Creamy Soup with Chicken and Vegetables Recipe
This is our mother’s favorite soup, which we cook for a very long time and love it very much. Despite the name, it does not even include cream, but.. melted cheese gives the soup an unusually delicate taste. It’s impossible to break away 🙂
Servings Prep Time
5 10minutes
Cook Time
90minutes
Servings Prep Time
5 10minutes
Cook Time
90minutes
Ingredients
Instructions
  1. Let’s cook chicken fillet, half of potatoes (the other half will still be useful to us) and carrots (you can just have both, or you can have one, and then add the other). I always add bay leaf.
  2. Meanwhile, my broccoli, then remove the inflorescences from it.
  3. Peel the mushrooms. I just peel the skin with a knife and cut the legs of the mushrooms, but not mine. My absolute favorites are brown mushrooms, they have a brighter and richer taste.
  4. Cut the mushrooms into thin slices.
  5. Cut the remaining potatoes into cubes.
  6. Finely chop the onion.
  7. Now lay out the carrots and potatoes that we have prepared (you should, of course, check for readiness). They need to be ground in order, and then sent back to the pan. Just take out the fillet and let it cool. All the other vegetables that we cut are also thrown into the broth. If you have boiled only one carrot, then the second one can be cut into quarters and also added. If desired, vegetables can be fried in stages, depending on the cooking time, but I like when they are all soft.
  8. Divide the cooled fillet into fibers and add to the soup.
  9. And finally, grate the processed cheese on a coarse grater and put it in a frying pan!
  10. Usually after that I cook the soup for another 5 minutes, and then turn off the stove and cover the soup with a lid. In this form, it comes out in about 10 minutes.
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