Usuba
Cheese Soup with Chicken and Rice
A hearty soup with chicken fillet, melted cheese, and vegetables. The delicate cheese flavor complements the broth with potatoes and rice. Quick and easy to prepare.
- Total
- 45 min
- Standard serving
- 438.5 g
Ingredients
Total 7
Instructions
- 1
Step 1
Pour 3 liters of water over the chicken breast, salt, pepper and cook until done for about 20 minutes after boiling. Remove the cooked breast from the broth.
- 2
Step 2
Pour the rice into boiling broth and cook for 10 minutes.
- 3
Step 3
Finely chop the onion, grate the carrot on a fine grater.
- 4
Step 4
Peel the potatoes and cut them into sticks or cubes.
- 5
Step 5
Cut the boiled meat into small pieces.
- 6
Step 6
Add potatoes, onions and carrots to the broth. Simmer for 5–7 minutes.
- 7
Step 7
Add the sliced meat and cook until the potatoes are done.
- 8
Step 8
Add processed cheese, mix well and remove the soup from the heat.
- 9
Step 9
Sprinkle the soup with fresh herbs before serving.
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