Cheese soup recipe with melted cheese and mushrooms and chicken. Cheese soup with trout and mushrooms Chicken soup with mushrooms and melted cheese

Despite the simplicity of the ingredients and preparation, cheese soup with mushrooms and chicken turns out incredibly tasty and satisfying. Many cafes near office centers serve similar cheese soups for lunch; they are very popular, and at one time I also often ordered them. Making this soup is very simple and quite quick.

To prepare soup with chicken, mushrooms and melted cheese, take the ingredients from the list. Vegetables need to be washed, dried and peeled. Remove the skin from the chicken leg, add water and cook for 10-15 minutes.

Dice the potatoes, add to the pan, cook for 15 minutes.

Finely chop the onion.

Grate the carrots on a coarse grater.

Peel mushroom caps and cut into small pieces.

Fry in a small amount of vegetable oil.

Separate the chicken meat from the bone, disassemble it into fibers, chop the processed cheese in a convenient way, cut a clove of garlic.

Add cheese, chicken, garlic and roast to the soup. Stirring constantly (so that the cheese is completely dissolved in the soup), cook for 10 minutes, add salt and pepper to taste. Turn off the stove, cover with a lid and let sit for 10-15 minutes.

Serve with crackers or croutons, chopped green onions or herbs.

Cheese soup with mushrooms and chicken is ready. Enjoy!

A subtype of cheese soup with two hearty ingredients. The combination of cream cheeses, chicken and mushrooms will satisfy any man. Children eat with pleasure! Incredibly delicate taste, and without a feeling of heaviness in the stomach.

The chicken should be chopped finely for a more delicate taste.

How to cook cheese soup with mushrooms and chicken - 15 varieties

Absolutely non-standard soup on a cheese base with mushrooms, green peas and pineapples. A festive and unusual dish!

Ingredients:

Processed cheese - 4 pcs.
Mushrooms - 50 gr.
Chicken broth - 2 l.
Green peas - 1 kg.
Butter - 100 gr.
Fresh pineapple - 200 gr.
Wine vinegar - 100 ml.
Celery - 1 pc.
Onion

Preparation:

Peel the pineapple and cut into small cubes. Pour into a frying pan, add a glass of water and wine vinegar.

Bring to a boil, cool.

Melt the butter in a saucepan in which we will cook the soup, add chopped onions, mushrooms and celery into it, bring them to a tender consistency. Pour in the broth, bring to a boil, add peas and grated cheese, and boil again. Next, boil for another five minutes and cool.

Blend the soup in a blender until smooth.

The soup is made according to a unique recipe from the famous culinary video blogger Oblomoff.

Ingredients:

Chicken fillet - 500 gr.
Mushrooms - 100 gr.
Processed cheese - 200 gr.
Potatoes - 400 gr.
Onion - 150 gr.
Carrot - 180 gr.

Preparation:

Cook the meat in a saucepan with three liters of water. Boil for 20 minutes, remove the chicken.

Cut the potatoes and onions into small cubes, chop the mushrooms, and grate the carrots.

The potatoes are sent to boil in a saucepan. Onions, mushrooms and carrots go into a frying pan.

We put the roast into the soup, at the very end we return the meat and throw in the cheese. Mix vigorously and let it brew.

Cream soup “Selyanski style”

This soup will be a reference to my childhood spent in the village with my grandparents.

Ingredients:

Mushrooms - 70 gr.
Cream cheese - 100 gr.
Chicken broth - 3 l.
Two chicken breasts
Medium size potatoes - 4 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Olive oil - 2 tbsp. l.

When frying, chicken breasts need to be cut in half to make them juicier.

Preparation:

Finely chop the onions and mushrooms, grate the carrots and cheese. Place in a hot frying pan with heated oil and fry until golden brown.

Place the chicken in a frying pan for a couple of minutes to brown, then simmer with the lid on.

Cut the potatoes into strips, each piece half a centimeter thick.

Place potatoes, onions, mushrooms, cheese and carrots in a saucepan and cook until the potatoes are ready. Add spices to taste. Cut the chicken and put one piece in each serving.

The easiest way to prepare this type of dish.

Ingredients:

Mushrooms - 200 gr.
Chicken thighs - 2 pcs.
Medium potatoes - 10 pcs.
Carrot
Processed cheese - 2 pcs.

Preparation:

Mushrooms, potatoes and onions crumble. Grate the carrots on a medium grater.

Chicken thighs are boiled and potatoes are added to the broth.

We fry the vegetables over medium heat and throw them into the pan.

Grate the cheese and add it to the soup last.

The soup is ready!

An ideal soup for those who care about their health.

Ingredients:

Broth - 2 l.
Mushrooms - 100 gr.
Cream cheese - 100 gr.
Potatoes - 3 pcs.
Onion - 1 pc.
Carrot - 1 pc.
Greenery
Tomato - 1 pc.
Sunflower oil
Spices to taste

Remember that you need to add salt to the soup only at the end of cooking.

Preparation:

Finely chop the vegetables and herbs, fry over low heat with sunflower oil until they become soft.

Place a pan of broth on the stove and add the sliced potatoes.

Throw the contents of the frying pan into the pan and cook until the potatoes soften. Next, add the tomato cut into small pieces and cook the soup for another ten minutes.

Serve topped with onions and garlic bread.

One of the simplest and most budget-friendly soup options.

Please note that the sauce already contains salt

Ingredients:

Potatoes - 4 pcs.
Carrots - 2 pcs.
Mushrooms - 200 gr.
Rollton sauce
Breast
Cream cheese - 300 gr.

Preparation:

Throw chicken and potatoes, which are cut into cubes, into boiling water. Cook for about twenty minutes.

Grate the carrots, cut the champignons and onions, and sauté. The roast goes into the soup.

Add a few spoons of cream cheese and mix well. At the end, throw a pinch of sauce into the finished soup.

You can sprinkle with crackers.

Soup for lovers of non-standard solutions! With fresh green peas, mushrooms, pineapples, celery.

Ingredients:

Mushrooms - 200 gr.
Broth - 2 l.
Green peas - 2 kg.
Butter - 100 gr.
Cream cheese - 200 gr.
Pineapple - 200 gr.
Wine vinegar - 100 ml.
Celery - 1 pc.
Onion

Preparation:

Peel the skin of the pineapple and cut into small cubes. Pour into a frying pan, add a glass of water and wine vinegar. Bring to a boil, cool.

Melt the butter in a saucepan in which we will cook the soup, add chopped onions, mushrooms and celery into it, bring them to a tender consistency. Pour in the chicken broth, bring it to the boiling point, add the peas, and boil again. Next, add the cheese, stir, boil for another five minutes, and cool.

Blend the soup with a blender until it has a puree-like consistency.

Soup, which is prepared in gypsy camps nowadays.

Ingredients:

Mushrooms - 250 gr.
Chicken fillet - 500 gr.
Processed cheese - 4 pcs.
Greenery
Potatoes - 3 pcs.
Butter - 1 pack.
Carrot

Preparation:

Cook the chicken fillet in the deepest pan.

Chop mushrooms, potatoes, onions and potatoes. Fry in a frying pan with oil, then simmer.

We tear the cheese into pieces, throw it into the soup, and add the vegetables there too. Sprinkle finely, into dust, with chopped herbs.

The soup is ready and can be served with croutons.

A recipe for those who love unusual dishes. Cinnamon adds piquancy, and cream adds tenderness.

Ingredients:

Chicken broth - 3 l.
Processed cheese - 150 gr.
Mushrooms - 200 gr.
Carrots - 2 pcs.
Heavy cream - 150 ml.
Turmeric
Cinnamon
Pine nuts
Any greens

Preparation:

Melt butter in a saucepan. Throw in the spices to open them up.

Carrots, cut into slices, are added to the pan and fried. We also throw the washed peas into the pan, fill everything with water and cook for half an hour.

Beat with a blender until the consistency becomes more homogeneous.

Warm cream is poured in, greens and nuts are poured out. Everything is actively mixed.

The soup is ready!

Hearty soup with whole chicken, from the TV cooking show host.

Ingredients:

Chicken
Celery
Pareus
Mushrooms - 200 gr.
Cheese - 150 gr.

Preparation:

Pour water into a large saucepan - about two liters, add the bird.

We send chopped celery, onion and mushrooms there too.

Chop the cheese into small pieces, add to the soup, and stir vigorously.

Beat until it looks like a cohesive mass.

You can decorate with greenery.

An easy French-inspired recipe with seafood and blue cheese.

Ingredients:

Chicken broth - 2 l.
Mozzarella cheese - 200 gr.
Dor blue cheese - 50 gr.
Shrimp - 100 gr.
Honey mushrooms - 200 gr.
Cinnamon

Preparation:

Boil peeled shrimp in chicken broth.

Slice the cheeses and honey mushrooms if they are large.

Pour everything into the soup and season with cinnamon.

Delicious and simple celery soup. For ease of preparation, it is worth having a food processor available.

Ingredients:

Chicken meat - 400 gr.
Champignon mushrooms - 350 gr.
Carrots - 2 pcs.
Celery - 2 stalks
Garlic - 3 cloves
Cream - 250 gr.
Butter
Paprika
Thyme
Parsley

Preparation:

Roast chicken in a sleeve or buy grilled chicken.

Mushrooms are cut into thin slices, celery, onions, carrots are chopped into small pieces and sent to stew with butter directly in the pan. After five minutes you need to add flour and mix quickly.

The bird is cut into cubes and goes into the pan. Fill with filtered water.

Pour cream into the dish and add spices.

Chop the parsley and spread it out in portions.

An easy way to make a filling, high-calorie dish from inexpensive ingredients.

Ingredients:

Chicken fillet - 2 pcs.
Honey mushrooms - 200 gr.
Potatoes - 300 gr.
Cream - 200 gr.
Cheese "Friendship" - 6 pieces
Parsley

Preparation:

Place the fillet in a pan and pour in about one and a half liters of water.

Grate the potatoes and add them to the soup.

When the potatoes have softened, you can sprinkle in the parsley and serve.

One of the simplest but most delicious dishes. A must for all mushroom lovers!

Ingredients:

Chicken skin - 200 gr.
Carrot
Zucchini
Any mushrooms - 250 gr.
Cheese “Druzhba” - 4 bars.
Potatoes - 4 pcs.

Preparation:

Cook the broth on the skin. We cut the potatoes, zucchini and carrots into not too thin slices and let them cook.

Mushrooms are cut into four parts, “Friendship” too. Throw it into the pan.

When the potatoes become soft, the soup can be considered ready.

A dish adored by young children. Creamy, delicate taste is guaranteed.

Ingredients:

Chicken mince
Cheese - 200 gr.
Selera
Mushrooms - 200 gr.
Carrot
Pumpkin - 500 gr.
Cream - 200 gr.
Mustard seeds

Preparation:

We make small balls of minced meat, throw whole onions, carrots and a slice of celery into the pan.

At this time, bake the sliced pumpkin, and then turn it into puree.

Cut a piece of cheese the size of three ladies' fingers, chop it and throw it into the broth. We take out the carrots, cut them into thin slices and return them back.

Cream and pumpkin puree also go into the soup.

When serving, you can garnish with dill.

If you want to pamper your loved ones with an unusual dish, prepare cheese soup, it turns out very rich, satisfying, aromatic and tender, its magnificent creamy taste is impressive, you can’t find a better cheese soup, and it’s not difficult to prepare. Usually crushed hard cheese is added to the soup, but most often processed cheese is used - soft or hard. They are cheaper in cost, and this does not greatly affect the taste of the soup. And if you add mushroom or fish flavor to it, it turns out even better.

Cheese soup with mushrooms and broccoli

Ingredients

Champignons - 5-7 pcs.
Cheeses - 2 pcs.
Broccoli – 200 g
Potatoes - 1-2 pcs.
Carrots - 1 pc.
Salt, olive oil for frying

Preparation:

Lightly fry the washed and coarsely chopped champignons in a frying pan. Grate the carrots. Better smaller. Simmer in oil to release the juice. Break the broccoli into small pieces. If the cabbage is frozen, then wait a little to make it easier to cut.
Peel the potatoes and cut into small cubes. First, stir the potatoes, then add the broccoli. Then the rest of the ingredients, except for the cheese. Cook until cooked. Grate the cheeses on a coarse grater or finely chop them. Add to the soup, reduce heat and simmer for 5 minutes. The cheeses should be completely dissolved. This soup is very good to sprinkle with dry dill and serve with crackers or croutons.

Cheese soup with shrimp

Serve cheese soup with fresh vegetable salads and wheat bread croutons.

Ingredients

Processed cheese – 400 grams
Potatoes – 400 grams
Peeled shrimp – 400 grams
Dried dill - 2 teaspoons
Salt - 1 teaspoon
Carrots – 250 grams
Dried parsley - 2 teaspoons

Preparation

Melt the processed cheese in boiling salted water (about 2 liters).

Peel the potatoes, cut into small cubes and place in the same pan. Cook for 10 minutes.

Grate the carrots on a fine grater.

Lightly fry the grated carrots in oil - literally 3-4 minutes to soften.

When the potatoes are almost ready, add carrots and peeled shrimp to the soup.

Stir and bring to a boil. Let's taste for salt.

Literally a minute before the end of cooking, add greens to the soup. Remove from heat, let sit for a little while covered and serve.

Cheese soup with red fish

Ingredients:

fish fillet (salmon or salmon) - 300 grams;
potatoes - 3 medium tubers;
processed cheese - 4 pcs.;
carrot - 1 medium-sized root vegetable;
onion - 1 medium-sized head;
pine nuts - 3 tablespoons;
water - 1-1.5 liters;
olive oil - 1 tbsp. spoon for sautéing;
salt and ground black pepper to taste;
dill - 1 small bunch; parsley - 2-3 sprigs.

Preparation

In the set of products for our fish soup, only vegetables will require processing. We buy shelled pine nuts. Take chilled fish fillet. Peel the potatoes, carrots and onions. Three on a medium grater. Remove the foil from the cheesecakes. They can be grated on a coarse grater or simply crumbled. Pour water into a 2-liter saucepan. Cut the fish fillet into small portions or at your discretion. Finely chop the dill.
Place a pan of water on the stove over medium heat. We are waiting for the water to boil. At this time, heat up the olive oil in a saucepan. Place the prepared carrots and onions in a saucepan. Sauté until golden brown. We also add pine nuts to them. When fried, they acquire a special aroma, are soaked in the juice of carrots and onions, and become very tasty. Place the crumbled cheesecakes into boiling water. We also send chopped potatoes there. You need to cook the potatoes until they are half cooked, during which time the cheese will be completely gone. Don't forget to stir our fish soup thoroughly. Place vegetables and pieces of fish into the pan. Salt and pepper. Boil for 5-7 minutes. A minute before turning off the heat, add chopped dill. Turn off our soup and let it stand for 3-5 minutes. Serve the soup in a deep bowl, garnished with a sprig of parsley.

You can increase the amount of proteins by grating chicken yolks on top of a plate;
The cooking process can be shortened by boiling the chicken broth in advance and simply putting it in the refrigerator;
We decided to make a broth using smoked meats, do not buy them in vacuum packaging, they often expire and it is impossible to check this in film. As soon as you bring it home, you will feel the sticky coating of a stale product;
The dish will have a bright smoked taste if you add smoked chicken or other types of meat to the cheese soup.
If you add wild mushrooms to the soup, its taste will be different from ordinary champignon soup.
Crackers for soup are made from a loaf or bread. It is necessary to cut the baked goods into small cubes or strips. The bread should not crumble too much. Dry the slices in a frying pan without oil, stirring them constantly. You can also use the oven for this.

Soup with chicken fillet, corn and champignons

Ingredients:

Chicken fillet - 250-300 grams
Champignons – 200 grams
Processed cheese - 200 grams
Potatoes - 3-4 pieces
Sweet corn in a jar - 5 tbsp.
Onion - 1 piece
Salt - 1 teaspoon (to taste)
Ground black pepper - 1-2 pinches
Bay leaf - 1 piece
Butter - 30 grams

Preparation:

Peel, rinse and cut the potatoes into cubes for soup. Boil the broth on the chicken leg, then take it out and put the potatoes in the pan, boil them for 15-20 minutes.

Peel the champignons, cut them into slices, place them in a frying pan with a small amount of heated vegetable oil, and fry over high heat until lightly browned.

Place the mushrooms in the broth with the potatoes, boil for 10-15 minutes. Chop the onion, grate the carrots, fry them in vegetable oil. Place the onions and carrots in a saucepan, cut the processed cheese into small cubes, put them in the soup, boil it for 20 minutes, add corn. Serve the cheese soup with champignons hot, garnished with chopped dill or parsley if desired.

French chicken soup

Ingredients:

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.

Ingredients

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. Peel the vegetables, chop the potatoes into cubes. 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, toast.

Smoked chicken and pea soup

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.

Ingredients:

Potatoes - 5 pcs.;
Smoked chicken - 350 g;
Cheese - 200 g;
Fresh mushrooms - 100g.
Cilantro - a bunch;
Green peas - jar;
Onion - 1 pc.;
Butter - 50 g;
Red pepper - a pinch.

Preparation

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 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 ham, chicken and mushrooms

Ingredients:

Chicken breast - 360 g
Mushrooms -220 g
Processed cheese - 140 g
Ham - 150 g
Onion - 180 g
Sunflower oil - 30 g
Water - 3 l

Preparation

Cut the chicken meat into medium-sized pieces. Place in a pan with water. Cook for 17 minutes. Remove foam.
Peel the onion. Cut into small pieces. Heat a frying pan. Pour out the oil. Add onion. Fry until golden brown. Cut the ham into strips. Add to onions.
Wash and chop the mushrooms. Add to onion and ham mixture. Fry for about 10 minutes.
Pour the ingredients from the frying pan into the pan. Cut the processed cheese into pieces. Add it to the soup. Stir the mixture with a whisk until the cheese is completely dissolved.
Let the dish brew. Serve for lunch with crackers.

Cheese soup with porcini mushrooms

Ingredients:

Allspice peas - 2 gr.
Parsley - 50 gr.
Carrots - 120 gr.
Potatoes - 420 gr.
Chicken - 770 gr.
Dried mushrooms - 400 gr.
Celery - 120 gr.
Butter - 45 gr.
Bay leaf - 1 gr.
Cheese - 185 gr.

Preparation

Soak the mushrooms in cold water for 1 hour. Divide the chicken into pieces. Place it in a saucepan. Fill with 2 liters of water. Let it boil. Remove foam.

Drain the mushrooms. Rinse them several times. Cut into small pieces.
Place butter in a frying pan and add chopped onion. Fry until golden brown. Peel the celery. Cut off the top layer from it. Cut into strips.
Cut the carrots into small pieces. Add the vegetables to the onions. Stew food.
Pour mushrooms and chopped potatoes into the broth. Add stewed vegetables.
Add salt to the soup. Add sweet peas and bay leaves. Cook for 20 minutes.
Grate the cheese. Pour into a saucepan. Mix well. Remove the cheese soup with chicken and mushrooms from the heat. Set it aside for 15 minutes.

Cheese soup is usually eaten with croutons or toast, but it is very tasty to eat it with salted shrimp. The taste is simply unforgettable and extraordinary;
At the end of cooking, you can add a little fresh cream to this dish;
Before grating the cream cheese, place it in the freezer for ten minutes. It will harden enough for the process to go smoothly. If you forgot to do this, and you already need to add cheese to the soup, soak the edge in olive oil and rub. This option will also make the task easier;
You can add various grains to the soup: millet, black or white rice, lentils or even noodles;
It is better to take processed cheese without additives, but if you want a more unusual taste, then take smoked or mushroom;

Cheese soup with trout and mushrooms

Ingredients for 3 servings:

trout fillet 250 gr
potatoes 200 gr
carrots 100 gr
onion 80 gr
100 g champignons
150 g processed cheese or processed cheese curds
100 g grated cheddar cheese or any other
1 bay leaf
dried celery 2 tsp
2 tbsp chopped basil
2 tbsp chopped dill
20 g butter
1 tsp starch + 2 tbsp water
5 glasses of water (1 liter 250 ml)
salt, black and pink pepper to taste

Preparation:

Peel the vegetables and cut and chop the mushrooms. Boil water, add potatoes. Fry onions, carrots, mushrooms in a frying pan in butter. Add to potatoes. Cook until potatoes are ready. Cut processed cheese and add to soup, as well as grated cheddar cheese .As the cheese melts, season with salt, pepper, sprinkle with celery and add bay leaf. Then cut the trout fillet into small pieces and add to the soup, cook for 5 minutes. After diluting the starch with water and pour into the soup, mix. Sprinkle with herbs, basil and cook for another 2 minutes.

Soup with honey mushrooms and minced chicken

Ingredients

400 g honey mushrooms
400 g minced chicken
2-3 medium potatoes
1 onion
1 carrot
a couple of garlic cloves
400 g processed cheese
100 ml dry white wine
2 bay leaves
salt, ground black pepper, ground nutmeg to taste
vegetable oil for frying
parsley

Preparation

Pour the honey mushrooms with water (about 2 liters), bring to a boil, remove the foam, reduce the heat and cook for half an hour. During this time, peel the onions, carrots and garlic and cut the onions and garlic into small cubes, the carrots into thin strips. Heat vegetable oil in a frying pan and fry the chopped vegetables. When they brown, add minced chicken to the vegetables and lightly fry them too.

Peel the potatoes and cut them into small slices, add them to the mushrooms. After 15 minutes, add the contents of the frying pan (add the heat a little).

Then we dissolve all the cheese in the soup, adding it a tablespoon at a time until it is all melted. Add white wine, bring to a boil and reduce heat to low. Add bay leaf, salt, pepper to taste and a pinch of nutmeg to the soup. Cover with a lid and let it bubble quietly for another 5-7 minutes. Done. When serving, sprinkle with finely chopped parsley. Wonderful soup! Fast, satisfying and tasty.

Light cheese soup with champignons

Ingredients:

- 500 g champignon mushrooms
- 150 - 200 grams of processed cheese
- 1 piece of onion

Preparation:

Slice the champignons and fry them with onions in olive oil.
Boil 2-2.5 liters of water, dissolve cheese in boiling water, add salt to taste (cheese contains salt), boil for a couple of minutes and add fried mushrooms.
Pour into plates and add herbs.

Seafood soup

Ingredients

sea cocktail -500g
carrots - 1 pc.
onion - 1 pc.
petiole celery - 2 pcs.
potatoes - 3 pieces.
greens - any, to taste. You can use dill with parsley, or cilantro; thyme and oregano work well.
salt and pepper - I think everyone knows what to do with them.
processed cheese curds - 5-6 pcs. not cheap

Preparation

Pour 1.5-2 liters of water into a saucepan and place on medium heat.Finely chop the carrots and onions. Carrots can be grated on a coarse grater.Just chop the onion smaller.We also finely chop the celery. And fry it all in vegetable oil. Let's sauté a little, so to speak. As a result, the vegetables should become soft and golden.

– This is a very tasty chicken broth soup with stewed champignons, melted cheese and noodles. This cheese soup with chicken and mushrooms turns out to be quite satisfying with a bright creamy mushroom taste.

Compound:

Water – 3 l
Chicken breast – 200 g (1 piece)
Champignons (fresh) – 400 g
Potatoes – 2 pcs.
Onion – 1 pc.
Carrots – 1 pc.
Vermicelli – 3-4 handfuls
Processed cheese – 90-180 g (1-2 pcs)
Salt - to taste (about 1.5 teaspoons)
Ground pepper - to taste
Dried herbs (such as parsley and dill) - to taste

Preparation:

Wash the chicken breast and remove excess fat. Boil water in a deep saucepan and add the breast. Simmer the broth over low heat with the lid closed. Skim off any foam that has formed.

Turn off the broth with the finished chicken, and place the chicken on a dish to cool. Disassemble the cooled chicken into fibers and put it back into the broth.

Peel the onions and carrots. Cut the onion into cubes and grate the carrots on a coarse grater. Heat a small amount of vegetable oil in a frying pan and add vegetables. Saute the carrots and onions until soft over low heat under a closed lid for 10 minutes.

Wash the mushrooms and cut into half slices, i.e. first cut each mushroom in half and then cut it into slices. Add the mushrooms to the sautéed vegetables and simmer for 20 minutes. until the liquid evaporates completely.

Peel the potatoes and cut into strips.

Place the broth with the shredded chicken on the fire, bring to a boil and place the potatoes in the pan. Cook the broth with potatoes for 15 minutes. Then add stewed mushrooms, vermicelli and processed cheese to the soup. The cheese must first be chopped with a knife so that it dissolves faster in the soup. I added two cheeses instead of one to make the taste creamier.

Processed cheese is one of those products that should always be in the refrigerator. This product is good as an independent dish and as a spread on bread, and is also an excellent addition to some complex dishes. For example, soups with the addition of processed cheese acquire a delicate texture, creamy taste and a delicate, unique aroma.

Step-by-step recipes for soups with processed cheese

Cheese soup with mushrooms

A simple dish that can be prepared quickly and without much hassle. The minimal amount of available ingredients and excellent taste will appeal to many.

Ingredients:

2.5 liters of water;
400 g champignons;
1 onion;
2–3 potatoes;
3 processed cheese;
1 tbsp. l. sunflower oil;
3–4 sprigs of fresh parsley;
ground black pepper and salt - to taste.

Preparation:

Pour the water into a saucepan and place it on the stove.
Wash the champignons and chop finely.
Use any mushrooms you like for the soup.
Cut the onion into small cubes.
Fry the onion in sunflower oil until soft.
Add the mushrooms to the onions and continue cooking until all the liquid has evaporated from the pan.
Mushrooms and onions are fried until the liquid in the pan disappears completely
Peel the potatoes, cut into small cubes and place in a pan of boiling water.
Grate the processed cheese onto a coarse grater.
When the potatoes become soft, add mushrooms and onions to the soup.
Add mushrooms and onions when the potatoes are soft enough
The next step is processed cheese.
Shredded processed cheese will dissolve in boiling water in a matter of seconds
Mix the food well, add salt and pepper to taste, bring to a boil and remove from heat.
Chop the parsley and add to the pan.
Fresh herbs can be replaced with dried or frozen
Cover the dish with a lid. After 10 minutes, pour into plates and serve.
Bon appetit!

Video: soup with mushrooms and processed cheese

Cheese soup with sausage and vermicelli

A simple option for a very tasty and satisfying lunch dish. Smoked sausage can be replaced with boiled sausage, but the first option is tastier and more aromatic.

Ingredients:

50 g vermicelli;
1 small onion;
1 carrot;
2 potatoes;
150 g smoked sausage;
1.5 liters of water;
1 processed cheese;
1 tbsp. l. sunflower oil;
salt.

Preparation:

Pour the required amount of noodles into a bowl.
Add not the thinnest vermicelli to the soup, as it will boil quickly
Cut the onion into small cubes.
Increase or decrease the amount of onion in the soup to suit your taste.
Grate the carrots on a coarse grater.
Carrots can be grated or very finely chopped with a knife
Cut the potatoes into cubes or pieces of any shape.
Cut potatoes into small pieces to help them cook faster.
Cut the sausage into thin strips.
Sausage can be replaced with ham or sausages
Fry onions and carrots in sunflower oil until soft.
Vegetables are fried in refined sunflower oil or butter
Place the sausage in the pan with the vegetables.
Smoked sausage will make the soup incredibly aromatic and very tasty.
Stirring occasionally, cook over medium heat for 5 minutes.
Stir the frying occasionally to prevent the vegetables and sausage from burning.
Place the potatoes in a saucepan of boiling water and cook for 5 minutes.
Place potatoes in already boiling water
Chop the processed cheese with a knife or grate it.
The smaller the pieces of processed cheese, the faster it will melt in the hot soup
Place the fried vegetables with sausage and processed cheese into the pan with the potatoes, stir the food well and continue cooking for 5–7 minutes.
Stir the soup until the cheese has completely melted into the liquid
Pour vermicelli into the soup, add salt to taste, mix everything again.
To avoid the formation of lumps, add vermicelli gradually
After 3 minutes, remove the soup from the heat and, without covering, let it brew for 10 minutes.
Let the soup brew - this will enrich its taste and aroma
Serve the soup hot.
The food is served hot

Video: cheese soup with sausage

Cheese soup with smoked chicken

This version of soup with processed cheese is in no way inferior in taste and aroma to its predecessor. Smoked chicken meat makes it especially rich.

Ingredients:

1.5 liters of water;
3 potatoes;
1 carrot;
1 onion;
3 tbsp. l. processed cheese;
2 smoked chicken thighs;
1 bunch of dill;
2 tbsp. l. vegetable oil;
turmeric - 1/2 tsp;
salt and ground black pepper - to taste.

Preparation:

Cover chicken thighs with water and bring to a boil. Add a pinch of turmeric, fresh dill stems and cook the meat for 10-15 minutes.
For a richer taste, water can be replaced with chicken broth.
Fry the finely chopped onion in vegetable oil until translucent.
Fry the onion until soft
Add grated carrots to the onion and cook for another 2 minutes.
Carrots can be grated or cut into very small cubes
Cut the peeled potatoes into strips.
Cut potatoes into strips or small cubes
Remove the chicken thighs from the broth and cool.
Let the chicken thighs cool before slicing.
Separate the meat from the bones and cut into small pieces.
Chicken meat without bones, skin and cartilage is added to the soup
Using a slotted spoon, remove dill stems from pan.
Add potatoes, meat, fried vegetables and processed cheese to the broth, stir the soup and cook over medium heat for 10–15 minutes (until the potatoes are soft).
Stir the soup until the cheese is completely dissolved
Turn off the stove, cover the pan with a lid and let the soup sit for 5 minutes.
Chop fresh dill.
Pour the soup into serving bowls and sprinkle with herbs.
You can serve the soup with dried slices of white bread or loaf

Cheese soup with smoked chicken

Cheese soup with red fish and rice

The dish prepared according to this recipe turns out thick, satisfying and very beautiful. Soup with salmon and rice can be served for both a regular lunch and a holiday table.

Ingredients:

700 ml water;
200 g processed cheese;
200 g fresh salmon;
65 g dry rice;
1 carrot;
1 onion;
1 tbsp. l. sunflower oil;
2–3 sprigs of fresh dill;
1/3 tsp. mixtures of aromatic herbs;
salt to taste.

Preparation:

Boil the rice until tender in water with a pinch of salt.
Grate the carrots on a fine grater, cut the small onion into small cubes.
Chop vegetables for soup in any way convenient for you
Fry the vegetables until soft in refined sunflower oil.