Chicken Soup with Cream Cheese
Ingredients for a Comforting Meal:
- Chicken Broth: 1 liter, for a rich base
- Chicken Breast: 300g, tender and lean
- Long Grain Rice: 80g, for body and texture
- Leek: 100g, for subtle sweetness
- Creamy Processed Cheese: 100g, for a velvety texture
- Butter: 2 tbsp, for sautéing
- Fresh Parsley: 4 sprigs, for garnish
- Ground Black Pepper: a pinch, for a little heat
- Salt: to taste, for seasoning
A Hearty and Nutritious Soup:
- Prepare the Chicken: Remove the skin from the breast and cut the meat into pieces. Place in a pot, cover with cold water, and cook until tender, about 25 minutes.
- Dice the Chicken: Once cooked, cut the chicken into small pieces suitable for a spoon.
- Rinse the Rice: Rinse the rice under cold water until the water runs clear, ensuring the grains are thoroughly cleaned.
- Slice the Leek: Cut the white part of the leek lengthwise, then thinly slice into half-moons.
- Sauté: In a skillet, melt the butter and sauté the prepared leek and chicken until lightly browned.
- Combine and Cook: Bring the chicken broth to a boil. Add the rinsed rice and a bunch of parsley tied with a string. Simmer gently for 10 minutes.
- Add the Chicken: Incorporate the sautéed chicken and leek into the soup. Season with black pepper and salt to your preference. Continue cooking for another 5 minutes on low heat.
- Remove Parsley and Add Cheese: Take out the bunch of parsley and add the cream cheese to the soup. Stir well until the cheese is completely melted and the soup is creamy. Be careful not to boil the soup after adding the cheese.
- Serve with a Garnish: Upon serving, sprinkle the soup with finely chopped dill for an extra touch of freshness.
Enjoy Your Meal! Relish this rich and creamy chicken soup, a simple and affordable dish that’s satisfying enough to be a stand-alone meal. Each spoonful brings together the tender chicken, aromatic leek, and velvety melted cheese, ensuring a delightful dining experience.
