16:11, 30 May 2024, author: Ermakova M.

Cheese soup with chicken fillet and canned corn

Name: Cheese soup with chicken fillet and canned corn
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: European
Ingredients: Chicken fillet – 300 g; Canned corn – 200 g; Processed cheese – 150-200 g; Potatoes – 450 g; Onions – 110 g; Carrots – 120 g; Garlic – 10-15 g (2-3 cloves); Fresh dill – 3-4 sprigs; Vegetable oil – 20 ml; Salt - to taste; Dried basil – ½ teaspoon; Black peppercorns – 4-5 pcs.; Bay leaf – 2 pcs.; Water - 1.5 l

Chicken soup with melted cheese and canned corn turns out very tender and flavorful.

Photo source: https://ru.123rf.com/profile_lenyvavsha

Chicken fillet and potatoes are responsible for the richness of the soup, and melted cheese adds a creamy aftertaste, which is harmoniously complemented by sweet corn.

Cheese soup with chicken fillet and canned corn

Кухня: European, суп, калории: 214, время приготовления: 00:40

Ингредиенты

Chicken fillet – 300 g

Canned corn – 200 g

Processed cheese – 150-200 g

Potatoes – 450 g

Onions – 110 g

Carrots – 120 g

Garlic – 10-15 g (2-3 cloves)

Fresh dill – 3-4 sprigs

Vegetable oil – 20 ml

Salt - to taste

Dried basil – ½ teaspoon

Black peppercorns – 4-5 pcs.

Bay leaf – 2 pcs.

Water - 1.5 l

Рецепт

1. Wash the chicken fillet and pour 1.5 liters of water into a saucepan. Place the pan on the fire, bring the water to a boil and skim off the foam with a slotted spoon. Cook the chicken fillet over low heat for 35-40 minutes.

2. 5 minutes before the end of cooking the fillet, peel all the vegetables.

3. Cut the potatoes into cubes.

4. Take the chicken meat out of the pan and add the potatoes there. Cook for 10 minutes.

5. Cut the onion into cubes, grate the carrots on a coarse grater.

6. Heat a frying pan with vegetable oil and fry the onions and carrots for 3-4 minutes.

7. Place the roast into the pan. We also add corn. Cook for 3 minutes.

8. Grate the processed cheese on a coarse grater.

9. Place the cheese in the pan. Stirring constantly, cook the soup for 2-3 minutes until the cheese is completely dissolved.

10. Chop the dill. Pass the garlic through a press.

11. Cut the chicken meat into arbitrary pieces.

12. Place chicken meat in soup. Add garlic, dill, bay leaves, black peppercorns and dried basil. Salt to taste. Cook the soup for another 3-5 minutes and turn off the heat.

13. Chicken soup with melted cheese and canned corn is ready.

14. Bon appetit!