Put the chicken in a saucepan for about 3 liters. When the water boils, collect the foam, reduce the heat. Water should not boil too much, otherwise the broth will become cloudy. We put potatoes, cut into large cubes.
Meanwhile, fry finely chopped onions, garlic and grated carrots in vegetable oil to a slightly golden onion.
Separately, fry chopped mushrooms in butter, add a little salt and pepper. Pour the carrots with onions and mushrooms into the pan, where potatoes and chicken were almost cooked. Salt, pepper, try. Cook for 5 minutes.
Put the melted cheese into the pan, let it melt a little and mix well until the cheese is completely dissolved. Give the soup a couple of minutes to cook and add chopped greens