Chicken – 200 g.
Rice- 80 g.
Cream cheese – 200 g.
1.5 litres of water
Pour water into a saucepan, add chicken and salt to taste. After chicken has boiled for about 30 minutes. After the ready-to-eat meat is completely removed, keep the broth still and return to the back. Bring the broth again to a boil and add the washed rice. Store the rice on a small fire for 10-15 minutes. Add the diced potatoes to the casserole and cook for about 10 minutes. In a pan, cook onions diced with cubes and grated carrots. Add the frying to the soup. Add the cheese and mix well, so that the cheese gets better.
At the end, turn the chicken into the casserole covered with buns, bring to a boil, turn off and let the soup rest.
Soup with chicken, rice and cream cheese has been cooked. Let’s make it hot by decorating each plate with crisp grapes and fresh green