Cheese soup with chicken


400g chicken
2 potatoes
1 large carrot
180 g cream cheese
2 liters of broth or water
bay leaf, allspice pepper
salt, pepper


Chicken fillet cut into cubes of medium size. Potatoes and carrots cleaned. Potatoes cut into cubes, carrots - semirings.

Fillet lightly fry in a skillet with a little olive oil. Broth bring to a boil, put the bay leaf and allspice and add cubes of filet. Reduce the heat and simmer for a bit of 7-10 minutes.

Then add the vegetables and cook for another 10-15 minutes. Put in a soup cream cheese, stir well to completely dissolve the cheese.

Add salt and pepper to taste. Finely chop the herbs and pour into the soup. Stir and remove from heat.


See also