Chicken Soup with Processed Cheese and Vermicelli
Simple and quick, with a rich creamy taste! Chicken Soup with Processed Cheese and Vermicelli doesn’t take long to prepare. It’s very tasty, hearty, tender, perfect for everyday lunch, and will surely become a favorite.
Updated : 24 September, 2025
Easy
About 30 min.
Ingredients
500 grams
Chicken
200 grams
Melted cheese
1
Onions
1
Carrot
4
Potato
0.5 cup
Vermicelli
2 liter
Water
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use any chicken parts for the soup. I take a chicken leg. Boil it in water until cooked, about 25-30 minutes. Peel and rinse the potatoes. Use good-quality processed cheese.
Step 2
Remove boiled chicken meat from the bones, and strain the broth to remove small bones. If using chicken breast, straining is optional. Return the meat to the broth.
Step 3
Cut the potatoes into small pieces and add to the pot with the chicken. Cook together for about 15 minutes.
Step 4
Peel, rinse, and chop the onion and carrot. Finely chop the onion and grate the carrot. Sauté vegetables for 3-4 minutes on low heat, then add them to the soup.
Step 5
Prepare the required amount of vermicelli. Cut the processed cheese into pieces. Add vermicelli and cheese to the soup. Stir for 2-3 minutes until the cheese melts in the boiling broth. Season with salt and spices to taste.
Step 6
Add fresh herbs to the soup and remove from heat. Let it sit for a few minutes covered.
Step 7
Pour the soup into bowls and serve. Enjoy!