Juicy, incredibly delicate and aromatic chicken soup with melted cheese is a favorite first course not only for adults, but also for children. The hot is cooked for a very short time if you use parts of chicken or offal, but the main thing is that you need to purchase high-quality processed cheese so that the dish does not acquire an unpleasant aftertaste. For this you can use Druzhba curd cakes or a small tube of processed cheese, which can be easily purchased at any supermarket or convenience store.
I recommend using chicken stomachs or hearts, but not the liver, as it makes the broth very cloudy and "dirty". Optionally - cook soup with chicken legs, wings, thighs, etc., adding the classic set of vegetables: potatoes, carrots and onions. Tomatoes, celery and other vegetables to taste. Do not forget about spices and a couple of cloves of garlic - they will give the first course a brighter and more piquant flavor.
Ingredients:
Chicken hearts - 300 g
Potatoes - 4 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Processed cheese - 2 pcs.
Water - 2 l
Bay leaf - 1 pc.
Salt and pepper to taste
Dill - 0.5 bunch
Preparation:
1. Rinse chicken hearts in water, cut off tubular vessels, films and put in a saucepan or cauldron. Fill with hot water and place the container on the stove, bring to a boil. Remove the resulting cloudy foam with a slotted spoon and reduce the heat to medium. Cook offal for 25 minutes. At this time, place the processed cheeses in the freezer, so that they later grate more easily. If you have processed cheese in a tube, then you won't need to grate it - just add it to the broth.
2. At this time, peel the specified vegetables, rinse them under running water. Cut the potatoes into medium cubes and finely chop the onions and carrots. Add the vegetable slices to the pot and cook for another 10 minutes.
3. Remove the frozen curds from the freezer, remove the foil from them and grate them on a fine mesh grater - this is a prerequisite. There is no need to rub such a product on a grater with large cells - it will not melt properly in the liquid.
4. Add the grated cheese mass to the broth, mix thoroughly and cook for about 2 minutes, until it turns milky.
5. Rinse and chop the dill and add to the boiling soup. Boil for literally 1-2 minutes and turn off the heat. Chicken melted cheese soup is completely ready.
Pour the first course hot into plates or bowls, serve with croutons or brown bread.
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