Chicken soup with melted cheese and vermicelli

Simple and fast, with a rich creamy taste! Chicken soup with melted cheese and vermicelli does not require a long cooking time. It is very tasty, hearty, tender, great for everyday lunch and will surely become one of your favorites!

Julia M.

Recipe author

Chicken soup with melted cheese and vermicelli

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Composition / ingredients

Servings:

Chicken

500

Processed cheese

200

Onion

Carrots

Potatoes

Vermicelli

0.5

Water

Vegetable oil

Salt

to taste

Spices dry

to taste

Greenery

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 4 g

Fats 40 % 6 g

Carbohydrates 33 % 5 g

75 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make chicken soup with melted cheese and vermicelli? prepare the necessary ingredients for this. For soup, you can use any part of the chicken. I'm taking a chicken leg. Boil it in advance until ready. To do this, fill it with water, bring it to a boil and cook for 25-30 minutes. Peel the potatoes and rinse them from dirt. Take the processed cheese of good quality.
Step 2:
Separate the boiled chicken meat from the bones, and strain the broth so that small bones do not get caught. If you cooked chicken fillet, then you can not filter the broth. Return the meat back to the broth.
Step 3:
Cut the potatoes into small pieces and add them to the meat in the pan. Cook everything together for 15 minutes.
Step 4:
Peel the onion and carrot, rinse and chop. Finely chop the onion and grate the carrots. Fry the chopped vegetables for 3-4 minutes on low heat. Then transfer the finished roast to the soup.
Step 5:
Prepare the required amount of vermicelli. Cut the melted cheese into pieces. Add the vermicelli and cheese to the soup. Stir for 2-3 minutes so that the cheese melts in the boiling broth.
Step 6:
Add any fresh herbs to the finished soup and remove it from the heat. Let it stand under the lid for a while.
Step 7:
Pour the finished soup into plates and serve to the table. Bon appetit!

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".