Soup with processed cheese and chicken: homemade recipes

Chicken soup with cream cheese

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

Ingredients:

Water - 2200 ml;
Chicken breast - 1 piece;
Potatoes - 5 pieces;
Carrots - 1 piece;
Onion - 1 piece;
Processed cheese - 200 g;
Salt, pepper, herbs - to taste.

How to cook:

Rinse the chicken breast and remove fat and films. Then put it in a saucepan and fill it with water. Cook the breast until fully cooked for forty minutes. Take it out and disassemble it into fibers. Peel the potatoes and cut into cubes. Add water to the chicken broth and let it boil. Add chicken breast pieces and chopped potatoes. Now you need to prepare the frying. To do this, peel and wash the onion and carrot. Cut the onion into small squares and grate the carrots. Place the ingredients in a frying pan with vegetable oil and fry until golden brown over medium heat. Place the finished roast in a saucepan. Cover the soup with a lid and let it simmer for ten minutes. Then add cream cheese. If it is solid and not liquid, then grate it first. Cook the soup until fully cooked for five minutes, add salt and pepper at the end. Let the soup brew and serve.

RECIPE FOR SOUP WITH MELTED CHEESE, RICE AND CRUSTS (PURE SOUP)

Ingredients: rice – 100 grams, 3 liters of water, 2 medium potatoes, 2 processed cheese “Druzhba” (or 200 grams of any other processed cheese), 1 carrot, 1 onion, 1 bell pepper, parsley and dill, vegetable or butter for frying onions with carrots, salt, pepper, bay leaf, suneli hops - to taste.

Prepare croutons in advance; for this, cut white bread (you can also use a loaf) into cubes and place them on a baking sheet in one layer. Dry the crackers in the oven over low heat until done. During drying, the crackers can be turned over so that they brown on all sides. In addition, during drying, the crackers can be drizzled with olive oil and sprinkled with seasonings (dried green onions, or others.)
Peel and finely chop the onion
Grate the carrots.
Fry the onions and carrots together in a frying pan with melted butter or hot vegetable oil until golden brown. During roasting, you can season it with suneli hops or other seasonings.
Boil water in a saucepan, add washed rice and fried onions and carrots to the water.
Peel the potatoes, wash and cut into cubes.
Add potatoes to broth
Cook the soup for 5-10 minutes.
While the soup is cooking, cut the processed cheese (if it is hard processed cheese) into small cubes or strips (so that the processed cheese dissolves in the broth faster)
Add melted cheese to the soup.
Cook for a few minutes, salt and pepper the soup to taste.
When the soup is ready, add finely chopped parsley and dill to the soup and cook for 2 minutes (to prevent the soup from turning sour after a day in the refrigerator, the greens need to be cooked for a minute or two). Greens can also be added directly to plates.
Grind this soup directly in the pan using an immersion blender to obtain a puree soup. But, of course, this soup can be ordinary; you don’t have to chop it.
Serve the soup by tossing the croutons directly into the bowls.

PS This soup will be even tastier if you cook it in chicken broth. Just remember to remove the bones from the chicken and shred the meat and put it back into the broth (otherwise the bones will break your immersion blender)

TIPS: HOW I MAKE SOUP WITH METCH CHEESE TASTIER

The broth will be tastier and healthier (much) from homemade chicken rather than broiler chicken. The fact is that the chicken that ran around the village farmstead contains many useful substances that are not found in broiler factory chicken. It is homemade chicken broths that can cure colds and strengthen the immune system.
When I make chicken broth, I add dill and parsley stems tied together (the ones that are usually cut off and discarded). Having boiled in the broth, they give it so much taste and aroma that the final soup with melted cheese will be simply magnificent.
When frying onions and carrots, add bell pepper at the end, it will give the soup additional taste and aroma.
Season the fried onions and carrots with prepared seasoning mixtures. It could also be khmeli-suneli. Your soup will have a completely different taste, completely new. In general, by working with seasonings, you can get completely new tastes and new dishes from the same products every time. It is amazing. And in stores today there are many ready-made mixtures sold, which have already been selected and assembled by specialists and professionals; all we have to do is buy this mixture of seasonings and enjoy the result.

All recipe photos

Cheese cream soup with chicken

Ingredients:

Vegetable broth - 5 glasses;
Chicken fillet - 250 grams;
Flour - 2 tbsp. spoons;
Hard cheese - 400 grams;
Onion - 1 piece;
Butter - 50 grams;
Spices - To taste;
Cream - 1 glass;
Crackers and herbs - 1 To taste (for decoration).

How to cook “Cream Cheese Soup with Chicken”

Cut the chicken fillet into pieces and fry in vegetable oil until golden brown. Chop the onion and fry it in vegetable oil for 5 minutes. Add flour, fry together for a few more minutes, stirring. Boil the broth. Add onion with flour and cook until thick. Then we put the rest of the ingredients there. Puree the mixture in a saucepan using an immersion blender.

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Grate the cheese and add it to the soup; the cheese should completely melt. Also add warm cream, salt and pepper to taste. Bring the soup to a boil again and remove from heat. Pour into plates. Decorate with crackers and herbs. Bon appetit!

RECIPE FOR SOUP WITH MELTED CHEESE AND MUSHROOMS

Ingredients: mushrooms (champignons, oyster mushrooms, porcini or forest mushrooms...) 350 grams, if dried mushrooms - 50 grams, chicken for broth (optional), 3 liters of water, 2 medium potatoes, 2 processed cheese “Druzhba” (or 200 grams any other processed cheese), 1 carrot, 1 onion, parsley and dill, vegetable or butter for frying onions with carrots, salt, pepper, bay leaf, seasonings for mushroom soup (you can do without these seasonings).

Make broth from mushrooms: wash, peel, chop the mushrooms, add water and cook for 40 minutes. If you used dried mushrooms for the soup, you should soak them first.
Peel and finely chop the onion
Grate the carrots.
Fry the onions and carrots together in a frying pan with melted butter or hot vegetable oil until golden brown. During frying, you can season with ground black pepper or other seasonings.
Peel the potatoes, wash and cut into cubes.
Add fried onions and carrots to the broth.
Add potatoes to broth
Cook the soup for 5-10 minutes.
While the soup is cooking, cut the processed cheese into small cubes or strips (so that the processed cheese dissolves in the broth faster)
Add melted cheese to the soup.
Cook for a few minutes, salt and pepper the soup to taste.
When the soup is ready, add finely chopped parsley and dill to the soup and cook for 2 minutes (to prevent the soup from turning sour after a day in the refrigerator, the greens need to be cooked for a minute or two). Greens can also be added directly to plates.

PS If you cooked this soup with chicken, then the broth should be made not of mushroom, but of chicken, as in the first recipe, and it is better to fry the mushrooms in butter or vegetable oil along with onions and carrots, or fry them separately and add them to the soup already in the form frying

Easy recipe for chicken cheese soup

So, for 8 standard servings you will need the following components:

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

Cooking steps:

The bird should be rinsed well 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 low simmer.
Wash the potatoes. To peel. Cut into cubes (approximately 0.5-1 cm). Send to the broth. Cook for 8-10 minutes.
Wash the carrots. To peel. Remove the husks from the bulbs. Thinly cut into squares. Grind the carrots using a coarse grater.
At this stage, 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 prepared vegetables. Fry them until cooked, until the onions are golden brown. Add the roast to the broth.
Peel the cheeses from foil 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.

Cream cheese soup with chicken

Ingredients:

Chicken – 0.5 kg;
Water – 2.5 l;
Potatoes – 0.5 kg;
Carrots – 1 pc.;
Onions – 2 pcs.;
Processed cheese -180-200 g;
Butter – 1-2 tbsp;
Green onion – 0.5 bunch;
Parsley – 0.5 bunch;
Salt - to taste;
Ground black pepper - to taste;
A mixture of Italian herbs - to taste;
Bay leaf – 1-2 pcs.

Step-by-step recipe with photos and videos

To make Chicken Soup with Cream Cheese, you will need the ingredients listed.

Pour water over the chicken pieces and bring to a boil, skimming the foam from the surface of the broth if necessary.

Add bay leaf and onion to boiling water, reduce heat and boil chicken for 20-25 minutes.

Finely chop another onion, add finely grated carrots, and fry in melted butter for 7-10 minutes until soft.

Remove the onions and add the diced potatoes, a pinch of salt and black pepper to the pan. Bring the mixture to a boil again and cook the potatoes for 5 minutes from the moment the broth boils.

Then add the fried onions and carrots.

Bring the mixture to a boil again, add processed cheese, dried herbs, a little more ground black pepper and salt to taste and simmer the soup, covered, for another 10 minutes over low heat.

Turn off the heat, add finely chopped parsley and green onions. Let the dish sit for a few minutes before serving.

Light, creamy cream cheese soup with chicken is ready.

RECIPE FOR SOUP WITH MELTED CHEESE AND CHICKEN (BASIC)

Ingredients: Chicken for broth, 3 liters of water, 2 medium potatoes, 2 processed cheese “Druzhba” (or 200 grams of any other processed cheese), 1 carrot, 1 onion, parsley and dill, vegetable or butter for frying onions and carrots , salt, pepper, bay leaf, suneli hops - to taste.

Make chicken broth: wash the chicken, remove any remaining feathers, add water and cook for 40 minutes. You can add dill and parsley stems during cooking, tying them together, then simply remove and discard.
Peel and finely chop the onion
Grate the carrots.
Fry the onions and carrots together in a frying pan with melted butter or hot vegetable oil until golden brown. During roasting, you can season it with suneli hops or other seasonings.
Peel the potatoes, wash and cut into cubes.
Remove the chicken from the prepared broth, cut the meat into pieces, remove the bones and throw the chicken meat back into the broth (you can omit this step)
Add fried onions and carrots to the broth.
Add potatoes to broth
Cook the soup for 5-10 minutes.
While the soup is cooking, cut the processed cheese into small cubes or strips (so that the processed cheese dissolves in the broth faster)
Add melted cheese to the soup.
Cook for a few minutes, salt and pepper the soup to taste.
When the soup is ready, add finely chopped parsley and dill to the soup and cook for 2 minutes (to prevent the soup from turning sour after a day in the refrigerator, the greens need to be cooked for a minute or two). Greens can also be added directly to plates.

Soup with processed cheese and champignons

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

Ingredients:

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.

How to cook:

First, cook the chicken broth, fry the onions and carrots, and add them to the broth. Then 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 (after 7-10 minutes, we begin to dilute 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, you should sprinkle dill. Let it brew for about 15 minutes. Now you can pour it into a plate and sprinkle croutons on top. The soup with melted cheese and champignons is ready.

Cream cheese soup with chicken - recipe in a slow cooker

Almost 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!

Ingredients:

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

Preparation:

Cut the chicken fillet into cubes. Finely chop the onion, grate the carrots on a fine 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.

Cheese cream soup - 6 delicious recipes with chicken, mushrooms

material:

1 Classic cream cheese soup
2 Chicken recipe
3 With added mushrooms
4 With processed cheese
5 With zucchini
6 Cheese cream soup in a slow cooker

Today we know a huge number of delicious dishes, in addition to the usual chicken broth and borscht. To find the most suitable options for your family, you should boldly experiment in this area. Well, you can start with the creamy cheese soup first. It will definitely conquer both small and adult gourmets.

Classic cheese cream soup

The recipe recommends using cheddar as the cheese base. But instead, you can safely take the same amount of regular hard cheese (300 g). The remaining ingredients: half a liter of heavy cream, a stalk of celery, a carrot, a pinch of ground hot pepper, an onion, half a glass of wheat flour, half a stick of good butter, salt, 460 ml of vegetable broth.

All vegetables are peeled and not coarsely chopped. Next they are fried in hot butter until soft.
All the flour is poured onto the vegetables. After thorough mixing, the ingredients simmer on the fire for another 5-6 minutes.
Next, the contents of the frying pan are poured into the saucepan. The remaining liquid ingredients - broth and cream - are poured into it. The mass is cooked for 12-14 minutes.
All that remains is to add grated cheese to the soup, wait until it melts and puree the dish using an immersion blender.
The treat is returned to the heat for a couple more minutes, after which it is peppered and salted.

It’s delicious to eat this soup with homemade white croutons.

Chicken recipe

With added mushrooms

Instead of meat, you can use fresh mushrooms for satiety and a special brightness of taste. For example, champignons (250 g). The remaining ingredients: 2 medium potatoes, an onion, half a carrot, processed cheese (at least 100 g), 150 ml medium-fat cream, 730 ml chicken broth, a piece of butter, fine salt, a mixture of peppers.

Potatoes, cut into cubes, are boiled in salted water until tender.
The champignons are cut into 5-6 pieces, after which they are fried until golden brown along with randomly chopped onions and carrots. It is especially tasty to cook them not with vegetable oil, but with butter.
When the potatoes are almost ready, add the contents of the frying pan and cubes of processed cheese. All ingredients are cooked together for another 12-14 minutes.
When the cheese is completely melted, you can puree the treat and let it boil one more time.

It’s delicious to eat cream cheese soup with mushrooms along with whole champignon caps baked separately in the oven. They can be filled with any filling to suit your taste. For example, hard cheese with garlic.

With melted cheese

With zucchini

For those who don’t like potatoes in cream soup, this recipe is ideal. The main vegetable in it is young zucchini. You need to take 2 of them. The remaining ingredients: large processed cheese without additives (at least 100 g), garlic clove, onion, 350-400 ml of chicken broth, butter, ground sweet paprika, salt.

The zucchini is chopped into medium half rings. There is no need to cut off the skin of a young vegetable. It is enough to wash it well.
Garlic and onion are crushed as much as possible, and then fried in butter. You can mix it with sunflower or olive component.
When the distinct pleasant aroma of fried onions becomes noticeable, add the zucchini to the frying pan. Together, the ingredients cook for another 3-4 minutes.
The contents of the frying pan are transferred to a saucepan with broth. Cook the contents over low heat until the zucchini slices are soft.
The soup is salted and sprinkled with paprika. Cheese is added to it. When it is completely melted, you can puree the mass.

Unlike a potato dish, zucchini soup with cheese is lighter and is even suitable for a diet.

Cheese cream soup in a slow cooker

The result is a dish in a “smart pan” with a uniform, surprisingly tender consistency. Ingredients: 230 g chicken fillet, 220 g processed soft cheese (in a tub), potatoes, onions, carrots, 80 g rice, 1.5 liters of water, dry garlic, salt.

First, fillet pieces are placed in the bowl of the device, filled with water and cooked for 20-25 minutes in the steaming program.
Golden frying is prepared from onion cubes and thin carrot sticks in a separate bowl.
When the meat is cooked, pre-washed rice cereal is cooked in the remaining broth for 10-12 minutes in the same program.
The cooled and diced fillet is returned to the container, and potato cubes and frying are also added.
All that remains is to put the cheese in the bowl, add salt and sprinkle with dry garlic.
After another 10 minutes of steaming, the mode changes to “Stewing”. The dish cooks in it for another 45 minutes.

The resulting dish is pureed and served with thick cream.

Source: https://dieta-dlja-pohudenija.ru/syrnyi-syp-pure-6-vkysnyh-receptov-s-kyricei-gribami/

With meatballs

Soup with meat balls will really appeal to children and is also suitable for people who are on a diet.

Prepared from the following components:

minced chicken - 400 g;
steamed rice - 60 g;
onion – 2 heads;
carrots – 1 pc.;
processed cheese - 100 g;
water - 1.5 l;
vegetable oil - 40 g;
parsley - 2 sprigs.

Cooking steps:

Add grated onion and spices to the minced meat. Knead the mixture and form into balls. Place them in a pan of bubbling water. After 10 minutes, add rice.
Finely chop the next onion, fry it in a frying pan with oil, then add the grated carrots. Sauté for another 10 minutes. Throw the fry into the broth with meatballs.
As soon as the cereal is cooked, add finely chopped cheese to the pan. At this time, the main thing is to stir the future soup often. This way the cheesecakes will melt faster.
Season the dish with salt and pepper as desired, and add chopped herbs at the end of cooking. The aromatic cheese soup will turn a home-cooked meal into a celebration for no reason.

Cheese soup with smoked chicken and vermicelli

A simple recipe for an excellent, hearty soup. Instead of smoked chicken, you can use boiled pork or bacon. Instead of noodles, any other pasta made from durum wheat will do. It is important that they are not large in size and keep their shape when cooked. It is better not to overdo it with pasta, otherwise the soup will turn out too thick. When serving, you can decorate the dish with herbs, spices, and grated Parmesan.

Take:

pasta (mainly vermicelli) – 100 g;
smoked chicken – 250-300 g;
medium potatoes – 3-4 pcs.;
processed cheese – 300 g;
onion – 1 pc.;
medium-sized carrots – 1 pc.;
butter (preferably butter) – about 75 g;
garlic – 1-3 cloves;
mixed greens - to taste;
vegetable oil - to taste;
crackers - to taste;
salt and spices - to taste.

Step-by-step cooking method:

Remove bones from chicken. Chop the meat and boil the bones and skin for broth.
Chop the onion into small cubes. Press the garlic through a sieve or chop it. Grate the carrots on a coarse grater.
Peel the potatoes. Soak in water.
Pour oil into a heated frying pan. First fry the garlic, then the onion and carrots for about 5-7 minutes.
Add chicken to vegetables, stir. Fry for a few more minutes.
Place a piece of butter in a separate frying pan. Add chopped herbs and fry a little.
Remove bones and skin from the finished chicken broth.
Grate the potatoes. Place in a saucepan.
Cut the cheese into pieces and add to the broth. Stir and wait for almost complete dissolution. It is important that the water in the pan does not boil when adding cheese.
Add the roast to the broth. Add salt. Spice up.
Add pasta. Cook until done. The exact cooking time is indicated by the manufacturer on the packaging.
Turn off the burner. Let the soup steep for 5-10 minutes.
Before serving, decorate with croutons and a sprig of herbs.

Sources

https://povar.ru/recipes/kurinyi_sup_s_plavlenym_syrom-47520.html
https://povar.ru/recipes/syrnyi_krem-sup_s_kuricei-47361.html
https://molokook.ru/syrnyj-sup-recept-s-plavlennym-syrom-i-kuricej/
https://www.iamcook.ru/showrecipe/12133
https://BystryeRecepty.ru/soups/kurinyj-sup-s-syrom.html
https://izkuricy.ru/7-retseptov-syrnogo-supa-s-kuritsej/

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Cheese cream soup - 6 delicious recipes with chicken, mushrooms

Classic cheese cream soup

All vegetables are peeled and not coarsely chopped. Next they are fried in hot butter until soft.
All the flour is poured onto the vegetables. After thorough mixing, the ingredients simmer on the fire for another 5-6 minutes.
Next, the contents of the frying pan are poured into the saucepan. The remaining liquid ingredients - broth and cream - are poured into it. The mass is cooked for 12-14 minutes.
All that remains is to add grated cheese to the soup, wait until it melts and puree the dish using an immersion blender.
The treat is returned to the heat for a couple more minutes, after which it is peppered and salted.

It’s delicious to eat this soup with homemade white croutons.

Chicken recipe

The soup will be more rich if you use chicken meat when cooking it. Birds will need 170 g. The remaining ingredients: onion, 3 potatoes, processed cheese without additives, carrots, a mixture of spices for soup, 1 liter of filtered water, a piece of butter, fine salt.

Chicken pieces are cooked until tender along with diced onions, potatoes and carrots.
Butter, salt and cheese are added to the resulting soup. The mass is cooked until the latter melts.
Using an immersion blender, the dish is pureed and brought to a boil again.

When serving, cream cheese soup with chicken is sprinkled with ground black pepper to taste.

With added mushrooms

Potatoes, cut into cubes, are boiled in salted water until tender.
The champignons are cut into 5-6 pieces, after which they are fried until golden brown along with randomly chopped onions and carrots. It is especially tasty to cook them not with vegetable oil, but with butter.
When the potatoes are almost ready, add the contents of the frying pan and cubes of processed cheese. All ingredients are cooked together for another 12-14 minutes.
When the cheese is completely melted, you can puree the treat and let it boil one more time.

With melted cheese

The simplest soup recipe includes only vegetables and cheese. At the same time, the result is amazingly tasty and satisfying. Ingredients: 2 processed cheese without additives, 3-4 small potatoes, carrots, several cauliflower florets, salt, a mixture of ground peppers.

Prepared vegetables are placed in boiling salted water. These are potato cubes, cabbage inflorescences cut in half and carrots chopped in any convenient way.
Vegetables are cooked until completely softened. Only after this do the pieces of processed cheese fall into the pan. Next, the soup is cooked over low heat until the soup is completely dissolved.
All that remains is to use an immersion blender to bring the dish to a creamy consistency. The soup with melted cheese is added to taste and heated again.

The finished dish is sprinkled with ground pepper and any fresh chopped herbs.

With zucchini

The zucchini is chopped into medium half rings. There is no need to cut off the skin of a young vegetable. It is enough to wash it well.
Garlic and onion are crushed as much as possible, and then fried in butter. You can mix it with sunflower or olive component.
When the distinct pleasant aroma of fried onions becomes noticeable, add the zucchini to the frying pan. Together, the ingredients cook for another 3-4 minutes.
The contents of the frying pan are transferred to a saucepan with broth. Cook the contents over low heat until the zucchini slices are soft.
The soup is salted and sprinkled with paprika. Cheese is added to it. When it is completely melted, you can puree the mass.

Unlike a potato dish, zucchini soup with cheese is lighter and is even suitable for a diet.

Cheese cream soup in a slow cooker

First, fillet pieces are placed in the bowl of the device, filled with water and cooked for 20-25 minutes in the steaming program.
Golden frying is prepared from onion cubes and thin carrot sticks in a separate bowl.
When the meat is cooked, pre-washed rice cereal is cooked in the remaining broth for 10-12 minutes in the same program.
The cooled and diced fillet is returned to the container, and potato cubes and frying are also added.
All that remains is to put the cheese in the bowl, add salt and sprinkle with dry garlic.
After another 10 minutes of steaming, the mode changes to “Stewing”. The dish cooks in it for another 45 minutes.

The resulting dish is pureed and served with thick cream.

Source: https://attuale.ru/syrnyj-sup-pyure-6-vkusnyh-retseptov-s-kuritsej-gribami/