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Cheesy Chicken Soup

Cheesy Chicken Soup

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 oz /50 g carrots
1 slice pumpkin
3 large potatoes
2 sweet potatoes (optional)
2 chicken breasts, cut into bite-size
Some fresh herbs of your choice
1 cup of ready-made chicken broth
1 Tbsp KRAFT 100% Grated Parmesan Cheese (optional)
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Let's Make It
Peel and wash well all the vegetables. Cut into bite-size pieces and boil altogether until well cooked. Drain well, keeping about 1 cup of the water.
In the meantime, boil in a separate saucepan the chicken pieces in salted water. When it's well cooked, drain well.
When all is well cooked, put all the vegetables in a blender together with the chicken and fresh herbs. Blend well, adding from time to time some ready-made chicken broth until it is all used. If it comes too creamy, add some water you have saved up after boiling the vegetables.
At the very last minute you can add the cheese for a soft tasting. Serve warm. If after the blending, the mixture is no longer warm, you can heat it up a bit on a low heat cooker.
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