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Cheese Soup with Chicken and Processed Cheese
Instructions
In a deep soup pot I cook the chicken broth: I pour 2–2.5 litres of cold water over the fresh chicken fillet, add salt and spices to taste (black peppercorns, a bay leaf). I bring it to the boil, skim off the foam and cook over medium heat until the meat is half-cooked – about 15–20 minutes. The fillet can be cooked whole and cut afterwards, or cut into small pieces straight away – the main thing is that they are not large.
I peel, wash and cut the potatoes into very small cubes – about 0.5–1 cm. Cutting them small matters, because the potato should cook quickly and evenly. I drop the potato into the boiling broth with the chicken and cook over medium heat.
I peel the onion and chop it as finely as possible – almost into crumbs, so that it nearly dissolves in the soup and gives a rich flavour without large pieces.
I wash, peel and grate the carrot on a fine or medium grater. Grated carrot fries faster and gives its colour and sweetness to the broth more readily.
I heat a frying pan with 2 tablespoons of vegetable oil, add the crushed garlic (pressed through a press or finely chopped), then the onion and carrot. I sauté over medium heat until the onion is golden and the carrot is soft – about 5–7 minutes. The sautéed vegetables give the soup a pleasant colour, aroma and depth of flavour. I add them to the pot with the soup.
I hard-boil the eggs in a separate small pot (10 minutes after the water boils), then immediately cover them with ice-cold water – this way the shell comes off easily. I peel the eggs, chop them finely into cubes and add them to the soup. You can leave half an egg or a quarter for a nice garnish on top.
I take the processed cheese out of the fridge (cold cheese cuts better) and cut it into small cubes, about 1×1 cm. Cutting into cubes is better than grating – this way small, tasty cheese lumps remain in the soup rather than a completely melted mass. I add the cheese to the soup 3–4 minutes before the end of cooking and stir thoroughly. I cook until the potato is fully done and the cheese has partly melted. I taste for salt and add more if needed. I serve it hot with rye croutons or garlic buns.
Tips
- 1
For a lighter version of the soup, you can drain the first chicken broth after 5 minutes of cooking and make the soup on a second broth or even on water – this makes the dish less fatty and more diet-friendly.
- 2
To vary the flavour, I add fresh mushrooms (sliced and fried together with the onion), asparagus, broccoli or even sun-dried tomatoes – they give an interesting tang and aroma.
- 3
Cheese soup is versatile – it can be served either hot or at room temperature. As it cools it thickens a little and becomes even creamier. I keep it in the fridge for up to 2 days.
- 4
Rye croutons with garlic, crisp rolls of thin lavash with cheese, or garlic buns go perfectly with cheese soup. You can also sprinkle the soup with fresh herbs – dill or parsley.
FAQ
Which processed cheese is best for the soup? +
I use classic processed cheese in bricks, such as Druzhba, Volna or Yantar, or any other plain ones (without ham, mushrooms and so on). They melt well and give a neutral, creamy flavour. I avoid flavoured cheeses – they can overpower the taste of the soup.
Can I replace the processed cheese with ordinary hard cheese? +
Yes, but the flavour and texture of the soup will be different. Hard cheese (100–150 g) should be grated on a fine grater and added to the soup at the very end, stirring constantly. The soup will be less creamy, but still tasty. Sometimes I combine the two: 1 processed cheese brick + 50 g of hard cheese.
Do I have to sauté the onion and carrot? +
Sautéing gives the soup a rich colour, aroma and depth of flavour. But if you want a lighter version, you can simply add raw onion and carrot to the broth – the soup will be lighter, but less aromatic. I always sauté them for a fuller flavour.
How long can the finished cheese soup be kept? +
I keep the finished soup in the fridge in a covered container for no more than 2 days. During storage it thickens a little because of the cheese – this is normal. Before serving I reheat it on the stove or in the microwave, adding a little water or broth if needed.
Can cheese soup be frozen? +
I do not recommend freezing this soup – after thawing, the processed cheese and eggs can change texture, and the soup becomes grainy and separates. It is better to make a portion for 1–2 days and keep it in the fridge.
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