Creamy Chicken and Mushroom Soup

Cut the chicken into small pieces, cover with water or broth, and simmer for about 15 minutes, skimming off any foam.

Finely dice the onion, coarsely grate the carrot, slice the button mushrooms, and cube the potatoes.

In a small amount of oil, lightly sauté the onion and carrot, then add the mushrooms and cook for another 5–7 minutes.

Transfer the vegetables and mushrooms to the pot with the chicken and potatoes, and cook for another 10 minutes.

Add the processed cheese and stir well until completely melted.

Season with salt and pepper, and simmer the soup for an additional 3–5 minutes.