Creamy Soup with Processed Cheese and Chicken
Quick, light, yet filling for the whole family! Creamy soup with processed cheese and chicken will delight everyone with its soft taste and pleasant aroma. Adding homemade croutons makes it even richer.
Updated : 21 August, 2025
Easy
About 20 min.
Ingredients
500 grams
Chicken fillet
3 liter
Water
5
Potato
1
Carrot
1
Onions
210 grams
Melted cheese
80 grams
Butter
300 grams
Bread
to taste
Salt
to taste
Peppercorns
2
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Take fresh bread or a baguette to make croutons for the soup. Chicken fillet (I used meat from a home-raised chicken) should be washed well, covered with cold water, and placed in a pot to boil.
Step 2
Wash and peel the carrot, then grate it coarsely or cut into sticks. Peel the onion and chop into small cubes.
Step 3
Make a sauté: first melt butter in a pan, then add the chopped carrot and onion.
Step 4
Wash the potatoes, peel them, and cut into small cubes or short sticks.
Step 5
Fifteen minutes after the water boils, remove the chicken to let it cool slightly. Add the chopped potatoes, bay leaf, and peppercorns to the broth, and season with salt.
Step 6
While the soup is cooking, prepare the croutons. Cut the bread into small slices or cubes, using your preferred method.
Step 7
Heat a pan with butter, add the bread, season with salt and favorite spices. Fry the croutons over low heat for about 5 minutes, stirring constantly to prevent burning. Remove and let cool on a separate plate.
Step 8
Cut the cooled chicken fillet into serving pieces and add it with the sauté to the soup to continue cooking.
Step 9
Grate or thinly slice the processed cheese for faster melting and add to the soup 5 minutes before it’s done.
Step 10
When the cheese has completely melted, remove the pot from heat and serve hot with croutons. Croutons can be optional. Enjoy!