Light cheese soup with processed cheese and chicken for lunch will be remembered for its original taste. Minimum calories and maximum pleasure from using this dish.
It is necessary
- -1-2 pcs. chicken breast;
- -2-3 pcs. potatoes;
- -1/2 pcs. carrot;
- -1 PC. onions (medium);
- -2 pcs. processed cheese;
- -1-2 tbsp. l. vegetable oil;
- - laurel leaf, black ground pepper, salt, spices for the soup.
Instructions
Step 1
Place the pot on the stove and bring the water to a boil. While the water is boiling, wash the chicken breast thoroughly and cut it into approximately equal parts. Throw the sliced breast into boiling water.
Step 2
Peel the potatoes, wash and cut into small cubes. Add the potatoes to the water and the chicken breast.
Step 3
Cut the carrots into strips, finely chop the onion. Pour oil into a preheated skillet and fry the onions and carrots until golden brown.
Step 4
Then add this mixture of onions and carrots to the soup and boil for another 15 minutes.
Step 5
Cut the processed cheese into small pieces and add them to the almost cooked soup. Mix everything thoroughly until the melted cheese is completely dissolved. Add spices, pepper, salt, bay leaf. Cover the soup and set aside to taste.
