Chicken soup with melted cheese. Soup with melted cheese and chicken breast

Today we will learn how to cook cream cheese and chicken soup, the recipe of which first appeared in France, later spreading around the world. Based on the idea of dissolving processed cheese in a hot broth, chefs have developed many versions of the first course from light vegetable to meat options.

We will look at the process of making cheese soup with chicken breast. This moderately hot and rich dish, complemented by croutons and herbs, will warm you up in bad weather, delighting you with a pleasant taste and subtle aroma.

Ingredients per 3 liters of water:

chicken breast - 500 g;
potatoes - 2-3 pieces;
carrots - 1 pc.;
bulb - 1 pc.;
processed cheese - 200 g;
butter - ½ tbsp. spoons;
croutons - to taste;
greens - to taste;
bay leaf - 1-2 pieces;
salt, peppercorns - to taste.

Soup with melted cheese and chicken recipe

How to cook chicken cheese soup

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Chicken soup with melted cheese

Chicken Soup with Cream Cheese is a delicious dish that your whole family will love. To make this soup with a pleasant creamy taste, you need to take good processed cheese. And the broth, of course, is better to cook from homemade chicken. Be sure to try this simple, hearty and delicious dish!

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.

rutxt.ru

Cream cheese soup with chicken

Potato - 0.5 kg

Onion - 2 pcs.

Processed cheese -180-200 g

Butter - 1-2 tbsp.

Green onion - 0.5 bunch

Parsley - 0.5 bunch

Ground black pepper - to taste

Mix of Italian herbs - to taste

Bay leaf - 1-2 pcs.

Cooking instructions

Simple, easy to prepare, light and tasty chicken cheese soup with melted cheese is a great addition to the everyday menu. Based on chicken broth, complemented with chicken pieces, a small amount of vegetables, fresh herbs and melted cheese, the soup is pleasantly filling and turns out to be creamy and very delicate in taste. This flavorful and tasty dish will be enjoyed by the whole family. Try it!

To make chicken soup with melted cheese, you will need the ingredients listed in the list.

Pour the chicken pieces with water and bring to a boil, skimming the surface of the broth as needed.

Add bay leaf and onion to boiling water, reduce heat and boil the chicken for 20-25 minutes.

Finely chop another onion head, and adding grated carrots on a fine grater, fry in melted butter for 7-10 minutes, until soft.

Remove the onions and add the diced potatoes, a pinch of salt and black pepper to the pot. Bring the mixture to a boil again and cook the potatoes for 5 minutes from the moment the broth boils.

Then add fried onions and carrots.

Bring the mixture to a boil again, add the melted cheese, dried herbs, a little more ground black pepper and salt to taste and then simmer the soup under the lid for another 10 minutes on minimum heat.

After turning off the heat, add finely chopped parsley and green onions. Let the dish sit for a few minutes before serving.

Light, creamy cream cheese soup with chicken is ready.

www.iamcook.ru

Chicken soup with melted cheese

Chicken Soup with Cream Cheese is a hearty meal for the whole family. Melted cheese gives the dish a special piquancy, making it creamy and tender. Be sure to try this dish!

INGREDIENTS

Water 2200 milliliters
Chicken breast 1 piece
Potatoes 5 Pieces
Carrot 1 Piece
Onion 1 piece
Processed cheese 200 grams
Salt, pepper, herbs to taste

Rinse the chicken breast and remove fat and films. Then put it in a saucepan and fill it with water. Boil the breast until fully cooked for forty minutes. Take it out and disassemble it into fibers.

Peel potatoes and cut into cubes. Add water to the chicken broth, let it boil. Put in the chicken breast pieces and chopped potatoes.

Now you need to prepare the roast. To do this, clean and wash the onion and carrot. Cut the onion into small squares, and grate the carrot. Put the ingredients in a pan with vegetable oil and fry until golden brown over medium heat. Put the finished frying into a saucepan.

Cover the soup with a lid and let it simmer for ten minutes. Then add melted cheese. If it is solid, not liquid, then grate it first. Boil the soup until fully cooked for five minutes, salt and pepper at the end. Let the soup brew - and serve.

10-12 servings

1 hour

39.2 kcal

5 /5 (1 )

Recipe for creamy soup with chicken and cream cheese

Necessary utensils: cutting board, knife, saucepan, frying pan, grater, large spoon, spatula.

Ingredients

Recipe step by step

Pour 3 liters of water into a saucepan and put 500 g of chicken fillet into it.
Bring the broth to a boil with the lid closed.
Pour 1 teaspoon of salt, 2 black and 2 peas of allspice, as well as 2-3 small bay leaves.
After boiling, cook the broth for another 20 minutes.

While the broth is cooking, peel 400 g potatoes, 1 onion and 1 carrot.

Processed cheese (200 g) cut into small cubes.

Put the potatoes in the boiling broth and, after boiling, boil for another 5-7 minutes.
Now melt 50 g of butter in a frying pan and fry onions and carrots in it.

Put the frying into the boiling broth, mix and boil it for another 5-7 minutes.
Cut the chicken fillet into cubes, put it in a saucepan and cook the soup for 3-5 minutes.
Now add the melted cheese and mix thoroughly with a spoon until it is completely dissolved.

You can get detailed comments on this recipe in a short video.

For this recipe, it is not necessary to take hard processed cheese. You can safely replace it with a soft one.
Before serving sprinkle the soup with chopped herbs parsley or dill.

Time: 60 minutes.
Calories: 100 g - 54.5 kcal.
Serving Yield: 10-12.
Necessary utensils: cutting board, knife, saucepan, frying pan, vegetable grater, large spoon, silicone spatula.

Ingredients

Recipe step by step

Peel 4-5 potatoes and cut them into medium sized cubes.
Put this cut in a saucepan, pour water and put on a large fire. After boiling the broth, salt it and cook for another 5 minutes.
Grate 1-2 carrots on the smallest vegetable grater, and cut 1 onion into small cubes.
Smoked chicken breast (300 g) cut into small cubes.
Heat 3-4 tbsp. tablespoons of sunflower oil and fry carrots and onions over medium heat.
After the potatoes have boiled for 5 minutes, add the roast to it and mix.
Immediately put the smoked chicken slices into the pan and add ground pepper and 1/2 teaspoon of turmeric to taste.
Stir and cook for another 5 minutes.

Cook for 5 more minutes.

To cook this delicious cheese soup correctly, I recommend watching this video recipe.

This soup can be served with chopped dill or crackers.
Turmeric is not required, but it will give your dish a rich yellow tint.

Time: 60 minutes.
Calories: 100 g - 61.7 kcal.
Serving Yield: 10-12.
Necessary utensils: cutting board, vegetable knife and meat knife, saucepan, frying pan with lid, vegetable grater, large spoon, silicone spatula.

Ingredients

Recipe step by step

Pour 2.5-3 liters of water into the pan and put the washed and skinned chicken leg into it.
Immediately add 1/2 tbsp. tablespoons of salt, 3 peas of allspice and 2 bay leaves.
Place the pot on medium heat and bring the broth to a boil. After boiling, cook for another 30 minutes. Be sure to remove the foam. Remove the chicken from the pot, but do not turn off the stove.
Peel 3-4 medium-sized potatoes, cut them into cubes, put them in the broth and cook until fully cooked, about 20-25 minutes.
Wash 300 g of champignons, cut them into slices and put in a pan.
Salt them to taste, put the pan on a large fire and fry the mushrooms for 5 minutes.

Cut 1 onion into small cubes, grate 1 carrot on a coarse grater and fry them together with mushrooms. Adjust the roast again for salt and pepper.
When the potatoes are completely cooked, put chicken meat on it, which must first be separated from the bone and cut into small pieces.
After the chicken, send the prepared fried mushrooms to the pan and cook the soup for another 2-3 minutes.
Grate 200 g of cheese on a coarse grater and put it in a saucepan.
Stir the soup thoroughly so that the cheese is completely dissolved, and turn off the heat.
Let the soup brew with the lid closed for another 15 minutes.

This video recipe will help you easily master the recipe for this delicious soup and avoid mistakes in its preparation.

Incredibly easy soup to make. After all, its "cheesiness" lies in the fact that grate the cheese with a grater and pour it into the soup. And because of the high temperature, it simply melts, makes the whole soup cheesy in taste and aroma, and also paints it yellow.

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

This soup cooks very quickly. All you need to do is boil the chicken, then chop it, and go back to the soup. Boil the root vegetables and then add the chopped cheese. The result is an incredibly fragrant and delicious soup. However, it is also lightweight! Isn't that wonderful?

We will tell you how to choose good meat, how to buy the freshest piece of fillet, and also share with you the secrets and cooking tips on how to cook cheese soup. In addition, at the end of each recipe you will find useful recommendations that can sometimes apply to 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 need chicken fillet / breast three times and once the soup will be with smoked meat. Therefore, it will be very reasonable if we tell you how to choose high quality chicken fillet and how to determine which piece is the freshest.

The meat is pale pink, without transitions to gray or green, and even to 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 temperatures from zero to two degrees Celsius or in the freezer;
Layers of fat on the chicken should be snow-white if they are pinkish, chemistry was used here to "refresh" the meat;
Next, you should pay attention to the shelf life of the meat, if it is in the package. The shelf life of meat in the refrigerator is no more than five days. If more is stated, there was chemistry here again;
Choose the optimal size fillet, because if the breast is unnaturally large, then the chicken, most likely, was fed with growth hormone.

Once you've chosen the chicken for your cheese soup, don't forget to grab some more cheese and head home as soon as the recipes are on the way.

Soup with cheese and homemade chicken

Time for preparing

calories per 100 grams

How to cook:

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

Cheese soup with chicken

How much time - 1 hour.

What is the calorie content - 55 calories.

How to cook:

In a saucepan with a volume of three liters, you need to pour water 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;
Potatoes need to be washed, then peeled and cut into uniform cubes;
Wash the potatoes with running water from starch;
Remove the husk from the onion and cut it into cubes too;
From carrots you need to peel off the peel and grate it, you can coarsely;
The meat must be cut into cubes;
Put the melted cheese in the freezer for fifteen minutes, then it will be easier to grate it. A faster option is to cut into small cubes;
Put potatoes in boiling broth, wait 5-7 minutes;
Butter must be melted in a pan, add onion here and a little later - carrots;
Root vegetables fry, season and add to the potatoes just after those 5-7 minutes.
It takes the same amount of time to cook everything together;
Then put 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: Cheese can also be ground with a blender after freezing.

Delicate cream cheese soup with smoked chicken

How long is 50 minutes.

What is the calorie content - 89 calories.

How to cook:

First you need to prepare the roast. To do this, take peeled and chopped onions and clean grated carrots. Both root crops need to be fried in sunflower oil, it will be much tastier if you replace it with a piece of butter;
Potatoes need to be peeled and washed, then cut into equal parts and put to boil;
Processed cheese, frozen in the freezer, must be grated or chopped with a knife. Instead of processed cheese, any hard variety 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 here;
The soup must be stirred until the pieces of cheese are completely dissolved in it;
After a few minutes, turn off the soup, pour in the cream and you're done!

Tip: lovers of cream soups can kill all the root vegetables with a blender, leaving only the chicken whole. You can interrupt right in the process of cooking.

Delicious soup with cheese, chicken and mushrooms

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

How much time - 1 hour.

What is the calorie content - 93 calories.

How to cook:

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

Tip: It will be delicious if served 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 the cheese for soup, you can cut it into small cubes or freeze it so that you can grate it later. As a third option, you can cut it coarsely, and then grind it with a blender;
Potatoes should be washed after you cut them into cubes. This is not so important and few people do this, but you need to wash off the starch, as with rice. Have you noticed that the water becomes cloudy when you boil potatoes with mashed 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 the soup special, play with the spices. We always advise this, because to some extent spices are the basis of cooking. Without spices, there would not be dozens or even hundreds of flavors. You can combine them and get something completely new and unusual from this, both in taste and aroma, and in color.

Cheese soup is easy, simple and delicious. It will appeal to all your friends, family and even children. It cooks a little longer than the broth, and therefore can be a great option for a change. In addition, by adding cheeses with different flavors, you can change the taste of the soup at the root. Don't be afraid to experiment, learn from it.

Hot chicken cheese soup is an interesting first course option that will appeal to both children and adults. All sorts of additives will help to 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.

The 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.
The potatoes are peeled, diced and thrown into the pan about 15 minutes after boiling.
Carrots need to be taken juicy and sweet. It is peeled, cut into semicircles.
First, onion cubes are fried in oil. Then the vegetable languishes for a couple of minutes over low heat already with carrots and spices.
Roasting is transferred to the broth. The finished meat is removed from it, cut and returned.
Cheese is added to an almost ready dish. You can take the product in a bath or more solid in rectangular bars.

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

melted cheese recipe

Ingredients: 3 liters of filtered water, 2 potatoes, salt, 1 pc. onions, half a glass of rice, 130 g of processed cheese, 420 g of chicken fillet, 2 cloves of garlic, a bunch of dill, 1 carrot.

The chicken is thoroughly washed, everything superfluous is cut off from it. The broth is cooked from the meat for about 40 minutes. Salt it right away to taste.
After about 20-25 minutes, rice is poured into the pan. Groats are cooked for another 10-12 minutes.
Next, arbitrarily chopped vegetables are added to the meat and rice. The dish is cooked until the potatoes are soft.
A couple of minutes before readiness, cheese, crushed garlic and chopped herbs are added to the soup.

Served with pieces of toasted baguette.

With the addition of mushrooms

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

The broth is cooked from the legs in salted boiling water. Half of the peeled onion is immediately sent to the pan.
The rest of the vegetable is finely chopped and fried with small pieces of mushrooms, as well as grated carrots in vegetable or butter. At the same time, all the liquid should evaporate from the pan, and the products should turn a little golden.
Products from the second step are transferred to the finished broth. The legs are removed, the meat is cut off from them, which is returned to the pan.
Grated or sliced processed cheese is added last to the dish.

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

Soup puree

Ingredients: 40 g of butter, 2 liters 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.

The fillet is placed in a saucepan with the indicated amount of salted water, brought to a boil and cooked for 20-25 minutes. The resulting broth will become the basis of the future soup. The meat is removed from the container, very finely cut and poured back.
Mushrooms do not need to be cleaned. It is enough to wash them well and finely chop them together with onions. Together, these products are fried in any fat.
Potato bars are poured into the finished broth. And after 15 minutes of cooking with a vegetable - mushroom frying.
Grated cheese is added to the almost ready soup.
When the mass has cooled slightly, it is pureed with an immersion blender.

Cheese cream soup is served with spicy garlic croutons or croutons.

French cheese soup

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

The broth is cooked from the poultry fillet for 30-40 minutes. When it boils, two types of pepper are added to the liquid. You can send a bay leaf there. Next, the meat is removed, cut into medium pieces and returned to the base.
Now you can put vegetables in the broth. First comes the potato chips, then frying randomly chopped onions and carrots in olive oil.
Cheese goes last. You can take a product with a 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.

With smoked chicken

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

Randomly chopped potatoes and a bouillon cube are sent to 1.5 liters of boiling water. The mixture is cooked until the vegetable is fully cooked. If the home does not like the taste of such a broth, then you can take the one prepared earlier from fresh chicken. And the remaining boiled bird will go to salad and other snacks.
While the broth is being prepared, you need to do the frying of onions and carrots. Vegetables are randomly cut and fried in olive oil. The onion should become transparent, and the carrot should just soften. If you overdo it with frying, then the finished dish will be bitter.
Ready-made vegetables are laid out in a saucepan, as well as diced, boned chicken.
Processed cheese and dried dill are also sent there.

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

In a slow cooker

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

First, chicken pieces are fried in butter in a “smart pan” on a suitable mode. As a result, they should become a little ruddy.
Chopped garlic and carrots are laid out to the meat. Together, the mass languishes for another 3-4 minutes.
Sliced cheese is laid out in the bowl of the device, as well as cubes of potatoes.
Hot water is poured in, salt is added.
Under the closed lid in the stew mode, chicken soup in a slow cooker is cooked for 40-45 minutes.

To prepare minced meat, an egg with half an onion is ground 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 kneaded directly with your hands and left for 20 minutes.
Further, from minced meat, you can sculpt miniature identical balls.
All vegetables are randomly chopped. Potatoes and onions are best cut into cubes, and carrots into thin slices.
Vegetables are dipped in already hot water.
When the liquid boils again, meatballs are immersed in it.
At the end, cheese and vermicelli are sent to the 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 like a thicker soup, you can take more ingredients, who are 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 cut the melted cheese into small pieces

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.