Chicken Soup with Processed Cheese and Corn
I offer you a light and quick-to-make chicken soup. It has a bright creamy taste and wonderful aroma. Tender chicken fillet, processed cheese and juicy corn are the perfect combination. Such an appetizing and satisfying soup will allow you to forget about hunger for a long time.
For the recipe, I recommend using high-quality processed cheese from a trusted manufacturer. Both soft paste-like cheese and processed cheese such as “Druzhba” are suitable for the soup, which must first be grated. Serve the aromatic soup with garlic croutons or a slice of white bread toasted in a toaster.
If you want to make a richer soup, use thigh meat instead of chicken fillet.
Ingredients for making chicken soup with processed cheese and corn:
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Ingredients:
Water – 2 l.
Chicken fillet – 350 g.
Potatoes – 3-4 pcs.
Processed cheese – 100 g.
Canned corn – 200 g.
Onions – 1 pc.
Carrots – 1 pc.
Garlic – 2 cloves.
Vegetable oil – 30 ml.
Salt – 0.5 tbsp.
Ground black pepper – 0.25 tsp.
Italian herbs – 0.25 tsp.
Bay leaf – 2 pcs.
Black allspice – 3 peas
Dill and parsley – 1 bunch.
Recipe for making chicken soup with processed cheese and corn
Step-by-step instructions:
1. Prepare the broth for the soup. Wash the chicken fillet, put it in a saucepan. Pour 2 liters of cold water over the meat. Cover the pan with a lid, put it on the fire and bring to a boil. Remove the foam that has formed with a slotted spoon, add bay leaves and black allspice peas to the broth for flavor. Cook the chicken broth over low heat for 30 minutes. Then carefully remove the chicken fillet from the broth, remove the spices from the pan.
2. Wash the potatoes, peel them, cut them into small cubes. Put the chopped potatoes into the boiling chicken broth. Cook the vegetables over low heat under the lid for 10 minutes.
3. Peel the onions, cut them into small cubes. Wash the carrots, peel them, and grate them on a coarse grater. Place the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onions and carrots over medium heat until soft.
4. Add sautéed vegetables to the soup.
5. Then add canned corn, strained from the marinade, to the pan.
6. Grate the processed cheese on a fine grater, add to the chicken soup. Stir, continue to cook the soup over low heat for another 5 minutes.
7. Cut the boiled chicken fillet into small pieces, add to the pan with soup.
8. For flavor, add finely chopped dill and parsley to the soup, add cloves of garlic passed through a press. Salt the dish to taste, season with ground spices. Stir the ingredients, bring the soup to a boil, cook for 1 minute and turn off the heat.
9. Fragrant chicken soup with processed cheese and corn serve with garlic croutons or fresh crispy baguette.
Bon appetit!
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