Recipe for cooking cheese soup UA2DAY


A good, tasty lunch will not only pleasantly surprise the household, but will also give a charge of energy for the day. For those who have already run out of culinary fantasy, I suggest you consider cheese soup recipewhich has a very delicate and aromatic taste.

Ingredients for making cheese soup:

  1. Chicken fillet – 500 gr.
  2. Processed cheese – 400 gr.
  3. Potatoes – 400 gr.
  4. Onions – 150 gr.
  5. Carrot – 150 gr.
  6. Rice – 150 gr.
  7. Salt
  8. Ground black pepper
  9. Parsley greens


  1. Pan
  2. Cutting board
  3. A kitchen knife
  4. Grater
  5. Spoon
  6. Portion plates

Preparation of cheese soup:

Step 1: Cook the chicken fillet

Yushka turns out to be very tender due to the combination of chicken fillet and melted curds.

So, the first thing we need to do is rinse the meat well under cold running water, and then put it to cook on medium heat three-liter saucepan.

Cook until fully cooked, approximately 20 minutes. At the same time, after boiling, it is necessary to remove the noise and reduce the heat a little.

Step 2: Cut the vegetables

At this time, we clean all the vegetables from the skin and mine under water

Then cut the potatoes into medium cubes, approximately 3×3 cm; grate the carrots on a fine grater, and finely chop the onion.

Step 3: Prepare cheese soup

After the fillet is cooked, take it out of the broth and pour rice into it and cook within 10 minutes.

Then add potatoes, carrots and onions and cook about 7 minutes.

At this time, cut the cooled meat into pieces and add to the soup. And now we cook until the potatoes are fully cooked.

And as soon as it is ready, add cheese to the soup, mix thoroughly and remove the pan from the heat

Step 4: Serve the cheese soup

Sprinkle the infused soup with finely chopped parsley, pour into portioned plates and serve.

Bon Appetit!


– Of course, you can cook this soup with any meat, but I like it better with chicken.

– If you haven’t noticed, we didn’t fry the soup, which gave it a light taste.

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