Cheese soup with chicken and mushrooms
WHAT YOU WILL NEED
From ingredients
5 products
SIMPLE PROCESS
Step by step recipe
The keys to this soup are dicing the chicken and mushrooms small for fast cooking, and slowly drizzling in the eggs while stirring constantly to form fluffy ribbons. The processed cheese must fully melt for a smooth, creamy finish. Follow these steps for a perfect pot every time.
Prep the Chicken
Rinse chicken breast, pat dry, and dice into small cubes. Place in a pot with 2.5 liters (about 10 cups) of water. Bring to a boil, skim off foam, and simmer for 20 minutes.
Add Mushrooms
Wash mushrooms thoroughly, pat dry, and slice thinly or dice. Add to the pot with the chicken, season with salt, and cook for another 5 minutes.
Egg Ribbons
In a small bowl, beat the eggs with a whisk. Slowly drizzle the eggs into the boiling soup while stirring constantly with a spoon to form ribbons.
Melt the Cheese
Reduce heat to low. Grate or dice the processed cheese, add to the soup, and stir continuously until fully melted (about 3-5 minutes).
Final Seasoning
Taste and adjust salt and pepper. Simmer on low for another 2-3 minutes, then turn off the heat and let rest covered for 5-10 minutes.
Serve
Ladle into bowls, garnish with fresh herbs (dill or parsley), and serve with croutons or crackers. Enjoy!
CHEF'S TIP
Choose the Right Processed Cheese
Use soup-specific processed cheese (like Karat or Hochland) – it melts smoothly. Regular cheese slices may not dissolve fully.
Don't Overcook Mushrooms
Button mushrooms only need 5 minutes of cooking after boiling – they soften but stay firm. Overcooking turns them rubbery.
The Egg Ribbon Technique
Whisk eggs well, then slowly drizzle into the boiling soup while stirring vigorously. This creates lovely, tender ribbons, not clumps.
Make It Heartier
Add ½ cup of rice or small pasta 10 minutes before done – it thickens the soup and adds substance with minimal calories.
SUBSTITUTIONS
Add your taste
- Other Mushrooms Replace button mushrooms with wild mushrooms (chanterelles, porcini) for a deeper flavor. Boil them first for 20 minutes.
- With Vegetables Sauté diced carrots and onions until soft, then add with mushrooms – more color and aroma.
- Egg-Free (Vegetarian) Skip eggs and thicken with 1 tbsp flour mixed with cold water, stirred in 5 minutes before the end.
- Plain Processed Cheese Use plain processed cheese and add a pinch of dried porcini or mushroom bouillon for extra flavor.
HOW TO STORE
How to Store Cheese Soup
Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3 days. Reheat on the stove over medium heat, adding a little water if it's thickened. Microwave works too. Freezing is not recommended – the cheese may separate upon thawing.
GOOD TO KNOW