Title: Chicken Cheese Soup
Categories: Ethnic Asian Soup Poultry Cheese
Yield: 8 Servings
| 2 | c | Chicken meat boned, cooked |
| 1 | | Onion chopped |
| 1 | c | Pot cheese OR - |
| 1 1/2 | c | Large curd cottage cheese with liquid removed |
| 1/3 | c | Carrots shredded |
| | | Salt to taste |
| 6 | c | Chicken stock |
| 1 | ts | Dill freshly snipped |
| 1 | tb | Tomato paste |
| | | Pepper to taste |
Bring stock to a boil. Add chicken, carrots, salt, pepper, & onion. Boil
for 3 minutes, reduce heat to Medium add tomato paste, stir well and cover.
Cook for 5 mins. add cheese, cook while stirring gently for 4 -5 mins.
Serve hot or chill and serve cold. Garnish witht he dill. ORIGIN: Natalia
Zheronova, Kiev - Ukraine, circa 1996