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Chicken and potato soup with processed cheese
Chicken breasts, potatoes, carrots, and onions simmer with bay leaves, then get a creamy finish with processed cheese. Serves 6.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 35 min
- Total time
- 50 min
- Servings
- 6 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Chicken and potato soup with processed cheese is a creamy soup that gets its mild flavor from the cheese. Simmer chicken breasts in water with bay leaves and black pepper, then add potatoes, grated carrot, and onions. Remove the tender chicken, cut it into pieces, and return it to the pot once the potatoes are cooked. Finally, stir in the processed cheese and garnish the soup with parsley. Cheese soups are especially popular in France, but this version is easy to make at home.
Ingredients
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Instructions
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Place the chicken breasts in a pot, pour in the water, and bring to a boil. Add seasonings to taste, including the bay leaves, salt, and pepper.
After about 7 minutes, add the chopped potatoes, grated carrot, and onions. Once the chicken is tender, remove it and cut it into smaller pieces.
Once the potatoes are cooked, return the chicken to the pot. Add the processed cheese and stir thoroughly.
Finally, add the parsley and serve.
Tip: Remove the chicken breasts from the broth as soon as they are white in the center and the juices run clear when cut; cooking them longer will make them dry and stringy.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 301 kcal
- Protein
- 25 g
- Carbohydrates
- 23 g
- of which sugars
- 4.2 g
- Fat
- 12 g
- of which saturates
- 7.0 g
- Fiber
- 3.1 g
- Salt
- 1.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Syrová polievka s kuracím mäsom a zemiakmi
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