Soup with smoked chicken

We offer varieties of delicious and aromatic soup with smoked chicken. Thanks to the last dish, it turns out to be especially rich and incredibly appetizing.

Cheese soup with smoked chicken - recipe with melted cheese

Ingredients:

Preparation

Incredibly delicious soup with smoked chicken is obtained by adding processed cheese to it. To prepare such a dish, put a pot of purified water on the cooking plate of the plate, and while it is heated, we clean and shred the cubes with medium-sized potatoes. At the same time we are preparing vegetable frying. We clean and cut with straws carrots and small cubes of shallots, then we put vegetable mass in a pan with warm vegetable or melted butter. Pass the ingredients to softness and set aside for a while to the side. While the potatoes are brewed, cut into cubes the smoked chicken and grind the melted cheese.

To almost ready potato slices we add vegetable fry and chicken smoked meat, we throw also laurel leaves and peas of pepper and cook until readiness of all components of soup. Now we introduce the prepared melted cheese, add the soup and add the greens. Brew, stirring, until the opening of cheese slices, pour in the cream and remove from the fire.

Pea soup with smoked chicken - recipe in multivark

Ingredients:

Preparation

For three to four hours before the intended preparation, the soup is washed and soaked peas in warm or hot water. During this time we also prepare the remaining components of the dish. Cut cubes of pulp of smoked chicken, bacon, peeled onion and carrots and shred also a small stalk of celery.

We set up the multivark initially for the "Multigovar" or "Baking" mode at a temperature of 160 degrees and pass the butter in the first three minutes of bacon, and then add carrots, onions and celery and fry for another five minutes. At the next stage we pour peas, pour hot water, lower the temperature to 120 degrees and cook the food for forty minutes. After that, add the smoked chicken, salt the food, pepper, throw the laurel leaves and cook for another thirty minutes.

We serve soup, replenishing it in a plate with fresh herbs.