Rice soup with chicken. How to cook chicken soup with rice and potatoes recipe with photo
Chicken soup with rice is prepared in almost every family and canteen. Light chicken broth due to the addition of such carbohydrate cereals as rice becomes very, very satisfying. All the ingredients of such a dish are close and familiar to us, and it seems that nothing new can be invented here.
However, it is worth taking a step aside, and you realize that chicken and rice are just the basis. A grateful soup base that goes equally well with yogurt and tomatoes, cream cheese and pickles.
Take a closer look at these recipes, and you will have a huge arsenal of quick, tasty and affordable dishes.
When using a purchased industrial chicken, try not to boil its skin - get rid of it in advance. It is believed that it is in it that all the hazards of industrial poultry production accumulate to the maximum. And from the point of view of nutrition, there is nothing useful in it.
How to cook chicken soup with rice - 15 varieties
The most common, familiar and everyday recipe. A minimum of actions, while tasty and satisfying.
Ingredients:
- Chicken leg - 1 pc.
- Rice - 80 g
- Potatoes - 2 pcs.
- Carrot - 1 pc.
- Bulb - 1 pc.
Cooking:
Pour the chicken leg with water, add salt, peppercorns there. Wait until it boils, cook. For half an hour, throw a leaf of laurel.
Peel the root vegetables, cut into any pieces as you like. Throw potatoes into the broth, then add rice. Make a carrot-onion saute, move it to the pan.
Remove the meat from the pan, cut into pieces and return.
One of the pickle options. Of course, the classic recipe is based on pearl barley, but there are those who cannot stand this cereal. But rice, perhaps, is universal.
Ingredients:
- Chicken - 400 g
- Rice - 70 g
- Potatoes - 2 pcs.
- Pickled cucumbers - 2 pcs.
- Cucumber pickle - 1 cup
- Bulb - 1 pc.
- Spices - to taste (laurel, salt, pepper)
Cooking:
Boil chicken broth. Chop the potatoes into cubes, send to cook for the meat after about half an hour of cooking (increase the time for homemade chicken).
Cucumbers cut into cubes. Chop the onion, gild in a frying pan and then run the pieces of cucumbers. Stir fry them for a few minutes. Pour a glass of brine, simmer under the lid for five to ten minutes.
Then move all the contents into a saucepan, cook a little more and turn it off.
An easy option, from the breast, with abundant greens and a minimum of harmfulness. Any woman who looks after herself can well afford this.
Ingredients:
- Chicken fillet - 500 g
- Bulb - 1 pc.
- Rice - 60 g
- Potatoes - 2 pcs.
- Carrot - 1 pc.
- Fresh greens - 50 g
- Spices - to taste
Cooking:
Throw peeled and chopped potatoes into boiling water.
Finely chop the onion, simmer in a pan. Separately, cut the chicken into cubes, simmer with onions, and then pour in the grated carrots. Well extinguish everything.
Pour rice into water with potatoes, let it boil for ten minutes. Then shift the frying and check the dish for spices. Before turning off, add greens, let it brew.
Bright, thick and very unusual soup. A hearty option that you can treat your guests to.
Ingredients:
- Chicken - 200 g
- Leek - 1 pc.
- Rice - 60 g
- Celery root (ground) - 1 tbsp
- Carrot - 1 pc.
- Bulb - 1 pc.
- Salted tomatoes - 3 pcs.
- Chili pepper - 1 pc.
- Cashew nuts - 30 g
- Spices - to taste
Cooking:
Boil the chicken. Remove, cut meat. Bring the rice to readiness in a separate container.
Chop the chili pepper, cut the leek into rings. Grate the onion and carrots, try to chop the nuts too.
Squeeze out all the pulp and juice from the tomatoes, set aside. Soak dried celery in water.
Sauté the onion in hot oil. Then send all the vegetables prepared in advance, as well as salted tomatoes, to it.
Transfer everything to the broth, add spices. Pour rice, nuts and chicken into the pan. Mix.
Sharp, spicy, but at the same time amazingly warming and refreshing at the same time. Few people tried kharcho and did not fall in love with it the first time.
Ingredients:
- Chicken meat (can be on the bone) - 1 kg
- Rice - 100 g
- Tomatoes - 5 pcs.
- Tomato paste - 2 tbsp
- Walnuts - 10 pcs.
- Potatoes - 2-3 pcs.
- Carrot - 1 pc.
- Bulb - 1 pc.
- Garlic - 4 cloves
- Lemon - 1 pc.
- Greens - 50 g
- Spices hops-suneli, pepper - to taste
Cooking:
Boil the chicken. Use your favorite spices in the broth, put the peeled onion head (then throw it away).
Pour potatoes into the strained broth and after a while rice.
In the meantime, roast the onions and carrots. Shred the meat into pieces, and also fry it together with vegetables. Pour spices, tomato paste, peeled tomatoes here. Simmer and transfer the contents to a saucepan.
Simmer the pan for another five minutes on the fire, add the nuts, paprika and lemon juice. Before turning off, add garlic and herbs.
To preserve the maximum usefulness of the broth, it is recommended to boil the chicken, immediately after boiling the water, pour out the entire first broth, pour water again and cook the soup on the secondary broth.
In fact, if all the soups are already boring, why not just mix the cereals? They make Druzhba porridge, but why is the soup worse?
Ingredients:
- Chicken meat - 500 g
- Rice - 90 g
- Peas - 50 g
- Soy sauce - 3 tbsp.
- Garlic - 2 cloves
- Butter - 1 tbsp.
- Bulb - 1 pc.
- Greens, spices - to taste
Cooking:
Soak the peas in water much in advance, for several hours. Before cooking the soup, replace the water and put on fire.
At the same time boil the chicken. When ready, pour in the rice and process for a few minutes.
Chop and sauté the onion. Crush greens and garlic, mix with boiled peas, pour over soy sauce and transfer to a saucepan with rice.
You can turn it off after ten minutes.
Peas for soup should be soaked in advance, at least a couple of hours. And with hot water, so that it opens faster.
An easy version of chicken kharcho. The freshness of tomato and the lightness of rice in one dish.
Ingredients:
- Chicken fillet - 500 g
- Bulb - 1 pc.
- Tomatoes - 3 pcs.
- Rice - 60 g
- Carrot - 1 pc.
- Spices - to taste
Cooking:
Finely chop the chicken into cubes and fry. Then pour the obtained pieces with hot water and boil again. Pour rice into the water.
Fry chopped onions and carrots in a pan. Separately or here, fry the tomatoes, which are pre-grinded.
Add the roast(s) to the pot, check for salt and spices. Add greens if desired.
So that the rice in the soup does not cloud the broth, it must be thoroughly washed in advance. This should be done in cold water, carefully rubbing between the fingers.
Light soup-puree of chicken and a mixture of cereals. Very tasty and unusual.
Ingredients:
- Chicken meat - 300 g
- Rice - 90 g
- Peas - 40 g
- Soy sauce - 2 tbsp.
- Garlic - 2 cloves
- Spices - to taste
Cooking:
Soak the peas in advance and boil. Mix it with garlic and soy sauce.
Boil chicken broth, add rice to it and boil. Transfer the pea mass to the pan, chop everything with a blender. When serving, do not forget the pieces of meat.
The recipe is interesting with a set of vegetables, which is now extremely rare. Parsnips, celery, peppers are nutritionist places, not soup!
Ingredients:
- Chicken meat - 500 g
- Rice - 100 g
- Celery root - 1 pc.
- Parsnip root - 1 pc.
- Carrot - 1 pc.
- Bulgarian pepper - 1 pc.
- Onion - 1 pc.
- Spices - to taste
Cooking:
Prepare chicken broth. Finely chop the onion, grate the rest of the roots. In a convenient dish, prepare the frying: gradually simmer the onions, carrots, then both roots and peppers on the fire.
Separately soak the rice, pour it to the rest of the ingredients and simmer everything together.
Transfer all ingredients to the broth and boil. Add spices. When serving - an egg.
A recipe that moms will surely look after. Everyone's dream is to feed the child with tasty and healthy food. A pumpkin - much more useful!
Ingredients:
- Chicken broth - 2 l
- Bulb - 1 pc.
- Rice - 60 g
- Carrot - 1 pc.
- Pumpkin - 50 g
- Fresh chicken egg - 1 pc.
- Wheat flour - 150 g
- Baking powder - 5 g
- Fresh greens - 10 g
- Spices - to taste
Cooking:
Cut the pumpkin into pieces. Bake on the opposite side. Ready to knead with a fork, drive in an egg and mix well. Mix the baking powder and flour, adding to the pumpkin, knead the elastic dough.
Boil rice in broth. Make dumplings from the dough, add to the rice and cook for about five minutes. When serving, use fresh herbs and pieces of meat.
Soup with Turkish roots. Rice with chicken under yogurt filling is not quite familiar to our table, but it is even more interesting for that.
Ingredients:
- Chicken meat - 400 g
- Rice - 80 g
- Chicken egg - 1 pc.
- Yogurt - 100 g
- Flour - 2 tbsp
- Butter - 2 tbsp.
- Dried mint - to taste
- Salt - to taste
Cooking:
In parallel, boil chicken meat and rice in different containers.
Break the egg into a bowl, add yogurt, flour to it. Then pour in a ladle of broth, bring to a uniform whisk.
Crumble the meat from the broth, transfer to rice.
Melt the butter, add mint, hold on fire for a while.
Pour both sauces - from eggs and butter - into a saucepan. Don't make it gurgling.
Either a savory dessert, or soup ... A mixture of spices is what you need for rice.
Ingredients:
- Chicken broth - 1.5 l
- Bulb - 1 pc.
- Rice - 60 g
- Cinnamon sticks - 2 pcs.
- Cardamom - 2 pcs.
- Carnation - 1-2 pcs.
- Peppercorns - 9 pcs.
- Spices - to taste
Cooking:
Throw a whole peeled onion into the boiling broth, all the spices in their entirety, salt. Keep the chicken meat in the broth so that it is saturated with aromas. After half an hour, remove all the spices and onions, strain the broth and boil rice in it.
Light creamy flavor in tender chicken broth. It seems like an ordinary everyday recipe, but few people recognize its taste.
Ingredients:
- Chicken - 400 g
- Processed cheese - 200 g
- Bulb - 1 pc.
- Potatoes - 3 pcs.
- Rice - 60 g
- Carrot - 1 pc.
- Garlic - 2 cloves
- Spices, herbs - to taste
Cooking:
Boil the broth. Put the washed rice into it when it has been cooked for at least an hour. Then clean and cut all the vegetables. Make onion-carrot frying, transfer to broth. Press the garlic, add to the pot.
Spoon the cheese into the soup, stir until dissolved. Greens and spices - at the end.
Light piquancy and sourness of the soup for a hot summer. Very unusual presentation and amazing taste.
Ingredients:
- Chicken - 400 g
- Olives - 1 bank
- Rice - 60 g
- Lemon - 1 pc.
- Sour cream - 50 g
- Fresh greens - 20 g
- Spices - to taste
Cooking:
Prepare chicken broth with spices. Boil rice separately.
The soup is going in portions: put a little rice in a plate, about five olives, pieces of meat. Pour in the broth, top with a slice of lemon, herbs and a spoonful of sour cream.
Light, moderately nutritious soup. Everything is very fast, since both the broth and all the other ingredients do not cook for a long time. Convenient quick option.
Ingredients:
- Chicken wings - 300 g
- Boiled chicken eggs - 2 pcs.
- Bulb - 1 pc.
- Potatoes - 3 pcs.
- Rice - 50 g
- Carrot - 1 pc.
- Paprika slices - 1 tsp
- Garlic - 2 cloves
- Spices, herbs - to taste
Cooking:
Cover the wings with cold water and send to boil. Cut potatoes and carrots into cubes, chop the onion. Saute onions and carrots in oil until golden brown. Add the washed rice and potatoes to the wings after 15 minutes, add salt.
After another quarter of an hour, transfer the roast to the soup, add spices. Boil a little, turn off. Cut the eggs into cubes, pour into the soup and let it feed.
What to cook first quickly and tasty? Make chicken soup with rice. This dish is quite simple, but we will add a new touch to it. These will be tomatoes. They will give the soup a spicy taste with a slight sourness. Instead of fresh vegetables, you can take canned tomatoes in their own juice.
Ingredients
- Chicken wings - 3-4 pieces;
- Potatoes - 200 grams;
- Rice - ½ cup;
- Carrots - 1 piece;
- Onion - 1 piece;
- Tomatoes - 2 pieces;
- Greens - to taste;
- Water - 3 liters.
How to make delicious Chicken Rice Soup
Soup preparation begins with boiling the broth. For him, take the wings or any other parts of the chicken. Pour the wings with cold water and put on fire. After boiling, remove the foam and salt the broth. You can put bay leaves and allspice peas in it - 2 things. This will give a pleasant aroma to the broth. Boil for 25-30 minutes.
Cut carrots and onions as you like. You can grate the carrots on a fine grater. Heat oil or butter in a frying pan. Fry the onion until golden brown. Then put the carrots and continue to sauté the mixture until golden brown.
Peel the potatoes and cut into cubes or strips.
Put the potatoes in a saucepan.
Spread rice immediately with potatoes. If the cereal is of good quality, it can not be washed. Experience has proven that round-grain rice behaves better in soup.
Tip: if you have some rice porridge or just rice (no additives) left, you can also use it in the soup. Add boiled grits 5 minutes before readiness, then mix well in the soup. This can be done not only with rice, but also with buckwheat.
After the water boils with potatoes and rice, remove the foam again and add the roasted onions and carrots.
Cut the peeled tomato into cubes, and finely chop the greens.
Add them to the soup 5 minutes before the readiness. Season the soup with salt and pepper, if needed. After five minutes, turn off the stove and cover the pan with a lid. We leave for a while so that the dish is infused. Chicken soup with rice and potatoes is ready! And tomatoes only enriched its taste.
You can serve the soup with crackers, with sour cream.
Any dish requires knowledge of some secrets in cooking. How to cook delicious rice soup?
- Before cooking, it is better to rinse the rice thoroughly and soak in cold water. This should be done half an hour before cooking. In this case, it will not boil soft and will not resemble porridge.
- Rice groats absorb some of the salt. Therefore, after adding rice, you need to try the soup for salt again. By the way, with the help of this cereal, you can save a salted dish.
- Tomatoes can be easily peeled. This is done simply. Slice the tomatoes crosswise. Scald with boiling water. Next, put the vegetables in cold water for a couple of minutes. Now the skin will come off easily and quickly.
- Putting chicken is necessary only in cold water to get a delicious broth. When cooking, you can put a small onion and a small carrot or part of it into the water. Vegetables will give the broth a pleasant taste and shade. The carrots are then removed and can be used for salad. Throw away the bulb.
vkys.info
Chicken soup with rice
Delicious hearty homemade soup with chicken, rice and vegetables.
Ingredients:
- 500 g chicken (I used 1 ⁄ 4 of a whole chicken)
- 200 g potatoes
- 100 g onion
- 100 g carrots
- 100 g rice (about 2 ⁄ 3 cups)
- half a bunch of parsley
- pepper
Cooking:
Cut the chicken into several large pieces, put in a pan.
Pour 2 liters of water, bring to a boil, salt, cook for 30 minutes.
Peel the onion, finely chop.
Peel the carrots, cut into small cubes (or grate on a coarse grater).
Peel potatoes, cut into cubes.
Finely chop the parsley.
Remove chicken pieces from broth.
Put the onions and carrots into the broth.
Add washed rice, a little more salt, pepper, mix.
Simmer the soup for about 20 minutes (until the rice and potatoes are cooked).
Separate the meat from the bones and cut into large pieces.
Add chicken meat to soup.
Add parsley and turn off the heat.
Chicken soup with rice is ready.
Chanterelles in sour cream
Pie with plums, apples and peaches
Dried tomatoes in olive oil
83 comments leave a comment
- alina 04/30/2012 06:54
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please tell me, are zucchini and zucchini interchangeable in all recipes?
very tasty caviar turned out. I advise everyone to cook) thanks for your efforts
Do you think it is possible to add pieces of chicken fillet to the pie to make it more satisfying?
Oh my God! I have never made a better cake in my life! Very tasty I advise everyone.
I baked one cupcake, it turned out very tasty! The eldest son does not eat carrots, but the taste is so strong that the son said, "It tastes like there is only one orange inside!". For him, this is an orange cake, otherwise he would not have tried it. Thanks for the delicious and easy recipes!
Thanks Elena for the recipe! Oh delicious. The fleshy pink tomatoes did their job perfectly. Added spices that was. A little of the water where the beans were cooked. Ate with pleasure.
kamelena.ru
Soup with chicken and rice recipe
Rice soup with chicken takes a worthy place of honor on our dinner table for its great rich taste. I make this soup with chicken broth. For some reason, it turns out especially tasty from homemade chicken. And if there is such an opportunity to acquire it, then I do not miss it.
After the purchase, you can stretch the pleasure: cut the chicken into pieces, arrange in bags and freeze. Then take out the pieces of chicken as needed and then enjoy the fragrant and rich first courses.
To make the broth delicious, the meat must be poured with cold water. You should not add more rice to the soup, because on the second day, when the rice swells, it will no longer be the declared dish, but rice porridge. I recommend adding dill at the end of cooking, in my opinion it most successfully impresses the taste of the soup.
This time I made soup with fried, I often cook without it, especially if the broth is rich and fatty. If you decide to cook without frying, onions and carrots can be added to the pan at about the same time as the potatoes.
From the specified amount of ingredients, about 5-6 servings of ready-made chicken rice soup are obtained.
To make Chicken Rice Soup, you will need:
chicken fillet or any other chicken parts - 300 g
onion - 1 pc.
salt, ground black pepper - to taste
vegetable oil for frying
bay leaf - 1-2 pcs.
greens - fresh dill
water - 2 l 
How to make Chicken Rice Soup:
1. Defrost chicken fillet, wash. Put in a saucepan, pour 2 liters of water, bring to a boil and cook for 30 minutes.
2. Peel and finely dice the onion. 
3. Peel and grate the carrots. 
4. Peel the potatoes, wash and cut into cubes. 
5. Remove the chicken fillet from the broth, cool and chop. 
6. Send potatoes to hot broth and bring to a boil. Then send the washed rice to the potatoes in the pan. 
Bring to a boil, then reduce heat and simmer for 15 minutes.
7. Prepare the roast. To do this, fry the onions and carrots in a pan with vegetable oil until tender. 
8. Send the roast to the pan and cook for another 10-15 minutes all together.
9. 5 minutes before readiness, send the chopped chicken fillet, herbs to the pan, salt and pepper to taste. Bring to a boil and turn off the heat.
www.1001eda.com
Chicken soup with rice, light diet soup
We've all made chicken soup at one time or another. I propose to remember and cook a delicious chicken soup with rice. Excellent taste first course will appeal to everyone and will not leave anyone indifferent.
- 300 g chicken
- 3-4 potatoes
- 2 carrots
- 1 onion
- ½ cup rice
- seasoning for soup
- Bay leaf
- greens (dill, parsley, onion)
- ground black pepper
- vegetable oil
Chicken soup with rice and potatoes
We wash the chicken, cut it into pieces, put it in a saucepan with cold water, bring to a boil, drain the water. We wash the meat and the pan well, again fill the chicken with cold water, put the pan on the stove.
Peel potatoes, wash, cut into pieces.
We clean the carrots, wash them. We cut one carrot into strips and lightly fry in vegetable oil, this will give our broth an orange color. We put the second whole in the pan along with the chicken and this will give our broth transparency.
We clean the onion, wash it and also immediately put it in a pan with chicken. This will give our broth a more refined taste.
We wash the greens and finely chop.
Rinse rice in cold water until transparent, so that the broth does not become cloudy and is transparent.
The water in the pan boils, reduce the temperature to a minimum and cook the chicken for 25-30 minutes. If foam appears, remove it. The chicken is cooked, after which we take out the onions and carrots. The onion does not have a very beautiful appearance, we throw it away, but you can eat the carrot.
chicken soups
A simple step-by-step recipe for making a very tasty and light rice soup with chicken broth, as well as several of its options, including one with an egg.
35 min
88 kcal
5/5 (2)
I suggest you make a light chicken broth soup with rice. It turns out to be light and almost dietary, except for the frying, which you can not do. I will also tell you about this in my simple recipe, which even a child can master and please his parents.
Soup with chicken breast and rice
Kitchen tools: saucepan, grater, frying pan, cutting board.
List of Required Ingredients
Step by step cooking
You can almost also cook "Chicken Soup with Vermicelli" or cook "Chicken Soup in a Multicooker".
Other soup options
This recipe can be slightly modified and boiled rice soup in chicken broth.
- To do this, first put not potatoes and rice in boiling water, but chicken breasts cut into pieces and cook them for about half an hour. Again, you can add lavrushka and other spices. Instead of breasts, you can take any other parts of the chicken. This chicken soup with rice will turn out even more tasty and rich. After half an hour, put the chopped potatoes and rice into the broth, salt and cook until tender. If your broth is cooked from the thighs or other large parts, then they need to be pulled out, the bones removed, and the flesh cut. We also make fried onions and carrots. And you can not fry the vegetables, but add them when cooking the broth. At the end of cooking, put the roast in the soup, and after five minutes the greens. Bring to a boil and turn off the fire.
- You can also cook chicken soup with potatoes, rice and an egg. To do this, boil two or three hard-boiled eggs for 8-10 minutes. Cool them under cold water. Clean and finely chop with a knife. Add the eggs to the soup along with the frying. Or we chop raw eggs with a fork and pour them in a thin stream immediately after adding the frying.
Other recipes may come in handy for you, according to which it will be simple and tasty - chicken broth soup -.
Rice soup with chicken prepared according to this recipe turns out to be dietary, since it will not use frying, but at the same time it will be nutritious and satisfying.
Ingredients:
- Potatoes - 4-5 pcs.,
- Carrots - 1 pc.,
- Rice - 4 tablespoons,
- half bulb,
- Chicken legs - 1 pc.,
- Salt - a pinch
- Bay leaf - 1-2 pcs.
Chicken Rice Soup - Recipe
Cooking rice soup begins with boiling the broth. Of course, the most delicious broth is obtained from homemade chicken, if there is none, then a purchased one will do. You can cook it from any part of the chicken, whether it be wings, giblets, drumsticks or thighs. A good rich broth is obtained on the basis of chicken legs. Pour chicken thighs with cold water. Salt and add black pepper.
After boiling, cook it for 20 minutes until tender. To make the broth transparent, be sure to cook it over low heat. During the cooking process, do not forget to remove the resulting foam.
While it cooks, prepare the vegetables. Peel the onions and carrots. Cut potatoes into small pieces.
Onion cut into cubes.
Cut carrots into quarters of rings. Remove the finished leg from the broth. Put on a plate.
Send the prepared vegetables to the pan - onions, potatoes and carrots. Boil the soup for 10 minutes.
Rice soup with chicken. Photo
Chicken soups with rice groats are the basis of dietary nutrition for many disorders of the digestive system, but they are so loved in our country that hardly any housewife does not keep a couple of similar recipes in her “piggy bank”.
Very beneficial if you have to save money, and very good for people leading an active lifestyle.
In chicken soup with rice, especially if it is possible to cook it from poultry and flavor with homemade oil and herbs, almost all the components necessary for good nutrition are enough.
Chicken Rice Soup - General Cooking Principles
Chicken soups with rice are made from chicken broth, and rice is added during the cooking process. For the broth, you can use either a whole bird carcass or any part of it, and even minced chicken meatballs.
The method of preparation of such soups is basically the same. In a hot, better boiling broth, in a certain sequence, cooked foods, fresh or browned vegetables are laid. The order depends on the cooking time of each ingredient.
Vegetables are cut into strips, slices, cubes of various sizes or with a special knife for cutting vegetables into beautiful curly blocks. It all depends on the type of soup.
Chicken for the broth is taken purchased or homemade. Broths from poultry are more saturated, with fragrant fat and a pleasant yellow color. It is better to remove the skin from the purchased one before cooking, and leave it at home.
Prepared poultry meat must be thoroughly washed several times with running water, removing the remains of feathers from the skin, lungs and kidneys should also be removed from the carcass.
In the choice of rice, it is worth stopping at medium grain. Such rice does not go to side dishes, it gives the dish an unnecessary viscosity, but just right for such soups. Keep in mind that white rice becomes after processing (grinding), after which it has already lost almost all useful components.
Before cooking, rice, especially loose rice, is sorted out, removing everything that is not white - garbage, spoiled grains, accidentally fallen husks, are thoroughly washed, draining the water several times until it becomes transparent and soaked. Drain the water after the rice swells, rinse and dry the grains a little. In the process of soaking, rice absorbs moisture, therefore, it will cook faster, and the color of the rice itself also improves.
Simple chicken soup with rice
Basic recipe for diet food. If you exclude greens and reasonably approach the preparation of frying, then it is perfect as a first soup for a baby.
Ingredients:
500 grams of chicken (about 1/2 carcass);
Half a glass of rice with round grains;
Onion bulb;
One medium sized carrot;
Greens, salt at the discretion.
Cooking method:
1. Chicken according to the recipe is designed for three liters of water for making broth.
2. Form the onion into cubes, grate the carrots on a grater with small cells.
3. Fry the onion until transparent, add carrots and sauté vegetables until amber. Root vegetables should be fried in vegetable oil.
4. Cut the potatoes into small cubes.
5. We take out the chicken from the pan, divide it into portioned pieces, if desired, separate the bones from the meat and lower them back.
6. Put the potatoes, prepared rice into the boiling broth.
7. After fifteen minutes, add browned onions and carrots, add some salt and continue to cook with a slight boil until the dish is ready. The soup is ready when the potatoes are soft.
8. Fall asleep finely chopped greens. Cover with a lid and insist for ten minutes.
Chicken soup with rice, sorrel and eggs
Ingredients:
1/2 carcass of poultry;
1/3 cup medium grain rice;
5 potatoes;
Onion, medium-sized bulb;
small carrot;
Two bunches of sorrel, small;
4 things. chicken eggs;
Cooking method:
1. Largely three carrots.
2. Put a whole piece of chicken in a saucepan, pour 2–2.5 liters of cold water, preferably not from the tap, and put on fire. As it boils, remove the foam, lower the onion, add the carrots and, covered with a lid, cook the broth at a gentle boil until tender. Poultry meat broth is cooked for 2 to 3 hours.
3. Take out the chicken and take it apart and put it back into the pan.
4. Sort the sorrel, removing debris and excess grass, remove the stems. Rinse the sorrel prepared in this way under the tap, spread it on a towel and let it dry.
5. Cut the dried sorrel leaves across into “straws”.
6. Peel eggs from the shell. Rinse each egg under running water to remove small pieces of eggshell.
7. Eggs can be cut into large pieces or divided lengthwise into two parts.
8. Cut the potatoes into small cubes and put them in a saucepan with hot broth. When it boils, add rice. Mix well and cook on low heat until potatoes are soft.
9. Salt, fall asleep sorrel and eggs, if they are cut into pieces. Eggs cut into two halves are recommended to be laid out on plates when serving.
10. Boil for five minutes, and cool to an acceptable temperature.
Chicken soup with rice and dried mushrooms
Considered a recipe for Chinese cuisine, our hostesses brought only the sour cream dressing loved by many to it.
Ingredients:
400-500 grams of chilled chicken or fresh fillet;
Half a glass of rice;
Five medium sized potatoes;
100 grams of dried, preferably large, mushrooms;
Medium sized carrot;
Small bulb;
Salt, sour cream.
Cooking method:
1. Dried, preferably forest, mushrooms are thoroughly washed, put in a small container and pour water so that it completely covers the mushrooms for half an hour. Mushrooms can not be soaked, but then they should be boiled for 20 minutes in water in advance so that they soften.
2. Cut the potatoes into cubes, carrots into small strips, and onions into small cubes.
3. Soaked or boiled chilled mushrooms are slightly squeezed by hand and chopped with a knife. If you scroll the mushrooms in a meat grinder, the soup will turn out to be more fragrant.
4. We prepare frying from carrots and onions by frying chopped root vegetables in butter or any refined vegetable oil. When the carrots and onions turn amber, add chopped mushrooms, simmer with the lid closed for fifteen minutes, not forgetting to stir.
5. Cut the fillet into small portioned pieces, pour water in a saucepan and put on the included stove. Until the moment of boiling, remove the resulting var (foam) from the surface.
6. Pour into a pot of boiled water, potato cubes, prepared rice. Salt, stir the contents of the pan well so that the rice does not stick to its bottom, and cook until the potatoes are ready at the lowest boil.
7. Add the roast with the mushrooms stewed in it, boil the soup for another ten minutes.
8. Fill the soup poured into portioned plates with sour cream, preferably not very greasy.
Chicken soup with rice and meatballs
The peculiarity of this recipe is that it is not prepared with chicken broth, its basis is a vegetable broth in which juicy minced chicken meatballs are laid. To make the meatballs more tender and crumbly, boiled rice is added to them.
Ingredients:
600-700 grams of chicken trimmings for meatballs (you can fillet breast);
0.5 cups of unpolished rice with round grains;
5–6 potatoes;
Two small bulbs;
Medium, sweet carrot;
Milk for soaking bread;
A small piece of white, dried bread;
One chicken egg;
Salt and ground peppercorns are added at the discretion.
Cooking method:
1. Put the bread in a small bowl, cut the crusts in advance, fill with milk. After ten minutes, take out the bread and squeeze out the excess milk.
2. Chicken meat, squeezed bread, scroll a small onion in a meat grinder.
3. Put the minced meat in a separate container, beat in a raw egg and knead, adding salt and pepper until the desired taste and uniform consistency are obtained.
4. Moisten your hands with cold water and use a teaspoon to form small, 3-4 cm in diameter, meatballs.
5. Cut the potatoes into small cubes, a centimeter in size.
6. Finely chop the onion, chop the carrot into medium-sized strips or grate coarsely on a grater.
7. Fry the onion, preferably in butter. When the edges of the onion begin to blush, acquiring an amber hue, add the carrots and continue, stirring, fry for another ten minutes. The main thing is that the roast does not burn.
8. Put a saucepan with 2.5 liters of cold, filtered water on fire.
9. When the water in the pan boils, add the potato cubes, remove the foam and simmer for twenty minutes over low heat.
10. Pour rice into boiling potato broth, mix and boil for 10 minutes on low heat.
11. Lay the meatballs, salt, cook until the potatoes are ready, removing the foam with a spoon or slotted spoon.
12. Put the vegetables fried in butter in a saucepan, simmer the soup for ten minutes at a minimum temperature, with the lid closed.
Chicken soup with rice and dumplings
The highlight of this soup is potato dumplings. They can be put in chicken soup with or without potatoes. Try not to completely remove the salt in which it was salted from the fat, but reduce its amount in the broth - you get an original dish.
Ingredients:
800 grams of chicken or soup set;
Half a kilo of potatoes;
Small carrot;
Onions - a head of 80-100 grams;
Washed rice - 5 tbsp. spoons;
One raw egg;
Sifted wheat flour, premium or first grade - 5 tbsp. spoons;
Two tablespoons of semolina;
A bunch of green dill;
Spices, spices are mild, not too spicy.
Cooking method:
1. Cook the broth from the cooked chicken, fill the meat with two liters of water.
2. Cut two potatoes into cubes with a rib size of one and a half centimeters.
3. Pour potatoes into hot chicken broth, prepared rice, bring to a boil, reduce heat and continue cooking until the potatoes are half cooked.
4. Remove the saucepan with separately boiled potatoes from the stove. Drain the broth, knead with a potato masher until a homogeneous mass is formed, drive in the egg. Salt a little and pepper a little.
5. Add the sifted flour, semolina, chopped dill (half a bunch) and knead the dough for dumplings.
6. With a special figured knife for vegetables, cut the carrots into small cubes, chop the onion into small pieces with an ordinary knife.
7. Fry vegetables in refined vegetable oil for three minutes and pour them into a pan with half-cooked potatoes.
8. Having moistened our hands with water, we form balls the size of cherry plums from potato dough and lower them into a pot of soup. A small piece of salted bacon can be placed in each dumpling.
9. Bring to a boil and cook over low heat. The soup is ready when all the dumplings rise to the top.
10. Serve chicken soup with rice necessarily sprinkled with finely chopped dill.
Chicken soup with rice and dumplings "Poltavchanka"
The recipe, stylized as Ukrainian cuisine, is tasty, but high in calories.
Ingredients:
1/2 carcass of domestic chicken;
Half a glass of rice;
1 chicken egg;
5 tablespoons of sifted flour;
Bulb of white onion;
Medium carrot;
Fresh greens.
Cooking method:
1. Chop the chicken into small pieces. Put in a saucepan and boil the broth in one and a half liters of water.
2. Pour the cooked rice into a saucepan with ready-made hot chicken broth, salt, let it boil and cook at low heat for ten minutes.
3. Cut carrots and onions into small pieces and sauté until amber.
4. Beat the egg with a whisk or fork, preventing foam from forming. Add salt, constantly whisking, introduce flour in small portions. You should get a thin and not too liquid dough.
5. Using a teaspoon and a tablespoon, spread the dough into a saucepan with rice, forming dumplings (moisten a tablespoon in water, grab a little dough, and carefully remove the dough with a teaspoon into a saucepan with soup).
6. Boil dumplings for 5–8 minutes on low heat.
7. Serving on the table, you can decorate with parsley, sorted into leaves.
Creamy chicken soup with rice
Processed cheese dissolved in the soup gives it a delicate creamy taste. Such a soup does not need to be seasoned with sour cream, it is enough to decorate the plates with finely chopped greens when serving.
Ingredients:
700 grams of chicken trimmings, or fillet;
5-6 small potatoes;
1/2 cup round rice;
Processed cheese "Friendship";
One small carrot;
Head of white onion;
Cooking method:
1. Put chicken meat in a two-liter saucepan, pour it over, preferably with filtered water and cook for about half an hour after boiling.
2. Cut the carrots into small strips potatoes into centimeter-sized cubes. Chop the onion into small pieces.
3. Add chopped vegetables to a saucepan with broth simmering at a low boil and let it boil.
4. Pour in the rice, and cook, stirring occasionally, until the potatoes are cooked.
5. Remove the cooked meat from the pan, cut it into small pieces or strips and return it back.
6. After boiling for 7-8 minutes, put the processed cheese and dissolve it in the soup, stirring with a spoon.
7. Pour into plates, serve to the table, sprinkled with herbs.
Chicken soup with rice and pumpkin
A beautiful and unusual soup, very useful for those who strive for proper nutrition. Choose lean chicken, or remove the fat from the carcass before cooking. The combination of ingredients well stimulates the digestive and metabolic processes of the body.
Ingredients:
Whole chicken;
1 small onion;
Half a kilo of pumpkin;
Two carrots;
two celery stalks;
5 aromatic black peppercorns;
Butter and vegetable oil;
Two stems of leeks, white;
Half a liter of milk;
1/3 cup rice;
Cardamom;
Freshly ground black pepper;
Cooking method:
1. Cut the chicken into four parts and pour one and a half liters of water.
2. Chop the carrots and celery into very small cubes, remove the husk from the onion and leave it whole. Put all the vegetables prepared in this way to the chicken and cook the broth. The cooking time of the broth is an hour and a half.
3. Remove the chicken from the pan, remove the skin, separate the meat from the bones and cut it into strips.
4. Strain the broth through a sieve to remove spices and vegetables added during cooking.
5. Peel the pumpkin from seeds and internal fibers, cut into cubes with a rib size of two centimeters.
6. Cut the leek into rings two centimeters wide.
7. In a saucepan, heat the mixed butter with vegetable oil well, add the leek and pumpkin. Fry on moderate heat for 5-6 minutes, cover with a lid and simmer at low temperature until the pumpkin begins to soften.
8. Pour 900 ml of cooked broth into a saucepan with pumpkin. Bringing to a boil, lower the temperature and simmer with the lid closed for about ten minutes.
9. Take a measuring container, pour the remaining broth, add water so that there is half a liter of liquid in the container.
10. Bring to a boil in a separate bowl, add the prepared rice and cook for fifteen minutes.
11. Grind the soup with a blender or in another way convenient for you and pour it into the pan.
12. After adding chicken meat, milk, unwashed cooked rice, stir and let the broth boil.
13. The soup is ready, pour into bowls and serve.
To improve the taste and give a rich aroma to chicken soup, you can put chicken bones toasted in boiling oil when cooking the broth.
If the soup is cooked in a smaller container, it will turn out much better.
Poultry meat in the soup will become much softer if, after boiling it for twenty minutes, it is removed from the broth and dipped in chilled, boiled water for five minutes. Then put back into the boiling broth.
Rice soup will be transparent if the rice is poured with boiling water for five minutes before laying and put on a sieve so that excess water is glassed.
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