Most of us are known about the benefits of chicken broth - no wonder the treats of the correct patient with this simple suprekik is considered to be a folk healing agent. The chicken broth with rice has all the same useful and nutritional properties as the usual one, but at the same time is still refrigerated and tastier. A group of products included in the dish when cooking are complemented by its useful substances such as vitamin B, mineral components, carotene.

The rice soup on the chicken broth is simple in preparation, but it is simplicity and simpleness that creates the aroma of "delicious and home". The recipe includes ingredients that are almost always in home refrigerators or storage rooms. And with proper inspiration, the soup on the broth can be easily diversified by adding its own "branded" secret in the form of spices or a handful of cocktail from fragrant greenery.

The recipe that will be described below also has a small secret to the incomplete broth, but caught piquancy. The recipe provides for the proportions for 4 persons, and cooking time will take no more than 2 hours.

To prepare chicken broth you will need:

• Half chicken carcass. If you use only breast or only ham, then the bouches of taste will be different. The ham is giving a soup appetizing color and fatty, and the breast fills the broth with taste. Cooling half of the carcass will allow you to include in the soup all the advantages of taste, color and aroma.
• Carrot. You can take two small or one, but the one that is more larger.
• Onion. Two small heads.
• Fig. You can take a handful of three cereals, but rice strongly affects not only the pitch of soup, but also tastes, absorbing the fragrance of broth. Therefore, based on the basic proportion and its own preference, you can pour a rice portion, increasing it to increase it or decrease.
• Greens. As a "green" fragrance, fresh dill, green onions and parsley.
• Salt. In taste, observing the rule: "Inadvertent on the table, and the rear on the back".
• Vegetable oil.

When you prepared all the necessary products, you can again read the recipe and move to cooking.

Recipe

1. Cooking chicken meat. Poltushki rinse well, put in a saucepan for 3 liters. At the maximum heating, we bring to a boil, and then we reduce the "fire" at least that the broth is hardly baulcale. "Slow Fire" will allow the breast fluid to maintain an attractive transparency. Another secret of the transparency of the broth: the foam is cleaned into several techniques. It is especially important to remove the first foam, which appears before the boil. Then the foam is removed, which appears after boiling.

2. Parallel cooking meat is preparing fig. Rice is boiled separately. Previous rice is rinsed pretty until the driver does not become transparent when draining the cereals. I flush a rain croup on a sieve, having achieved a minimum amount of the remaining moisture in Rice.

Then rice can be dried in a small saucepan, heated on a small fire. If you add salt (approximately half a teaspoon) at this moment, then the rice will dry faster.

As soon as the rice gets dry, add a tablespoon of vegetable oil to it and mix well so that the oil film covers most grains.

And as the completed stage of rice cooking pour it with boiling water, the optimal volume of the water should be so that the level over rice was approximately equal to the centimeter. Rice "Ripen" until ready on weak fire.

3. When the water in the saucepan is already boiling, and the peak is removed, purified bulbs are added to the boiling broth (not necessary) and one of the carrots is added to the booby. Carrot also pre-clean, mine, but before adding it to the broth, cut to longitudinal halves. Vegetables are boiled in broth about thirty minutes, and then removed.

4. At the time when the meat is ready, it is cleaned of the broth, and the "Wilder" itself needs to strain through a sieve, clearing the residual foams and other particles. Broth again poured into the pan and put on fire until it boils. And the meat can be divided into smaller pieces or free from the bones and finely cut.

The chopped meat is added to the already boiling broth.

5. Boiled rice, if you wish, rinse once again and only then add to boiling broth.

6. The remaining carrot is cleaned, cuts into a large straw, added to the soup along with rice.

7. The final point, which enters almost any soup recipe is the addition of greenery. Dill, onions and parsley need to chop finely, leaving a few whole leaves of parsley and dill "for mood and appetite", which put in the soup when serving on the table.

Sliced \u200b\u200bgreens add to the broth at the final stage of cooking - the later it will be done, the more will be preserved in the "green" freshness and fragrance soup.

8. If you are at the time when you turn off the plate, cover the saucepan by half the towel, then the dish "comes", the maximum absorb the flavors and the usefulness of products.

Despite the fact that the recipe bribes with accessibility in ease of cooking and an imperious set of products, the rice-rice soup on the chicken broth is not least inferior in refinement before the taste of more complex in the preparation of dishes.

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It's easier and tastier food will not come up. Today, once again we will prepare the usual soup with rice and chickenwhich refers to the category of rapidly prepared dietary dishes and is recommended to eat everything as often as possible. Dish, though simple, but at the same time delicious and satisfying, and this is the most important thing.

Ingredients:
• Chicken meat - 600-700 g,
• Potatoes - 3-5 pcs.,
• Carrot - 1 pc.,
• Onions - 2 pcs.,
• Rice - 0.5 cups,
• Bay leaf - 1 pc.,
• Easy black peas pepper - 3-4 pcs.,
• Greens - to taste
• Salt, black ground pepper - to taste,
• Vegetable oil (for frying) - 2 tbsp. spoons.

With a light and pleasant aftertaste, as well as diet properties are known chicken broth. Cook it easily and not difficult. And instead of rice, you can add or own cooking.

How to cook chicken soup with rice and vegetables

For cooking any soup, you need a broth, in our case from chicken, so it should be started with it.

In the pan lay the washed chicken meat, pour with cold water and put it on fire. After boiling water, remove the resulting foam from the surface of the broth. Add the cleaned onion head, bay leaf, black fragrant peas and salt. Blank the pan cover and continue to cook chicken broth on slow heat until meat is ready.

While prepares soup with chicken, engage in rice and vegetables. Rice rinse several times under running water. Drain the water.

Clean potatoes from the peel, rinse and cut into small moderately long lumps.

The remaining onions are finely disturbed by cubes.

Carrots are best rubbed on a large grater or simply cut into a thin straw.

In a frying pan with a preheated oil, slightly fry the chopped carrot and onions, add black ground pepper, mix and continue to prepare vegetable passage before softening carrots and onions.

By the time the meat should be welded, which must be removed from the broth, and also remove the onions, bay leaf and peppers. They have already managed to give their taste and aroma broth and in the future they are simply not needed.

In the hot broth, lay the prepared potatoes.

After adding pre-purified garbage and thoroughly washed rice.

Then shift the prepared passion and continue to cook the soup for 15-20 minutes on weak heat.

At the end of the cooking, add chopped fresh greens, mix and bring to lightweight boiling. If necessary, salute.

Literally a couple of minutes and the welded chicken soup with rice is ready, you can serve on the table.

A little time and attention, and a light nutrient broth from diet meat of the bird will warm and feed the body with vitamins, making us strong and healthy. Be sure to tell how to cook rice soup with chicken And share the recipe with friends.

To prepare this soup, chicken breast can be chopped first, and then cook from it broth. I solved a whole breast pour 2.5 liters of water and boil until readiness for about 30 minutes. Then I got meat from the broth, cut into small pieces and returned to the broth.

Potatoes, carrots and onions cleaned. Potato tubers cut into cubes.

To put potatoes in boiling broth and pour rice, bring to a boil and reduce the fire. I used the steamed rice, so it was not washed (if you are not polished, then rinse it).

Cook chicken soup with rice and potatoes 15 minutes.

In the pan pour vegetable oil and lay out finely chopped onions, fry on medium heat, sometimes stirring, until golden color.

When the bow roars, add a waste carrot to it.

Fry onions with carrots for about 7 minutes, stirring from time to time.

When potatoes with rice will be almost ready, add roasted vegetables into chicken soup and cook another 5 minutes.

Egg drive into the pile (or bowl) and beat the fork.

In the soup pour the whipped egg whipped egg, intensely stirring. Add salt and spices to taste. Peel the soup for 5 minutes, then remove from the fire and give it.

Tasty, satisfying chicken soup, cooked with rice and egg, to the table. When applying to a plate, you can add sour cream and chopped greens. This simple, saturated homely soup, for sure, will like the rice soup lovers, try it!

Bon Appetit!

We need:

2 kg chicken,

2 st .Wall rice,

1 PC. onion

1 tbsp. butter

2 pieces of laurel sheets,

3 garlic teeth

30 g of tomatoes Cherry,

2/3 glasses of orange juice,

1 bank beans,

parsley green - to taste

oregano, Tmin, thyme - to taste,

pepper, salt to taste,

2 tbsp. Spoons of olive oil.

How to cook:

Wash the chicken, place her saucepan, fill with water. Add a salt laurel, pepper, bring the broth to a boil on high heat.

After that, reduce the fire and cook the meat of 1.5 hours. Remove the finished chicken from the broth and separate the meat from the bones.

Pour Cherry Tomatoes with olive oil, sprinkle with salt and pepper, put in the oven.

Bake them until soft at a temperature of 200 ° C.

Grind garlic and onions, fry them on creamy oil.

Add orange juice, a little broth, herbs.

Bring the mixture to boil, pour it into the broth, put the boiled rice, chicken, baked tomatoes.

Creamy chicken soup recipe with vegetables and rice

We need:

4 chicken feet,

1 bulb,

1 carrot,

1 Celery root,

2 garlic teeth

500 ml of chicken broth,

1/3 of Art. rice

150 ml of milk or cream,

1 tbsp. l. vegetable oil

3 tbsp. l. flour

¾ h. L. dried basil

pepper, salt - to taste.

How to cook:

Clean and fry onion onions, carrots and celery on vegetable oil before softening, add clove of garlic at the end of the frying, passed through the press.

Remove the frying pan from the fire. Separate chicken meat from the skin and bones, soda salt and pepper and roast on another pan until half-ready.

Cut meat into pieces.

Put spasserved vegetables, rice, chicken and basil in chicken broth.

Join the small fire before softening rice.

Fry in a casserole flour, mix it with milk (cream) and add to the soup.

Cover with a saucepan with a lid, prepare a dish of 2-3 minutes before thickening.

Soup recipe with chicken, vegetables and rice

We need:

500 grams chicken,

200 grams of potatoes,

100 grams,

100 g of carrots,

100 gr rice,

parsley greens,

salt pepper.

How to cook:

Cut the chicken into a few large pieces, put in a saucepan, pour water, put it on fire, bring it to a boil, salt and cook half an hour.

Clean the onions and put it finely.

Clean carrots, pull it on a large grater.

Forex onions and carrots on sunflower oil until goldenness.

Clean and cut potatoes with pars.

Mellenly cut the parsley.

Remove the chicken, put the potatoes into the broth, washed rice, a little more salute, pepper and mix.

Boil the soup until potato and rice is ready.

Separate meat to separate from the bones, cut it with large pieces.

Put roasted onions with carrots, chicken meat, add a parsley and turn off the fire.

Spicy chicken soup with rice

We need:

500 grams chicken fillet,

0.5 st rice,

1 head of the reptile bow,

1 l chicken broth,

1 Bulgarian pepper,

0.5 Art. crushed olives

3 tbsp. l. olive oil,

3 garlic teeth

200 gr Vegetable Salsa,

150 grams of canned corn,

oregano, thyme, ground chili pepper,

cheese "Cheddar",

How to cook:

Cut the chicken fillet with thin stripes fry on olive oil, salt and pepper to ruddy crust.

In a separate frying pan, heat 2 tbsp. l. Olive oil and fry the sliced \u200b\u200bonions, garlic, bell pepper, olives, constantly stirring.

Prepare the mixture for 5 minutes.

Put rice, oregano, thyme, chili, salt.

Prepare a mixture for another 3 minutes.

Place it into the pan, add a chicken, vegetable broth, corn and salsa, bring the soup to a boil, reduce the fire and sake 30 minutes.

Cooking soup begins with broth cooking. For it, take the wings or any other parts of the chicken. Fill the wings with cold water and put on fire. After boiling, remove the foam and salt the broth. You can put in it a bay leaf and peas of fragrant pepper - 2 pieces. It will give a pleasant fragrance broth. Boil for 25-30 minutes.

Carrots and onions Do you feel more convenient. You can grab the carrot on the shallow grater. In a frying pan, heales vegetable or butter. Fry onion until golden color. Then lay out carrots and continue to pass the mixture until golden color.

Potatoes clean and cut into cubes or straw.

Lay out potatoes in a saucepan.

Immediately with potatoes lay out rice. If the cereals of good quality, you can not flush it. The experience is checked that round-walled rice behaves better in the soup.

Tip: If you have a little rice porridge or just rice (without additives), it can also be used in a soup. Add a boiled cruster 5 minutes until readiness, then mix well in the soup. So you can do not only with rice, but also with buckwheat.

After the water boils with potatoes and rice, remove the foam again and add a spray from the bow and carrots.

Cut the purified tomato cubes, and the greens of finely rub.

We add them to the soup 5 minutes before readiness. I bring soup on salt and peppers, if necessary. After five minutes, turn off the plate and cover the saucepan with a lid. We leave for a while that the dish is blown. Chicken soup with rice and potatoes ready! And tomatoes only enriched his taste.

You can feed soup with crackers, with sour cream.

Any dish requires knowledge of some secrets when cooking. How to cook delicious rice soup?

• Rice before cooking is better to rinse and soak in cold water. Do it need half an hour before cooking. In this case, it is not welded and will not resemble porridge.
• Rice cereals picks up a part of the salt. Therefore, after adding rice, you must try the soup to salt again. By the way, with the help of this creek you can save a saunate dish.
• Tomatoes can easily be cleaned of skins. It's just done. Tomatoes cut cross-crosswise. Wrap steep boiling water. Next, vegetables put in cold water for a couple of minutes. Now the skin will take off easily and quickly.
• Putting the chicken is only in cold water to produce delicious broth. When cooking, you can put a small bulb and a small carrot or part of it. Vegetables will give broth a pleasant taste and shade. Carrot after that remove and can be used for salad. Bulbs throw away.