Cheese puree soup with melted cheese and chicken

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook pureed cheese soup with processed cheese and chicken? Prepare all the necessary ingredients. For this soup you can use any parts of chicken, I used fillet.

2. STEP 2

   

   Wash the chicken fillet in running water and place in a pan with cold water.

3. STEP 3

   

   Place the pan on the fire and bring to a boil. Skim off any foam that forms so that it does not detract from the appearance of the broth.

4. STEP 4

   

   Cook the fillet over medium heat for 20 minutes. Then add bay leaf, peppercorns, allspice and cook until tender for about 10 minutes. This will depend on the size of the fillet.

5. STEP 5

   

   Wash the carrots under running water with a brush, peel them, and cut them into cubes as desired. You shouldn't cut it too finely.

6. STEP 6

   

   Peel the onion, wash, dry, and chop finely.

7. STEP 7

   

   Heat vegetable oil in a frying pan, add chopped onions and carrots. Sauté vegetables over medium heat until soft, stirring occasionally, about 5 minutes.

8. STEP 8

   

   Wash the potatoes with a brush under running water, peel and cut into cubes.

9. STEP 9

   

   When the chicken fillet is cooked, remove it from the broth along with the spices. Place the potatoes in the broth and let it boil. Cook at medium boil until the potatoes are half cooked, about 7 minutes, add salt.

10. STEP 10

    

    Add the sautéed vegetables to the pan and stir. Cook the soup at a low simmer for 10 minutes.

11. STEP 11

    

    Break the chicken fillet into fibers or cut it with a knife. Place the fillet in the pan and stir. Boil the soup over low heat for another 3-5 minutes.

12. STEP 12

    

    Remove the pan from the stove. Puree the soup using an immersion blender until the mixture is completely smooth.

13. STEP 13

    

    Take processed cheese and chop it on a coarse grater.

14. STEP 14

    

    Return the pan to the stove, add melted cheese to the soup.

15. STEP 15

    

    Warm homemade cream cheese soup with potatoes over low heat, stirring constantly.

16. STEP 16

    

    The cheese should melt completely and the mass should become homogeneous. Let the pureed soup sit covered for 10 minutes. During this time, it will acquire a pleasant thick, velvety consistency. When serving, you can supplement the puree soup with fresh dill, parsley or celery. Or serve with crispy croutons. Bon appetit!

Comments on the recipe

savule

16.10.2023

4.8

Very tender cheese soup. There is also a version with the addition of rice.

Eleno4ka

16.10.2023

5

I prepared a creamy cheese soup with melted cheese and chicken. I had a piece of chicken on the bone, so I cooked the broth a little longer so that the meat could easily separate from the bone. When frying carrots and onions, I added a stalk of celery (I like its aroma). Otherwise, I did not deviate from the recipe. The soup was very tasty, tender, aromatic. Thank you, Julia!

Maria

16.10.2023

5

I once made this soup. Tasty and nutritious.

Tasha.

16.10.2023

4.8

I’ve been looking at puree soups for a long time, for some reason it always seemed that they were difficult to prepare) perhaps the recipes I came across were complicated, but your soup beckons me to try) and the recipe is quite clear and simple!

Jackdaw

16.10.2023

4.6

Good evening everyone! I also cooked this soup, but instead of potatoes I added bulgur or pearl barley. In general, I never cook soups with potatoes.

Masha

16.10.2023

4.7

I made it according to your recipe, it was simple and delicious.

Laysan

16.10.2023

5

I prepared the creamy soup according to your recipe. Very tasty, not heavy (broth on the breast), tender! Thanks for the recipe! PS: when I took the processed cheese, I decided to save money and took 2 processed cheeses without milk fat substitutes, and one with ZMZH. So the second one really didn’t dissolve, but just floated when rubbed through a grater (It didn’t affect the taste, but it’s better to take BZMZH.