Cheese cream soup with mushrooms and chicken is a very delicate dish with a creamy texture and pleasant aroma.

It's the perfect combination of chicken, mushrooms and cheese with just a few extras.

Such soups are often prepared in France: there, housewives use world-famous French cheeses for their dishes.

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Description of the dish

However, even with our simplest Druzhba cheeses, you can prepare a delicious and aromatic soup. Any housewife can handle it, and it will take about 40-45 minutes to prepare – ideal for a weekday lunch.

Attention! Cheese cream soup with mushrooms and chicken is considered a fairly light dish for the figure and at the same time very satisfying due to the large amount of protein.

Energy value and calorie content

Nutritional value is calculated per 100 grams. ready dish:

1. calorie content – ​​40 kcal;
2. proteins – 4.3 g;
3. fats – 0.8 g;
4. carbohydrates – 3.9 g.

However, these data are approximate. The characteristics of the products - the type of mushrooms, cheese and other ingredients - are of great importance in determining the nutritional value.

Step by step recipe

This dish is easy to prepare, so if you are a novice housewife, do not be alarmed; below we will provide step-by-step instructions with photos that will help you clearly understand each stage of preparation.

Ingredients

To prepare the soup you will need:

• chicken – about 400 gr.;
• processed cheese – 300 gr. (2-3 pieces);
• fresh or frozen mushrooms – 350 gr.;
• large onion;
• 3 medium potatoes;
• large carrot;
• butter and olive oil;
• salt, pepper to taste;
• paprika, cumin, rosemary and oregano.

Inventory

To prepare, you will need a stove, a deep saucepan with a capacity of about 3 liters with a lid, a frying pan, a wooden or silicone spatula, a cutting board, a sharp knife, a grater and a blender. So, let's start cooking.

How to cook?

1. First of all, you need to place the cheesecakes in the freezer. Later they will need to be grated, but frozen it is much easier to do this.
2. Place chicken into the pan. Any part of the bird will do - thighs, legs or breasts. Pour cool water over the meat and place on the stove. Cook for about 20 minutes, skimming off the foam regularly. If you are using a leg, you need to cook it for about 45 minutes.

   

3. While the chicken is cooking, finely dice the onion. Grind the carrots on a coarse grater; you can also finely chop them or make thin slices using a vegetable peeler.
   
   
4. Heat a frying pan and pour olive oil onto it. Add carrots and fry for about 4-5 minutes until they give off their color. Add onion to carrots, stir, add a little water. Leave to simmer until the onion is transparent.
5. While the frying is being prepared, peel the potatoes and cut them as desired.
   
   
6. When the fried onions become transparent, add butter and spices. Fry for another 3 minutes and turn off the heat.
7. It's time to test the chicken broth. If it's ready, add mushrooms. It is better to use porcini mushrooms - fresh or frozen. Champignons also go well with chicken in the soup; if they are not there, add any mushrooms. They need to be washed, peeled and cut well.
8. Add mushrooms to boiling chicken broth. Bring to a boil again; if foam appears, remove. Cook for about 10 minutes.
9. Add chopped potatoes to the mushrooms and chicken and add frying. Add salt to taste, cook for about 15 minutes.
   
   
10. While the potatoes are cooking, remove the chicken and remove the meat from the bone. Remove the skin, cut the meat into cubes and return to the pan.
11. Remove the processed cheese from the freezer and grate it on a coarse grater. By this time it should have frozen and will rub easily.
    
    
12. When the potatoes in the soup are ready, add grated cheese and pepper. Stir until the cheese melts well. The soup will take on a beautiful color and incredible aroma.
    
    
13. Remove the pan from the stove and pour the contents into a blender and puree the soup. You can use an immersion blender. After this, pour the soup back into the pan and return to the heat.
14. Bring the contents to a boil again, turn off the stove. Let the soup sit for 15 minutes.
15. Now you can serve aromatic cheese soup with mushrooms and chicken. You can decorate with fresh dill and/or parsley.
    
    

Watch the video on how to prepare creamed mushroom soup with processed cheese:

We bring it to perfection

Serving will be perfect if you add garlic croutons to the plate. Making homemade croutons is very simple, for this you need:

1. Prepare garlic oil in advance: chop or put 4-5 cloves of garlic through a garlic press, add oil, add salt, pepper and leave for about an hour.
2. Cut white bread into cubes and place in a deep plate. Sprinkle thoroughly with oil and garlic and mix. It is better to knead with your hands so that each cracker is well soaked.
3. Place the crackers on a baking sheet and place it in a well-heated oven. At a temperature of 180 degrees, it is necessary to cook for about 5-7 minutes, stirring regularly. Remove the browned crackers from the oven and let cool.
4. You can hardly feel the garlic in the ready-made croutons, but they add an incredible aroma to the soup. The taste is piquant, very delicate and soft.

Some ingredients in the soup can be changed to make the dish interesting and unusual. For example:

Take note of the delicious puree soups from,

There are a large number of recipes for making soup with processed cheese. It is prepared with chicken and fish broth, with minced meat and shrimp, with pasta and rice, with legumes and mushrooms. This soup can be prepared not only in the traditional version, but also by grinding it in a blender to make a delicious puree soup.

This preparation is very common in Europe. For example, in France, the most popular are puree soups. Of course, they make soups there not with processed cheeses, which we buy in the store, but use French cheeses, famous all over the world.

But you know, if you try, you can cook a wonderful, tasty lunch dish with our Druzhba processed cheese. This is exactly what we will be preparing today. The soup turns out delicious, and the time required is only 40-45 minutes.

Soup with processed cheese and porcini mushrooms

We will need:

• chicken – 300 gr
• processed cheese - 200 g (2 cheeses)
• mushrooms - 400 gr
• potatoes - 3 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• butter - 2 tbsp. spoons
• vegetable oil - 3 tbsp. spoons
• spices - oregano, cumin, rosemary, paprika
• salt, ground black pepper - to taste

Preparation:

1. The first thing you need to do is put the processed cheese in the freezer. Later, we will need to grate it, and in a frozen state this will be easier to do.

2. Pour 2 liters of water into the pan. Place the chicken. You can use any chicken meat, I used two chicken thighs. Boil the meat for 15 minutes, constantly skimming off the foam. How to cook it correctly is written in detail in another post.

3. While the chicken is cooking, cut the onion into cubes and grate the carrots. You can use either a regular grater or a Korean carrot grater.

4. Fry the onion in vegetable oil until golden brown. Pour half a glass of boiling water so that the onions simmer a little. After a few minutes it will become almost transparent. And when the soup is cooked it will be practically invisible in it.

5. While the onion is frying, peel and cut the potatoes into cubes.

6. When all the water in the onion has evaporated, add carrots, butter and spices to it. The mixture of spices will turn out to be less than a teaspoon. Fry for 3-4 minutes. Turn off the heat and cover with a lid.

7. While we were frying, it was time to return to the chicken broth. Add finely chopped mushrooms. I have frozen porcini mushrooms. I put them in a colander and rinsed them with cool water. They are cleaned, of course, but not washed. So it's worth rinsing. Let it boil; if foam appears, remove it. If there are no porcini mushrooms, you can replace them with any other mushrooms. Champignons are also very good in this soup.

8. When all the foam has been removed, you can add potatoes and fry. Cook everything for 15 minutes. Salt to taste.

9. Take the melted cheese out of the freezer and grate it. It is frozen and rubs very easily. Leave it until the potatoes and mushrooms are cooked.

10. Now you need to remove the chicken from the soup, remove the bones, remove the skin, and cut into small pieces. Then put it back into the soup.

11. When the potatoes are ready, add grated processed cheese and ground black pepper to taste. Stir constantly until the cheese is completely dissolved. The soup will take on a pleasant milky hue and a simply fantastic smell. Cover it with a lid and let it stand for 10 minutes.

12. Serve with fresh chopped herbs and garlic croutons.

The finished soup has a rich, creamy taste. All ingredients have the same taste. If desired, this soup can be placed in a blender and pureed. Then place it back in the pan, bring to a boil and turn off the gas. You will get a very tasty creamy puree soup.

I highly recommend eating this soup with garlic croutons, which are quite easy to prepare yourself. I cooked them in between stages of cooking the soup. You need to make the garlic butter in advance. It should sit for at least 30 minutes.

How to make garlic croutons

We will need:

• white sliced ​​loaf - 0.5 pcs
• garlic - 2 cloves
• vegetable oil - 1/3 cup
• salt, pepper - to taste

Preparation:

1. Make garlic butter. To do this, chop the garlic and add oil to it. Add salt, pepper, mix and leave to steep for 30-40 minutes.

2. Cut the fresh wheat loaf into cubes. Place it in a bowl, sprinkling the garlic oil evenly over all the pieces. Mix. It is better to mix with your hands so that the oil and garlic are evenly distributed.

3. Then place the croutons on a baking sheet and place in a preheated oven. Fry at 180 degrees for 10-15 minutes, stirring occasionally. When the croutons are browned, take them out and put them in a cup. The croutons will cool and be fragrant and crispy.

The garlic in the prepared croutons is practically not felt, but the aromatic smell of the soup and croutons can be felt even on the street. And the taste matches the smell. Delicate, soft and uplifting. And I repeat once again, such a delicious soup can be prepared in just 40-45 minutes.

Bon appetit!

Content

Cheese soup with chicken and mushrooms is not a homemade dish, but a restaurant delicacy. However, preparing it at home is not at all difficult, especially since it requires a minimum amount of ingredients. Most housewives are accustomed to adding potatoes to soup, but there are recipes without using this vegetable. Then the first dish turns out to be light and low-calorie.

But soup with chicken, mushrooms and melted cheese is a richer and higher-calorie dish, especially if you use cream in its preparation. It is up to the hostess to decide which recipe to choose, but you can try them all and then decide which one you like best.

Recipe No. 1

The simplest and easiest first course is the option with cheese and champignons. To prepare it you need the following ingredients:

1. Champignons - 500 g.
2. Hard cheese - 250g.
3. Onion - 1 pc.
4. Greens, salt, pepper to taste.

Cooking method

The onion needs to be peeled and finely chopped. Vegetable oil is poured into a heated frying pan and the onion is fried for several minutes. Then finely chopped mushrooms are added. You need to add salt to them with onions to your taste, then reduce the heat and simmer for 15-20 minutes.

At this time, put a pan of water on the fire, into which grated cheese is added after boiling. It needs to be stirred until the cheese is completely melted in the water. Then you can add the contents of the frying pan and boil for another 7-10 minutes. Add greens to each plate as desired.

Recipe No. 2

Hard cheese can also be used in preparing a more familiar first course with chicken and potatoes. This little ingredient will make the dish thicker and richer. The soup is easy to prepare and remains in the memory of everyone who tried it for a long time due to its unusual taste and aroma.

To prepare it, you need to take the following ingredients:

1. Potatoes - 3-4 pcs.
2. Chicken fillet or thigh.
3. Hard cheese 150g. (or a couple of processed cheeses).
4. Champignons - 300g.
5. Onion and carrots, greens if desired.
6. Salt, pepper, vegetable oil.

Cooking method

Cheese soup with mushrooms and chicken, the recipe of which may also include cream to add thickness, is easy to prepare. First you need to fry the onions and carrots, previously finely chopped. It only takes a few minutes to get a beautiful golden color. After this, chopped mushrooms and chicken fillet pieces are added to the frying pan, the dish is salted to taste and simmered over low heat for 20 minutes.

At this time, you need to put water, boil it and throw in the diced potatoes. When it boils, add the contents of the frying pan and cook until the potatoes are fully cooked. Almost ready soup should be tasted for salt and added if necessary, and then pour the diced cheese into the pan. While the liquid is boiling, you need to stir it so that the cheese is completely dissolved. Greens are added individually to the dish poured into plates.

Recipe No. 3

Mushroom soup with melted cheese and chicken can be prepared as a puree soup. This dish is not as popular as others, however, having prepared it once, every housewife will definitely repeat this masterpiece more than once.

For mushroom cream soup with cheese you need to take:

1. Champignons or porcini mushrooms - 300 g.
2. Potatoes 2-3 pcs.
3. Processed cheese - 1 pc.
4. Carrots, onions - 1 pc.
5. Vegetable oil - 50g.
6. Cream - 50g.

Cooking method

The puree soup begins to cook immediately in a saucepan, onto the bottom of which vegetable oil is poured and placed on the fire. Then add finely chopped onions and carrots and fry until golden brown. Then add chopped champignons and fry for 15 minutes. Once they are half cooked, you can add water to the pan.

While the water is boiling, you need to peel and cut the potatoes into cubes. Then it is also added to the mushrooms. After boiling, add salt to the liquid, turn off the heat and add processed cheese. By stirring the contents of the pan, it is necessary to ensure that the cheese is completely dissolved and a soft, viscous consistency is obtained. When all the ingredients are ready, they are whipped with a blender until a homogeneous mass is obtained, to which the cream is added.

Thanks to the simple and affordable ingredients that we will use, this first dish is quite simple and quick to prepare. Cheese soup with chicken and mushrooms is ideal for lunch. Our step-by-step recipe with photos will tell you in detail how to cook delicious chicken cheese soup with mushrooms. Take note of the recipe for this soup and when you get tired of ordinary dishes, prepare it; it will turn an ordinary lunch into a real holiday.

The calorie content and nutritional value of cheese soup with chicken and mushrooms are calculated per 100 grams of the finished dish. The data given in the table is indicative and may vary significantly depending on the type of mushrooms, cheese and additional ingredients used.

To prepare cheese soup with chicken and mushrooms we will need champignons, soft processed cheese and chicken breast fillets. If you use other mushrooms other than champignons, keep in mind that, for example, you will have to take a little more hanger mushrooms, about 450-500 grams, but you can take a little less wild mushrooms, about 300 grams, and the taste of the soup will not be affected in any way. If you cook from frozen mushrooms, you need to defrost them, but not completely, so that it is more convenient to cut them. You can also cook cheese soup with smoked chicken, of course the taste will be completely different, but you can try it.

Ingredients:

• Potatoes - 3-4 pcs.
• Soft processed cheese - 3-4 pcs.
• Fresh champignons - 350 gr.
• Chicken breast fillet - 200 gr.
• Onion - 1 pc.
• Carrot - 1 pc.
• Dill greens
• Parsley
• Vegetable oil for frying
• Ground pepper
• Peppercorns

Step 1.

To prepare cheese chicken soup with mushrooms, we start with the broth, wash the chicken, if the breast or leg is frozen, it is not necessary to defrost, just pour hot water over the bird and bring to a boil, then drain this water, remove the meat, wash under running water, and descale the pan. and pour 3 liters of cold water, throw in about 7 pcs. peas of regular black pepper and 4 pcs. allspice peas. Cook until cooked, chicken breast for 20 minutes, chicken leg for 45 minutes.

While cooking the broth, prepare vegetables, cheese and mushrooms.

Step 2.

Cut the onion into small cubes, grate the carrots on a medium grater or cut into thin strips.

Step 3.

Let's move on to mushrooms. We cut it in any usual way (cubes, strips or plates).

Step 4.

Let's start preparing the frying pan for the cheesy chicken soup. Heat the oil in a frying pan, fry the onions and carrots in it at the same time, stir it all until the onions are transparent, then add the chopped mushrooms, do not forget to stir the frying. Fry until the liquid from the mushrooms evaporates.

Step 5.

Let's move on to the broth again. You need to remove the chicken from the liquid and leave to cool, strain the broth in any way. Put it back on the fire, add the prepared potatoes, bring to a boil, then reduce the heat and cook for 10-15 minutes.

Step 6.

While the potatoes are cooking, grate the cheese on a coarse grater or cut into cubes into a separate bowl.

When the potatoes are ready, add the fried potatoes and grated cheese, increase the heat under the pan until it boils, then turn it down again.

Chicken soup with mushrooms and cheese is a healthy dish. Mushrooms are absorbed and digested very quickly. It is known that a hot first course must be consumed at least once a day. The process of preparing this soup is short and simple.

With melted cheese

Ingredients

• Chicken breast – 360 g
• Mushrooms –220 g
• Processed cheese – 140 g
• Ham – 150 g
• Onion – 180 g
• Sunflower oil – 30 g
• Water – 3 l

Preparation

1. Cut the chicken meat into medium-sized pieces.
2. Place in a saucepan with water. Cook for 17 minutes. Remove foam.
3. Peel the onion. Cut into small pieces.
4. Heat the frying pan. Pour out the oil. Add onion. Fry until golden brown.
5. Cut the ham into strips. Add to onions.
6. Wash and chop the mushrooms. Add to onion and ham mixture. Fry for about 10 minutes.
7. Pour the ingredients from the frying pan into the pan.
8. Cut the processed cheese into pieces. Add it to the soup. Stir the mixture with a whisk until the cheese is completely dissolved.
9. Let the dish brew.
10. Serve for lunch with croutons.

Ingredients

• 340 gr. chicken fillet
• 140 gr. carrots
• 90 gr. Luke
• 5 gr. paprika
• 2 gr. salt
• 3 gr. black pepper
• 390 gr. processed cheese
• 440 gr. potatoes

Preparation

1. Pour water into the pan.
2. Pour salt there. Bring water to a boil.
3. Cut the chicken meat into medium-sized pieces. Place in a saucepan for 20 minutes.
4. Peel the potatoes, wash them, cut them into strips. Add to broth.
5. Cut the peel off the carrots. Grate.
6. Peel the onion. Grind in a blender.
7. Place vegetables in a saucepan. Cook for 7 minutes.
8. Use a spoon to separate the cheese into pieces. Place them in the soup.
9. Season the dish with spices.
10. Serve soup for lunch. Sprinkle with herbs before use.

Ingredients

• Allspice peas – 2 gr.
• Parsley – 50 gr.
• Carrots – 120 gr.
• Potatoes – 420 gr.
• Chicken – 770 gr.
• Dried mushrooms – 400 gr.
• Celery – 120 gr.
• Butter – 45 gr.
• Bay leaf – 1 gr.
• Cheese – 185 gr.

Preparation

1. Soak mushrooms in cold water for 1 hour.
2. Divide the chicken into pieces.
3. Place it in a saucepan. Fill with 2 liters of water. Let it boil. Remove foam.
4. Drain the mushrooms. Rinse them several times.
5. Cut into small pieces.
6. Place butter in a frying pan.
7. Place chopped onion there. Fry until golden brown.
8. Peel the celery. Cut off the top layer from it. Cut into strips.
9. Cut the carrots into small pieces.
10. Add vegetables to onions. Stew food.
11. Pour mushrooms and chopped potatoes into the broth.
12. Add stewed vegetables.
13. Add salt to the soup. Add sweet peas and bay leaves.
14. Cook for 20 minutes.
15. Grate the cheese. Pour into a saucepan. Mix well.
16. Remove cheese soup with chicken and mushrooms from heat. Set it aside for 15 minutes.

Ingredients

• dill – 50 gr.
• salt – 6 gr.
• onion – 70 gr.
• peeled potatoes – 260 gr.
• chicken fillet – 270 gr.
• champignons – 430 gr.
• carrots – 60 gr.
• processed cheese – 220 gr.
• allspice – 3 gr.

Preparation

1. Pour 2 liters of water into the soup pot.
2. Place the fillet there. Cook the meat until done.
3. Remove the finished meat from the container. Cool. Grind. Throw into the broth.
4. Wash the mushrooms and cut into slices.
5. Remove the skins from the onion. Cut into small cubes.
6. Wash the carrots. Grate on a fine grater.
7. Grate the frozen cheese using a large grater.
8. Pour oil into a heated frying pan. Add onions and carrots. Sauté until golden brown.
9. Fry mushrooms separately in oil.
10. Throw diced potatoes into the boiling broth.
11. Add salt.
12. Add fried carrots and onions.
13. Place mushrooms and cheese into the pan.
14. Season the soup with allspice.
15. After the liquid boils, reduce the heat to a slower speed. Stir the cheese.
16. After the cheese has completely melted, add finely chopped dill to the soup.
17. Turn off the stove. Let the dish brew.
18. Pour the soup into bowls and serve with sliced ​​loaf.

• If a recipe calls for adding cheese to chicken soup, add it after the potatoes are cooked. If you add the cheese earlier, the potato pieces will remain hard.
• It is better to grate the cheese on a large grater, so it will melt faster, although the recipe does not indicate this.
• Chicken soups go perfectly with white bread croutons.
• You can serve mushroom soup with chicken with bread separately.

For people who watch their figure, it is better to add vegetables to the soup. There are recipes that include a large number of vegetables.

• The dish will have a bright smoked taste if you add smoked chicken or other types of meat to the cheese soup.
• If you add wild mushrooms to the soup, its taste will be different from ordinary champignon soup.
• The mushroom soup recipe calls for soaking dried mushrooms in cold water for 2 hours. After this, they can be boiled and fried.
• Food can be prepared while the broth is cooking.
• Mushrooms for soup must be the same size. It is better to use small mushrooms.
• Large mushrooms can be cut into cubes, and small ones into slices.
• Grate the carrots on a very fine grater so that pieces of the vegetable do not float in the soup.
• Before using cheese, you need to put it in the freezer. The product will be grated better and will not stick to the surface of the grater.
• Cook the cheese over low heat until it completely dissolves. 10 minutes is enough for the cheese to dissolve in the soup.
• Serve cheese soup with chicken and mushrooms with previously prepared croutons.
• Crackers for soup are made from a loaf or bread. It is necessary to cut the baked goods into small cubes or strips. The bread should not crumble too much. Dry the slices in a frying pan without oil, stirring them constantly. You can also use the oven for this.
• The main thing is to choose a good cheese for chicken soup with mushrooms. You need to pay attention to the expiration dates of the product. The cheese soup recipe suggests using cheese with different additives.
• If you remove even one ingredient from the recipe, the soup will not be very tasty.
• Before you start preparing the soup, you should prepare the necessary equipment: a saucepan, a frying pan, a cutting board, 2 plates, a knife, a blender.
• The recipe requires the use of mushrooms that grew in environmentally friendly places. For example, honey mushrooms, chanterelles, russula, boletus, porcini mushrooms.
• The soup recipe requires different ingredients, but the main ones are: cheese, chicken and mushrooms. Additional products can be any vegetables.