Cheese soup with chicken and crackers
Composition / ingredients
6
servings:
Cooking method
SOUP:
1. Cook chicken legs until tender.
2. Remove from the broth, finely chop, put back.
3. Peel potatoes, cut into cubes, put in broth.
4. Finely chop the onion, grate the carrots on a coarse grater, fry everything in oil until golden brown.
5. Cut the cheese into cubes and add to the soup.
6. Put the passerine in the soup, season with salt and pepper.
7. Cook stirring until the cheese is completely dissolved.
CRACKERS:
8. Cut bread into cubes.
9. Bake in a hot oven on low heat for 30 minutes.
SUBMISSION:
10. Serve the soup hot, with crackers and herbs.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Processed cheese with 60 % fat content - 354 kcal/100g
- Processed cheese with 45 % fat content - 294 kcal/100g
- Cheese "megle" - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken legs - 158 kcal/100g
- Pepper - 26 kcal/100g
- White bread - 266 kcal/100g
