Cheese soup
WHAT YOU WILL NEED
From ingredients
9 products
Для обжарки
Зелень
SIMPLE PROCESS
Step by step recipe
The secret is in the prep: cook the chicken until tender for a rich broth. Add the green beans at the end to keep them crisp. Stir in the melted cheese last, whisking until fully dissolved — this creates the creamy texture. Follow these steps for a perfect first course.
Cook the Chicken
Rinse the chicken breast and cut into small pieces. Cover with cold water (about 2 liters), bring to a boil, skim off foam, and simmer over low heat for 30 minutes until tender.
Prep Vegetables
Slice the carrot into strips or grate coarsely. Peel and dice the onion. Cut the green beans into 1-inch pieces.
Sauté Onion and Carrot
Melt the butter in a skillet, sauté the onion until translucent (2–3 minutes), then add the carrot and cook for another 3–4 minutes until soft.
Add Vegetables and Beans
Transfer the sautéed vegetables to the pot with the chicken broth. Add the green beans and cook for 5–7 minutes.
Add Processed Cheese
Grate the processed cheese finely and add to the soup, stirring constantly until fully dissolved. Season with salt and pepper. Simmer for another 5–10 minutes.
Serve
Stir in the chopped dill 2 minutes before the end. Let the soup rest covered for 5 minutes. Ladle into bowls and serve hot. Enjoy!
CHEF'S TIP
Choose Quality Soup Cheese
Use processed cheese specifically for soups, like Karat or Hochland — it melts smoothly and gives a creamy texture. Regular cheese slices may not dissolve completely.
Don't Overcook the Chicken
Simmer the chicken breast for about 30 minutes after boiling. Overcooking makes it dry. Check by cutting the thickest piece — it should be white inside.
Add Green Beans at the End
Green beans cook quickly — 5–7 minutes is enough to keep them tender-crisp. Adding them earlier will make them mushy and watery.
Add Fresh Herbs
Fresh dill or parsley added 2–3 minutes before the soup is done brings freshness and a pop of color. Spring onions also work well.
SUBSTITUTIONS
Add your taste
- With Chicken Thighs Replace breast with boneless chicken thighs — they're juicier and richer, making the broth more flavorful. Increase cooking time to 40 minutes.
- With Other Vegetables Instead of green beans, use green peas or broccoli. Add them 3–5 minutes before the soup is ready.
- Add Potatoes Add 1–2 diced potatoes along with the carrots — the soup becomes thicker and more filling.
- With Cream for Extra Richness For a silkier texture, stir in 100ml of 20% cream at the end and heat through without boiling. The flavor becomes more velvety.
HOW TO STORE
How to Store Chicken and Bean Cheese Soup
Cool the soup to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Add a little water or broth when reheating if it's thickened. Freezing is possible, but the cheese may change texture upon thawing — thaw in the fridge and reheat gently.
GOOD TO KNOW