Cheese soup with melted cheese: recipe with photo. Cheese soup with chicken - recipes with photos. How to prepare a first course of processed or hard cheese

If you are tired of the usual soups with cereals and pasta, then as an alternative I recommend trying to make a delicious cheese soup. There are a large number of options for preparing this wonderful first dish, originally from French cuisine. It is prepared in meat broth, with mushrooms, shrimp, crackers, fish, ham and sausage.

French cheese soup with chicken This is one of the most delicious soup recipes I have ever tried. This is the basic version of making this cream cheese soup. Therefore, it is always possible to supplement it with any other products, in particular fresh seasonal vegetables or mushrooms.

Ingredients for cheese soup for a two-liter saucepan:

• Chicken fillet – 1 pc.,
• Processed cheese “Yantar” – 200 gr.,
• – 5-6 pcs.,
• Carrots – 1 pc.,
• Onions – 1 pc.,
• Salt and spices
• Sunflower oil.

Cheese soup with chicken - recipe

Rinse the chicken breast with cold water. Place in a saucepan. Add spices, a pinch of salt, bay leaf and boil until tender. Cook the chicken breast for about 20 minutes over low heat. When cooking it, you should not allow it to boil too high, as the broth will turn out cloudy, and for this soup you need to get a clear broth. While the chicken broth is cooking, you can start preparing the vegetables for the soup. Peel the potatoes, carrots and onions. Cut the potatoes into small cubes.

Finely chop the onion. Grate the carrots on a fine grater. Place onions and carrots in a well-heated frying pan with vegetable oil. Stirring with a spoon or spatula, fry the vegetables for 10 minutes. Place on a plate.

Roasted vegetables for cheese soup with chicken are ready.

Remove the boiled chicken breast from the broth with a slotted spoon.

Immediately add potatoes to the pan. Boil it for 15 minutes.

Add frying.

Cut the cooled chicken breast into cubes.

Place back into the soup pot.

Add processed Yantar cheese to the soup and immediately stir until it is completely dissolved.

Instead of soft cream cheese, you can also use processed cheese, but they must be with a high percentage of fat content and of good quality. Boil for another 10 minutes.

Cheese soup with chicken. Photo

One small plate of hot cheese soup with chicken will satisfy your hunger for a long time. Due to the high-calorie components included in the composition, this dish turns out to be very satisfying, and thanks to fresh herbs and a small piece of cream cheese and butter, it looks quite appetizing.

The cheese soup has a thick consistency and a milky creamy flavor. Despite the complexity of the name of the dish, it is quite simple to prepare.

You need to boil a piece of chicken, throw in shredded vegetables, and 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 of rye bread with garlic are fried in the oven. You can eat it as a bite, or put a few pieces directly on your plate.

Cheese soup with chicken in French

A classic of French cuisine is cheese soup. In principle, it is no different from the soup we are used to: potatoes, carrots, onions, butter. The only difference is the presence of cheese.

• Potatoes – 4 pcs.;
• Carrots – 1 pc.;
• Onion – 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 it in boiling water and boil for twenty minutes. We also put a bay leaf, half an onion and salt there. Using a holey spoon, collect the resulting foam.

We clean the vegetables and chop the potatoes into bars.

Carrots and onions - into strips.

Melt the butter, add the vegetables and saute them over low heat.

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

Place all the remaining ingredients in the pan: roasted vegetables, meat, melted cheese.

Sprinkle with dill and leave the dish for five minutes.

This soup also goes well with a fried white loaf in an egg mixture, or garlic toast or croutons.

Cream Cheese and Chicken Quarter Soup Recipe

The basic rule and scheme for preparing this dish is that the cheese flavor should dominate, and other components should only set off its richness.

• Potatoes – 4 pcs.;
• Processed cheese – 3 pcs.;
• Purified water – 2 l;
• Broiler quarter - 900 g;
• Green onions - 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 through the surface so that no remaining feathers are caught. Immerse in water and leave to cook in water for an hour.

Wash and peel the potatoes, chop them into bars. Scrape the peel from the carrots and cut into half rings. Transfer the prepared products to the boiled meat, cook for ten minutes and add a piece of butter with melted cheese.

Finally, season with black pepper and green onions. Be sure to let it sit. Leave the pieces of meat in the pan. If desired, you can beat all the contents into a puree-like mass - you get a creamy cheese soup.

Cheese soup with smoked chicken

A soup with this name may not necessarily consist only of cheese, vegetables and chicken. You can easily add green peas or beaten egg to it. The result will be a new, fresh and unusual dish.

• Potatoes – 5 pcs.;
• Smoked chicken – 350 g;
• Cheese – 200 g;
• Cilantro - a bunch;
• Green peas - a jar;
• Onion – 1 pc.;
• Butter – 50 g;
• Red pepper - a pinch.

Cooking time: 60 minutes.

Calorie content: 61 Kcal/100 g.

Fill a saucepan with water and place it on the hob. We disassemble and chop the smoked chicken. Melt the butter and lightly fry the meat. Add the onion, chopped into half rings, and sauté together for about seven minutes.

Peel the potatoes and chop them into cubes. Place in boiling water along with smoked meats, stir and cook for eight minutes. Open the peas, drain the brine and pour it into the total mass.

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

It is better to use cheese with a creamy taste or Dutch cheese without a specific taste and smell that can overpower the aroma of the prepared 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 at the top of any restaurant menu. But it’s not difficult to prepare it in your home kitchen.

• Potatoes – 3 pcs.;
• Champignons – 200 g;
• Processed cheese – 3 pcs.;
• Leeks – 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 for twenty minutes. To make the broth transparent, immediately after boiling, remove the foam from the top and reduce the heat. Wash the mushrooms in warm water and chop into slices.

Fry in olive oil until the moisture has completely evaporated. Wash the onion and chop it into half rings. Add to the mushrooms, stir and sauté for three minutes. Place the potatoes, cut into bars, into a pan, followed by mushrooms with onions and pieces of processed 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 the pan aside.

Homemade creamy cheese soup with chicken

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

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 to an hour and a half. It is necessary to wash the bird well, dry it, and cut it into pieces.

Peel the vegetables and chop them into cubes of the same size. Let it simmer in chicken broth for nine minutes. Carrots do not need to be fried in oil - poultry raised on a home farm is fatty, so it is recommended to cook vegetables raw.

At the end of cooking, remove the meat, let it cool and remove the meat from the bones. Transfer it back to the pan. Beat the egg in there and add the grated cheese. Mix quickly, add salt and parsley. Puree with a blender.

You need to turn on the lowest rotation speed so as not to dirty the kitchen, avoid scalding, and grind the food more thoroughly.

How interesting it is to make a no-bake cookie cake with condensed milk. Read how to make cream and what types of cookies can be used.

Learn how to properly prepare a pita roll with crab sticks, eggs and vegetables. Read the recipe on how to make an interesting snack.

Read the recipe for delicious hedgehogs with minced rice. This fun dish is always popular with children, even the most capricious ones. Try it.

When you get tired of the usual soups, you want to cook something unusual. Our family loves cheese soups. My son, who sometimes cannot be forced to eat even a spoon, happily swallows 2 plates. I prepare cheese soups from both liver and champignons, but the most delicious, in my opinion, is chicken cheese soup with melted cheese, the recipe of which I want to share with you. It would seem like an ordinary soup with chicken, vegetables and rice, but you add one component - processed cheese, and the dish immediately takes on a completely different shade and taste. Creamy cheese consistency, which sometimes makes dry chicken fillet tastier and more tender. Be sure to try making cheese soup with chicken, and your family will be delighted with such a hearty and unusual lunch. And if you love mushrooms, pay attention to this recipe for cheese soup with mushrooms.

Ingredients:

• Chicken fillet - half a breast;
• Potatoes – 4-5 medium pieces;
• Carrots – 1 pc.;
• Onion – 1 pc.;
• Rice – 50 gr.;
• Processed cheese – 1 pc.;
• Spices (garlic, curry, turmeric) - to taste;
• Salt, pepper - to taste.

1. Wash the chicken fillet and cut into pieces. Really, any other part of the chicken will do. These could be wings, thighs, drumsticks. Then the soup will turn out more rich. If you are preparing soup for children, it is better to choose low-fat dietary fillet. And to make the first dish with a twist, choose smoked chicken fillet.

2. Fill the chicken meat with water and put the pan on the fire.

3. Meanwhile, peel, wash and cut the potatoes into small squares.

4. When the water in the pan with the meat has boiled, skim off the foam that has formed on top.

5. Add potatoes to the soup.

6. Next, take the rice. For soups, steamed rice is ideal. He gets ready quickly. If you have regular round or long-grain rice, then rinse the grain several times until the water that drains from it is clear. There is no need to rinse steamed rice. Add the washed rice to the water with the meat and potatoes.

Note! If you want the rice grains in the soup to be whole and not overcooked, it is better to use long-grain rice. And if you want the soup to be thick, use round rice: it boils quickly and well, turning into a kind of porridge.

7. Then peel and wash the carrots. We grate it on a coarse grater, although cutting it into pieces is also quite suitable.

8. Add carrots to the pan.

9. Peel, wash and cut the onion into small squares. If desired, you can use leeks instead of regular ones. It adds a very tasty aroma to the finished dish and goes well with melted cheese.

10. Add onion to the soup. If the soup should be more satisfying, then the onions and carrots can be pre-fried in a frying pan.

11. Then take the processed cheese and grate it. Please note that you need to buy good quality cheese. A cheap cheese product looks like processed cheese, but it may not dissolve in the soup, but will float in pieces, which will not allow you to enjoy the creamy cheese taste of the first course.

12. Add grated cheese to the soup.

13. Stir until it dissolves.

14. Lastly, add spices, salt and pepper to the soup. I chose curry because it complements chicken meat, turmeric, which gives a warm shade, and garlic, which fits perfectly into the creamy cheese tandem. Also salt and black pepper. After adding the spices, let the soup simmer for another 5 minutes over low heat. Then turn it off and leave it to stretch under the lid for another 15-20 minutes.

15. Our delicious cheese soup with chicken is ready. Serve with your favorite fresh bread or add homemade croutons directly to the plate before serving. It will be very tasty! And if you end up with a large pot of soup, and you can’t finish it all at once, then the next day, beat the first dish with a blender and you’ll get a new, delicious creamy puree soup.
Bon appetit!

Cheese soups take pride of place in the first course category. They are loved for their ease of preparation and at the same time for their sophistication, and also because they are always appetizing and tasty. They always turn out tender, light and airy in consistency, and satisfying in content.

There is a legend according to which one of the cooks in France (well, where else!), while preparing the first course, accidentally dropped a piece of cheese into the broth. At first I was very upset, because I thought that I would have to pour everything out. But before doing this, I decided to try and see what happened. And I was extremely surprised by the taste and tenderness of the resulting broth.

Later, he began to experiment with different flavors and ingredients. And every time the result pleased him. Subsequently, the famous cheese soups - puree - began to be prepared. They are still prepared to this day and are real pearls in the treasury of French cuisine.

So today I invite you to experiment and prepare different delicious options. Moreover, you can cook them with chicken, mushrooms, and even sausage, and everywhere the main ingredient will be, of course, cheese! It can be absolutely anything - regular hard, curd like “Ricotta”, and, in principle, any other. And I suggest using melted in today’s recipes.

According to this recipe, we will prepare a soup from cheese, vegetables and cream, using vegetable potato broth. Although you can cook it with the addition of chicken.

If there is no cream, then you can prepare it using milk, both regular and baked.

We will need:

• potatoes - 3 - 4 pcs
• onion - 1 pc.
• carrots - 0.5 pcs.
• processed cheese - 150 gr
• butter - 50 g
• cream - 2 cups (milk is possible)
• potato broth - 1 cup
• salt, pepper - to taste

Preparation:

1. Cut the potatoes into small cubes and boil in a small amount of lightly salted water. In this case, you need to remove the foam. We will not pour out the potato broth; we will need it later for the recipe.

2. While the potatoes are boiling, grate the carrots on a fine grater and very finely dice the onion.

3. Melt the butter in a frying pan and fry the onions in it first, and then the carrots. Fry the vegetables until they become soft and have reduced in volume by about half.

4. Drain the broth from the finished potatoes, add half a glass of warm cream or milk, but do not heat them too much, they should be only slightly warm, not hot.

5. Mash hot potatoes.

6. Cut the cheese into small cubes. I use processed cheese, but in general you can make soup from regular hard cheese. In both versions it will turn out very tasty.

7. Add it to the puree, stir and let sit until it is completely melted. The melted cheese will stretch into long strings when stirred.

8. When this happens, add the vegetables fried in oil to the puree and mix thoroughly again until smooth.

9. Then pour in the remaining warm cream and the potato broth, which has cooled slightly by then. Mix again. First, use a spatula, and then finish the mixing process with an immersion blender.

10. Season the finished puree soup with salt and pepper to taste. Serve with fresh herbs.

Tender, light, airy and tasty soup is ready! And it took us very little time to prepare it, about 30 - 40 minutes.

Video on how to make cream cheese soup

Creamy soups are also very tasty with melted cheese. However, it is not at all necessary that they contain chicken or meat. Even using ordinary vegetables, you can prepare a delicious first course.

And if you also have some fresh or frozen greens, such as nettles, spinach, or even lettuce, then this soup will also be super healthy.

And here is one of such recipes. The dish is prepared quite simply, and, importantly, quickly. Both adults and children eat it. It is also very good for dietary purposes.

It contains many useful vitamins and microelements. And simply delicious!

With melted cheese and chicken

We will need:

• chicken fillet – 500 gr
• potatoes - 3 - 4 pcs
• carrots - 1 pc.
• onion - 1 pc.
• processed cheese - 2 pieces, 100 g each
• small vermicelli - 0.5 cups
• butter - 2 s. spoons (50 g)
• salt, pepper - to taste
• bay leaf - 1 - 2 pcs
• spices - optional
• greens - a bunch

Preparation:

1. To prepare the soup, you can use any part of chicken meat, but it is more tender from chicken fillet.

Wash the fillet, cut into small pieces measuring 3 - 4 cm. Then pour cold water at the rate of 2.5 liters and put on fire. Boil.

2. During boiling and in the first minutes of cooking, carefully remove the foam.

3. While the meat is cooking, cut the potatoes and onions into cubes. Grate the carrots.

4. Melt the butter in a frying pan and fry the onion in it. Then add the carrots and fry everything together until the vegetables become soft and almost halve in volume.

You can cook frying in butter, ghee, or vegetable oil.

5. After the chicken meat has been cooked for 20 minutes, add chopped potatoes and fried onions and carrots to the broth. Cook until the potatoes are done for about 15 minutes.

6. Add vermicelli; it is best to use thin and small vermicelli. This way the dish will look more aesthetically pleasing.

Cooking such vermicelli usually takes about 5 minutes.

7. Then add salt and pepper to taste, bay leaf and spices as desired. Let it boil and add the processed cheese cut into cubes. Stir until it is completely dissolved.

8. Add chopped herbs and cover with a lid.

9. Then remove the soup from the heat and let it brew for at least 10 minutes.

Pour into plates and eat with pleasure! Our wonderful soup is ready. Fragrant, appetizing and satisfying!

The same option can be prepared with smoked chicken. Then it will have not only a creamy taste, but also the smell and taste of smoked meats, loved by many.

And if you also sprinkle it with black bread croutons, it will look like fireworks of taste.

With chicken breast and mushrooms

The favorite combination of chicken and mushrooms is embodied in this recipe. Therefore, this soup is one of those that are prepared most often.

We will need:

• chicken breast - 1 piece
• chicken broth - 2 liters
• processed cheese - 300 gr
• potatoes - 3 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• champignons – 250 gr
• vegetable oil - 2 - 3 tbsp. spoons
• spices - for chicken
• salt - to taste

Preparation:

1. Wash the chicken breast and dry it with a paper towel. Remove all bones. Then cut into small pieces. In this case, it is better to remove the skin from the breast. The soup will already be rich and satisfying, so we won’t need any extra fat here.

2. Cut the potatoes into cubes.

3. Pour pre-cooked chicken broth into the pan, warm it and put chopped potatoes and chicken fillet into it. Bring to a boil, then reduce heat and simmer for 20 minutes.

4. Cut the onion into small cubes, grate the carrots.

5. Cut the mushrooms into small pieces. You can use both fresh and frozen mushrooms. The variety of mushrooms can also be different. These can be any forest mushrooms, champignons and oyster mushrooms.

6. Heat vegetable oil in a frying pan and place carrots in it, fry for 1 minute.

Then add onion to it. Fry everything together over low heat until the vegetables become soft.

7. Add mushrooms and fry everything together until the mushrooms also become soft.

8. When the vegetables and mushrooms are ready, and also when 20 minutes of cooking the chicken and potatoes have passed, add the roast to the broth.

9. You can immediately add processed cheese. Add it to your taste, it can be either ordinary 100-gram processed cheese, such as “Druzhba”, or, for example, “Hohland” cheese.

10. Stir until completely dissolved. Then add spices and salt to taste. Cook everything together for 5 minutes.

11. Then turn off the heat, cover the pan with a lid and let it brew for 10 minutes. Then pour into plates and serve.

You can sprinkle it with fresh herbs. If desired, add more sour cream.

You can also grind all the cooked ingredients together with the broth with an immersion blender, and then you will get a tasty and tender soup - puree!

This soup is light and very tasty. He eats great both in winter and summer!

Creamy mushroom soup recipe

Cheese soup turns out very tasty even without the presence of chicken in the recipe. Mushrooms are essentially meat, only of plant origin. When you cook it, sometimes you don’t add anything to it except mushrooms, potatoes and onions. And how delicious it turns out!

You can cook it from either fresh or frozen mushrooms. It turns out absolutely incomparable from fresh chanterelles. Beautiful color, simply incredible taste and aromatic smell. I could eat it every day! And you won’t get tired of it!

You can see one of the recipes for such a dish. And today there is one more recipe.

We will need:

• mushrooms - 200 gr
• potatoes - 3 pcs.
• onion - 1 pc.
• cream 30% - 100 ml
• processed cheese - 100 gr
• butter - 50 - 60 g
• fresh herbs
• salt, pepper - to taste
• bay leaf - 1 - 2 pcs

Preparation:

1. Wash fresh mushrooms and cut into small pieces. If you use frozen mushrooms, remove them from the freezer in advance. They can be slightly defrosted to make it easier to fry later.

But you don’t need to defrost it too much to prevent the mushrooms from becoming watery.

2. Cut the onion into small cubes. Grate one potato.

3. Heat the butter in a frying pan and fry the mushrooms in it. Then add the onion and fry everything together until the onion becomes soft.

4. Add grated potatoes, reduce heat to low and fry until potatoes are done. It shouldn't brown too much.

5. Cut the remaining two potatoes into cubes, add 2 liters of water and cook until tender. Salt the water in which it will be boiled.

6. You can use soft processed cheese, such as “Hohland”, or you can buy our traditional processed cheese “Druzhba”.

To make it easier to work with, it is best to grate it. And it will be easier to do this if you freeze it in the freezer.

7. When the potatoes are cooked, add the roast, pepper to taste and bay leaf. Cook for 5 minutes.

8. Then add the grated cheese, stir until it is completely dissolved and pour in the cream last. Bring to a boil, but do not boil anymore.

Just cover tightly with a lid and leave to steep for 10 - 15 minutes.

If desired, the contents can be pureed, and in this case you will get the most delicate puree soup.

9. Serve sprinkled with chopped fresh herbs.

This is probably my favorite recipe, especially when pureed. Delicate, with an airy consistency, with a forest smell and incredibly tasty.

It turns out great and simply fabulous with porcini mushrooms, boletus mushrooms or strong boletus mushrooms. But if such mushrooms are not frozen, and summer is still far away, then even after preparing soup with champignons, you need to be careful not to accidentally eat a spoonful.

With chicken in a slow cooker

It’s as easy as shelling pears to make this soup with a slow cooker. All you have to do is cut all the ingredients and put them in the bowl. Everything else is a miracle - the technology will do it for you.

We will need:

• chicken fillet – 400 gr
• potatoes - 4 - 5 pcs
• onion - 1 pc.
• processed cheese - 400 gr
• salt, pepper - to taste

Preparation:

1. Wash the fillet and cut into small pieces.

2. Cut potatoes and onions into cubes. It is advisable to cut the onion smaller so that it spreads as much as possible in the soup and is not too noticeable.

3. Also cut the processed cheese into cubes. During the cooking process, it will completely melt, so it doesn’t really matter how smoothly you can cut it.

4. Place all the chopped ingredients in the multicooker bowl, add salt and stir.

5. Fill with water at the rate of 1.5 liters if you want it to be thicker.

6. Close the lid. Select the “soup” program on the display, the time should be set by itself - 1 hour.

7. Cook for the required time and serve, pouring into plates. If desired, you can sprinkle with chopped fresh herbs. And also sprinkle with chopped or ground pepper to taste.

Quite often carrots are also added to the ingredients. And this is also a great addition.

Sometimes, at the end of cooking, small vermicelli is also added to the multicooker bowl.

And of course, it wouldn’t hurt to say that all of today’s cheese soup recipes can also be adapted to this cooking option.

With cheese and shrimp

This is another favorite cooking option. Shrimp, added to the broth at the right time, will do its job and give it a delicate taste and incredible smell. The soup turns out not just tasty, but very tasty.

I suggest watching this recipe in a video version. Moreover, despite the simplicity of preparation, it turns out very tasty and refined.

By the way, I have come across similar preparations using crab sticks. And although I have never tried cooking with them, I must say that I like the idea. And I somehow want to try to cook such a dish for lunch.

I think that it will turn out no worse than today’s version.

In addition to the recipes already proposed, which are most often prepared in the kitchens of many people, there are recipes that are not so popular. But, in my opinion, they should not be forgotten either. Moreover, they are also tasty and nutritious.

And let’s add a few of these recipes to our piggy bank together.

And the next recipe is for gourmets, and even for meat lovers. It is cooked with pork and turns out very satisfying.

With pork and meatballs

We will need:

• pork - 500 -600 gr
• processed cheese "Druzhba" - 2 pcs.
• boiled yolks - 4 pcs
• loaf - 1 piece
• salt - to taste
• greens - for serving

Preparation:

1. Wash the meat and cut into small pieces, cover them with cold water and boil until tender. When cooking, carefully remove the foam and avoid intense boiling.

2. Strain the finished broth through two or three layers of gauze. For now, put the pork aside.

3. Cut off the crusts from the loaf and crumble the pulp.

4. Grind the egg yolks with a fork.

5. Lightly freeze one processed cheese in the freezer and grate it.

6. Mix cheese, loaf pulp and mashed yolks. Add a little broth, stir and form meatballs the size of a walnut.

7. Put the broth back on the fire, bring to a boil, add salt to taste. Cut another cheese and drop it into the broth, stir until completely dissolved.

8. Place the meatballs in the water, bring to a boil again and cook for 10 minutes. Then add the reserved meat to the soup. Bring to a boil again. Then turn off the heat and cover the pan with a lid. Let stand and brew for 10 minutes.

9. Then pour the soup into bowls and sprinkle with fresh herbs.

Enjoy eating!

With chicken and cheese rolls

We will need:

• chicken meat - 500 gr
• potatoes - 3 - 4 pcs
• carrots - 1 pc.
• onion - 1 pc.
• processed cheese “Druzhba” – 2 pcs.
• butter - 50 -70 g
• salt, pepper - to taste
• bay leaf - 2 pcs
• greens - for serving

For the test:

• flour - 300 gr
• egg - 1 pc.

Preparation:

To make it easier to work with cheese curds, place them in the freezer in advance for at least 30 minutes.

1. Grate half the carrots, cut the other half into slices. You can cut the onion into small cubes, but if you don’t like it in the broth, then leave it whole.

2. Wash the chicken meat, place it in a saucepan and add two liters of water. Put on fire and cook for 20 - 25 minutes until tender. Periodically remove foam when it forms.

Any meat can be used. It can be either fillet or meat with bones. If you cook broth with bones, be sure to strain it when ready.

3. Along with the chicken, add rounds of carrots and onions to the broth, if you left it whole. When cooked, the carrots will give color to the broth, and the onions will give up all their juice. At the end of cooking, you will need to remove the onion from the broth and throw it away.

You can do the same with carrots, or you can leave them in the broth.

4. Fry grated carrots in butter. If you cut onions, fry them too.

5. After the chicken is cooked, remove it from the broth. If necessary, strain the broth, then add the potatoes cut into cubes or cubes. To make it tastier and more aromatic, add a bay leaf. Cook until tender in salted water.

6. Knead a fairly thick dough from flour, eggs and salt in advance. Let it stand for a while and disperse. And after you put the potatoes in the broth, roll out the dough into a thin layer, just like we roll it out when we prepare homemade noodles.

7. Remove the cheese curds from the freezer and grate them directly onto the dough sheet. Spread evenly over the entire surface and roll into a roll, leaving the cheese filling inside.

Moisten the edge with water so that the roll does not open during cooking.

8. Cut it into small pieces 2 cm wide.

9. Taste the potatoes, and if they are ready, place the rolls in the boiling broth. Cook for 5 to 10 minutes, depending on the size they were made. The dough should be completely ready.

Along with the rolls, add salt to the broth, if necessary.

10. When ready, remove the onion, if it was cooked whole, and carrot slices, if desired. Personally, it doesn’t bother me, and I never throw it away.

Cover the pan with a lid and let sit for 10 minutes.

11. Then pour into plates and sprinkle with chopped herbs.

The soup turns out not only tasty, but also beautiful and original in appearance. Eating this is a pleasure!

With sausage and noodles

As we have already noticed today, soups using cheese can be prepared with completely different ingredients. And one of these products is sausage. It can be anything you want: simply boiled or smoked, it can also be sausages or small sausages.

You can cook with anything, the main thing is to take into account the preferences of your family.

And here is one of the recipes that is very easy to prepare, quick, and most importantly, the finished dish turns out rich, appetizing and tasty.

Here, thin vermicelli is also used as an additional ingredient. And as a tasty addition, before serving, the soup is sprinkled with fresh herbs and croutons.

This noteworthy recipe appeared in our piggy bank today.

And in conclusion, a very rare recipe.

With oat flakes and zucchini

I don't make this soup often. But when there are a lot of zucchini ripening in the garden, then you come up with all sorts of interesting dishes using them. And I must say that it turns out just great!

We will need:

• zucchini - 1 piece (small)
• oatmeal - 0.5 cups
• processed cheese – 1 piece (100 g)
• meat or chicken broth - 1 liter
• salt, pepper - to taste
• greens - for serving

Preparation:

1. Wash the zucchini, remove the skin and seeds, if any have already formed in it. But it is best, of course, to use a young specimen for cooking, where the seeds have not yet ripened and are therefore still milky.

2. Cut it into cubes or cubes. Whoever wishes. Transfer the pieces to meat or chicken broth and bring to a boil.

3. Once it boils, add oatmeal. Wait until it boils again and immediately add salt. If you want, you can add spices and dried herbs. Cook everything together for 10 minutes.

You can add parsley, marjoram, basil and mint as dried herbs. It will be very tasty and aromatic!

4. Keep the cheese in the refrigerator in advance, then grate it. Add it to the broth and let it boil. Stir thoroughly until it is completely dissolved.

5. Turn on the soup, cover with a lid and let it brew for 10 - 15 minutes.

6. Pour the finished soup into bowls and sprinkle with chopped herbs.

This option is very good for fasting days. It is filling, but at the same time not so high in calories. And as you may have noticed, it does not contain potatoes.

And another one of its advantages is that it is prepared in a matter of minutes.

I wanted to write some recipes today, but it didn’t work out! It turned out a lot, and this is probably not accidental. All the proposed options deserve our attention and are a welcome first course on dinner tables.

I hope you understand the basic principle of cooking. As you have probably seen, all soups are prepared according to two different schemes. In one of them, some ingredients are first fried and then added to the broth. And in the second option, they are laid out in the broth without preliminary heat treatment.

In both cases, everything is brought to readiness in the broth. And at the end, cheese and cream are added, if any are included in the recipe.

Also, you most likely realized that in any of the options proposed today, you can puree the mixture, and in this case you will get a tender and airy puree soup.

But you can also eat just soup, as usual, with chopped and chopped vegetables.

For the puree soup, prepare croutons; it will be especially tasty with them. In both versions, use fresh herbs for serving. Extra bright live paint will never be superfluous.

After all, in any dish, not only taste is important, but also appearance. We see first with our eyes, and if we like what we see, gastric juice begins to be produced faster, which means food is better digested.

But this is a completely different topic.

Thank you for reading the recipes and leaving comments. I always enjoy reading them.

Bon appetit everyone!

An incredibly simple soup to make. After all, its “cheesiness” lies in grating the cheese with a grater and pouring it into the soup. And due to the high temperature, it simply melts, making the whole soup cheesy in taste and aroma, and also colors it yellow.

We will prepare a classic soup, then a homemade soup, then we will smoke the chicken for a while, and in the last recipe we will add mushrooms to it. We will have four recipes in total, each of which is definitely worth trying, because it is very tasty and incredibly simple.

This soup cooks very quickly. All you need to do is boil the chicken, then shred it, and it will go back into the soup. Boil the root vegetables and then add chopped cheese. The result is an incredibly aromatic and tasty soup. At the same time, it is also lightweight! Isn't this wonderful?

We will tell you how to choose good meat, how to buy the freshest piece of fillet, and also share with you secrets and culinary tips on how to cook cheese soup. In addition, at the end of each recipe you will find useful recommendations that can sometimes be suitable for 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 will 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.

1. The meat is soft pink in color, without transitions to gray or green, or even other shades of pink. The color should be as even as possible;
2. 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;
3. Any meat product should be stored in the refrigerator at a temperature from zero to two degrees Celsius or in the freezer;
4. The layers of fat on the chicken should be snow-white, if they are pinkish, chemicals were used here to “refresh” the meat;
5. Next, you should pay attention to the shelf life of meat, if it is packaged. The shelf life of meat in the refrigerator is no more than five days. If more is stated, there was chemistry again;
6. Choose the optimal size fillet, because if the breast is unnaturally large, then the chicken was most likely fed with growth hormone.

Having chosen chicken meat for your cheese soup, do not forget to buy more cheese and quickly go home, as the recipes are already on the way.

Homemade soup with cheese and chicken

Cooking time

calorie content per 100 grams

How to cook:

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

Cheese soup with chicken

How long is it - 1 hour.

What is the calorie content - 55 calories.

How to cook:

1. Pour water into a three-liter saucepan and put meat in it;
2. After boiling, add bay leaves, a spoonful of salt and a little pepper to the water.
3. After twenty minutes of boiling, the meat must be pulled out;
4. The potatoes need to be washed, then peeled and cut into even cubes;
5. Wash the potatoes to remove starch with running water;
6. Remove the skin from the onion and cut it into cubes as well;
7. You need to peel the carrots and grate them, you can coarsely;
8. The meat needs to be cut into cubes;
9. The processed cheese needs to be placed in the freezer for fifteen minutes, then it will be easier to grate it. A faster option is to cut into small cubes;
10. Place potatoes in boiling broth and wait 5-7 minutes;
11. Melt the butter in a frying pan, add onions and a little later carrots;
12. Fry the root vegetables, season and add to the potatoes just after those 5-7 minutes.
13. You need to cook everything together for the same amount of time;
14. Then put the chopped meat here, boil for three minutes;
15. Turn off and add melted cheese here, stir well;
16. Before serving, you can decorate the soup with herbs and add croutons to it.

Tip: You can also puree the cheese using a blender after freezing.

Delicate creamy cheese soup with smoked chicken

How much time - 50 minutes.

What is the calorie content - 89 calories.

How to cook:

1. First you need to prepare the frying. To do this, you need to take peeled and chopped onions and clean grated carrots. Both root vegetables need to be fried in sunflower oil; it will be much tastier if you replace it with a piece of butter;
2. The potatoes need to be peeled and washed, then cut into equal parts and cooked;
3. Processed cheese frozen in the freezer must be grated or finely chopped with a knife. Instead of processed cheese, any hard type will do;
4. Chicken meat must be cut into strips;
5. To almost ready potatoes you need to add fried root vegetables and seasonings;
6. Then add chicken meat and grated cheese;
7. The soup must be stirred until the pieces of cheese are completely dissolved in it;
8. After a few minutes, turn off the soup, pour cream into it and you're done!

Tip: lovers of cream soups can puree all the root vegetables using a blender, leaving only the chicken intact. You can stir right during the cooking process.

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 it right away, we advise you to join us and prepare this quick and tasty soup yourself.

How long is it - 1 hour.

What is the calorie content - 93 calories.

How to cook:

1. In a three-liter saucepan, you need to pour water, put chicken meat;
2. Add peeled onions and peeled carrots to this. Root vegetables do not need to be chopped;
3. Cook for twenty-five minutes from the moment of boiling, then remove the onions and carrots and discard;
4. Potatoes must be washed, peeled and then cut into cubes;
5. Clean the mushrooms from debris, then cut them into slices and dry them a little in a frying pan. All the water in them should evaporate;
6. Remove the chicken from the broth and cut it into cubes, then put it back into the pan. Next, you need to add potatoes to the broth and cook them for about seven minutes;
7. Then put the mushrooms here;
8. The cheese needs to be grated or chopped with a knife. The smaller the pieces, the faster they will melt. Add in small portions, constantly stirring the soup;
9. Wash the greens and remove moisture from them, chop and add to the total mass;
10. Season and turn off after one minute.

Tip: It will be delicious if you serve the soup 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!

1. To make it easier to grind cheese for soup, you can cut it into small cubes or freeze it and then grate it. As a third option, you can chop it coarsely and then grind it using a blender;
2. Potatoes should be washed after cutting them into cubes. This is not so important and few people do this, but you need to wash off the starch, just like with rice. Have you probably noticed that the water becomes cloudy when you mash 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;
3. To make your soup special, play with the spices. We always recommend this, since to some extent, spices are the basis of cooking. Without spices there would be no dozens, or even hundreds of flavors. You can combine them and get something completely new and unusual, both in taste, aroma, and color.

Cheese soup - easy, simple and tasty. All your friends, family and even children will like it. It takes a little longer to cook than broth, so it can be a great option for variety. In addition, by adding cheeses with different flavors, you can radically change the taste of the soup. Don't be afraid of experiments, learn them.