Delicious cheese soup made from processed cheese and chicken

An economical version of French cheese soup is a very satisfying and easy-to-make dish. Processed cheeses give chicken broth a rich color and a delicate creamy taste, which is equally liked by children and adults. We invite you to learn how to cook the most delicious cheese soup with melted cheese and chicken. The recipe you choose is guaranteed to be successful. Taking it as a base, you can experiment with the dish: for example, prepare a puree soup, add seasonal vegetables and your favorite seasonings that are not indicated in the list of ingredients.

Content:

Tip: Use only high-quality cheese, and not a cheese product containing a huge amount of vegetable fat.

Regular Chicken Cheese Soup Recipe

This is a versatile, tasty and nutritious dish. It can be served at any time of the day. A big plus is that even those who don’t particularly like broths and watery food will like this soup. And the speed of production will appeal to every housewife.

So, for 8 regular servings the following ingredients will be useful:

chicken (you can take any part, but wings and breast are better) – 0.5 kg;
drinking water – 2.5-3 l;
potatoes – 400-500 g;
uniformly large carrots - 1 pc.;
onions (shallots, leeks) – 2 pcs.;
processed cheese of good quality without flavoring additives – 200 g (2 pcs.);
unsalted butter – 20-30 g;
dried laurel leaf – 1-2 pcs.;
table salt – 2 pinches;
dark freshly ground pepper - a couple of pinches.

Cooking steps:

The bird must be thoroughly washed under water, dried with a towel, and placed in a deep pan. Pour in purified water.
Bring to a boil, add salt and bay leaves. Cook for 20-25 minutes at a gentle simmer.
Rinse the potatoes. Peel off the skin. Cut into cubes (about 0.5-1 cm). Send to the broth. Cook for 8-10 minutes.
Wash the carrots. Peel off the skin. Remove the husks from the bulbs. Thinly cut into squares. Grind the carrots using a large grater.
At this step, you can take out the meat, cut it into pieces, remove the bones, and put it back into the saucepan.
Melt a piece of butter in a frying pan and add the cooked vegetables. Fry them until cooked, until the onions are golden brown. Add the roast to the broth.
Remove the foil from the cheesecakes and cut into cubes. Add to meat and vegetables.
Boil for 8-10 minutes with the lid closed until the cheese dissolves in the water.
Wash and dry the greens. Chop finely.
Before serving, decorate the soup with herbs and sprinkle with spices.

Soup with cheese, chicken and fresh champignons

One of the most successful versions of cheese soup. The dish has a subtle creamy mushroom flavor and a slight smell of poultry.

To make it you will need the following ingredients:

chicken legs – 4 pcs.;
mushrooms (it is better to use royal champignons) – 8 pcs.;
processed cheese – 2-3 packs;
large potatoes - 4 pcs.;
onions – 1-2 pcs.;
carrots – 1 pc.;
salt - to taste;
oil – 1 tbsp;
bay leaf – 1 pc.;
pepper and other spices - to taste.

How to make slab processed cheese soup with fragrant chicken (step-by-step recipe):

Prepare a savory broth. To do this, the chicken should be boiled until tender. The whole process will take about 25-35 minutes. When the bird is ready, remove it and place it on a plate to cool.
Remove bones from chicken. Cut the meat.
Peel the onion and chop finely.
Grate the carrots (chop into strips).
Create a roast. Lightly fry the onion and chopped carrots in oil until golden brown.
Wash the mushrooms. Cut into thin slices. Fry lightly so that excess moisture evaporates from them.
Peel the potatoes. Chop into cubes.
Add salt, pepper, frying, potatoes, meat, mushrooms to the water. Cook over low heat.
Coarsely grate the cheeses. You can cut some of it into cubes, then the product will not dissolve completely, and small pieces of cheese will appear. This will make the dish taste most exciting. Place in broth. Mix well.
Cook the soup for another 5-10 minutes. The exact time depends on the degree of readiness of the potatoes.
Add bay leaf and remove from heat. Let it sit for about half an hour. Serve to the table.

Fragrant chicken-based cheese soup in a slow cooker

This recipe is suitable for housewives who value their time very much and do not want to stand even a little at the stove. In addition, connoisseurs of this dish convince that the taste of the soup is richer than if it were cooked over a fire.

Take the following products:

drinking water – 2 l;
processed cream cheese without additives – 2-3 pcs.;
chicken meat – 250 g;
potatoes – 3-4 pcs.;
onion – 1 pc.;
small carrots – 1 pc.;
oil (vegetable, butter) – 1 tbsp. l.;
small salt - a couple of pinches;
spices - to taste;
fresh garlic – 1 clove;
greens - for decoration.

Step-by-step manufacturing recipe:

Remove bones from chicken. Cut into small slices.
Pour sunflower oil into the multicooker, add a little butter. Lay out the meat in a thin layer. Turn on the “Frying” mode. Cook for about 15 minutes.
Chop the onion. Grate the carrots. Add vegetables to meat. Cook for another 10 minutes in the same mode.
Peel the potatoes. Cut into cubes.
Grind the cheese into cubes. It is important to take cheese curds of good quality, then they will completely dissolve and will not leave lumps.
Add 1 liter of water, potatoes and cheese to the slow cooker. Turn on the soup making or stewing mode for 10-15 minutes.
Pour in the remaining water. Add salt and spices. Cook the soup for another 40-45 minutes. Let it brew a little.
Serve in portions, previously garnished with chopped herbs.

Cheese soup with smoked chicken and vermicelli

The usual recipe for a good, hearty soup. Instead of smoked chicken, you can take boiled pork or bacon. Instead of vermicelli, any other pasta made from hard wheat is suitable. It is important that they are not large in size and keep their shape when cooked. It’s better not to overdo it with pasta, otherwise the soup will turn out extremely thick. When serving, you can decorate the dish with herbs, spices, and grated Parmesan.

Chicken soup with melted cheese

Chicken soup with melted cheese is known in various countries of the world and deservedly enjoys great popularity. This nutritious and satisfying dish will amuse you with its delicate creamy taste. And thanks to the different options and technologies for its production, even the most demanding gourmets will find an option to their liking.

It is difficult to overestimate the benefits of soup as part of our daily menu. It is needed for the smooth functioning of the stomach and intestinal tract, preventing unpleasant feelings that can appear from frequent consumption of heavy and fatty foods and untimely dry snacks. So, it is recommended to eat it at least once a day.

How to make chicken soup with cream cheese - 15 varieties

Chicken soup with cream cheese
A frisky and regular version of cheese soup with chicken
Chicken soup with cheese and croutons
Cheese cream soup with chicken and champignons
Chicken soup in English
Chicken cheese soup with black rice
Chicken soup with cheese and broccoli
Cheese soup with smoked chicken
Cheese soup in French
Cheese soup with chicken and cream
Creamy cheese soup with cauliflower
Chicken potato soup with cheese
Creamy soup with mushrooms and chicken
Chicken soup with melted cheese and buckwheat
Chicken soup with melted cheese for slow cooker

Chicken soup with cream cheese

The ingredients that make up this version of cheese soup are very familiar to all of us and are practically always “at hand”. It will take about 2 hours to make, but the process is quite simple, and the taste and healthiness are the main advantages of this soup.

Ingredients:

chicken fillet - 300 g
onion - 1 pc.
carrots - 1 pc.
processed cheese - 400 g
vermicelli “spider web” – 5 tbsp. l.
potatoes - 3 pcs.
butter - 100 g
dried basil - 1 tsp.
parsley root - 100 g
salt
ground dark pepper
Bay leaf

Manufacturing method:

First you will need to peel the parsley root, carrots and onions. Cook them over low heat for 30 minutes.

After half an hour, add potatoes cut into large cubes into the vegetable broth. Cook for another 20 minutes.

Clean the chicken fillet from films and veins, cut into cubes.

Then you need to remove all the vegetables from the vegetable broth. Instead, chopped chicken fillet, dry basil, bay leaf, pepper and salt are added to the broth.

Parsley root, carrots and onions will no longer be needed.

The potatoes need to be lightly mashed, but not mashed.

When the chicken fillet is ready, add crushed potatoes to the pan.

In a hot frying pan, without adding oil, fry the vermicelli until golden brown.

Grate the cheese.

To make it easier to grate the cheese, you can put it in the freezer for 10-15 minutes before doing this.

Add cheese to the soup in small portions, while still stirring.

After the cheese has completely dissolved, add vermicelli to the soup and cook for another minute.

Remove the soup from the heat and add butter, let it brew under the lid.

That's all. Serve the soup hot. Croutons or a fried piece of snow-white bread can add piquancy to the dish. Bon appetit!

Cheese soup with chicken and melted cheese: 6 step-by-step recipes

Chicken soup with cheese - individual production

Soup with cheese and chicken is prepared as follows: first, all the ingredients are prepared, cleaned, and crushed. The meat is poured with water, a fragrant broth with spicy roots and seasonings is boiled. Then peeled vegetables and previously sautéed carrots and onions are added to the broth. At the end, add grated cheese, season, add salt and bring to readiness. For homogeneity, you can beat the resulting mass with a blender. To create an even more unique taste, add mushrooms, eggs, smoked meats, and herbs.

If you are going to cook cheese soup with chicken, then you will need useful advice from experienced chefs:

When choosing meat, be guided by the following reasons: if you want to prepare a tender, dietary soup, then boil the pulp. If you want the most satisfying, nutritious option, then prepare it using fillet lightly fried in oil. Cheese soup with smoked chicken - for special occasions, it comes out indescribably fragrant and rich.
The second essential component is cheese. Choose processed cheese depending on the recipe: without fillers (traditional) or with additives.
After cooking, it is better to let the dish steep so that its taste becomes even more intense.
If you plan to prepare one for children, you can add cream or milk at the end.
Do not leave the treat on the stove unattended - the broth can quickly boil away.

In general, any recipe for cheese soup with chicken is good in its own way. Cook, taste and enjoy!

How to make soup with cream cheese and chicken - step-by-step recipes

If you want to prepare a tender, nutritious, but at the same time light dish for lunch, prepare soup with cream cheese and chicken. Its taste and unforgettable smell will not leave anyone indifferent.

Chicken soup with cheese

500 g chicken fillet or chicken wings,
4-5 potatoes,
1 onion,
1 carrot,
2 tbsp. butter,
3 liters of water,
2 processed cheeses,
2 bay leaves,
greenery,
dark ground pepper,
salt,
peppercorns,
a bunch of green onions.

Wash the cooked chicken and bring to a boil, skimming off the foam. Add salt and peppercorns. Cook for 10 minutes on low heat.

Add diced potatoes to the bubbling soup. Cook for another 10 minutes. Fry diced onions and chopped carrots in butter. Cut processed cheese into cubes. Place the onions, carrots and cheese curds into the bubbling soup, add salt and pepper, and add a bay leaf. Cook for another 10 minutes over low heat, covered. When serving, season with chopped herbs and green onions.

Soup with processed cheese and champignons

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

processed cheese (Yantar) - 2 pcs.
chicken broth - 1.5 - 3 l
carrots - 2 pcs.
onion - 1 pc.
champignons – 200–300g
potatoes - 5 pcs.
dill, spices, bay leaf - to taste
seasoning - to taste
wheat crackers - to taste.

First, cook the chicken broth, fry the onions and carrots, and throw them into the broth. Later we fry the champignons and throw them into the broth. When it boils over medium heat for about 3 minutes, add the chopped potatoes. As soon as the potatoes are half ready (in 7-10 minutes, we start diluting the cheese into the soup - half a tablespoon into the soup and stir, so all 2 boxes. Now throw in the spices, bay leaf, seasoning, salt. When the soup boils, sprinkle with dill Let it sit for about 15 minutes. Now you can pour it into a plate and sprinkle crackers on top. The soup with melted cheese and champignons is ready.

Cream cheese soup with chicken and eggs

Quite nutritious, not burdened and frisky recipe. Protein and light version of cheese soup.

Broth - 1.5 l
Chicken fillet – 200 g
Potatoes – 2 pcs.
Carrots - 1 pc.
Onion – 1 pc.
Garlic – 2 cloves
Cheese – 50 g
Testicle – 2 pcs.
Greenery
Salt pepper

Peel and grate the vegetables.
Boil the chicken, remove it, cut it into slices.
Finely chop the garlic and onion. Fry in a frying pan.
Place the vegetables in the broth to cook. Add onion and garlic.
Grate the cheese. Mix with eggs.
Add chicken to the soup.
Add seasonings.
Bring to a boil, add the cheese-egg mixture and stir. Cook until done.

Soup with cream cheese and chicken meatballs

Introducing the recipe for Cheese Soup with Chicken Meatballs. The dish turns out to be very rich, satisfying and appetizing. It has excellent taste and gives true home warmth and care!

200 gr. minced chicken
half a chicken egg (for meatballs)
2 tbsp. l. bread crumbs
200 gr. processed cheese
a couple of cauliflower florets
one small carrot
piece of celery root
white part of leek
two handfuls of web vermicelli
spices, herbs to taste

In a bowl, combine the base for meatballs: minced meat, egg, a handful of dry herbs, bread crumbs, salt. Stir everything and set aside in a cool place for 20–30 minutes. Peel the vegetables, celery and leeks. Cut the carrots and celery into strips, the potatoes into cubes, chop the leeks, and cut the cabbage into small pieces. Take out the minced meat, roll it into balls (up to 3 cm in diameter), place them on a cutting board. Fry celery with carrots and leeks. oil Place potatoes and diced cheese into boiling water. After 7–10 min. add cabbage and bring soup to a boil. Then lower the frying, season the dish with spices and cook over low heat (from the moment of boiling) for about 5 minutes. Place the meatballs and cobwebs into the pan and cook for another 10 minutes. Then garnish the soup with fragrant parsley and serve.

Chicken soup in English

Despite the enormous popularity of cheese soup in a large number of countries, there is one very tasty version of its execution in English. A simple and delicious recipe that doesn’t take much time.

chicken fillet – 500 g
rice - 100 g
leek - 100 g
processed cheese - 100 g
butter - 50 g
parsley - a few sprigs
salt
ground dark pepper

Boil broth using chicken fillet base.
Cut the leeks into half rings, cut the boiled chicken breast into cubes.
Fry the onion and fillet in a frying pan until golden brown.
Add a tied bunch of parsley to the bubbling broth, add salt and pepper.
After 5-7 minutes, add the fried onion and fillet, let the ingredients cook.
Get the parsley.
Grate the cheese on a large grater and add it to the soup at the end of production.

Cream cheese soup with chicken - recipe in a slow cooker

In fact, every second housewife has a multicooker in her kitchen. Cheese soup with chicken can also be prepared in it. It will be even faster this way!

500 g chicken fillet
400 g processed cheese
2 potatoes
1 carrot
1 onion
salt, ground dark pepper and herbs to taste

Cut the chicken fillet into cubes. Finely chop the onion and grate the carrots on a small grater. Peel the potatoes, cut into cubes or cubes. Place chicken fillet, potatoes in a bowl, add onions and carrots, pour 1.5 liters of hot water. Close the lid and turn on the “Soup” program for 1 hour. At the end of the program, add cheese, stir well and leave for 20 minutes in the “Keep warm” mode. When serving, sprinkle with herbs.

If you previously did not know how to prepare cheese soup, the recipes described give you the opportunity to learn how to cook your first dish of processed cheese. Follow the usual instructions, everything will work out. Delight your household with a brand new menu!

Cheese soup with melted cheese and chicken - step-by-step recipe

Hi all! Now we have on the menu a soup with chicken and processed cheese, which has a delicate creamy taste and, at the same time, it turns out to be very rich and satisfying.

This first course does not overload our stomachs and is considered light, maybe even dietary. Because it is completely non-fat and low in calories. Having tried it, you will still feel full and will not feel hungry.

By the way, cheese soup can be prepared not only with chicken meat. If you are curious, then look at the recipes in my other article. There are several different options for its manufacture. I can also recommend trying French onion or champignon soup.

Okay, enough of the unnecessary words! Let's start exploring the recipe I have now presented. I hope that I wrote everything very clearly and accessible. Try to cook according to my method and rate it. It's bound to turn out very tasty.

Cream cheese soup with chicken

I constantly cook a huge pot for my own household, because they are “soup eaters” and often, after eating the contents of one plate, they require more. That’s why I indicated the amount of ingredients for a 5-liter pan. It usually empties out within a couple of days. Well, I like to cook thick stew.

Step-by-step recipe for soup with chicken and melted cheese

Well, now let's get down to making our dish. First things first, wash the meat well with running water and remove the films from it. Then put it in a saucepan, in my case it’s a cauldron, fill it with cool water to the top and put it on fire.

Bring the water to a boil. When gray foam appears, drain the water. Wash the fillet and pan well so that no foam marks remain on the walls. Place the meat in the pan again, fill with clean water and return to the heat.

As soon as the broth boils again, reduce the heat to medium and cook for 25-30 minutes. A snow-white foam will then appear slightly, but it will no longer be harmful, like the first one. Faster, even useful, because it is an accumulation of proteins.

If you do not want to drain the boiled water, then use an ordinary slotted spoon to remove the foam. Choose what you like best.

In general, while we are cooking chicken broth, it’s worth doing the vegetables. Peel and husk everything and wash. Cut the onion into small cubes. Cut the potatoes the way you like. I usually cut it into medium cubes, but you can also cut it into cubes and slices.

I cut the carrots into thin half rings or quarter rings. You can cut it into narrow strips, cubes, cubes, or simply grate it on a large grater. This is also not important and depends on your preferences.

Also prepare the greens. If you have it fresh, then finely chop it. In my case it's frozen dill. Well, measure out the required amount of vermicelli, salt and ground pepper.

How to cook cheese soup with processed cheese and chicken?

So, all the products are prepared, the broth is still cooking. Let's start frying for now. Pour vegetable oil into the frying pan or put a piece of butter (you can replace it with margarine) and heat it over the fire.

Place the carrots in the pan first. Fry it for a few minutes and add the onion. Fry without stirring until slightly golden brown. Then cover with a lid and turn off the heat.

If you grate carrots, then you should add them after the onions, because they cook faster than those cut into pieces with a knife.

In theory, by this time the chicken fillet should be cooked. Remove it from the pan and transfer it to a plate. Now it’s time to add potatoes to the broth. After boiling, cook it for 15 minutes.

Meanwhile, cut the slightly cooled meat into pieces as desired. I usually like to cut it into small pieces (basically, as it turns out), but there are also fans of large pieces. Or, on the contrary, they tear it into fibers directly with their hands.

After 15 minutes of cooking the potatoes, add the frying and vermicelli to it. Chopped meat can also be returned back to the pan. Then wait until it boils and cook for another 5-7 minutes.

Here you can add salt and ground dark pepper to the soup. If desired, you can put bay leaves and other seasonings there (for example, Italian or French herbs), but I usually don’t add them to this dish.

Savory cheese soup with melted cheese and chicken

For convenience, grate the processed cheese on a large grater and add it to our brew almost 2-3 minutes before the end of cooking. Stir until they are completely dissolved in the broth.

At this time, you can dump the cooked greens there. Then cover the pan with a lid and turn off the heat. Let the soup steep for 15-20 minutes. It will taste even better this way, trust me.

In the meantime, you can fry the crackers. Cut several slices of white bread or loaf into similar cubes. It is better that the bread is slightly dried (stale). If you want, you can cut off the crust on the sides, but I don't do that.

Heat a frying pan with oil and place the pieces in it. Stirring, fry until golden brown. Later, transfer them to a paper towel to absorb the oil. After this, they can be poured into the prepared container.

It's even easier to create them in the microwave. Place the cut cubes on a flat plate and leave for 1.5 minutes, maximum two (at a power of 700 W). But in this case they will simply dry out and not become rosy.

For more flavor, future croutons can be sprinkled with seasonings and dried garlic.

In fact, all the preliminary steps for the most delicious lunch have been completed. All that remains is to pour our cheese soup into portioned bowls, add croutons and serve.

In general, you will spend about an hour making this first dish. And this is completely insignificant in terms of time. I hope you liked my recipe and you will want to repeat it at home.