Tender Chicken Soup with Processed Cheese and Vegetables

Wash the chicken fillet, place it in a pot, and cover with cold water. Bring to a boil, regularly skimming off any foam. Reduce heat to minimum, salt, and cook the chicken, covered, until done, about 40 minutes.

Meanwhile, peel, wash, and dice the potatoes.

Rinse the rice thoroughly.

Remove the cooked chicken from the broth. Add potatoes and rice to the broth and cook over medium heat for 15 minutes.

Peel, wash, and chop the onion and carrots.

Heat a frying pan with butter. Add the onion and carrots to the hot butter and sauté over medium heat, stirring, for 2-3 minutes.

Add the sautéed vegetables to the soup.

Cut the chicken meat into serving pieces.

Grate the processed cheese on a coarse grater.

Wash the cauliflower and separate it into florets.

Add the chicken, cheese, and cauliflower to the soup. Bring to a boil and simmer on minimum heat for 5-7 minutes. Remove the soup from the heat.

Wash and chop the herbs. Add to the soup. Let it steep, covered, for 10-15 minutes.

Tender chicken soup with processed cheese and vegetables is ready. Enjoy your meal!