It is necessary:

2 kg of chicken

2 cups boiled rice

1 PC. onions

1 tbsp butter,

2 pieces of bay leaves,

3 cloves of garlic

30 g cherry tomatoes,

2/3 cup orange juice

1 can of beans

parsley to taste

oregano, cumin, thyme - to taste,

pepper, salt - to taste,

2 tbsp. tablespoons of olive oil.

How to cook:

Wash the chicken, place it in a saucepan, cover it with water. Add salt lavrushka, pepper, bring broth to a boil over high heat.

After that, reduce the heat and cook the meat for 1.5 hours. Remove the cooked chicken from the broth and separate the meat from the bones.

Drizzle the cherry tomatoes with olive oil, sprinkle with salt and pepper, and place in the oven.

Bake them until soft at 200 ° C.

Chop the garlic and onion, fry them in butter.

Add orange juice, some broth, herbs.

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

Creamy Chicken Soup with Vegetables and Rice

It is necessary:

4 chicken thighs,

1 onion

1 carrot,

1 celery root,

2 cloves of garlic

500 ml chicken broth,

1/3 tbsp. rice,

150 ml milk or cream,

1 tbsp. l. vegetable oil,

3 tbsp. l. flour,

¾ h. L. dried basil,

pepper, salt - to taste.

How to cook:

Peel and fry the onions, carrots and celery in vegetable oil until softened, at the end of frying add the garlic clove passed through a press.

Remove skillet from heat. Separate the chicken from the skin and bones, rub with salt and pepper and fry in another pan until half cooked.

Cut the meat into pieces.

Place the sautéed vegetables, rice, chicken and basil in the chicken stock.

Cook over low heat until the rice is softened.

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

Cover the saucepan, cook for 2-3 minutes until thickened.

Chicken, Vegetable and Rice Soup Recipe

It is necessary:

500 gr chicken

200 gr potato tubers,

100 gr onions

100 grams of carrots,

100 grams of rice

parsley,

salt pepper.

How to cook:

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

Peel the onion and chop it finely.

Peel the carrots, rub them on a coarse grater.

Fry the onions and carrots in sunflower oil until golden brown.

Peel and slice potatoes.

Chop the parsley finely.

Remove the chicken, put the potatoes, washed rice in the broth, add a little more salt, pepper and stir.

Cook the soup until the potatoes and rice are done.

Separate the meat from the bones, cut it into large pieces.

Put the fried onions with carrots, chicken, add the parsley and turn off the heat.

Spicy chicken soup with rice

It is necessary:

500 gr chicken fillet,

0.5 tablespoons rice

1 head of onion,

1 liter of chicken broth,

1 bell pepper,

0.5 tbsp. chopped olives,

3 tbsp. l. olive oil,

3 cloves of garlic

200 gr vegetable salsa,

150 grams of canned corn

oregano, thyme, chili powder,

cheddar cheese,

How to cook:

Cut the chicken fillet into thin strips and fry in olive oil, salt and pepper until golden brown.

Heat 2 tablespoons in a separate skillet. l. olive oil and sauté chopped onions, garlic, bell peppers, olives, stirring constantly.

Cook the mixture for 5 minutes.

Add rice, oregano, thyme, chili, salt.

Cook the mixture for another 3 minutes.

Transfer to a saucepan, add chicken, vegetable stock, corn and salsa, bring soup to a boil, reduce heat and cook for 30 minutes.

And during the winter cold weather, when infections are attacking with might and main, and in the springtime scarce for vitamins, the body requires something simple and satisfying. You can invite him to taste the incredibly fragrant and transparent chicken broth with rice, seasoned with herbs and decorated with a hard-boiled homemade egg. Such a rich soup, obtained from poultry, is very useful, and the beloved capricious person will be happy to devour it, eating crunchy croutons.

Rules for a healthy and tasty chicken broth

• It is impossible to make a truly fragrant broth out of store chicken. To do this, you need to get hold of poultry that grew up in the village on clean grain and green grass.
• The highest quality chicken broth is obtained from a whole carcass. It contains the maximum amount of natural gelatin, which is so abundant in poultry bones and which goes into a decoction, making it incredibly useful for joints.
• If you get a carcass of poultry - a whole problem, you will have to be content with the store, but only the freshest and highest quality.

• The first broth from the store chicken must be poured out - it is full of the chemistry that was fed to the chicken at the poultry farm, forcing it to grow quickly.

In order for the chicken broth with rice to remain transparent until the end of cooking and turn out delicious, it is better to cook the rice side dish separately, and then simply add it to the broth before serving.

• The roots give the poultry broth flavor. You can put peeled celery, parsley, carrots in it in the middle of the cooking process.
• The finished broth must certainly be drained by passing it through cheesecloth folded in several layers.
• To get a hearty meal, you can add a couple of potato tubers to the broth broth in the middle of cooking, cutting them into identical cubes. The resulting chicken broth with rice and potatoes is very similar to soup and will undoubtedly appeal to all lovers of traditional home cooking.

Classic chicken broth with rice: option one

Ingredients

• - about 1 kg + -
• - 1 PC. + -
• - 1 PC. + -
• - 1 PC. + -
• - 3 l + -
• - 1 tbsp. + -
• - 3 peas + -
• - 1 PC. + -
• - 1 tsp + -
• - 1 bundle + -
• White bread - 3-4 slices + -

How to cook delicious chicken broth with rice and croutons

We offer an old broth recipe that can be considered a classic. The ratio of the products in it is perfect. The main thing is to choose the ideal chicken of home origin for cooking it.

Boil chicken until tender

• After washing the chicken carcass, we send it entirely to the pan, fill it with cold water and send it to the stove.
• As soon as the water boils, immediately you need to remove the foams - they make the broth cloudy and tasteless.
• Reducing the heat to almost minimum, cover the container and simmer the meat in it until cooked. In time it takes 1-2 hours, depending on the age of the bird.
• When the meat has already begun to soften, put the whole root vegetables of carrots, parsley, and an onion into the pan (you need to cut it crosswise). All vegetables must be peeled before being sent to boiling water.
• Then we put laurel, peas, salt in a saucepan.

Cooking rice in a separate saucepan

• While the broth comes to a condition, let's take up the rice. The groats need to be thoroughly rinsed with a running stream of water until transparent, and then filled with cold water (in a ratio of 1: 2) and put on fire.
• Let it boil for about 5 minutes, pour it onto a sieve, wait for the water to glass.

We bring the broth to condition and add the rice

• Chicken broth (about 2 liters) by this time should already be almost ready.

We focus on the meat: it is already soft, but still does not lag behind the bones.

• We extract the roots and onions from the broth, add raw rice to it.
• Cook for about 20 minutes on a low-strength fire.

We make crispy crackers at home with our own hands

• Crackers are made simply: you need to cut bread slices into cubes, 1x1 cm in size, pour onto a baking sheet and dry in the oven until golden brown, not forgetting to stir.

When the broth cools down a little, fill the soup tureens with it. In each we put several small pieces of chicken, a pinch of chopped parsley and serve with croutons.

The second option for cooking classic meat broth with rice

1. We prepare chicken navar in the same way as in the first case, only we do not add the roots immediately.
2. To get a thick chicken broth, the meat needs to be simmered for the last half hour over the lowest heat under the lid, like in jellied meat. Reducing the heat to a minimum, put the carrots, parsley root, and a whole onion cut in half.
3. Cook rice separately. After rinsing the cereal, fill it with water in the same proportion as recipe # 1, then cook until cooked, salting it after boiling.
4. In the third pot you need to hard-boil 2-3 chicken eggs.
5. When the meat begins to lag behind the bones, remove it.
6. Pass the chicken broth through layers of gauze, remove the vegetables.

The dish is served as follows: put a little meat and 2-3 tablespoons of boiled rice at the bottom of each portioned soup plate. Put a quarter or half of a boiled egg and a pinch of freshly chopped greens in each plate.

Optionally, you can add a few bright orange circles of boiled carrots - it will turn out delicious and elegant!

Delicious rice boiled in homemade chicken broth

Garnish in the form of rice porridge can be cooked not only in the classical way, that is, in the water. It will turn out especially tasty if you use a decoction of poultry meat instead of water. Rice is better to take "basmati" or "jasmine". Its long grains do not stick together and are extremely tasty in the broth.

Ingredients

• Rice groats - 1 tbsp.;
• Ready chicken broth - 2 tbsp.;
• Curry - ¼ tsp;
• A pinch of salt.

Curry rice cooked in chicken broth: a simple recipe

1. Strain the finished broth through cheesecloth.
2. Rinse the rice thoroughly, fill it with water.
3. We send the pan to the fire, let it boil.
4. We reduce the intensity of the flame, add salt to taste and cook the porridge until the grains are completely softened.
5. About 5-10 minutes before removing the saucepan from the heat, add curry to the rice, stir well.

After letting it cool slightly, the finished side dish is served with boiled chicken or as an independent treat.

The calorie content of rice cooked on the basis of chicken broth is not much higher than if it is boiled in water - 180 kcal per serving.

But it turns out to be incredibly fragrant, much more tasty and incredibly healthy.

When the household, suddenly rebelling, refuse to eat my mother’s signature borscht and don’t want to hear about buckwheat soup, you can offer them in return an equally tasty, but unfairly forgotten dish.

Transparent broth from homemade chicken with rice and eggs, and even potatoes, will satisfy everyone, returning peace and joy to the family. And if someone has fallen ill in the house or it is in no way possible to restore the body after a stormy celebration the day before, then such a treat is the best remedy for all diseases!

The obligatory absence of potatoes, a lot of sweet carrots and spicy natural additives, moderately hot and separately cooked rice is the secret of a delicious chicken broth. In addition to white rice, red rice is suitable for this first course, a mixture with wild, all kinds of pasta, but in any case, we are not lazy and boil them in another container. Otherwise, the transparent, light and tender broth will turn into a regular soup.

Ingredients:

• chicken - 700 g
• carrots (small young) - 7-9 pcs.
• onion - 1 pc.
• celery - 2-3 stalks
• thyme - 12-15 branches
• dill, parsley - 1/3 bunch.
• garlic - 3-5 teeth.
• chili - 2-3 rings
• white rice - 200 g
• peppercorns

How to make chicken broth with rice

1. We wash a third or a half of large chicken, put it in pieces or a whole fragment into a saucepan, fill it with cold water to the top, boil, drain the first foamy broth, rinse the scalded poultry again and boil it again in 1.7–1.8 liters of water.

2. Put a couple of garlic cloves into the boiled liquid (we leave one or two for addition along with the herbs at the end of cooking), sweet miniature carrots, onions, a little scalding chili, black peppercorns.

3. From dill, parsley, cut off the tough stems and throw them after the vegetables, put a few branches with leaves.

4. Immediately load spicy, fragrant and aromatic stalks of young celery and an amazing smell of thyme (thyme). Do not salt! Cook at low boil under a lid set on one side for about half an hour.

5. We check the softness of the meat fibers, pour the chicken broth through a colander into another container, transfer the chicken, and discard our natural additives. Optionally, we leave boiled carrots, which will give the dish bright colors.

6. Knead with a fork and return the carrot gruel back to the pan, salt, boil for the last time. We remove from the stove.

7. The last to be immersed in the chicken broth is finely chopped garlic and fresh herbs. Boil rice separately.

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Rice dishes are not only Asian cuisine and not necessarily pilaf. Even ordinary rice can be a real delicacy if cooked correctly: it exudes a wonderful aroma, has a unique taste and looks simply amazing. It is also a very useful product.

Rice with vegetables for a quick dinner

You will need:

• 90 g rice
• 40 g bell pepper
• 1 onion
• 2 zucchini
• a few cloves of garlic
• 200 g vegetable oil
• 200 g soy sauce
• a pinch of salt
• cherry tomatoes / parsley for garnish

Preparation:

1. Cook rice. Salt to taste on the basis that soy sauce will be added to the dish in the future.
2. Cut the pepper, zucchini and onion into small cubes, finely chop the garlic. Fry vegetables in vegetable oil until tender. Add soy sauce and mix thoroughly.
3. Add ready-made rice to vegetables. Cooking for a few minutes.
4. Put the rice in a bowl, turn it over on a plate and put it in the form of a cake. Decorate with a sprig of parsley and cherry tomatoes.

Delicious rice boiled in green tea

You will need:

• 2 tsp or 2 green tea bags
• 1/2 cup white rice
• 1 glass of water
• 1 tbsp. l. Sahara
• 1 tbsp. l. rice vinegar
• 1/4 tsp salt

Preparation:

1. Mix rice, water and tea in a saucepan. Bring to a boil. Reduce heat to low, cover and cook for 20 minutes over low heat. We remove from the fire.
2. At this time, in a small saucepan over low heat, mix the sugar, vinegar and salt. The mixture should be completely homogeneous, and the sugar and salt should dissolve.
3. Mix the mixture with rice and serve.

Hearty rice in chicken broth

You will need:

• 2 tbsp. l. olive oil
• 1 onion
• 1 clove of garlic
• 2 cups long grain rice
• 3 cups chicken stock
• 1 cup tomatoes
• pinch of oregano
• 1 tsp salt

Preparation:

1. Cut the tomatoes into cubes.
2. Finely chop the onion and garlic.
3. Heat olive oil in a large deep skillet over medium heat.
4. Add rice and mix well so that it is covered with oil. Cook over medium heat until the rice is lightly browned.
5. Add the onion and cook for about 3 minutes, stirring frequently.
6. Add the garlic and cook until the onion is soft and transparent (about a minute more).
7. Add broth, oregano and salt to the pan, bring to a boil, reduce heat to low and cook for 15-25 minutes.
8. Let the rice "rest" for about 5 minutes before serving.

Rice with spicy beef

You will need:

• 300 g basmati rice
• olive oil for frying
• 2 cloves of garlic
• 500 g ground beef
• chili (flakes) to taste
• 2 tsp soy sauce
• 2 eggs
• 2 limes
• a handful of coriander leaves
• salt to taste

Preparation:

1. Cook rice, season with salt to taste.
2. Heat some oil in a large skillet. Squeeze the garlic and fry over low heat for a couple of minutes. Add ground beef, chili flakes, soy sauce. Fry for a few minutes, crushing the minced meat with a wooden spoon.
3. Break the eggs into another pan and cook them for a few seconds, and then stir them with a spatula. Add chilled rice, seasonings and lightly fry over high heat until golden brown.
4. Put the minced meat back on the stove, add the juice of 2 limes and most of the coriander leaves. We mix.
5. Place the rice and beef on plates and add the coriander leaves.

Tomato soup with rice

You will need:

• 200 g of meat on the bone
• 5 potatoes
• 1 carrot
• 2 pcs. onions
• 2-3 st. l. rice
• 30 g butter
• 2-3 st. l. tomato paste
• 2 bay leaves
• greens to taste
• salt, pepper to taste