We advise you to cook a delicious and delicious chicken soup.
This recipe will help out when there is absolutely no time to cook something complicated, but I really want to feed my family something special.
Cream Cheese Chicken Soup - Basic Cooking Principles
Any parts of the chicken are suitable for soup, but it’s better to take the breast, thighs or lower legs. The meat is washed under running water, dried and cut into arbitrary slices. The chicken is laid in a pan with salted water and sent to the fire. As soon as the contents begin to boil, remove the noise and cook for another 15 minutes. For aroma, you can put a bunch of greens in the broth, tied with threads. Then it will need to be removed.
From vegetables, we need potatoes, onions and carrots. Potatoes are peeled and cut into bars. Dip in boiling chicken stock, mix and cook until soft. Vegetable fry is prepared from chopped onions and carrots and added to the soup.
At this point, the dish is salted, seasoned with spices and coarsely grated cream cheese is added. Stir until it is completely dispersed. At the end, chopped greens are added and removed from the heat.
Cook soup with pasta, cereals and other vegetables. Cream cheese may be the most common, or with various additives.
Recipe 1. Simple Cream Cheese Soup
Ingredients
240 g of potatoes;
750 ml of drinking water;
60 g of onions;
320 g chicken breast;
40 ml of sunflower oil;
120 g carrots;
black pepper, bay leaf and salt;
160 g of cream cheese.
Cooking method
1. Rinse the chicken breast, dry and cut into medium pieces. We spread the meat in a pot with drinking water, slightly salting it. We put on the fire. As soon as the contents begin to boil, remove the foam and cook for 15 minutes.
2. Peel the potatoes and cut into strips. We spread the vegetable in a boiling broth. Mix.
3. From the onions and carrots, remove the top peel and chop the vegetables in small pieces. Fry vegetables in hot oil until light brown. We send the frying to the pan, mix and cook for another quarter of an hour.
4. Three cream cheese on a medium grater and add to the broth. Stir until the cheese is completely dissolved. Season the soup with spices and add finely chopped greens. Keep on fire for another five minutes. Serve hot soup with homemade bread.
Recipe 2. Chicken Soup with Cream Cheese and Tomatoes
Ingredients
chicken leg - 300 g;
fresh or dried greens;
three potatoes;
table salt and black pepper;
large tomato;
vegetable oil - 40 ml;
medium carrot;
cream cheese - 100 g;
bulb;
garlic - two cloves;
petiole celery.
Cooking method
1. Wash the chicken leg, soak in a napkin and cut it into small slices. Put in a pot of drinking water and place it on the stove. Cook for about half an hour under the lid, removing the foam.
2. Wash the peeled potatoes and cut into arbitrary pieces. Place the vegetable in a boiling broth. Shuffle.
3. Chop peeled onions finely. Peel and grate the carrots. Finely chop the celery stalk and garlic cloves. Place the vegetables in a pan with hot oil and fry, stirring, for ten minutes.
4. Scald the tomato with boiling water and remove the thin peel. Cut the pulp into small cubes. Send the tomatoes to the pan, mix and sprinkle with dried or fresh herbs. Cook for another five minutes, and transfer to a boiling soup.
5. Add the cream cheese in small portions, stirring continuously, boil and remove from heat. Leave the soup for ten minutes and serve with cheese croutons.
Recipe 3. Chicken Soup with Cream Cheese and Rice
Ingredients
bulb;
carrots - 130 g;
rice - 180 g;
processed cheese - 240 g;
chicken fillet - 340 g;
potatoes - 300 g;
spices and salt;
20 g melted butter.
Cooking method
1. Rinse the chicken fillet and place in a pot of drinking water. Boil for about half an hour, periodically removing foam. Then remove the chicken from the broth and cut into small slices
2. Peeled potatoes cut into arbitrary pieces and put in the broth.
3. Peel the onion and carrot, and chop into strips. Transfer vegetables to soup and mix. Cook for seven minutes and add chopped chicken.
4. Rinse the rice until clear water. Add the cereal to the soup, mix, cook for three minutes.
5. Place the cream cheese for at least half an hour in the freezer. Grate the cheese on a medium grater. Rinse greens and chop large enough. Put cheese and herbs in the soup, cook, stirring constantly, for about seven minutes. Season with salt and spices. Remove from heat and serve with garlic croutons.
Recipe 4. Chicken Soup with Cream Cheese and Broccoli
Ingredients
300 g chicken breast;
table salt;
2.5 liters of drinking water;
ground pepper;
400 g of processed cheese;
hops-suneli;
400 g broccoli;
carrot;
four potatoes;
bulb.
Cooking method
1. Peel the onion and chop it into small pieces. We free carrots from the peel and rub on a fine grater. Fry vegetables until soft in hot oil.
2. Rinse the chicken breast, put in a pan and fill it with drinking water. We put on the fire and cook, removing the foam, about half an hour.
3. Peel the potatoes and cut into medium cubes. Rinse under the tap to wash off excess starch.
4. Take the chicken out of the broth and take it apart. We put potatoes and meat in the broth and continue to cook over medium heat.
5. My broccoli, sorted into inflorescences and boil. Then we recline in a colander and put in soup.
6. Add grated cream cheese to the soup and mix until it melts. We put the fried vegetables in the pan, mix and cook for five minutes. Pour the hot soup into the plates. In each we put a pinch of chopped greens.
Recipe 5. Chicken Soup with Cream Cheese and Corn
Ingredients
sunflower oil;
medium carrot;
fresh greens;
middle head of onion;
two processed cheeses;
garlic - three cloves;
canned corn - a jar;
pod of red bell pepper;
chicken breast - 300 g;
two potato tubers;
chicken stock - one and a half liters.
Cooking method
1. Finely chop the peeled onion and garlic cloves.
2. Peel the carrots and grate them coarsely.
3. Rinse the chicken breast and place in a deep saucepan. Pour in drinking water and cook for half an hour, periodically removing the foam. Remove the meat from the broth and cut into medium slices.
4. Place a pan with a thick bottom on the stove. Pour the vegetable oil into it and warm it well. Fry onion, garlic and carrots in it until light brown.
5. Free the bell peppers from the peduncle and scrub the seeds. Chop it into cubes, add to the vegetables and fry, stirring, for a couple more minutes.
6. Peel the potatoes, cut into arbitrary pieces. Add it to the rest of the vegetables, mix and pour the chicken broth. As soon as the contents begin to boil, reduce the heat and cook for 15 minutes until the potatoes are soft.
7. Add cream cheese to the soup, chopped into small pieces, stirring constantly, pepper and salt. Once it is completely dissolved, put canned corn in the soup. Bring to a boil and add finely chopped greens. Cook the bark of minutes and remove from heat.
Recipe 6. Chicken Soup with Cream Cheese and Dumplings
Ingredients
five potato tubers;
bulb;
300 g chicken breast;
30 g butter;
medium carrot;
two liters of drinking water;
three processed cheese;
150 g of flour;
half a liter of milk;
egg;
greens of dill and onions;
salt and black pepper.
Cooking method
1. Rinse the chicken breast under the tap and cut into medium slices. Put in a pan, fill with drinking water, cook for half an hour. Be sure to remove the foam.
2. Place the processed cheese in the freezer for half an hour. Cut the cheese into small pieces and put in a boiling broth. Stir until it is completely dissolved. Then pour 400 ml of milk and cook for another ten minutes.
3. Peel and finely chop the onion. Fry in hot butter until clear. Now add the finely grated carrots and continue to fry until soft.
4. Peel the potatoes, cut into strips, and put in a pan. Send vegetable frying here too. Salt and pepper the soup.
5. In a separate plate, combine the egg with the remaining milk, flour and salt. Knead the dough. Separate the dough with a teaspoon, forming a dumpling, and send them to the boiling soup. Shuffle. Add greens at the end.
Cream Cheese Chicken Soup - Tips & Tricks
The soup will cook faster if the chicken is boiled in advance.
Chicken soup will gain a delicate pleasant taste if a piece of dry cheese is added to the broth.
Pour milk or cream into the broth so that the taste of the soup becomes more tender and pleasant.
Add cinnamon to the soup, it will give a pleasant piquancy.
Chicken soup with cheese can be garnished with chopped herbs, herbs, rye crackers or crumbled egg yolk.
