Dairy exquisite taste, delicate texture - soup with melted cheese and chicken will not leave anyone indifferent. This first dish began to cook throughout Europe for a long time. It is supplemented with various vegetables, meat, spices, sometimes using several varieties of cheese.

Important: the soup does not require much time to cook.

Soup with melted cheese and chicken - a classic recipe

In the traditional version, the proportions of products and the methods of their processing are successfully combined.

The dish is prepared on the basis of:

• chicken broth - 2.5 l;
• potatoes - 4 tubers;
• chicken meat - 400 g;
• processed cheese - 2 pcs.;
• carrots, onions - 1 pc.;
• herbs, spices.

First, meat is boiled - fillet, breast or any other part of the carcass. Add salt to the broth, add peeled and finely chopped potatoes. In a frying pan, using a mixture of butter and vegetable oil, vegetables are fried and introduced into the broth. 10 minutes before readiness, grated cheese is added (it is better to take soft, creamy), herbs and spices.

Cooking option with mushrooms

It is quite possible to prepare a delicious, satisfying meal from the available products. Soup with chicken mushrooms and melted cheese can be served with crackers, croutons or vegetable cuts.

Prepared on the basis of:

• potatoes - about 5 small tubers;
• soft processed cheese - 2-3 pcs.;
• champignons (you can use any other mushrooms) - 400 g;
• chicken fillet - 250 g;
• bulbs, carrots - 1 pc.;
• sprigs of dill and parsley;
• vegetable fat;
• salt, several types of pepper.

Rinse the fillet, cut into cubes, add water and boil until tender. After boiling, spices are added to the liquid: peppercorns, lavrushka and one cloves. When the broth is ready, remove the seasonings.

Peel and cut vegetables. In a frying pan, fry onions, grated carrots, mushrooms, cut into plates. Dip the potatoes into the prepared broth and boil for 12 minutes. Then send the fry, grated processed cheese. To make the cheese product easier to rub, you can first hold it in the freezer. When the cheese mass dissolves, spices, dill and parsley are added to the soup.

With smoked chicken and melted cheese

Smoked meat refers to not quite healthy, but many favorite delicacy. If you add it to the first dish in a small amount, it will not harm your health, and the taste of the soup will greatly improve.

To prepare a delicious dairy dish, you should stock up:

• potatoes - 4 tubers;
• cream cheese (any brand) - 1 pc.;
• smoked chicken thigh - 280 g;
• carrots, onions;
• dill;
• salt, spices (turmeric, black pepper);
• sunflower oil.

Boil smoked meat in filtered water. To saturate the taste of the broth, you can add carrots, a whole head of onion in the husk, a couple of green stalks. Separately, onions are fried in a pan, then carrots until golden brown.

The peeled potatoes are cut into strips. The finished meat is removed from the pan, cooled, separated from the bone and cut into small cubes.

Potatoes are dipped into the strained broth, roasted. When the potatoes are almost ready, add meat, cheese, spices and herbs to the soup. At the end, salt, insist and serve, pouring into plates.

With the addition of zucchini

Adults and children will like this soup, so you can safely cook it for lunch, serving it as a main course.

The dish is prepared from:

• poultry meat - 250 g;
• water - 1.3 l;
• zucchini - 650 g;
• processed cheese - 3 pcs.;
• potatoes - 2-3 pcs.;
• garlic, onions, carrots;
• vegetable fat;
• salt, black pepper.

The chicken fillet should be boiled in salted water until cooked. Get meat. Dip the potatoes, cut into cubes, into the water, after boiling, add the zucchini (you can leave the skin on young fruits). Salt, pepper, cook until vegetables are cooked.

A frying pan of onions, garlic and carrots is prepared in a pan, which is introduced into the broth after the products are ready. Grated cheese and spices follow. When the soup is ready, you can chop it with a blender, add chopped meat, greens. Be sure to infuse the dish after cooking, and then serve it on the table.

Soup puree

Fragrant, with a velvety texture, the soup will help satisfy your hunger without creating a feeling of heaviness.

It is prepared from:

• potatoes - 2-4 pcs.;
• chicken meat - 180 g;
• carrots, onions;
• processed cheese - 80 g;
• spices, butter.

Cut the loin of the meat into small pieces. Do the same with potatoes, onions and carrots. Put everything in a saucepan, add water, add spices, boil until tender (about 45 minutes). Fill with cheese, butter, chop with a blender. Boil, decorate with herbs and serve.

with vermicelli

The use of ordinary raw materials and seasonings will allow you to create an original culinary creation, the preparation of which will take no more than 30 minutes.

For this you will need:

• good quality processed cheese - 2 pcs.;
• a handful of vermicelli;
• meat chicken broth - 1.5 l;
• potato tubers - 4 pcs.;
• carrots, onions;
• oil - sunflower or butter;
• rock salt, spices.

Boil potatoes in a pre-prepared broth. Fry chopped vegetables in oil, add them to the liquid. Salt, season with spices. When the potatoes are ready, vermicelli and cheese are added. Everything is mixed, generously seasoned with herbs and served.

Soup with melted cheese and chicken meatballs

This soup has a beautiful mouth-watering appearance, rich taste and pleasant aroma.

For its preparation it is worth stocking up:

• processed cheese;
• minced meat - 220 g;
• potatoes - 400 g;
• white onions (several pieces), carrots;
• spices;
• two types of oil;
• turmeric, lavrushka, herbs.

In order for the soup to turn out to be the right texture with excellent taste, you should choose good cheese (a cheap cheese product will not melt) and minced meat. Cooking begins with the broth. To do this, water with a bay leaf and a whole onion is placed on the stove and boiled after boiling for 5-8 minutes. Potatoes are added next.

Separately, meatballs are prepared in a frying pan, formed from minced meat, ground onions, salt and spices. So that they do not stick to the hands during the formation process, it is necessary to lubricate the hands with water or sunflower oil.

Meatballs after frying are sent to the potatoes, along with a passivated onion and carrots in butter. Grate the cheese, add to the broth, add spices, mix. For a beautiful golden color, turmeric is introduced, everything is mixed, decorated with herbs and served in a deep plate.

With crackers

Soft, velvety cheese cream soup with chicken and croutons will saturate, please with a beautiful appearance and delicate aroma.

Cooking based on:

• boiled potatoes - a few root crops;
• carrots;
• chicken fillet - 200 g;
• processed cheese - 100 g;
• salt, greens;
• bread (it is better to take the one made from bran).

Bread must be cut into neat pieces and dried in a slow cooker in the “Baking” mode. If there is no slow cooker, you can use an oven or a frying pan.

Boil the fillet in salted water, remove, cool. Cut potatoes with carrots, boil in broth, add cheese. When the cheese is melted, salt the dish, pepper, beat with a blender. Add chopped meat and croutons, garnish with herbs.

Creamy cheese soup with cauliflower and herbs

To prepare food, you should stock up:

• poultry meat - 180 g;
• potatoes, carrots, onions;
• dill, parsley, onion feathers;
• cauliflower - 180 g;
• cream cheese and butter.

Cut the fillet and boil in salted water along with onion, celery (optional), lavrushka. Carrots are rubbed and mixed with a small amount of vegetable fat. Onions are fried in butter along with carrots in a saucepan, where food will be cooked and poured with strained broth. When the liquid boils, potatoes are poured into it and after 10 minutes grated cheese. After melting the cheese, cabbage is laid out in the soup, and it is cooked until all the products are cooked. At the end, season, salt, sprinkle with green onions, dill, parsley, basil, insist a little. Separately, you can serve bread toast.

Incredibly easy soup to make. After all, its "cheesiness" lies in the fact that grate the cheese with a grater and pour it into the soup. And because of the high temperature, it simply melts, makes the whole soup cheesy in taste and aroma, and also paints it yellow.

We'll make a classic soup, then a homemade soup, then the chicken will be smoked for a while, and in the last recipe we'll add mushrooms to it. In total, we will have four recipes, each of which is definitely worth a try, because it is very tasty and incredibly simple.

This soup cooks very quickly. All you need to do is boil the chicken, then chop it, and go back to the soup. Boil the root vegetables and then add the chopped cheese. The result is an incredibly fragrant and delicious soup. However, it is also lightweight! Isn't that wonderful?

We will tell you how to choose good meat, how to buy the freshest piece of fillet, and also share with you the secrets and cooking tips on how to cook cheese soup. In addition, at the end of each recipe you will find useful recommendations that can sometimes apply to more than one recipe. Read carefully so you don't miss anything.

What you need to know to prepare

To prepare such a soup, we need chicken fillet / breast three times and once the soup will be with smoked meat. Therefore, it will be very reasonable if we tell you how to choose high quality chicken fillet and how to determine which piece is the freshest.

1. The meat is pale pink, without transitions to gray or green, and even to other shades of pink. The color should be as even as possible;
2. The meat is elastic, the fibers are dense and after pressing with a finger they fall into place. If so, the meat is fresh and has not been frozen;
3. Any meat product should be stored in the refrigerator at temperatures from zero to two degrees Celsius or in the freezer;
4. Layers of fat on the chicken should be snow-white if they are pinkish, chemistry was used here to "refresh" the meat;
5. Next, you should pay attention to the shelf life of the meat, if it is in the package. The shelf life of meat in the refrigerator is no more than five days. If more is stated, there was chemistry here again;
6. Choose the optimal size fillet, because if the breast is unnaturally large, then the chicken was most likely fed with growth hormone.

Once you've chosen the chicken for your cheese soup, don't forget to grab some more cheese and head home as soon as the recipes are on the way.

Soup with cheese and homemade chicken

Time for preparing

calories per 100 grams

How to cook:

Tip: if the soup is not too rich for you, you can add sausages or ham.

Cheese soup with chicken

How much time - 1 hour.

What is the calorie content - 55 calories.

How to cook:

1. In a saucepan with a volume of three liters, you need to pour water and put meat in it;
2. After boiling, add bay leaves, a spoonful of salt and a little pepper to the water.
3. After twenty minutes of boiling, the meat must be pulled out;
4. Potatoes need to be washed, then peeled and cut into uniform cubes;
5. Wash the potatoes with running water from starch;
6. Remove the husk from the onion and cut it into cubes too;
7. From carrots you need to peel off the peel and grate it, you can coarsely;
8. The meat must be cut into cubes;
9. Put the melted cheese in the freezer for fifteen minutes, then it will be easier to grate it. A faster option is to cut into small cubes;
10. Put potatoes in boiling broth, wait 5-7 minutes;
11. Butter must be melted in a pan, add onion here and a little later - carrots;
12. Root vegetables fry, season and add to the potatoes just after those 5-7 minutes.
13. It takes the same amount of time to cook everything together;
14. Then put chopped meat here, boil for three minutes;
15. Turn off and add melted cheese here, stir well;
16. Before serving, you can decorate the soup with herbs and add croutons to it.

Tip: Cheese can also be ground with a blender after freezing.

Delicate cream cheese soup with smoked chicken

How long is 50 minutes.

What is the calorie content - 89 calories.

How to cook:

1. First you need to prepare the roast. To do this, take peeled and chopped onions and clean grated carrots. Both root crops need to be fried in sunflower oil, it will be much tastier if you replace it with a piece of butter;
2. Potatoes need to be peeled and washed, then cut into equal parts and put to boil;
3. Processed cheese, frozen in the freezer, must be grated or chopped with a knife. Instead of processed cheese, any hard variety will do;
4. Chicken meat must be cut into strips;
5. To almost ready potatoes, you need to add fried root vegetables and seasonings;
6. Then add chicken meat and grated cheese here;
7. The soup must be stirred until the pieces of cheese are completely dissolved in it;
8. After a few minutes, turn off the soup, pour in the cream and you're done!

Tip: lovers of cream soups can kill all the root vegetables with a blender, leaving only the chicken whole. You can interrupt right in the process of cooking.

Delicious soup with cheese, chicken and mushrooms

Chicken and mushrooms are one of the most popular classic pairings in cooking. If you are ready to try right away, then we advise you to join us and cook this quick and tasty soup yourself.

How much time - 1 hour.

What is the calorie content - 93 calories.

How to cook:

1. In a saucepan with a capacity of three liters, you need to pour water, put chicken meat;
2. Add peeled onion and peeled carrots to this. Root crops do not need to be cut;
3. Cook for twenty-five minutes from the moment of boiling, then pull out the onions and carrots and discard;
4. Potatoes must be washed, peeled and then cut into cubes;
5. Clean the mushrooms from the litter, then cut them into slices and dry them a little in a pan. All the water in them should evaporate;
6. Remove the chicken from the broth and cut into cubes, then put back into the pan. Next, you need to add potatoes to the broth and cook it for about seven minutes;
7. Then put mushrooms here;
8. Cheese must be grated or chopped with a knife. The smaller the pieces, the faster they will melt. Add in small portions, constantly stirring the soup;
9. Wash the greens and remove moisture from it, chop and add to the total mass;
10. Season and switch off after one minute.

Tip: It will be delicious if served with hot garlic croutons.

You are probably very interested in what tips we have saved for you from experienced and famous chefs, right? Then listen very carefully!

1. To make it easier to grind the cheese for soup, you can cut it into small cubes or freeze it so that you can grate it later. As a third option, you can cut it coarsely, and then grind it with a blender;
2. Potatoes should be washed after you cut them into cubes. This is not so important and few people do this, but you need to wash off the starch, as with rice. Have you noticed that the water becomes cloudy when you boil potatoes with mashed potatoes? And you try to wash the potatoes at least once or twice before putting them on the stove and you will see a completely different result;
3. To make the soup special, play with the spices. We always advise this, because to some extent spices are the basis of cooking. Without spices, there would not be dozens or even hundreds of flavors. You can combine them and get something completely new and unusual from this, both in taste and aroma, and in color.

Cheese soup is easy, simple and delicious. It will appeal to all your friends, family and even children. It cooks a little longer than the broth, and therefore can be a great option for a change. In addition, by adding cheeses with different flavors, you can change the taste of the soup at the root. Don't be afraid to experiment, learn from it.

When the usual soups get bored, I want to cook something unusual. Our family loves cheese soups. The son, who sometimes cannot be forced to eat even spoons, swallows 2 plates with pleasure. I cook cheese soups with both liver and mushrooms, but the most delicious, in my opinion, is cheese chicken soup with melted cheese, the recipe of which I want to share with you. Here, it would seem, is an ordinary soup with chicken, vegetables and rice, but you add one component - melted cheese, and the dish immediately takes on a completely different shade and taste. Creamy-cheese consistency, from which sometimes dry chicken fillet becomes tastier and more tender. Be sure to try cooking cheese soup with chicken, and your family will be delighted with such a hearty and unusual lunch. And if you like mushrooms, pay attention to this recipe for cheese soup with mushrooms.

Ingredients:

• Chicken fillet - half breast;
• Potatoes - 4-5 medium pieces;
• Carrots - 1 pc.;
• Bulb - 1 pc.;
• Rice - 50 gr.;
• Processed cheese - 1 pc.;
• Spices (garlic, curry, turmeric) - to taste;
• Salt, pepper - to taste.

1. My chicken fillet and cut into pieces. In fact, any other part of the chicken will do. It can be wings, thighs, shins. Then the soup will turn out more rich. If you are preparing soup for children, then it is better to choose a low-fat diet fillet. And to make the first dish with a twist, choose smoked chicken fillet.

2. Pour the chicken meat with water and put the pan on the fire.

3. In the meantime, clean, wash and cut potatoes into small squares.

4. When the meat boils, the water in the saucepan with the meat boils, remove the resulting foam from above.

5. We throw potatoes into the soup.

6. Next, take rice. Steamed rice is ideal for soups. He prepares quickly. If you have ordinary round or long-grain rice, then rinse the grits several times until the water that drains from it is clear. Steamed rice does not need to be washed. Add the washed rice to the water to the meat and potatoes.

Note! If you want the grains of rice in the soup to be whole and not boiled, it is better to use long-grain rice. And if you want the soup to be thick, use round rice: it boils quickly and well, turning into such a porridge.

7. Then we clean and wash the carrots. We rub it on a coarse grater, although cutting into pieces is also quite suitable.

8. Add carrots to the pan.

9. Clean, wash and cut the onion into small squares. Leek can be used in place of regular onion if desired. It gives a very tasty flavor to the finished dish and goes well with melted cheese.

10. Add onions to the soup. If the soup should turn out to be more satisfying, then onions and carrots can be pre-fried in a pan.

11. Then we take the processed cheese and rub it on a grater. Please note that you need to buy good quality cheese. A cheap cheese product looks like processed cheese, but it may not dissolve in the soup, but will float in pieces, which will not allow you to enjoy the creamy-cheese taste of the first course.

12. Add grated cheese to the soup.

13. Stir to dissolve.

14. The last to add spices, salt and pepper to the soup. I chose curry because it compliments the chicken meat, turmeric for a warm tinge, and garlic for a perfect cheese-and-cream combo. Also salt and black pepper. After adding spices, let the soup simmer for another 5 minutes over low heat. Then turn off and leave to stretch under the lid for another 15-20 minutes.

15. Our delicious chicken cheese soup is ready. Serve with your favorite fresh bread or add homemade croutons directly to your plate before serving. It will be very tasty! And if you got a big pot of soup, and you didn’t master it at a time, then the next day, beat the first dish with a blender and you will get a new delicious creamy soup-puree.
Bon appetit!

There are often cases when you really want to diversify the usual chicken and meat soups with something new. That is why we offer cheese soup - a recipe with melted cheese, which can be prepared both in the classic style and on the basis of chicken meat, seafood and even simple smoked sausage.

Classic cheese soup with melted cheese

The simplest cheese soup consists of a minimum amount of products.

Based on 2.5 liters of water, you will need the following amount of products:

• melting point cheese with onion / mushroom / bacon flavor (whoever likes it) - 200 gr;
• potatoes - 4-5 units;
• little post. oils;
• salt - 1-2 tsp;
• turmeric - a pinch;
• black ground pepper - a couple of pinches;
• onion - 1 small;
• carrots - 1 small;
• a mixture of dill and parsley - 50-70 gr.

We clean the vegetables, cut the potatoes into cubes and immediately set to boil. Add salt and pepper after the foam stops rising. The foam must be removed.

While the potatoes are cooking, finely chop the onion, and three carrots. Fry in oil, adding turmeric to vegetables. It will take 5-7 minutes to be ready for passaging, no more.

After boiling water, cook the potatoes for a third of an hour. After that, add passivation, mix. Three processed cheeses and cook, stirring, for several minutes.

Rinse and cut the greens, add to the soup and mix. Cook for another 2-3 minutes, then turn off the stove and leave for a quarter of an hour - to brew.

Note! If the curds are of poor quality, they will not be able to completely dissolve in the broth and will float in the form of cheese chips.

Chicken Recipe

Cream cheese soup with chicken differs from the classic one only in the presence of chicken meat. We also suggest adding a little rice cereal - this will make the soup even more satisfying.

For a 1 liter saucepan you will need:

• chicken fillet / chicken thigh - 400-550 gr;
• potatoes - 3-5 units;
• round rice - ½ cup;
• carrots and onions - 1 unit each;
• dill greens - 50 gr;
• processed cheese - 160-200 gr;
• salt and pepper - to taste;
• dried garlic - 1 tsp. l.

Wash the meat thoroughly, if necessary, remove the remaining fluff from the skin or simply remove the skin. Take water in a saucepan, put meat in it and put on fire. In the process of boiling, remove the foam. When foaming stops - salt, if desired, add parsley for flavor. Cook for 30-35 minutes.

Wash and clean vegetables. Cut potatoes into cubes, onions into small cubes, carrots into thin strips. Fry onions and carrots in oil until golden brown.

When the meat is ready, take it out and let it cool. Meanwhile, put the potatoes in the broth. Rinse the rice several times and add to the potatoes. When the meat has cooled slightly, disassemble into pieces / fibers and put back into the broth. Boil potatoes and rice for 15 minutes after boiling, then add frying, spices, meat. Stir, cook for a few more minutes. Grate cheese into the soup, add chopped parsley and cook for 5-7 minutes.

On a note. To make the cheese rub well, you can freeze it in the freezer for 5-10 minutes before using.

Cheese cream soup step by step

It should be noted right away - such a soup cannot be left the next day, it is better to eat it immediately. Therefore, adjust the amount of food for cooking, depending on how many people it is being cooked for.

Ingredients for 2 servings:

• melting point cheese - 70-100 gr;
• hard cheese - 50 gr;
• potatoes - 2-3 units;
• medium carrot;
• salt - a couple of pinches;
• vegetable / chicken broth - 0.5-1 l;
• bow - 1.
• greenery for decoration.

We clean vegetables. We cut the potatoes into small pieces, three carrots on a large nozzle, finely chop the onion.

First, fry the onion, after a couple of minutes add carrots to it. After 2-3 minutes, add the potatoes, simmer for a couple of minutes and pour the broth. Salt - a little, as the cheese also contains salt. Let's get ready.

Meanwhile, three cheese.

When the potatoes are ready, you need to grind the mass with a blender until smooth, adding broth if necessary. When the mass becomes homogeneous, add grated cheese and work a little more with a blender.

We lay out the finished soup in bowls and sprinkle with chopped herbs.

On a note. Adjust the amount of broth according to your own preferences - if you want a thinner soup, add more, if thick, respectively, less.

With the addition of mushrooms

Soup with mushrooms and processed cheese is perhaps one of the most popular cheese soups.

The recipe for the dish is as follows:

• 4 potatoes;
• 1 onion;
• 450 gr chicken fillet;
• 50 gr raw round rice;
• 200 gr melt. mushroom flavored cheese;
• 1 tsp salt;
• 1 tsp black pepper;
• 300-400 gr of champignons;
• 50 gr onion feathers.

The soup is prepared in the same way as chicken cheese soup. The only difference is that the mushrooms are fried with onions in oil until the liquid is completely evaporated. Mushrooms are added 10 minutes before the end of cooking, chopped green onions - 5 minutes before.

With zucchini and chicken

Cheese puree soup will sparkle with new flavor notes if you add a little zucchini to it:

• water - 1 l;
• cream - 200 ml;
• chicken fillet - 300 gr;
• potatoes - 200 gr;
• processed cheese - 75 gr;
• garlic - 2 cloves;
• onions and carrots - 1 medium each;
• zucchini - 2 medium;
• fast. oil - 1 table. l.;
• salt, pepper, nutmeg;
• wheat croutons and fresh herbs for serving soup.

First of all, we prepare the passivation of onions and carrots, add garlic.

Meanwhile, wash and cut the zucchini into cubes. Add to vegetables and simmer for ten minutes.

While the zucchini is cooking, peel the potatoes and cut into cubes. Rinse the meat, cut into pieces and set to boil. As soon as the foam comes off, we detect 15 minutes, then add the potatoes. After five minutes, spread the broth passivation, mix, cook for another 10-12 minutes.

Meanwhile, three cheese, mix with warmed cream. We work the soup with a blender to make a puree. We introduce the cheese-creamy mass there and work with a blender for another minute. Cook on the stove for another five minutes. After you can serve, sprinkling a portion of the soup with crackers and fresh herbs.

With shrimps

An original, incredibly tasty and tender cheese soup with shrimp can be prepared for a family dinner on a day off.

To prepare an unusual soup you will need:

• melting point cheese - 200 gr;
• potatoes - 3-4;
• carrots - 1 small;
• salt - 1 tsp;
• peeled shrimp - 200 gr;
• cream - 100 ml;
• greens - a few branches;
• water - 1.5 l.

Let the water boil. While the water for the soup is heating, we clean and chop the vegetables: cubed potatoes, three carrots on a grater.

As soon as the water starts to boil - three cheese into it and pour in the cream. We stir. Add vegetables and stir again. We pinpoint about ten minutes, then lay out the shrimp, salt a little. Chop the washed greens and add to the soup. We wait a few minutes, then turn off the stove and leave it to brew for 15-30 minutes.

It takes only a few minutes for the shrimp to be ready, so the soup cooks very quickly, which is also very important when preparing a delicious and quick dinner.

With sausage and vermicelli

A rich and fragrant soup is obtained with smoked sausage. Cooking sausage-based cheese soup with processed cheese is very simple, because the cooking time is much less than when using any type of meat.

You can prepare such a soup from the following products:

• 2-3 medium potatoes;
• 1 carrot and onion of medium size;
• 100 gr small pasta;
• 200 gr of fatty smoked sausage;
• water - 2.5 l;
• salt;
• fast. butter.

Peel and rinse vegetables, cut into cubes - larger potatoes, carrots and onions - smaller. We also cut the sausage into cubes, slightly larger than potato slices. We cut the cheese into slices.

Let the water warm up. We put potatoes in it and cook, removing the foam. After 10 minutes after boiling, lay out the pasta and mix several times so that the pasta does not stick together.

Fry carrots and onions for a couple of minutes in oil, add sausage to them. Fry for ten minutes.

We put the finished frying into the soup along with the curds. Cook for a few minutes, stirring. This will take about 5 minutes. Add chopped herbs and leave to brew under the lid for 20 minutes, then you can serve.

Cheese soup with croutons

• 2.5 liters of water;
• 2 chicken legs;
• 2 processed cheese "Friendship";
• 4 potatoes;
• 1 carrot;
• 1 onion;
• little post. raffin. oils;
• salt and pepper;
• small wheat baguette;
• chayn. l. favorite herbs.

Put the chicken legs to boil. After boiling, cook for 20-25 minutes.

In the meantime, prepare vegetables: clean, wash, cut, three carrots. Three cheese on a coarse grater. We also prepare crackers - cut into cubes, put on a baking sheet, sprinkle with oil, sprinkle with herbs and dry in the oven for about 20-30 minutes at 180-190 degrees.

By this time, the legs will already be ready, they can be removed, cooled a little and disassembled into pieces. We send the potatoes to the broth and cook for 15 minutes.

While the potatoes are cooking, prepare the roasted carrots and onions. Add it to the potatoes, return the chicken meat to the soup. Add cheese and stir until completely melted.

With smoked chicken

• water - 2 l;
• potatoes - 200 gr;
• smoked chicken - 280 gr;
• onion - 50 gr;
• carrots - 50 gr;
• dill - 2 sprigs;
• melted cheese - 150 gr;
• post oil - 2 table. l.;
• salt - ½ table. l.

First of all, put the water to boil. We add chopped potatoes and smoked meat of dill sprigs divided into 3-4 parts (for flavor). Cook for about 20 minutes, skimming off the foam.

Meanwhile, three carrots and chop the onion. Fry them in oil.

We take out twigs, meat from the broth, lay out the passivation and cheese, add salt and spices.

The meat will cool down a little, after it needs to be cut into small pieces. Put it in the broth, squeeze the garlic there and continue cooking for another five minutes.

Delicious soup with salmon and spinach

• salmon fillet - 300 gr;
• potatoes - 4 units;
• onions and carrots - 1 each;
• tomatoes - 2-3 small;
• melting point cheese - 200 gr;
• sweet yellow pepper - 1;
• salt, ground pepper;
• dill and parsley - 2-3 branches each;
• post oil

We prepare vegetables. We put the potatoes to boil, and in the meantime we prepare the frying - fry the pepper, then add the onion and carrots to it, fry for several minutes. Then add the diced tomatoes. Cut the fish into small squares and add to the frying, add salt and pepper. Fry for a few more minutes, then spread in the soup. Three cheese in a saucepan, mix for a few minutes. Add the chopped greens last, cook for another 2-3 minutes, let it brew for 10 minutes and serve.

Cooking in the microwave

• meat broth - 100 gr;
• potatoes - 1-2 small tubers;
• crackers - 20 gr;
• hard cheese - 60 gr;
• processed cheese - 1 unit;
• sweet paprika and salt - ½ tsp each

Put the diced potatoes in a microwave-safe dish, season and salt, pour in the broth and put in the microwave. At maximum power, we heat for about 10 minutes. Add cheese, mix, send to the microwave at the same temperature for another 10-15 minutes. Stir and leave covered for a quarter of an hour.

• water - 3 l;
• floating cheese - 200 gr;
• minced meat mixed (chicken and pork) - 450 gr;
• champignons - 250 gr;
• carrots and onions - 1 each;
• potatoes - 4 medium;
• garlic - 2 cloves;
• lavrushka;
• allspice - 4;
• salt to taste.

We divide the minced meat into small balls, for example, with a teaspoon. To make it more convenient to roll meatballs with your hands, your palms should be wet - then the minced meat will not stick to the skin.

While we roll the meatballs, the water with salt and parsley should boil. Dip all the balls into boiling water at the same time, leave to cook for ten minutes. When foam appears, remove it.

In the meantime, cut the potatoes into cubes, finely chop the onion and carrot. After ten minutes, put them in the broth. Let's get ready.

Rinse and cut the mushrooms into cubes, add to the broth. Immediately add spices, finely chop the garlic. Three cheese, stirring, cook for a few more minutes, until the cheese is completely melted. Let it brew for a third of an hour.