Recipe options for this wonderful nourishing, tasty, dietary and healthy soup as many as there are housewives who strive to feed their loved ones with proper homemade food.
It is very easy to prepare and is not expensive at all.
Children and men love to eat it.
with chicken is a classic first course, present at least once every ten days in every home, regardless of the family’s material wealth. The calorie content of this soup is 30 calories per 200 gram plate.
Rice is the most digestible human body cereal known today.
Boiled rice, especially when combined with chicken in soup, can absorb a significant portion of fat, cholesterol and various harmful substances.
Ingredients that will be needed to prepare rice soup with chicken for a family of 4 people for two days of lunches:
- Chicken for broth – 700 g (you can take one gherkin chicken or half a broiler chicken)
- Cereals: round rice - 120 g
- Onion head – 80 g
- Carrot – 100 g
- Fresh potatoes – 200 g
- Corn oil – 50 g
- Mineral, definitely still water– 4 l
- Salt, finely ground pepper, seasonings, spices - to the taste of the person cooking
- Mixture of greens: dill, parsley and celery – 3 g
- Pepper fresh variety“Bulgarian” (the color of the pepper does not matter) – 50 g
- Fresh tomato – 60 g
- In order to properly prepare rice soup with chicken, you must follow the step-by-step instructions provided.
- Prepare the chicken to cook the base for the soup - broth. Take a chicken, wash it, cut it into portioned pieces, put in a saucepan prepared for soup and place it on a burner with a medium-high heat lit.
- After boiling, pour out the contents of the saucepan. Wash the saucepan itself. Rinse thoroughly chicken pieces and put them back into the pan. Fill mineral water, be sure to without gas and put it back on the fire. The fire should also be of medium strength. Add salt and finely ground pepper, seasonings and spices to the broth.
- Throw carrots and onions into the preparing broth, previously peeled from the top skins and cut into two parts.
- Thanks to onions, chicken broth becomes richer and tastier. Thanks to carrots, the transparency of the broth increases, which will give it transparency, and the soup based on such a broth will become much more attractive appearance, which will help increase your appetite.
- After the broth boils, reduce the heat under the pan and leave to simmer for 45 minutes.
- It's time to remove the onions and carrots from the broth. Cool and chop finely. Place in prepared glass bowl.
- Peel the potatoes and cut into cubes. Throw into a saucepan. Meanwhile, remove the chicken pieces from the broth. Cool the chicken.
- Remove seeds and stems from the pepper, wash and cut into small strips. Add to the glass bowl with the boiled and chopped onions and carrots.
- Wash and chop the tomato. Add to the same bowl.
- Pour corn oil into a frying pan and heat it. Place the onions, carrots, peppers and tomatoes in a preheated frying pan with corn oil. Cook for 3 minutes.
- Chop the mixture of parsley, celery and dill with a sharp knife.
- Throw fried vegetables and chopped herbs into a saucepan with chicken broth and potatoes.
- Rinse round rice in cold water and let it “swell.” Rinse and add to the cooking broth. Cook for 25 minutes.
- Turn off the soup and let it sit for 15 minutes before serving for the first time.
- Place a piece of chicken in each serving bowl and pour in the soup. Add a piece of butter to the bowl of rice soup with chicken.
- The rice soup with chicken is ready, you can eat it.
You can also open a recipe for a wonderful
Rice soup with chicken - healthy and tasty dish, which is quite simple to prepare.
Hearty and light soup has a very delicate aroma.
Rice soup with chicken - general principles
How to cook rice soup with chicken? The main products of the dish are: chicken meat, rice cereal, carrots and onions. It is worth paying attention to the fact that the more rice is used in a dish, the more water or broth is required. Then the soup will turn out liquid.
For those who like dishes with a denser consistency, it is recommended to reduce the amount of liquid in the soup by skipping ready mass through a sieve. In this case, the pieces of meat can be placed on a plate just before serving the dish.
First you need to cook the broth using chicken meat and spices. Next, pour rice and vegetables into the pan. The dish should be cooked until full readiness cereals Separately, you can stew onions, carrots, and sweet peppers. At the end of cooking, combine the ingredients, turn off the heat and let the soup stand.
There are several variations of this wonderful dish. Soup with rice and chicken is good because it can be cooked either dietary or thick with the addition of fried vegetables.
So that rice soup with chicken slices has unique taste and aroma, you can add additional ingredients: mushrooms, vegetables, spices, herbs.
Serve the delicacy for lunch with bread, crackers or croutons.
Spanish soup with chicken and rice
Ingredients
rice groats - 220 g
heads onions- 90 g
yellow tomatoes - 240 g
cream - 140 g
butter - 105 g
chicken broth - 900 ml
chicken fillet - 150 g
sweet peppers - 95 g
Cooking method
1. Rinse the rice several times.
2. Pour half of the cereal with previously prepared chicken broth.
3. Pour the remaining rice with water and salt.
4. Boil the ingredient in different containers.
5. Cut the onion without peel into rings.
6. Place in a separate pan.
7. Fill with cool water.
8. Bring to a boil.
9. Immediately drain in a colander.
10. Place the frying pan in the oven.
11. Add half the oil.
12. Heat.
13. Fry the onion.
14. Cut the tomatoes into large slices.
15. Add to the fried onions.
16. Simmer the vegetable mixture for several minutes.
17. Chop the sweet pepper into strips.
18. Add stewed vegetables to rice cooked in broth.
19. Pass the mixture through a fine sieve.
20. Add pepper to the mixture.
21. Sprinkle with salt.
22. Pepper.
23. Warm up the pepper mixture for 8 minutes.
24. Place cream in a saucepan with rice cooked in water.
25. Add a piece of butter.
26. Bring to a boil. Stir.
27. Ready soup divide among plates.
28. Add pieces of meat from the broth.
29. Add rice mixture with stewed vegetables to the soup.
30. The dish is ready to eat.
Rice soup with chicken pieces
Ingredients
bouillon cubes - 3 pcs.
chicken fillet - 220 g
water - 1.45 l
carrots - 160 g
celery stalks - 140 g
onion - 45 g
rice groats - 75 g
crushed black pepper - 5 g
Cooking method
1. Heat water in a saucepan.
2. Dissolve the bouillon cubes.
3. Chop the meat into medium pieces. Place in a saucepan.
4. Remove the skin from the carrots and rinse. Cut into small strips.
5. Peel the onion. Cut in small pieces.
6. Rinse the celery under water. Chop into pieces.
7. Pour vegetables into broth.
8. Reduce heat.
9. Cover the container with a lid.
10. Cook aromatic dish over low heat for 20 minutes.
11. Add water as needed.
12. Add rice. Cook the rice soup with chicken for 15 minutes until the cereal is ready.
13. Salt.
14. Sprinkle with pepper.
15. Serve the dish with croutons.
Rice soup with chicken and coconut
Ingredients
young chicken meat - 950 g
garlic - 18 g
onions - 115 g
poppy seeds - 24 g
olive oil - 70 g
nutmeg - 3 g
dry cilantro - 6 g
cayenne pepper - 1 g
long rice - 75 g
chicken broth - 1400 ml
coconut flakes - 25 g
green cilantro - 20 g
lemon juice - 40 g
Cooking method
1. Chop chicken meat into thin strips.
2. Remove the top layer from the onion. Chop coarsely.
3. Remove scales from garlic cloves.
4. Coarsely chop the cilantro.
5. Place onion pieces and garlic cloves into the blender bowl.
6. Pour in 22 g of olive oil.
7. Sprinkle poppy seeds.
8. Add nutmeg.
9. Pour it in required amount dry cilantro, cayenne pepper, cumin and crushed black pepper.
10. Grind the contents of the bowl until smooth.
11. Heat a pan with olive oil.
12. Place meat on the bottom. Fry until golden.
13. Pour the contents of the blender into it.
14. Simmer the mixture over low heat for 4 minutes.
15. Pour in broth. Simmer over low heat for 35 minutes.
16. Pour in rice. Bring the mixture to a boil.
17. Reduce heat.
18. Add coconut milk, as well as fresh lemon juice.
19. Add salt.
20. Turn off the fire.
21. Add to rice soup with chicken meat cilantro. Mix.
22. Let the dish stand for 10 minutes.
23. Serve aromatic soup on the table hot in deep portioned containers, sprinkled with coconut flakes on top.
Rice soup with green peas and chicken
Ingredients
homemade chicken - 800 g
long rice - 110 g
salt - 18 g
parsley - 55 g
green peas - 210 g
green onions - 65 g
dry celery - 14 g
carrots - 65 g
Cooking method
1. Place chicken in deep container with water.
2. Add onion.
3. Add a pinch of celery.
4. Cook the broth for 1.4 hours over low heat.
5. Peel the peas.
6. Peel and rinse the carrots. Cut into rectangular pieces.
7. Pour the rice into a separate container. To fill with water.
8. Ready chicken remove and cool.
9. Pour rice and carrot pieces into the broth.
10. Disassemble the meat into slices, separating it from bones and skin. Place in soup.
11. After 8 minutes, add peas and finely chopped onion and parsley.
12. Bring the mixture to a boil.
13. Salt.
14. Sprinkle with ground pepper.
15. Rice soup with chicken and peas, remove from heat after 6 minutes.
16. Cover with a lid. Let stand for 7 minutes.
17. Serve the aromatic soup with breadcrumbs cooked in the oven.
Tomato soup with rice and chicken
Ingredients
tomato - 80 g
bell pepper - 130 g
sunflower oil - 36 ml
chicken meat - 200 g
garlic - 3 cloves
green onion feathers - 30 g
tomato paste - 10 g
egg - 1 pc.
sugar - 4 g
laurel leaf - 2 pcs.
ground black pepper - 2 g
Cooking method
1. Rinse tomatoes and peppers in water. Dry.
2. Pour water into the container. Warm up.
3. Remove the peel from the onion.
4. Pour into the soup pot sunflower oil. To warm.
5. Chop the onion. Place in a saucepan. Mix.
6. Sprinkle with salt. Cook with the lid closed.
7. Bell pepper get rid of membranes and seeds.
8. Cut into small pieces.
9. When the onion becomes soft and golden, add pepper slices.
10. Add sugar to make the vegetables caramelized.
11. Cut the tomatoes with a cross.
12. Place in a bowl of boiling water for a few seconds.
13. Remove loose skin. Cut into small slices.
14. After the liquid has evaporated, add tomatoes and tomato paste to the ingredients.
15. Chop the meat into strips.
16. Place in a saucepan.
17. Add rice.
18. Mix the mixture well.
19. When the rice turns milky, add the chopped garlic.
20. Add the remaining salt and pepper.
21. Place bay leaf.
22. Pour in 1.45 liters of water. Cook rice soup with chicken and tomatoes until the rice is ready.
23. Separately boil the egg.
24. Chop green onions.
25. Serve the dish in a deep plate with a quarter of an egg. Sprinkle with herbs.
Rassolnik soup with rice, pickles and chicken
Ingredients
Butter - 60 gr.
Allspice - 4 gr.
Tarragon - 2 gr.
Dill - 90 gr.
Parsley root - 20 gr.
Round rice - 80 gr.
Leek - 95 gr.
Chicken - 550 gr.
Carrots - 85 gr.
Onions - 40 gr.
Pickled cucumbers - 220 gr.
Parsley - 15 gr.
Thyme - 8 gr.
Bay leaves - 2 gr.
Garlic - 6 gr.
Cooking method
1. Rinse the chicken meat thoroughly under water.
2. Chop finely.
3. Place in a saucepan with 1.8 liters of boiling water.
4. Cook until the meat is completely cooked.
5. Chop the roots and carrots.
6. Place in a saucepan.
7. Rinse the rice in several waters.
8. Pour into the mixture.
9. Chop the onion and leek into cubes.
10. Place into boiling mixture.
11. Add salt.
12. Place laurel leaves.
13. Boil the soup until the rice is ready.
14. Peel the cucumbers. Cut into small slices.
15. Simmer in oil for 8 minutes.
16. Pour into pickle pan.
17. Grind the garlic with salt and chopped herbs.
18. Serve the finished rice soup with chicken and pickles hot. Season with sour cream.
Pumpkin soup with chicken and rice cereal
Ingredients
basmatti rice - 135 g
butter - 26 g
chopped leek - 60 g
orange zest for serving
pumpkin - 440 g
vegetable oil - 22 g
cardamom - 2 g
milk - 360 g
crushed black pepper - 5 g
chicken fillet - 320 g
chopped carrots - 135 g
petiole celery - 80 g
black peppercorns - 4 pcs.
water - 1100 l
Cooking method
1. Place pieces of chopped meat into a bowl.
2. Add celery, carrot and onion slices.
3. Sprinkle in peppercorns.
4. Pour water over the ingredients. Bring to a boil.
5. Remove any foam that has formed.
6. Reduce heat supply.
7. Cook the broth for about 55 minutes.
8. Strain the broth into a deep bowl.
9. Remove the vegetables.
10. Place the meat in another container.
11. Peel the pumpkin. Get rid of the seed. Chop the pulp into cubes.
12. Heat olive and vegetable oil in a saucepan.
13. Place boxes of fragrant cardamom.
14. Cook for 3 minutes.
15. Place leeks and pumpkin pieces.
16. Cook over low heat, stirring occasionally.
17. Cover the saucepan with a lid.
18. Cook food until soft.
19. Pour broth over the pumpkin.
20. Boil the mixture. Cook for 12 minutes.
21. Pour the remaining broth into a measuring cup.
22. Add water until the liquid volume is 310 g.
23. Drain the rice. Pour into a clean saucepan.
24. Pour in broth.
25. Cook until the rice becomes soft.
26. Add salt.
27. Add pepper.
28. Remove cardamom pods from the soup.
29. Puree the mixture until smooth.
30. Pour the mixture into a clean container.
31. Add milk.
32. Place the meat.
33. Add rice and broth.
34. Bring rice soup with chicken and pumpkin to a boil.
35. Remove the pan from the stove.
36. Serve the dish with the most delicate taste in portioned plates.
37. Garnish with lemon zest.
38. Sprinkle with crushed black pepper.
It is better not to overcook rice soup with chicken so that the liquid mass does not turn into mush.
It is advisable to salt the dish at the end of its preparation.
In the process of chopping onions, it is better to rinse the knife and vegetable under cold water so as not to sting your eyes.
The more carrots in the soup, the brighter its shade.
Rice must be washed in several waters. This affects the transparency of the dish.
Before using the soup, the laurel should be removed.
It is better to put medium grain rice in the soup.
In summer you can add it to a dish fresh vegetables, and in winter use those ingredients that are in the freezer.
Slices of sweet pepper add a sweet note to the chicken rice soup.
Surely, before preparing lunch or dinner, you look into the refrigerator to examine its contents, and then decide what to cook. If the choice of products in your refrigerator is not as wide as you would like, you can always get out of the situation by preparing tasty soup, for example, on chicken broth! Improvising is always interesting, much more interesting than cooking according to recipes that have been established for years. We offer you to prepare a delicious and satisfying rice soup with chicken.
Ingredients for cooking rice soup with Chiken:
- chicken (fillet) – 250-300 g
- rice – 3-4 tbsp.
- potatoes – 5-6 pcs.
- onion – 1 pc.
- carrots – 1 pc.
- water – 2-2.5 l
- sunflower oil – 15-20 ml
- salt, herbs - to taste
Recipe rice soup with chicken:
For soup, choose bright carrots so that the color of the broth turns out beautiful and the soup itself is tasty. Peel the onions, carrots and potatoes, rinse the vegetables.
In the meantime, you need to boil water for the broth and add pieces of chicken fillet to the boiling water.
And after the chicken, diced potatoes, half an onion and a carrot. Cook the broth with chicken and potatoes for 10-15 minutes.
While the broth is cooking, rinse the rice and soak it in cold water for 5 minutes.
Then add the rice to the soup (after draining the water). Now you can add salt and season the soup to your taste. Onions and carrots must be removed from the broth.
Make a fry from the remaining onions and carrots. Saute chopped vegetables for 1-2 minutes in sunflower oil.
Then add the roast to the soup.
Taste the rice and the entire soup to see if it is ready, add herbs and turn off the heat.
For those who do not like fried soup, we can advise you to replace the frying butter, it turns out very tasty too. Please note that this rice soup is best served piping hot, as if it sits for several hours and you reheat it, it will thicken and taste like thick porridge. Therefore, it is recommended to prepare this first dish in small portions. Rice soup with chicken is ready!
Bon appetit!
Products:
Chicken - half a carcass
Carrots - 2 pieces
Onion - 1 head
Potatoes - 3-4 pieces
Rice - 1/2 cup
Roots for soup - 1 tbsp
Olive or corn oil - 1 tablespoon
Allspice and black peppercorns
Parsley and dill
Water - 2.5 liters
Good day, dear guests of the site!
All kinds of soups make up a very large part of traditional Russian cuisine. In our climate, especially in winter, you simply cannot do without a hot, rich soup. I have already told you how to diversify your diet with soups. with homemade noodles in a pot, with salmon, with mushroom noodles . And today there is rice soup on the menu.
Rice is one of the simplest and most popular chicken soup. Prepare it dietary dish even a novice cook can do it. In principle, you can cook rice soup with any broth, but chicken broth tastes best and is fastest. Despite the ease of preparation, there are several little tricks that will help you achieve best result. But first things first.
Making chicken rice soup.
1. You can use any parts to cook the broth. chicken carcass. I took the leg. It is believed, however, that it is ideal for clear broth chickens of special, broth breeds are better suited. I will tell you how to choose them below. True, there is a possibility that the meat of such chickens will be somewhat tough.
2.
Remove the skin from the chicken and cut into portioned pieces, separate the meat from the bones where possible. Everything on the legs comes off easily. Fill the bones in the pan with cold water and place the pan over high heat.
3.
After the broth boils, remove the foam and, turning down the heat, cook for about 15 minutes. Now add the remaining meat and finely chopped parsley, celery, and parsnip roots into the broth. Can buy ready mixture such roots. Place one tablespoon of roots in a three-liter pan of broth. If desired, add allspice and black peppercorns. After boiling, remove the foam again. If you used young chicken for the broth, then cook for another twenty minutes. If the chicken is brothy, it may take much longer to cook.
4.
When the meat is ready, strain the broth. It is better to rinse the pan after this. Separate all remaining meat from the bones. Place the meat in a plate, cover with a lid or other plate so that it does not dry out.
5.
Return the broth to the pan and bring to a boil again.
6. While the broth is boiling, cut the carrots and onions. Instead of cutting the carrots, you can grate them on a coarse grater. But you need to chop the onion as finely as possible. Many people don’t like pieces of boiled onion in soup, but this only happens when the onion is cut too coarsely. Chopped onions are completely undetectable in the soup, but add flavor and aroma.
7.
Sauté onions and carrots in one spoon of olive oil or corn oil until translucent.
8.
Peel the potatoes and cut them into cubes.
9.
Rinse the rice thoroughly with cold water. Pour in, stir and drain until the water remains clear after stirring the rice.
10.
Finally, pour boiling water over the rice and leave for a few minutes. We drain the water. All these manipulations with rice must be done so that during cooking it does not cloud the broth.
11.
When the broth boils again, add sautéed vegetables, potatoes and rice at the same time. Bring to a boil and cook for 15 minutes until the potatoes are ready. If the potatoes are already ready, but the rice is not quite ready yet, it’s okay. The rice will “cook” as the soup steeps. In rice soup, it is very important not to overcook the rice; overcooked rice looks completely unattractive.
After preparing the soup, let it sit for about half an hour. When serving, sprinkle with finely chopped parsley and dill. As you can now see, preparing a delicious and aromatic rice soup is not at all difficult. Bon appetit!
I wish you good luck and look forward to visiting you again! Elena, blog author
Your opinion about the recipe is important to me, I will be glad to read it in the comments!
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