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Print Recipe
Chicken and Corn Soup Recipe
Delicious, bright, spring soup with chicken, corn and melted cheese will decorate your everyday life and take a worthy place in Your menu!
Course First Course
Cuisine American
Cook Time 40 minutes
Servings
Ingredients
Course First Course
Cuisine American
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Cut the chicken fillet into large pieces. Transfer to a saucepan, cover with water and put on fire. As it boils, remove the resulting foam and cook for 5 minutes.
    Cut the chicken fillet into large pieces. Transfer to a saucepan, cover with water and put on fire. As it boils, remove the resulting foam and cook for 5 minutes.
  2. Cut the carrots into large cubes. Add to the pot. Cook for 5 minutes.
    Cut the carrots into large cubes. Add to the pot. Cook for 5 minutes.
  3. Cut the potatoes into large cubes and put them in a pot. Cook for 5 minutes.
    Cut the potatoes into large cubes and put them in a pot. Cook for 5 minutes.
  4. Bulgarian pepper is also cut into large cubes. Add the remaining ingredients to the pan. Cook over a moderate heat for 5 minutes.
    Bulgarian pepper is also cut into large cubes. Add the remaining ingredients to the pan. Cook over a moderate heat for 5 minutes.
  5. Add the corn. I used extra sweet.
    Add the corn. I used extra sweet.
  6. Add the melted cheese to the pan, stir well, and cook for 2 minutes. Cut the parsley into small pieces. Cut the garlic coarsely. Put it in a pot. Pour in a few tablespoons of vegetable oil and add the smoked paprika. Add salt and pepper to taste. Cook for 7-10 minutes over a low heat. Done.
    Add the melted cheese to the pan, stir well, and cook for 2 minutes. Cut the parsley into small pieces. Cut the garlic coarsely. Put it in a pot. Pour in a few tablespoons of vegetable oil and add the smoked paprika. Add salt and pepper to taste. Cook for 7-10 minutes over a low heat. Done.
  7. Bon Appetit!
    Bon Appetit!

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