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.


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