Cheese soup with chicken and mushrooms

Incredibly tender, nourishing, and aromatic cheese soup with chicken and mushrooms will satisfy even the pickiest lovers of delicious food. The soup is cooked without sautéing vegetables, and the mushrooms are pre-dried in a pan and then simmered with butter. The cheese dissolved in the broth changes its color to milky white and gives it a particularly piquant flavor. If you love cheese soup with chicken and mushrooms, we have another interesting recipe for you on our site – creamy broccoli soup with cream. Be sure to try it!

Yield: 7 servings.

Cooking time: 30 minutes.

Caloric content: 62 kcal per 100 grams of the dish.

Cuisine: Russian.

Ingredients

• chicken breast – 550 g;
• mushrooms (champignons or oyster mushrooms) – 450 g;
• potatoes – 300 g;
• carrot – 120 g;
• onion – 70 g;
• processed cheese – 80 g + hard cheese - 90 g;
• garlic – 1-2 cloves;
• butter – 25 g;
• bay leaf – 2 pcs;
• black pepper – 5 peas;
• purified water – 2 l.

For homemade croutons, you will need a few pieces of white bread.

Cooking

1. Prepare the ingredients. Instead of chicken breast, you can take another part of the chicken. Oyster mushrooms can successfully be replaced with champignons. The hard cheese must melt easily; it can also be replaced with processed cheese.

2. Pour cold water over the fillet and start to boil.

3. Before boiling begins, a lot of foam will start to collect on the surface – it needs to be collected with a spoon.

4. Since the soup is cooked without sautéing, add a halved onion to it. Boil the meat with the onion for 15 minutes.

5. Meanwhile, clean the mushrooms of debris and slice them into elongated pieces.

6. Finely chop the garlic.

7. Heat a pan strongly without adding any fat. Pour in the mushrooms. In a hot dry pan, they will quickly start to release moisture and fry, which means they will reduce in volume. Salt them, and when the moisture evaporates completely, add a piece of butter and continue sautéing for another 1 minute.

8. Then remove the pan from the heat and add the garlic. Stir and let the mushrooms absorb this aroma.

9. Cut the potatoes into small cubes.

10. Slice the carrot into rounds and then cut them into quarters. The pieces will not be fried, as the hot oil will significantly color the broth, and the soup should have a creamy color.

11. After the specified time, remove the fillet and onion from the broth (it has already released its aroma and useful substances, so it can be removed).

12. Send the potatoes and carrots into the pot. Boil them for 5 minutes.

13. Immediately add the bay leaf and peppercorns. Do not salt yet, as the cheese is already salty, and the mushrooms were salted during frying.

14. Finely chop the cheese.

15. As soon as the vegetables boil, add the cheese to them.

16. And immediately start stirring vigorously to help the cheese dissolve faster and not stick to the bottom.

17. Slightly cool the chicken breast.

18. Cut it into medium pieces.

19. Add the mushrooms to the soup.

20. And also the meat pieces. Check the broth for salt. After boiling, cook everything for 5 minutes, then let the soup sit under the lid for another 10 minutes.

21. To make crispy croutons, cut the white bread or loaf into medium cubes.

22. In the pan, heat a mixture of sunflower and butter.

23. Transfer the bread cubes there and fry until golden brown, adding a pinch of salt and sugar.

24. The cheese soup with chicken and mushrooms is ready. Sprinkle it with fresh herbs and crispy croutons.