Grate the carrots on a coarse grater. Onion cut into thin half-rings. Cut the potatoes into small cubes. Chicken breast fillet cut into pieces of medium size. Fry the sliced fillet with onion in vegetable oil for 7 minutes. In a saucepan pour water, put the carrots and potatoes and cook for 20 minutes. Then add the fried fillet. Cook for 10 minutes.

Add Bay leaf, salt, pepper and seasoning. When the soup is almost ready, drop into a pan of finely chopped processed cheese. How to stir so that the cheese all went in the soup, and did not form lumps. When the soup is almost ready, add chopped greens. Boil 5 minutes and turn off the heat.