1 large carrot
180 g cream cheese
2 liters of broth or water
bay leaf, allspice 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.