Cream Cheese and Chicken Soup

Cream Cheese and Chicken Soup

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  1. Chicken 500 grams
  2. Cream Cheese 200 grams
  3. Potato 4 pcs.
  4. Carrots 2 pcs.
  5. Onion 2 pcs.
  6. Butter 2 tbsp
  7. Bay leaf 2-3 pcs.
  8. Green onions to taste
  9. Dill to taste
  10. Salt to taste
  11. Pepper to taste
  • Main Ingredients: Potato, Carrot, Chicken, Cheese
  • Serving 4 servings


pan, knife, kitchen board


Place the chicken in a pan with water and cook until it boils. Remove the foam with a slotted spoon, add 1 head of onion and bay leaf and cook until chicken is cooked (about 30 minutes). Prepare vegetables: cut potatoes into cubes, grate carrots on a coarse grater, cut onions into cubes. Heat butter in a pan and fry the carrots with onions in it. Simmer frying for 7-8 minutes. Remove the finished chicken, onion and bay leaf from the broth, transfer the potatoes to the broth and cook after boiling for 5-7 minutes. Cut the cream cheese into cubes, add the broth and stirring to dissolve the cheese in the broth. Add boiling potato, chicken and cheese to the boiling potatoes and simmer for 10 minutes. Turn off the soup, let it infuse, add greens.
Soup with cream cheese and chicken is ready!