Calorie content: Not specified
Cooking time: Not indicated

When there is a rich chicken broth, you can cook from a minimal set of products and it will be very tasty! An example of this is this simple chicken soup with rice and potatoes, a recipe with a photo of preparation I want to offer today. A soup containing only potatoes with carrots and onions, a handful of rice and an egg. Do not think that someone may not like the soup, most likely, you do not prepare such light soups often, and your eaters will only be glad of the variety!
For a tasty rich broth, it is advisable to buy a homemade chicken, from broilers the broth will turn out to be so-so. Leave the meat pieces for the second courses, and put the skeleton (back with ribs and brisket) into the broth. Let the chicken cook longer, but you are guaranteed to have an excellent base for the first courses. The meat cut from the back can be used for or cut into pieces and added to plates.
Vegetables are added to this soup without frying, so as not to interrupt the taste and aroma of chicken broth. If you do not perceive onions in soups without frying, then it is better to add a whole onion to the broth, and then discard it.

Ingredients:
- homemade chicken (skeleton) - 1 pc;
- water - 2.5 liters;
- potatoes - 2 pcs;
- carrots - 1 small or half large;
- onion - 1 piece;
- rice - 2 tbsp. spoons;
- egg - 1 piece;
- salt - to taste;
- different greens - to taste.

Recipe with photo step by step:

We cut the chicken carcass in the standard way: we separate the wings, legs, cut out the fillets (or separate the breast together with the bone). The back will remain with the back and ribs - this is the skeleton, which will be the basis of the rich chicken broth. Homemade chicken is fatty, so you need 2-2.5 liters of water. We put the meat in cold water, salt, put on high heat.

As soon as a strong boil begins, we turn the fire down to low. Remove the foam with a slotted spoon until the surface is clean. In a pressure cooker, the broth will be ready in 30-35 minutes, in a regular saucepan, homemade chicken is cooked for about an hour or a little longer, depending on the age of the bird. During cooking, do not boil too much, the liquid will turn whitish (although the transparency of the broth does not matter for this soup).

When the broth is ready, we take out the chicken, filter the liquid. We select about 1.5 liters. The rest can be frozen or boiled for a large portion of the soup by increasing the amount of vegetables and adding another spoonful of rice and one egg. We wash the rice, leave it in a bowl.

Cut the potatoes into strips or slices, medium-sized pieces. Finely chop the onions and carrots.

Put pieces of potatoes in a slightly boiling one. Without adding heat, we wait until the soup begins to boil quietly, cover with a lid and cook for about 5 minutes, until the potatoes are half cooked.

Following the potatoes, add chopped onions and carrots to the soup. If the onion has already been added to the broth during cooking, then put only the carrots. You can add finely chopped celery (petiolate) or a slice of celery root.

Cook vegetables for five minutes with a quiet boil. Add rice. After boiling, leave the soup to cook until the rice is half cooked. If the rice is cooked until tender, it will swell in the broth and the soup will be very thick. While the soup is infused, the rice will soften, but not overcooked.

Beat the egg with a fork (also better from homemade chicken, yellowish). If you want the egg to be in small flakes in the soup, pour in a little water and beat the mixture. If you like when the flakes are larger, noticeable, then you do not need to add water.






Pour in the beaten egg in a thin stream, constantly stirring the soup. Bring to a boil. We try on salt and turn it off. Cover the soup with a lid, let it brew for 10-15 minutes.




Finely chop any fresh herbs. Pour chicken soup with rice and potatoes into plates, sprinkle with parsley, dill and serve. Bon Appetit!







By Elena Litvinenko (Sangina)

To make this soup, the chicken breast can be first cut into pieces and then boiled into the broth. I decided to pour a whole breast with 2.5 liters of water and boil until tender for 30 minutes. Then I took out the meat from the broth, cut it into small pieces and returned it to the broth.

Peel potatoes, carrots and onions. Cut the potato tubers into cubes.

Put potatoes and rice in boiling chicken broth, bring to a boil and reduce heat. I used parboiled rice, so I didn't rinse it (if using unpolished rice, rinse it first).

Cook chicken soup with rice and potatoes for 15 minutes.

Pour vegetable oil into a frying pan and put finely chopped onions, fry over medium heat, stirring occasionally, until golden brown.

When the onions are fried, add the grated carrots to it.

Fry the onions and carrots for about 7 minutes, stirring occasionally.

When the potatoes with rice are almost ready, add the fried vegetables to the chicken soup and cook for another 5 minutes.

Drive the egg into a bowl (or bowl) and beat with a fork.

Pour the beaten egg into the soup in a thin stream, stirring vigorously. Season with salt and spices to taste. Boil the soup for 5 minutes, then remove from heat and let it brew.

Serve delicious, hearty chicken soup cooked with rice and eggs to the table. When serving, you can add sour cream and chopped greens to a plate. This simple, rich homemade soup is sure to please lovers of rice soups, give it a try!

Bon Appetit!

Soup with rice and potatoes at first glance may seem like a simple and uninteresting dish. But if you add some "zest" to it, then it will sparkle with completely different culinary colors. Each has its own flavor: meat, spices, cereals or legumes.

Rice helps the body get rid of metabolic products. It is also considered a dietary cereal. On the other hand, potatoes make the soup more satisfying. As a result, a "golden" mean is obtained, which makes such a dish a private guest on the table of a lover of hearty food and diet.

Fast cooking is another bonus. There are no ingredients in the soup that need to be cooked for a long time. This recipe needs to be taken into account if there is a need to prepare something quickly.

When adding spices to soup, it is important to remember that rice absorbs a greater percentage of them, so it is rational to oversalt the dish.

How to make rice and potato soup - 15 varieties

For connoisseurs of tradition, the original version of the soup is suitable. "Nothing more" - this is how this recipe can be described.

Ingredients:

• Chicken - 0.5 kg
• Potatoes - 200 g
• Onions - 100 g
• Carrots - 100 g
• Rice - 1/2 cup
• Spices

Preparation:

Pour chicken over with water and put on low heat.

Chop onions, carrots and potatoes and send to the pan half an hour after the start of cooking.

After 10 minutes add rice. Season (a little at first, you can add in the process).

When the rice and potatoes are ready, you can remove the soup from the stove.

Chicken is best taken with a bone, then the soup will turn out to be more rich.

A hearty first course with many ingredients. But they are combined with each other, because the taste from such a combination does not spoil.

Ingredients:

• Chicken - 500 g
• Potatoes - 2 pieces
• Rice - 2 tablespoons
• Vermicelli - 2 tablespoons
• Onions - 1 piece
• Carrots - 1 piece

Preparation:

Chop the meat and place in a saucepan. Salt and gradually skim off the foam with a slotted spoon.

Chop potatoes, onions and carrots. First, throw the potatoes into the pan, and then the rest of the vegetables.

After 15 minutes, add rice, after another 5 minutes - noodles.

There are no definite rules about what kind of meat should be added to this soup. It all depends on the preferences of the gourmet and the availability of food in the refrigerator.

Ingredients:

• Beef on the bone - 0.5 kg
• Potatoes - 5 pieces
• Rice - 1/2 cup
• Onions - 1 piece
• Carrots - 1 piece
• Vegetable oil for frying

Preparation:

The cooking process is not original:

Place the meat in the water, you need to boil it.

Chop onions and carrots, fry in vegetable oil.

Chop the potatoes and pour into the soup when the meat is almost done.

After 15 minutes, send the roast there.

At the end, add rice and season.

The meat can be left on the bone or separated from the bone.

At first glance, it may seem that the recipe resembles an assortment. But in the end, the gourmet will be convinced of the taste heights of this dish.

Ingredients:

• Potatoes - 2 pieces
• Onions - 1 piece
• Carrots - 1 piece
• Bacon - 200 g
• Cheese - 100 g
• Rice - 2 tablespoons
• Spices
• Vegetable oil

Preparation:

Place the potatoes in a container and cover with water. Cook over low heat.

Fry bacon, onions and carrots. After the potatoes have boiled a little, pour the frying into the soup.

After 15 minutes add rice, and after another 15 minutes add grated cheese.

This version of the soup is suitable for those who are monitoring calories. It's light yet hearty, contains affordable ingredients, and is easy to prepare.

Ingredients:

• Potatoes - 3 pieces
• Carrots - 1 piece
• Onions - 1 piece
• Bulgarian pepper - 1 piece
• Rice - 2 tablespoons
• Vegetable oil

Preparation:

Chop the potatoes and cook in a saucepan.

Cut vegetables and fry in vegetable oil.

Pour the stir-fry into the soup 20 minutes after starting cooking.

After another 10 minutes add rice.

Light and aromatic soup thanks to the use of cauliflower.

Ingredients:

• Cauliflower - 200 g
• Rice - 2 tablespoons
• Potatoes - 2 pieces
• Bulgarian pepper - 1 piece
• Green peas - 1/2 can
• Onions - 1 piece

Preparation:

Disassemble the cabbage into inflorescences, chop the potatoes, onions and peppers. Pour everything over with water and put on fire.

When ingredients are soft, add rice and peas.

Boiled eggs can slightly dilute the potato-rice ensemble. They will add not only taste, but also bright accents to the dish.

Ingredients:

• Rice - 1 glass
• Boiled chicken eggs - 4 pcs
• Onions - 1 piece
• Carrots - 1 piece
• Potatoes - 5 pieces
• Vegetable oil

Preparation:

First, pour the sliced ​​potatoes into the pot. After - make roasting from onions and carrots. Add it also to the soup.

After 5 minutes, pour out the rice.

Cut the eggs and send them to the pot. Season, you can add bay leaves and herbs.

It is best to choose homemade eggs so that the yolk is rich yellow.

An option for making a delicious fish soup. It comes out more budgetary than recipes that use meat or fresh fish.

Ingredients:

• Canned fish - 1 can
• Potatoes - 2 pieces
• Rice - 2 tablespoons
• Onions - 1 piece
• Carrots - 1 piece
• Vegetable oil

Preparation:

Send the potatoes to the pot first. Behind it - roasting of onions and carrots. After rice and fish. These quick and easy manipulations allow you to prepare a delicious and satisfying soup.

Soup "Kharcho" with potatoes and rice

Famous for its pungency and spicy aroma. Greens will also be useful here.

Ingredients:

• Chicken - 1 kg
• Rice - 100 g
• Onions - 3 pieces
• Cilantro to taste
• Garlic - 3 cloves
• Carrots - 1 piece
• Tomato paste - 2 tablespoons
• Potatoes - 3 pieces
• Vegetable oil
• Salt, paprika, black pepper, hops - suneli to taste

Preparation:

Put the chicken in water and boil until tender. Then you need to get it out and cut the meat into cubes.

Fry onions and carrots in vegetable oil, add garlic, then tomato paste. Put the meat in the roast and fry everything together for another 5 minutes.

Cut the potatoes and pour into the broth. After 20 minutes add rice and fry. Season generously and add cilantro.

Those gourmets who love spicy dishes should definitely make such a soup.

Ingredients:

• Potatoes - 2 pieces
• Rice - 2 tablespoons
• Beef - 0.5 kg
• Chili pepper - 1/3
• Bulgarian pepper - 1 piece
• Onions - 1 piece
• Tomato paste - 2 tablespoons
• Vegetable oil

Preparation:

First you need to boil the meat. Add potatoes to it.

Fry two types of peppers, onions, pour in tomato paste. Simmer for 10 minutes.

Pour the roast into the soup, add the rice. Cook for 20 minutes over low heat.

Simple soup with red fish, rice and potatoes

Despite the name, the dish turns out to be very delicious thanks to the delicious fish broth.

Ingredients:

• Any red fish - 300 g
• Onions - 1 piece
• Carrots - 1 piece
• Potatoes - 3 pieces
• Rice - 50 g

Preparation:

Pour the fish and whole onion with water and cook until tender. Then the ingredients should be removed from the pan: disassemble the fish into pieces, and discard the onion.

Strain the fish broth and put it back on the fire. Bring to a boil and add diced carrots. Then add potatoes and rice.

When the food is ready, add the fish and cook for a couple of minutes.

Healthy and vitamin C-rich soup. Its peculiarity is that it is easily absorbed by the body, but at the same time it nourishes it.

Ingredients:

• Potatoes - 2 pieces
• Chicken - 400 g
• Rice - 2 tablespoons
• Spinach - 1 bunch
• Onions - 1 piece
• Carrots - 1 piece

Preparation:

Cut and boil the chicken.

Chop potatoes, onions, carrots and spinach. Place the first three vegetables in a saucepan at once.

Add rice a little later, and then turn the spinach.

If you add a little cheese, the soup will become much softer.

Ingredients:

• Chicken - 0.5 kg
• Potatoes - 5 pieces
• Processed cheese - 1 pack
• Bulgarian pepper - 1 piece
• Onions - 1 piece
• Carrots - 1 piece
• Rice - 1/2 cup
• Spices

Preparation:

Chop the meat and cook over low heat. Add potatoes to it and cook until the ingredients are almost ready.

Chop onions, carrots, and peppers and fry.

Pour in the roast and rice when the meat and potatoes are almost ready.

At the very end, cut the cheese into cubes and add to the saucepan as well.

Cook for a couple of minutes to melt.

Another recipe for easy soup for a "quick hand". In this case, you do not need to boil the egg in advance.

Ingredients:

• Egg - 1 piece
• Potatoes - 2 pieces
• Onions - 1 piece
• Carrots - 1 piece
• Bulgarian pepper - 1 piece
• Rice - 1/2 cup
• Vegetable oil

Preparation:

First you need to put the potatoes to boil. After that, it's time to make the vegetables fry. Then it should be poured over the potatoes.

Add rice after 15 minutes. Beat the egg and gradually add it to the soup. The result is an egg spider web.

Remember how in childhood grandmothers used chicken broth for colds? Since then, the taste and smell of the healing soup has been associated with care and confidence that the troubles are over, now we are on the mend. Transparent and fragrant warm soup with an egg and a piece of chicken, rice and half a boiled egg has become a symbol of parental care for most of us. And now, already in adulthood, we are trying to return such a pleasant feeling of security. One day we buy chicken and try to cook chicken soup with egg. However, the first experience of making broth on your own is rarely successful. It turns out that everything is not easy, this dish has secrets.

Grandma's secrets

A delicious soup starts with the right broth, the recipe for which is not so simple. It is not enough to immerse the carcass in water and cook it until soft, the nuances are important.

Not just any chicken will make a real broth. Grandmothers know that a bird with thick legs goes to the frying pan, and with slender ones - goes to the soup. If you are going to buy a bird on the market, choose the not the most attractive, seemingly wiry and not very young individual. This is how laying hens look two to four years old. It is impossible to fry such chicken - it is tough, but an "adult" bird is ideal for broth. Head to the ranks where farmers and villagers trade and look for a yellowish and slender chicken, preferably well plucked. In stores, these chickens are called "soup".

Inspect and sniff the bird. Our chicken should have a slightly damp, dense skin without spots, a slightly sweet smell and a slight cyanosis. At the slightest sign of mustiness, unpleasant odor, sliminess, refuse to buy - this chicken is already unusable.

The rich broth is made from whole chicken. You can take only breast or legs, but a healing and strong broth comes out when the whole carcass is cooked.

It's great if you manage to get a fresh chicken that has not been frozen, but this is problematic in an urban setting. Frozen bird needs to be thawed, examined, all entrails removed, feathers plucked. Chicken that has undergone strict sanitary control should "dive" into the pan. Sometimes soup chickens are sold with legs, the nutritional value of which is still not fully understood. While there is debate about why we need these chicken body fragments, cut them off and give them to the cat.

How to cook chicken broth correctly?

Broth chicken will take a long time to cook, so we recommend preparing the base for the future soup in advance, and then choosing a recipe.

Usually, a chicken soup weighs about one and a half kilograms. Choose a larger container to hold the uncut carcass .

1. Wash the bird thoroughly inside and out.
2. Place it in a saucepan and fill it with cold water (about five liters).
3. Bring to a boil and skim off the foam, which will necessarily form even with very careful preparation. The more carefully you remove the foam, the cleaner the broth will be. If the foam settles to the bottom, the broth will become cloudy.
4. Reduce heat to low, boiling should be almost imperceptible - do not boil. You do not need to close the pot tightly with a lid, let the steam escape freely.
5. After an hour, dip the peeled onion, carrot and parsley root into the broth .
6. Continue cooking for another hour or longer, depending on the age of the bird. If you do not keep track and the broth begins to boil violently, add half a glass of cold water, and when the foam comes up, remove it.
7. You can salt the broth a few minutes before the end of cooking.
8. Remove from stove. Remove the chicken and vegetables from the slightly cooled broth. If the broth is not completely clear, strain it through cheesecloth.

Chicken soup broth can be cooked for two to three hours, 40 minutes is enough for a broiler.

You can make any soup based on chicken broth. The classic recipe - chicken and rice soup - we want to complement with a boiled egg. It will be nice and tasty.

Rice and Egg Soup Recipe

We suggest boiling an egg and rice soup in two liters of broth. Cooking will not take long, the soup will be ready in half an hour. For 5 servings of our recipe you need:

Cooking soup:

1. We heat the chicken broth prepared according to our recipe.
2. Peel onions, potatoes and carrots.
3. Dip the uncut onion into the boiling broth.
4. Rinse the rice several times in cold water. Wash the beans until the water runs clear to maintain the clarity of the broth.
5. Rice takes longer to cook than potatoes, so put it first.
6. After boiling the rice, add chopped potatoes and carrots.
7. We cut the chicken from the broth (see the recipe above), cut it into portions and send it to the soup.
8. Cook hard-boiled eggs separately (10 minutes after boiling). Fill the boiled eggs with cold water so that they are well peeled from the shell.
9. Stir the soup periodically so that the rice does not stick to the bottom.
10. The soup will be ready when the potatoes are soft, the rice is also boiled by this time. Try the soup and add salt if necessary.
11. Put half an egg in a plate, pour in the soup, pepper and sprinkle with chopped parsley.

We hope you enjoy our recipe. Bon appetit and be healthy!

Chicken rice soup has undeniable advantages - it is delicious, nutritious and healthy. Along with the well-known (classic) recipe, there are certain variations of this dish, they can diversify the daily diet.

The classic recipe for rice soup is simple to prepare - it is made from ingredients that are always at hand.

Before use, the rice is thoroughly washed, changing the water 5–6 times.

Products you need:

• chicken (any parts) - 450 g;
• rice - 3-4 tbsp. l .;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• vegetable oil;
• water - 2 l;
• salt, pepper, herbs, bay leaf, seasonings - to taste.

The culinary process step by step:

1. The chicken meat is washed, placed in a saucepan and poured over with water. They put it on fire. For a better taste, you can add bay leaves, half an onion, a few peas of black pepper to the meat. Cooking time after boiling: 40 to 60 minutes. (depending on the size of the pieces).
2. While the broth is cooking, peel and chop the vegetables. Carrots can be grated with coarse holes.
3. When the meat is cooked, it must be removed from the broth. The bay leaf and half of the onion are harvested and discarded. The cooled meat is cut. If there are bones, they are removed.
4. Carrots and onions are sautéed in a frying pan.
5. Rice is thrown into the boiling broth, then potatoes. Salted. Leave to cook for 10 minutes.
6. Then vegetables from the pan are sent to the pan. Pepper soup, seasoned with spices. Add pieces of meat. Cook for 7-10 minutes. Remove from heat, sprinkle with fresh herbs.

Cooking with rice and egg

It's even easier to cook chicken soup with rice and eggs - this dish will turn out delicious without adding potatoes.

Products for cooking:

• chicken meat - 500 g;
• rice - 4-5 tbsp. l .;
• raw egg - 1-2 pcs .;
• carrots - 1 pc.;
• onion - 1 pc.;
• salt, spices, dry or fresh herbs - to taste;
• vegetable oil;
• water - from 1.5 to 2 liters.

The culinary process in stages:

1. The chicken is boiled to make a broth. The cooked meat is removed from the pan and, after having cooled, cut into pieces.
2. Carrots and onions are prepared for sautéing: they are peeled, cut.
3. Salt the boiling broth, pour the washed rice into it. While it is cooking, vegetables are fried in a pan. Break eggs into a separate bowl, beat them slightly until a homogeneous liquid is obtained.
4. After 8 min. After the rice has been added to the broth, the vegetable mixture from the pan is sent to the pan. Put pepper and any seasonings of your choice, including dry herbs. Cook for 7 minutes. and removed from the fire.
5. For 3-4 minutes. until the stove is turned off, eggs are slowly poured into the soup, boiled chicken is shifted. If fresh herbs are used instead of dry herbs, they are put into the dish at the final stage.

Hearty first course with potatoes

Chicken soup with rice and potatoes will turn out even more satisfying and tasty if you add vegetables - bell peppers, tomatoes and beans to it.

For the first course you will need:

• chicken meat - 400 g;
• potatoes - 2-3 pcs.;
• rice - 3-4 tbsp. l .;
• tomato - 1 pc.;
• beans (preferably red) - 2-4 tbsp. l .;
• garlic - 3 cloves;
• bell pepper - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc.;
• herbs, spices, salt - to taste;
• vegetable oil for sautéing;
• water - 2–2.5 liters.

The culinary process step by step:

1. To obtain broth, boil the chicken (45-60 min.).
2. The beans should be cooked in advance. Before cooking, it is soaked for 4-6 hours and set aside for a while - it will be needed at the final stage. After boiling, it will cook for about 1 hour.
3. The rice is washed. All vegetables are peeled and cut into strips or chunks. Bell peppers are best cut into small pieces or thin strips.
4. Onions and carrots are sautéed in a frying pan. When vegetables are fried, they are transferred to a separate bowl.
5. Squeeze 2 cloves of garlic into a preheated pan through a press, put slices of tomatoes, fry over medium heat for 1 minute, stirring constantly. Then bell pepper is sent there. Make sure the vegetables do not burn. Fry for another 2-4 minutes, then turn off the heat.
6. The finished meat is removed from the pan, allowed to cool, and then cut.
7. The broth is salted. Transfer rice, potatoes to a saucepan. Cook for 7 minutes.
8. Then add bell peppers and tomatoes. After 3 minutes. - onions with carrots. Gloves, seasoned with spices. The remaining clove of garlic is squeezed out through a press.
9. After 6 minutes. the stove is turned off by adding chicken and boiled beans to the pan. Sprinkle the soup with fresh herbs.

Creamy chicken soup with rice

A mixture of milk, flour and butter will help transform the taste of everyday soup.

Required products:

• chicken meat - 400 g;
• rice - 5 tbsp. l .;
• onion - 1 pc.;
• garlic - 2 cloves;
• carrots - 1 pc.;
• butter - 1 tbsp. l .;
• milk - 1 glass;
• flour - 1 tbsp. l .;
• salt, pepper, spices, bay leaves, dry and fresh herbs - to taste;
• vegetable oil;
• water - not less than 1.5 liters.

Stages of the culinary process:

1. The meat is boiled, removed from the broth, cut into pieces.
2. Vegetables (carrots, garlic, onions) are cut and fried in oil.
3. Rice is poured into the boiling broth. Salted. Cook for 10-12 minutes. Shift the fried vegetables - after 5-7 minutes. they will be ready. Gloves, seasoned with spices.
4. In a separate saucepan, melt the butter, add flour. Mix diligently. After 2 min. pour in milk, mix again. They are waiting for the mixture to warm up. Remove from fire.
5. In 3 min. before the stove is turned off, meat is sent to the broth, chopped greens are poured. Pour in the milk mixture.

When serving, the first dish can be garnished with parsley leaves.

How to cook in a multicooker

Rice soup according to the traditional recipe is convenient to cook in a multicooker. \

List of required ingredients:

• chicken - 400 g;
• rice - 4-5 tbsp. l .;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• butter and vegetable oil - 1 tbsp. l. of each type;
• fresh herbs;
• salt, pepper, other spices - to taste;
• bay leaf - 1-2 pcs.;
• warm water - 2 liters.

Prepare step by step:

1. All vegetables (carrots, potatoes, onions) are chopped. It is more convenient to grate carrots with large holes.
2. Select the "Fry" ("Baking") mode and melt the butter in the multicooker bowl. Vegetable oil is poured there. Onions with carrots are sautéed.
3. The chicken, pre-cut into small pieces, is added to the bowl with vegetables, lightly fried.
4. Then potatoes and washed rice are poured into the multicooker.
5. The resulting mixture is poured with water. Put bay leaves, spices, salt. All are mixed.
6. After closing the lid, select the "Stew" ("Soup") mode. Time: 1 hour.

Sprinkle the dish with herbs and insist for a short time before serving.

With mushroom flavor

A first course with rice and chicken is easy to turn into mushroom soup.

Foods to prepare:

• chicken breast - 1 pc.;
• water - 1.5–2 l;
• fresh champignons - 400 g;
• rice - 4-5 tbsp. l .;
• carrots - 1 pc.;
• onion - 1 pc.;
• salt, spices, herbs - to taste;
• vegetable oil.

Prepare in stages:

1. First, chicken broth is cooked - the whole process will take a little over 1 hour.
2. Peel and chop mushrooms, chop onions, cut carrots, rinse rice.
3. The cooked meat is taken out, cooled, cut.
4. Prepared vegetables with mushrooms are fried separately (6 minutes). You can darken them for a short time under the lid.
5. Salt the boiling broth, pour rice into it.
6. After 8 min. a mixture of vegetables and mushrooms is also sent there. Gloves, add spices. Cook for 6-8 minutes.
7. Before removing from heat, put boiled chicken and fresh herbs in a saucepan.

Soup with rice and mushrooms can also be cooked with the addition of potatoes. Best served with sour cream.

Chicken Meatball Soup

The usual pieces of chicken in the soup can be replaced with meatballs: for this, the chicken fillet is ground in a meat grinder or ready-made minced meat is bought.

For the soup you will need:

• minced chicken - 300 g;
• rice - 3 tbsp. l .;
• potatoes - 4 pcs.;
• egg - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc.;
• salt, spices, herbs - to taste;
• frying oil;
• water - about 2 liters.

Step-by-step actions:

1. While the water is heating in a saucepan, mix the minced meat with a raw egg and onion. Half an onion is chopped very finely (or passed through a meat grinder) and put into the minced meat. An egg is broken there. Salt a little, pepper. Everything is mixed and for 5 minutes. set aside.
2. Small balls are rolled from the minced meat.
3. Rinse the rice. Cut the potatoes, carrots, the remaining half of the onion.
4. Onions and carrots are fried in a pan.
5. Meatballs are thrown into boiling water (do not forget to remove the resulting foam).
6. Rice, potatoes are poured next. Salted.
7. After 8 min. onions and carrots are sent to the pan. The soup is seasoned with pepper and other spices. Keep on fire for another 8 minutes. Sprinkle with fresh herbs. Let it brew a little under the lid and only after that it is poured into plates.

To turn a traditional rice soup into an original dish with an interesting flavor, you need to experiment with adding different ingredients.

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