Cheesy Chicken Soup with Mushrooms and Croutons
Soups • European
Description
Cheesy chicken soup with mushrooms and croutons.
Ingredients
- Skin-On Chicken Breasts 20 oz
- Onion 1 piece
- Carrot 1 piece
- Potato 3 pieces
- Sliced Processed Cheese 10 oz
- White bread to taste
- Fresh Mushrooms 15 oz
- Herbs 1 bunch
Step-by-Step Guide
Step 1
In a 3-liter pot, place the chicken breast, peeled onion, and whole carrot. After boiling, cook for about 20–30 minutes. Then remove the chicken and cut it into cubes; the carrot and onion are no longer needed and can be discarded.
Step 2
Peel the potatoes and cut them into cubes. Slice the mushrooms and sauté them lightly to evaporate the water.
Step 3
Add the potatoes to the boiling broth. Cook for 5–7 minutes. Then add the mushrooms and chicken. If using block cheese, grate it on a coarse grater; if adding cheese from a can, cut it into small cubes and add it in small portions while stirring the broth.
Step 4
Chop the herbs and add them to the soup. Season with salt and spices to taste. Turn off the heat after a minute.
Step 5
While the soup is steeping, cut the bread into cubes and place them on a baking sheet or skillet that has been greased with vegetable oil. Put it in a preheated oven at 390°F for 5–10 minutes. Add the croutons individually to each bowl.
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