Chicken Soup with Processed Cheese

Chicken soup with processed cheese is a simple, filling soup for lunch or dinner. Chicken fillet, potatoes and champignons make the dish hearty, and processed cheese gives the soup a pleasant colour and a creamy taste. Chicken soup with processed cheese suits an everyday meal, especially when a warm, uncomplicated first course is wanted.

Chicken fillet, potatoes, champignons and processed cheese each have a clear role in chicken soup with processed cheese. Chicken fillet gives the soup substance without making the broth heavy. Potatoes soften and lightly thicken the liquid as they cook. Champignons add a gentle mushroom note. Processed cheese melts into the hot soup and gives the broth an even, creamy finish.

The main thing to watch in chicken soup with processed cheese is the order of cooking and the texture of the vegetables. Onion, carrot and garlic are first fried for 3–5 minutes, then chicken is cooked with the vegetables for 7–8 minutes over medium heat, with salt added at the end. After that, potatoes and mushrooms are simmered for about 30 minutes, until the vegetables are soft. Processed cheese is added only at the end and rubbed against the sides of the pot so that it melts evenly into the hot soup.

Possible substitutions for chicken soup with processed cheese come directly from the same idea of the dish. Chicken thigh without bone will give a richer broth if chicken breast is not used. Turkey works in the same way as chicken fillet. For a vegetarian version, chickpeas or white beans can replace the chicken, but the broth is better made with vegetables, since mushroom umami only partly compensates for the lack of meat.

Chicken soup with processed cheese is served hot, poured into bowls and sprinkled with chopped parsley. Chopped parsley adds freshness and a brighter finish to the creamy broth. Chicken soup with processed cheese does not need complicated additions, because the soup is already substantial from the chicken, potatoes and mushrooms.

Storage matters for chicken soup with processed cheese because the cheese affects the texture after cooking. Chicken soup with processed cheese keeps for 2–3 days in the refrigerator in a closed container. Chicken soup with processed cheese should be reheated over medium heat without bringing it to a strong boil, otherwise the cheese can curdle and lose its smooth texture. Freezing chicken soup with processed cheese is not recommended, because processed cheese separates after thawing and potatoes become watery.

Questions about this recipe

How long does chicken soup with processed cheese take to make?

Chicken soup with processed cheese takes 1 hour 10 minutes in total. Active cooking time is 40 minutes.

How many calories are in chicken soup with processed cheese?

Chicken soup with processed cheese has about 60–70 kcal per 100 g, depending on the fat content of the processed cheese and the amount of potatoes. A 300 ml serving is about 180–210 kcal.

What can I use instead of chicken fillet in chicken soup with processed cheese?

Boneless chicken thigh will give chicken soup with processed cheese a richer broth. Turkey works in the same way, and for a vegetarian version, chickpeas or white beans can be used with a vegetable broth.

Can I freeze chicken soup with processed cheese?

Chicken soup with processed cheese is better not frozen, because processed cheese separates after thawing and potatoes become watery. If needed, freeze only the broth with chicken and mushrooms, without the cheese and potatoes, and add them when reheating.

How long does chicken soup with processed cheese keep in the fridge?

Chicken soup with processed cheese keeps for 2–3 days in a closed container in the refrigerator. Reheat chicken soup with processed cheese over medium heat without bringing it to a vigorous boil, otherwise the cheese may curdle and lose its smooth texture.