Light cheese soup with cream cheese and chicken for lunch will be remembered for its original taste. Minimum calories and maximum pleasure from eating this dish.
Pick your recipe
You will need
- -1-2 pcs. chicken breast;
- -2-3 pcs. potatoes;
- -1/2 pcs. carrot;
- -1 PC. onions (medium);
- -2 pcs. processed cheese;
- -1-2 tbsp. l vegetable oil;
- bay leaf, black pepper, salt, spices for soup.
Instruction manual
1
Place the pot on the stove and bring the water to a boil. While the water is boiling, wash the chicken breast thoroughly and cut it into approximately equal parts. In boiled water, throw the chopped breast.
2
Peel the potatoes, wash and cut into small cubes. Add potatoes to the water in the chicken breast.
3
Cut the carrots into strips, chop the onion finely. Pour oil into a preheated skillet and fry the onions and carrots until golden.
4
Then add this mixture of onions and carrots to the soup and boil for another 15 minutes.
5
Cut the processed cheese into small pieces and add them to the almost cooked soup. Mix everything thoroughly until the cream cheese is completely dissolved. Add spices, pepper, salt, bay leaf. Cover the soup and set it aside to make it taste.
note
From the listed ingredients, you will get a 3-serving dish.
Useful advice
To make the soup more original, take bacon-flavored cheese instead of regular cream cheese or replace it with hard cheese grated on a coarse grater.