Cream Cheese Chicken Soup
250 g Chicken Breast
2 pcs. Potatoes
1 PC. Carrot
1 PC. Bulb onions
100 g Cheese
2 branches Greens
2 l Water
Wash the chicken breast, put it in a saucepan, fill with water, bring it to a boil and boil for 30 minutes. Then spread the chicken and cool. The broth is salted to taste.
Peel potatoes, carrots and onions, cut into medium cubes and boil in chicken broth.
Put the boiled vegetables in the blender bowl, add the chicken breast slices and a little broth. Grind in mashed potatoes. Put the mashed potatoes back into the broth and cook for another 3-4 minutes.
Grate the cheese, add to the soup and keep it on heating until the cheese is completely dissolved. When serving, decorate with sprigs of fresh herbs. Serve with croutons. Bon Appetit!