In a three-liter pot, put the chicken fillet and pour two liters of water. As soon as the broth starts to boil, add salt and pepper, as well as 2-3 bay leaves. Cook from the boiling point for 20 minutes, then take out the chicken.
Peel potatoes and onion and cut into cubes. Carrots grate. Cut the warm chicken into small pieces. Fused cheese grate on a grater or cut into cubes. Add the potatoes to the boiling broth.
While the potatoes are brewed, for 5-7 minutes make a weak fry from onions and carrots, lightly salt and pepper it. Ready the roast in the soup and cook for another 5-7 minutes. Then add the chicken. After 3-4 minutes, add the melted cheese, stir the soup and turn off the fire.
Before serving, it is desirable to sprinkle the soup with herbs. You can serve with croutons.
