Tomato soup with chicken and cheese

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Tomato soup with chicken and cheese

Ingredients: chicken (any part on the bone), water, potatoes, tomatoes (fresh) or 350 g in their own juice, cheese (melted or mozzarella), garlic, salt, pepper, spices

Cooking method:

Pour the chicken with water, bring to a boil, drain the water together with the foam, pour clean water, bring to a boil and cook the broth with a barely noticeable boil for 45-60 minutes. Take out the meat, free from the bones, disassemble into small pieces.

Peel the potatoes, finely chop, add to the broth, bring to a boil and cook for 10 minutes.

Cut fresh tomatoes crosswise, scald with boiling water. As soon as the edges begin to wrap, drain the water, pour cold water over and peel. Finely chop, add to the broth. Add the canned tomatoes to the pot immediately.

Add melted cheese to the pan, bring to a boil and cook for 10 minutes. Shred the mozzarella and add directly to the plate.

Peel the garlic, finely chop or pass through a press. Add to saucepan. Salt, pepper, add your favorite spices. Turn off the heat and leave to rest for 10 minutes.

Very tasty with fresh basil.

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