melt the butter in a clean saucepan and fry the onions and carrots in it for 5 minutes.
Pour in broth. When it boils, add the potatoes and cook until they are soft.
Place the cheese in the freezer to make it easier to shred.
Cut the chicken fillet into small pieces, add a ladle of broth from the pan and use a blender to turn it into a homogeneous mass.
Grind the contents of the pan in any convenient way.
Combine chicken puree with vegetable mixture. Put it on fire.
Grate the cheese and add it to the soup when it starts to boil.
Cook over low heat, stirring until the cheese is completely dissolved in the soup.
Add salt and spices, cook the soup for a couple more minutes and remove the pan from the heat.

This recipe for creamy cheese soup with chicken is one of the most popular. Many housewives consider it a classic.

Cheese cream soup with chicken

chicken fillet – 0.35 kg;
water – 1.5 l;
potatoes – 0.3 kg;
rice – 80 g;
carrots – 100 g;
onions – 100 g;
garlic – 2 cloves;
processed cheese – 150 g;
salt, spices - to taste.

Cooking method:

Wash the chicken fillet and cover with water. After removing the foam after boiling, reduce the intensity of the flame and cook the chicken for half an hour.
Remove the chicken from the soup, add the sorted and washed rice. Cook it for 15 minutes.
While the rice is cooking, prepare the potatoes, onions and carrots. They need to be peeled, potatoes cut into cubes of about one and a half centimeters, onions and carrots - twice as small.
Place the chopped vegetables in the soup and cook until soft.
Cut the chicken fillet into small pieces and place in the soup. Cook for 2-3 minutes.
Turn the contents of the pan into a homogeneous mass using a blender or other method.
Add grated or finely chopped cheese.
Cook the soup, stirring until the cheese is completely melted.
Crush the garlic cloves and add to the dish along with salt and pepper.
Boil the soup for 2-3 minutes, remove from the stove.

This recipe for cheese soup with chicken is no less popular than the previous one; it can also claim to be a classic.

Cheese cream soup with broccoli and chicken

chicken breast fillet – 0.2 kg;
broccoli – 0.5 kg;
carrots – 100 g;
onions – 100 g;
water – 1 l;
cream – 100 ml;
hard cheese – 100 g;
cream cheese – 100 g;
salt, spices - to taste.

Cooking method:

Boil the chicken fillet.
Peel and finely chop the onion and carrots.
Separate broccoli into florets and rinse.
Place vegetables in boiling chicken broth and cook for 15 minutes.
Using a blender or other method, puree the contents of the pan.
Add finely grated hard cheese and cream. Add some salt and pepper.
Cook the soup over low heat, stirring until it boils.
Immediately after the soup boils, remove the pan from the heat, otherwise the cream will curdle.

Cut the cream cheese into small cubes and place it on plates when serving the soup. You can substitute whipped cream for the cream cheese in this recipe.

Cheese cream soup with chicken is tender, thick and satisfying. Its appearance evokes appetite, so few people are able to refuse such a dish. Even children eat it with pleasure.

A plate of hot food homemade soup- sometimes this is exactly what you need for complete happiness. A worthy alternative to the usual first course is puree soup or cream soup. But here's the catch: they're actually two different dishes!

Cream soup cooked in broth or vegetable broth. It has a thick consistency due to legumes and starchy vegetables. This soup allows for a wide variety of additives.

While cream soup- a sophisticated dish. It is prepared not with broth, but with béchamel sauce in its lighter version. Cream adds thickness to this soup. When preparing cream soup, be careful in choosing ingredients: it would be appropriate to add only light vegetables, poultry or lean fish.

But both types of soup have one important detail in common: they are incredibly delicious! Today we will prepare creamy cheese soup with chicken.

Ingredients

Preparation

1 Place chicken fillet in a saucepan with water and put on fire. When the broth begins to boil, reduce the heat, add a teaspoon of salt, bay leaf, and pepper.
2 Cook for another 20 minutes until the meat is cooked through, then remove and, once cool, slice. Set the broth aside for now.
3 Prepare the vegetables. Peel the potatoes and cut them into cubes. Finely chop the onion and grate the carrots.
4 Let's return to the broth. Put it back on the fire. When the liquid boils, throw in the potatoes.
5 Meanwhile, fry. Place onions and carrots in a heated frying pan with oil. Season with salt, pepper and fry over medium heat until golden brown.
6 Add roasted and chopped meat to the broth. Cook for 5-7 minutes, then sprinkle with grated cheese. In a few minutes the soup is ready.
7 To ensure the dish has a uniform consistency, you can beat it with an immersion blender directly in the pan. Serve this soup with croutons and herbs.