Potato and Chicken Soup with Cream Cheese - ReCiPes


  • water
    2 l
  • chicken fillet
    1 PC.
  • potatoes
    5 PC.
  • carrot
    1 PC.
  • cream cheese
    100 g
  • olive oil
    3 tbsp
  • Bay leaf
    1 PC.
  • ground black pepper
  • salt
  • fresh greens


1 hour
  • Cut the potatoes into small cubes.
  • Cut carrots into small cubes.
  • Breast – medium and fry for 7 minutes in oil.
  • In boiling water, put the cubes of vegetables, boil for 20 minutes, add meat, cook for 10 minutes.
  • Season potato-chicken soup with cream cheese, pepper, bay leaf, salt, stir.
  • Put at the end of cooking the cooled cheese, cut into cubes, stir until they are completely dissolved.
  • Add finely chopped greens to the soup, boil for about 5 minutes, remove from the stove, let stand a little under the lid before serving.

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