Cheese soup
WHAT YOU WILL NEED
From ingredients
6 products
Vegetables & Mushrooms
Herbs
For Frying
Spices
SIMPLE PROCESS
Step by step recipe
The key to this soup is the order of adding ingredients. First, cook the chicken until tender, then add the sautéed mushrooms with dill — they infuse the broth with deep flavor. Processed cheese should be added at the very end, stirring constantly until completely melted for that signature creaminess. Don't oversalt – the cheese itself is salty. For extra richness, use chicken broth instead of water.
Prepare the Chicken and Broth
Cut the chicken breast (400 g / 14 oz) into bite-sized pieces. Bring 1.5–2 liters (6–8 cups) of water to a boil in a large pot, add the chicken, and cook for 20–25 minutes until tender. Skim off any foam.
Sauté the Mushrooms
Slice the mushrooms (200 g / 7 oz) into thin pieces. Heat sunflower oil (10 g / 1 tbsp) in a skillet over medium heat, add mushrooms, and fry for 5–7 minutes until golden. Stir in finely chopped dill (5 g / 1 tbsp) and cook for 1 more minute.
Combine the Ingredients
Add the sautéed mushrooms with dill to the pot with the chicken. Bring the soup to a boil and let it simmer for 5–7 minutes to meld the flavors.
Add Processed Cheese
Reduce heat to low. Grate or chop the processed cheese (150 g / 5.3 oz) and add it to the soup, stirring constantly with a whisk or spoon until fully dissolved. Cook for 3–5 minutes.
Finish and Season
Salt to taste (about 2 g / ½ tsp). If the soup is too thick, add a little hot water. Simmer for 2 more minutes, then turn off the heat and let it rest, covered, for 10–15 minutes.
Serve
Ladle the soup into bowls, garnish with fresh dill or parsley. Serve with croutons or a slice of rye bread.
CHEF'S TIP
Choose Quality Processed Cheese
Opt for processed cheese in blocks or tubs without additives – it melts more smoothly. Avoid cheese slices, as they may not dissolve completely.
Sauté Mushrooms Until Golden
Fry mushrooms over medium heat until they develop a golden-brown color – this intensifies their flavor and adds depth to the soup.
Add Cheese to Hot Broth
Stir the cheese into the simmering soup, whisking continuously until fully melted. Cook for 2–3 minutes after it dissolves.
Let It Rest Before Serving
After turning off the heat, let the soup sit covered for 10–15 minutes – the flavors meld, and the texture becomes even silkier.
SUBSTITUTIONS
Add your taste
- Swap Chicken for Turkey or Beef For variety, use turkey breast or lean beef – cooking time may increase, but the soup will be even more filling.
- Try Wild Mushrooms (Frozen) Forest mushrooms like chanterelles, porcini, or boletes add a richer, earthier flavor. Thaw and sauté before adding.
- Vegetarian Version Omit the chicken, use vegetable broth, and add extra mushrooms and potatoes for a hearty meat-free soup.
- Make It a Cream Soup After adding the cheese, blend the soup with an immersion blender until smooth – you'll get a luxurious cream of mushroom soup.
HOW TO STORE
How to Store Creamy Chicken & Mushroom Soup
Store in a covered pot in the refrigerator for up to 3 days. When reheating, add a splash of water or milk as it thickens. Freeze in portion-sized containers for up to 2 months – thaw overnight in the fridge and reheat gently on the stove, stirring occasionally.
GOOD TO KNOW