Ingredients:
400g chicken
2 potatoes 1 large carrot
180 g cream cheese
2 liters of broth or water
green bay leaf, allspice pepper
salt, pepper
Preparation:
Chicken fillet cut into cubes of medium size. Potatoes and carrots to clean. Potatoes cut into cubes, carrots - semicircles.
fillet lightly fry in a skillet with a little olive oil. Broth bring to a boil, put the bay leaf and allspice, and add cubes of fillet. Reduce the heat and simmer for a little 7-10 minutes.
Then add the vegetables and cook for another 10-15 minutes. Put the cream cheese into the soup, stir well to completely dissolve the cheese.
Add salt and pepper to taste. Finely chop the herbs and pour in the soup. Stir and remove from heat.
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