English chicken soup with melted cheese

Quick cheese soup  Cheese soup - it's quick, satisfying and warming dish. Feel free to call me and the guests in the warm company enjoy its creamy taste.  Ingredients:  2 chicken legs 2 processed cheese 4 potatoes 1 carrot 1 onion 50g toasted white crackers 50 ml of vegetable oil salt, pepper and your favorite seasonings to taste  Preparation:  Take 2.5 liters of water and cook the broth from the chicken legs. Chicken legs, remove the meat from the broth and finely chop. Potatoes cut into cubes and boil in the broth until tender. Chop onion, carrot grate and fry in vegetable oil until golden brown. Cut the processed cheese into small cubes. Put the broth sliced cheese, shredded meat, fry the onions and carrots, add the spices. Cook until cheese is completely dissolved. Serve with greens and croutons.

English chicken soup with melted cheese


Chicken broth — 1 liter;
Chicken breast — 300 grams;
Figure dlinnozёrny — 80 grams;
Leeks — 100 grams;
Soft cheese — 100 grams;
Butter — 2 tbsp. spoons;
Fresh parsley — 4 sprigs;
Ground black pepper — 1 pinch;
Salt — to taste.


This tasty and nutritious soup, seasoned with melted cheese, may be the only dish for dinner, which is quite satiate you for a long time. It is simple to make and does not require large financial costs. To prepare the soup, you need to take the chicken broth, chicken, rice dlinnozёrny, leeks, soft cheese (I «Cream»), butter, fresh parsley, black pepper powder and salt.

With breast lift skin and fillets cut into pieces, cover with cold water and boil until tender (about 25 minutes). Fillet cut into small pieces. Rice rinse in several waters, as long as the water is crystal clear. The white part of the leeks cut in half lengthwise, and then chop each half crosswise thin half-rings. In a frying pan heat the butter and put on his bow and prepared fillets. Chicken and leek in a pan.

All together fry until light browning. Sprigs of parsley thread tie in a bun. Broth bring to a boil and drop in his rice and a bunch of parsley. Boil at low boil for 10 minutes. Add fried onion chicken breast, pepper and salt. Cook the soup for another 5 minutes on low heat. Remove the soup from the bunch of parsley and add the cheese. Soup mix thoroughly until completely melted cheese and immediately remove from heat. Soup with melted cheese in any case, do not boil! When serving you can sprinkle with chopped dill soup.

Add a Comment