Creamy cheese soup with chicken

Prepared by: Alexey Marchuk

11/06/2016 Cooking time: 1 hour 0 min

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I want to teach everyone how to cook cream cheese soup with chicken and onions. The combination of ingredients in this soup is very winning. Why, even kids enjoy eating this first thing!

Cheese cream soup with chicken - traditional recipe

For those who love puree soups and cream soups, I suggest trying creamy cheese soup with chicken. This dish turns out incredibly tasty, aromatic, tender and velvety. You can serve this soup with croutons, if desired. You only need to prepare the puree soup for one time.

To prepare creamy cheese soup with chicken you will need:

potatoes - 3 pcs.;
carrots - 1 pc.;
chicken fillet - 150 g;
onion - 1 pc.;
processed cheese - 100 g;
spices for soup, salt - to taste
butter - 10 g; water - 1 liter;
freshly ground black pepper for serving.

Preparation:

Cut the chicken fillet into pieces and place in a saucepan. Add chopped carrots here.
Add peeled and diced potatoes and onions to the pan.
Pour water into the pan and put on fire, add salt to taste and cook over low heat until tender (about 35-40 minutes). Next, add diced processed cheese, butter, spices to the soup, cook until the cheese melts.
Then grind everything with an immersion blender until pureed. Bring the soup to a boil and turn off the gas.
Serve the tender and delicious cream cheese soup with chicken hot, sprinkled with freshly ground black pepper.

Enjoy your meal!

Chicken cream soup - classic recipe

Ingredients:

Chicken breast – 1 pc.
Potatoes – 2-3 pcs.
Hard cheese (can be processed) – 150 g.
Carrot
Onion
Garlic
Salt, spices, herbs, croutons - to taste

Cooking process

Cook the chopped chicken pieces for 60 minutes.
Cut vegetables into small slices
Remove chicken meat
Add carrots, potatoes, and onions to broth
Throw in the chicken slices
Blend everything with a blender until it becomes a puree soup consistency. Advice. If you have an acrylic blender, let it cool before pouring the soup into the bowl.
Place a homogeneous mass of soup on the fire, add cheese cut into small pieces
Stir the soup until the cheese dissolves until smooth.
If desired, decorate the dish with croutons with garlic or herbs

Cheese cream soup with chicken and broccoli

Adding healthy vegetables to a dish makes it more nutritious and healthy. Choose your products carefully, then the prepared dishes will be the most delicious.

Ingredients:

Chicken breast – 200 g
Broccoli – 500 g
Carrots – 100 g
Cream – 100 ml
Onion – 100 g
Hard cheese – 100g
Salt pepper
Cream cheese – 100 g

Preparation:

Wash the meat component, chop and cook. Chop the onions and carrots. Wash the broccoli and separate it into individual florets.
Place all vegetables in chicken broth and cook for fifteen minutes. After all the vegetables are cooked, they need to be beaten.
Add cream and cheese. Season with salt and pepper. After the soup boils, it must be removed from the burner immediately.

Cheese cream soup with chicken and corn

The main thing in such soups is the rich meat broth. It is recommended to cook it in advance. Supplementing the dish with corn will bring not only a pleasant sweetness to its taste, but also a certain zest that will make this soup unique and unforgettable.

Ingredients:

Chicken fillet – 600 g
Processed cheese – 100 g
Carrots – 1 pc.
Hard cheese – 100 g
Canned corn – 200 g
Potatoes – 5 pcs.
Salt, pepper, paprika
Onion – 1 pc.

Preparation:

Cook the meat component and remove from the broth. Send potatoes there.
Fry carrots and onions. Place in broth with potatoes. We also send corn there, from which the juice has previously been drained.
Cut the chicken into cubes and add to the soup. Add processed and hard cheeses. Cook until the potatoes are ready and the cheese has dissolved.
Beat the soup with a blender and serve. You can decorate plates with puree soup with herbs or fried croutons.

Classic cheese soup with chicken

The recipe for chicken soup with cheese is very simple.

Ingredients:

Chicken fillet
Potatoes – 2-3 pcs.
Hard cheese – 150 g.
Leek
Carrot
Greens, salt, pepper

Step-by-step cooking recipe:

Boil chicken
Strain the broth
Add potatoes to strained liquid
Meanwhile, prepare the roast. To do this, fry onions and carrots
Place the vegetables fried in a frying pan into the soup, followed by slices of chicken and hard cheese.
Try to maintain medium cooking temperature so that the cheese is well dispersed in the broth. At the same time, you need to stir the soup so that it becomes a homogeneous mass.
You can use rice in this recipe. To do this, add 2 tablespoons of rice during cooking. Be careful, the soup will be thicker. Thus, the amount of water will need to be increased.

Cheese cream soup with mushrooms

Cheese cream soup with mushrooms and chicken is a very delicate dish with a creamy texture and pleasant aroma.

It's the perfect combination of chicken, mushrooms and cheese with just a few extras.

Such soups are often prepared in France: there, housewives use world-famous French cheeses for their dishes.

To prepare the soup you will need:

chicken – about 400 gr.;
processed cheese – 300 gr. (2-3 pieces);
fresh or frozen mushrooms – 350 gr.;
large onion;
3 medium potatoes;
large carrot;
butter and olive oil;
salt, pepper to taste;
paprika, cumin, rosemary and oregano.

Preparation:

First of all, you need to place the cheesecakes in the freezer. Later they will need to be grated, but frozen it is much easier to do this.
Place chicken into the pan. Any part of the bird will do - thighs, legs or breasts. Pour cool water over the meat and place on the stove. Cook for about 20 minutes, skimming off the foam regularly. If you are using a chicken leg, you need to cook it for about 45 minutes. While the chicken is cooking, chop the onion into small cubes. Grind the carrots on a coarse grater; you can also finely chop them or make thin slices using a vegetable peeler.
Heat a frying pan and pour olive oil onto it. Add carrots and fry for about 4-5 minutes until they give off their color. Add onion to carrots, stir, add a little water. Leave to simmer until the onion is transparent.
While the frying is being prepared, peel the potatoes and cut them as desired. When the fried onions become transparent, add butter and spices. Fry for another 3 minutes and turn off the heat.
It's time to test the chicken broth. If it's ready, add mushrooms. It is better to use porcini mushrooms - fresh or frozen. Champignons also go well with chicken in the soup; if they are not there, add any mushrooms. They need to be washed, peeled and cut well.
Add mushrooms to boiling chicken broth. Bring to a boil again; if foam appears, remove. Cook for about 10 minutes.
Add chopped potatoes to the mushrooms and chicken and add frying. Add salt to taste, cook for about 15 minutes. While the potatoes are cooking, remove the chicken and remove the meat from the bone. Remove the skin, cut the meat into cubes and return to the pan.
Remove the processed cheese from the freezer and grate it on a coarse grater. By this time it should have frozen and will rub easily. When the potatoes in the soup are ready, add grated cheese and pepper. Stir until the cheese melts well. The soup will take on a beautiful color and incredible aroma.
Remove the pan from the stove and pour the contents into a blender and puree the soup. You can use an immersion blender. After this, pour the soup back into the pan and return to the heat.
Bring the contents to a boil again, turn off the stove. Let the soup sit for 15 minutes.
Now you can serve aromatic cheese soup with mushrooms and chicken. You can decorate with fresh dill and/or parsley.

Cheese soup with chicken in a slow cooker

There are situations when you need to cook lunch or dinner very quickly. In this case, a multicooker helps housewives. This dish, prepared with the help of a kitchen assistant, will not leave anyone indifferent.

Ingredients:

Chicken fillet – 230 g
Processed cheese – 220 g
Potatoes – 1 pc.
Rice – 80 g
Onion – 1 pc.
Salt pepper
Dried garlic – 1 tsp
Carrots – 1 pc.

Preparation:

Cut the meat, place it in the pressure cooker container, add water and cook for about half an hour in the steaming program.
Separately, prepare the frying in a frying pan. Fry onions and carrots.
After the meat is cooked, it should be removed, and the rice should be added to the broth and cooked for about fifteen minutes according to the same program.
Afterwards we dump the roast, fillet and potatoes into the container. Add cheese and dried garlic with salt.
After ten minutes we change the mode. Let's put it on simmer. So we cook the dish for about fifty minutes.
Beat the resulting soup with a blender and serve.

Cheese cream soup with chicken and cauliflower

This dish has an incredible creamy taste, as its recipe includes cream. Puree soup is very healthy. It contains vitamins that everyone needs. By preparing this soup, you can not only eat deliciously, but also be enriched with useful microelements.

Ingredients:

Cauliflower – 1 piece
Onion – 1 pc.
Chicken fillet – 500 g
Carrots – 2 pcs.
Semi-hard cheese – 100 g
Potatoes – 3 pcs.
Cream 10% – 100 ml

Preparation:

Boil the meat and remove from the broth. Throw in cauliflower, which must first be washed and divided into inflorescences.
Ten minutes after boiling, discard the potatoes. Fry onions and carrots.
Grate the cheese and add to the soup. Stir constantly until the cheese melts. Discard poultry fillets.
Now pour in the warm cream and cook for about five more minutes. Then start pureeing.
You don’t have to add chicken fillet to the soup, but leave it until serving. You can fry it or bake it separately. This will be a great addition to pureed soup.

Cheese cream soup with smoked chicken

Prepare this dish for your family to create a restaurant atmosphere at home. The birthplace of cream cheese soups is France. Light and tender chicken puree soup is perfect for baby food.

Ingredients:

1.5 liters of water
3 potatoes
1 piece onion
1 piece carrot
200 g smoked chicken
1 PC. processed cheese
25 ml cream
dill or parsley - to taste

Recipe

Chop carrots
Chop the onion
Make a roast of carrots and onions
Cook smoked chicken slices for 20-30 minutes
Add potato cubes to the soup and wait until the end of cooking
Add fried carrots and onions
Grind cheese
Puree the soup with a blender. Add cream when soup is thick
Sprinkle shredded cheese on top and wait until it dissolves.
Add chicken pieces, herbs, croutons.

This dish will be equally tasty either cold or hot.

Cream of chicken soup with cheese rolls

We offer an unusual and at the same time simple recipe.

For this recipe you will need:

Chicken broth – 2 l.
Potatoes 3-4 pcs.
Processed or hard cheese - 150 g.
Flour – 120 g.
Egg - 1 pc.
Onions, carrots, herbs, salt and pepper.

Cheese cream soup with chicken and young zucchini

The dish prepared according to this recipe is suitable for those who do not like potatoes or want to try a new taste. The main vegetable in this soup is zucchini. Moreover, young vegetables are best suited, as their taste is more tender and pleasant.

Ingredients:

Zucchini – 2 pcs.
Processed cheese – 100 g
Garlic – 1 tooth
Onion – 1 sh
Salt pepper
Chicken broth – 400 ml
Sweet paprika to taste

Preparation:

Chop the zucchini into thin half rings. Please note that young vegetables do not need to be skinned. Chop the garlic and onion as finely as possible and fry.
When the onions are half cooked, add the zucchini. Vegetables are fried for about five minutes.
Place all vegetables in a saucepan with chicken broth. Cook the contents over low heat until the zucchini becomes soft.
Salt and add paprika. Add melted cheese and leave on the fire until it is completely dissolved. Then remove the soup from the heat and whisk.
Complete the dish with fried chicken breast or croutons.

This is perhaps the cheesiest and creamiest first course of them all. A real treasure trove for cheese lovers.

Ingredients:

Processed cheese – 2 pcs
Onion – 1 pc.
Hard cheese – 200 g
Cream – 100 ml
Potatoes – 6 pcs.
Chicken broth – 800 ml
Salt pepper
Baguette – 3 pcs.

Preparation:

Throw the potatoes and onion into the broth and cook.
Mash the cooked vegetables into a puree. Add cream and grated cheese. Stir and boil.
Add salt and pepper. Stir the soup until the cheese dissolves.

When serving, decorate with herbs.

Cream chicken soup with cheese and mushrooms

In this recipe, you need to add chicken, carrots, and butter to the previous ingredients. So, the cooking technology:

Add chopped potatoes to the prepared chicken broth, followed by carrots and onions. After a few minutes, add the chopped mushrooms and butter. Sprinkle everything with grated cheese, add herbs. Puree the finished soup with a blender.

Creamy soup with chicken and potatoes

Creamy potato soup is very nutritious and filling due to the ingredients included in its composition. An excellent winter dish.

Ingredients:

Chicken fillet - 200 g;
Potatoes - 4 pcs.;
Onion - 1 pc.;
Gouda cheese - 200 g;
Cream - 150 ml;
Salt - to taste;
Pepper - to taste;
Bay leaf - to taste.

Preparation:

Boil broth based on chicken fillet.
Remove the fillet, let cool and chop finely.
Place the peeled potatoes and onions into the boiling broth and cook until tender. (Vegetables are laid out whole.)
Remove the prepared vegetables from the broth. Using a blender, mash them to a puree.
Add pureed vegetables to the broth and stir thoroughly until smooth.
Add chicken pieces and mix again.
Add cream to the resulting soup and bring to a boil.
Add finely grated cheese and stir until completely dissolved. After this, immediately remove from the stove.
Bon appetit!

Cream soup with melted cheese and mushrooms

The recipe for cream soup with cheese and mushrooms will be delicious and interesting.

For this recipe you will need:

Mushrooms, champignons 400 g
Processed cheese 1 piece
Potatoes 3 pcs
Half an onion

Preparation:

Boil potatoes
Fry finely chopped onions and mushrooms
Blend boiled potatoes in a blender until smooth
Sprinkle grated cheese over everything and stir, watching the cheese melt
Add mushrooms

How to make cheese soup with chicken meatballs

Ingredients:

Minced chicken – 250g
Breadcrumbs – 1 tbsp.
Egg yolk – 1 pc.
Onions – 1 pc.
Chicken broth – 400ml
Semi-hard cheese – 100g
Processed cheese – 100g
Mozzarella – 50g
Milk – 1 tbsp.
Butter – 20g
Vegetable oil – 1 tbsp.
Wheat flour – 1 tbsp.
Salt - to taste
Black pepper - to taste

Preparation:

Pour 1 tablespoon of milk over the breadcrumbs, stir and let stand for five minutes.
Finely chop a small onion.
Place minced chicken, breadcrumbs with milk, half a chopped onion, yolk, salt and pepper in a bowl.
Mix all the ingredients and form small meatballs from the resulting minced meat. To prevent the minced meat from sticking to your hands, you can moisten them with cold water. Place the formed meatballs in a baking dish and bake at 200C for 10 minutes.
Grate all the cheese on a coarse grater.
Place the second half of the chopped onion in a saucepan or saucepan and fry in vegetable oil until golden brown.
Add butter to the onion, melt it, then add flour and fry it, stirring, for one to two minutes.
Pour in chicken broth, stir and bring to a boil.
Add grated cheese to the soup.
Cook the soup, stirring, over medium heat for about 10 minutes until the cheese is completely dissolved. Taste the finished soup and add salt and pepper if necessary. Serve soup with warm meatballs.
Before serving, you can sprinkle it with a little red ground wig or other favorite spice. A wonderful addition would be fresh bread or crispy croutons.

How to make classic chicken broth

The basis of any soup is broth. The most delicious chicken broth comes from that same “blue bird” that is familiar to many from childhood. A mature chicken, simmered with vegetables and herbs over low heat for two hours, will make the broth unique.

Prepared in advance, the broth can become the basis of any creamy cheese soup for every day.

Classic chicken broth recipe:

Rinse the chicken and cut into pieces.
Pour in cold water (for a more concentrated version, the water should barely cover the meat).
Place over high heat and bring to a boil.
Drain and rinse bird parts with cold water.
Add water again, salt and pepper to taste (approximately 1 teaspoon of salt per 1 liter of water, a pinch of pepper), put on low heat.
While the broth is boiling, skim off the foam.
As soon as almost all the foam has been removed, add vegetables: onion, carrot, celery stalk, roots (parsnips, celery, parsley). A bunch of greenery also comes in handy.

Continue to simmer over low heat.
15 minutes before the end of cooking, add spices: 4-5 peppercorns (you can use a mixture of different varieties), 1-2 bay leaves, ½ tsp. coriander seeds, 1-2 cloves, a pinch of thyme.
Five minutes before it’s ready, taste the broth, add salt if it’s not enough.
Strain the prepared broth through cheesecloth or a fine sieve a couple of times.

Total cooking time: one and a half to two hours.

Chicken soup broth turns out rich, fragrant, rich. Poultry meat itself is not particularly valuable and is not usually used.

Cheese soup with chicken in a slow cooker

Compound:

Smoked chicken ham 350 g
Potatoes 0.5 kg
Carrots (large) 1 pc.
Pasty processed cheese 200 g
Onion (large) 1 pc.
Sunflower oil 20-30 g
Parsley ½ bunch
Peppercorns 5-6 peas
Salt 1 tbsp. l.
Dill ½ bunch
Water 2 l

Preparation:

Peel and wash the potatoes, cut into cubes.
Finely chop the onion.
Grate the peeled carrots on a coarse grater.
Remove the skin from the chicken, remove the meat from the bone and cut into cubes.
Pour sunflower oil into the bowl and heat in the “fry” mode for 15 minutes.
When the oil is hot, add the onions and carrots. Fry for literally 3-4 minutes.
Turn off the “frying” and add the chopped potatoes and chicken meat to the bowl.
Add processed cheese, salt, add peppercorns and fill with water.
Close the multicooker, cook in the “soup” or “cook” mode, set the time to 35 minutes.
Finely chop the greens and sprinkle over the soup before serving.

Our dish is ready!