Most of us know about the benefits of chicken broth - it is not for nothing that treating a recovering patient with this unpretentious soup is considered a folk remedy. Chicken broth with rice has all the same useful and nutritious properties as regular, but at the same time it is even more satisfying and tastier. The group of products included in the dish during cooking supplement it with such useful substances as vitamin B, mineral components, carotene.

Rice soup with chicken broth is easy to prepare, but it is the simplicity and simplicity that creates the aroma of “tasty and homemade”. The recipe includes ingredients that are almost always found in home refrigerators or pantries. And with proper inspiration, the broth soup can be easily diversified by adding your own “signature” secret in the form of a spice or a handful of a cocktail made from aromatic herbs.

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

To prepare chicken broth you will need:

• Half a chicken carcass. If you use only the breast or only the leg, the broth will taste different. The chicken leg gives the soup an appetizing color and fat content, and the breast fills the broth with taste. Cooking half a carcass will allow you to include all the benefits in taste, color and aroma in the soup.
• Carrot. You can take two small ones, or one, but the larger one.
• Onion. Two small heads.
• Rice. You can take a handful of three cereals, but rice greatly affects not only the thickness of the soup, but also the taste, absorbing the aroma of the broth. Therefore, based on the basic proportion and your own preference, you can add a portion of rice, slightly increasing or decreasing it.
• Greens. Fresh dill, green onions, and parsley are all good greens.
• Salt. To taste, observing the rule: "undersalted on the table, and oversalted on the back."
• Vegetable oil.

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

Recipe

1. Cooking chicken meat. Rinse the half-cookers well, place in a 3-liter saucepan. At maximum heat, bring to a boil, and then reduce the "fire" to a minimum, so that the broth barely gurgles. Slow fire allows the rich liquid to retain its attractive clarity. Another secret of the transparency of the broth: the foam is removed in several stages. It is especially important to remove the first foam that appears before the boil. Then the foam that appears after boiling is removed.

2. Rice is cooked in parallel with boiling the meat. Rice is cooked separately. Previously, the rice is thoroughly washed until the water, when drained from the cereal, becomes transparent. Throw the washed cereals on a sieve, having achieved the minimum amount of remaining moisture in the rice.

Then the rice can be dried in a small saucepan over low heat. If you add salt (about half a teaspoon) at this point, the rice will dry faster.

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

And as the final stage of cooking rice, fill it with boiling water, the optimal volume of water poured should be such that the level above the rice is approximately equal to a centimeter. Rice "ripens" until tender over low heat.

3. When the water in the pan is already boiling and the foam is removed, peeled onions (whole, no need to chop) and one of the carrots are added to the boiling broth. We also pre-clean the carrots, wash them, but before adding them to the broth, cut them into longitudinal halves. The vegetables are boiled in the broth for about thirty minutes and then removed.

4. At the time when the meat is ready, it is removed from the broth, and the "water" itself must be filtered through a sieve, clearing it from the remains of foam and other particles. The broth is again poured into a saucepan and put on fire until it boils. And the meat can be divided into smaller pieces or completely freed from the bones and finely chopped.

The chopped meat is added to the already boiling broth.

5. Boiled rice, if desired, can be washed again and only then added to the boiling broth.

6. The remaining carrots are peeled, cut into large strips, added to the soup along with the rice.

7. The final point, which is included in almost any soup recipe, is the addition of herbs. Dill, onion and parsley should be finely chopped, leaving several whole leaves of parsley and dill "for mood and appetite", which are placed in the soup when serving.

Add the chopped greens to the broth at the final stage of cooking - the later this is done, the more “green” freshness and aroma will remain in the soup.

8. If at the moment when you turn off the stove, cover the pan with a towel folded in half, then the dish will "reach", absorbing the aromas and usefulness of the products to the maximum.

Despite the fact that the recipe impresses with its availability in the simplicity of cooking and an unpretentious set of products, rice soup with chicken broth is in no way inferior in sophistication to the taste of more difficult dishes to prepare.

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You can't imagine a simpler and tastier food. Today, once again we will cook an ordinary rice and chicken soup, which belongs to the category of quickly prepared dietary meals and is recommended for everyone, as often as possible. The dish, although simple, is tasty and satisfying, and this is the most important thing.

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

Chicken broth is known for its light and pleasant aftertaste and dietary properties. It is easy and not difficult to cook it. And instead of rice, you can add or your own cooking.

How to make chicken soup with rice and vegetables

To cook any soup, you need broth, in our case from chicken, so you should start with it.

Put the washed chicken meat in a saucepan, cover with cold water and cook over the fire. After boiling water, remove the formed foam from the surface of the broth. Add the head of peeled onions, bay leaves, black allspice and salt. Cover the saucepan and continue simmering the chicken stock until the meat is tender.

While the chicken soup is being prepared, let's take up the rice and vegetables. Rinse the rice several times under running water. Drain the water.

Peel the potatoes, rinse and cut into small, moderately long cubes.

Finely chop the remaining onions into cubes.

Carrots are best grated on a coarse grater or simply cut into thin strips.

In a frying pan with heated oil, lightly fry the chopped carrots and onions, add black ground pepper, stir and continue cooking the vegetable sauté until the carrots and onions are softened.

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

Put prepared potatoes in hot broth.

Then add the previously cleaned and thoroughly washed rice.

Then transfer the prepared passivation and continue to cook the soup for 15-20 minutes over low heat.

At the end of cooking, add chopped fresh herbs, stir and bring to a light boil. Salt as needed.

Just a couple of minutes and the rich chicken soup with rice is ready, you can serve it on the table.

With a little time and attention, and a light nutritious broth from dietary poultry meat will warm and nourish the body with vitamins, making us strong and healthy. Be sure to tell how to cook chicken rice soup and share the recipe with your friends.

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!

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

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 the dish for 2-3 minutes until thickened.

Chicken, Vegetable and Rice Soup Recipe

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

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.

Soup preparation begins with boiling the broth. For him, take the wings or any other parts of the chicken. Pour cold water over the wings and put on fire. After boiling, remove the froth and salt the broth. You can put bay leaves and allspice peas in it - 2 things. This will add a pleasant aroma to the broth. Cook 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 skillet. Sauté the onion until golden brown. Then lay out the carrots and continue to sauté the mixture until golden brown.

Peel and cut the potatoes into cubes or strips.

Put the potatoes in a saucepan.

Put the rice together with the potatoes. If the cereal is of good quality, you do not need to rinse it. Experience has shown that round grain rice behaves better in soup.

Tip: if you have a little rice porridge or just rice (without additives), you can also use it in the soup. Add the boiled cereal 5 minutes before cooking, then mix well in the soup. This can be done not only with rice, but also with buckwheat.

After the water with potatoes and rice boils, remove the foam again and add the onion and carrot fry.

Cut the peeled tomato into cubes and finely chop the greens.

Add them to the soup 5 minutes before cooking. Add salt and pepper to the soup, if necessary. 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, sour cream.

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

• It is better to rinse rice thoroughly and soak in cold water before cooking. This should be done half an hour before cooking. In this case, it will not boil down and will not resemble porridge.
• Rice groats absorb some of the salt. Therefore, after adding the rice, it is necessary to try the salt soup 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. Cut the tomatoes crosswise. Scald with boiling water. Next, put the vegetables in cold water for a couple of minutes. Now the skin can be removed easily and quickly.
• Placing the chicken is only necessary in cold water to obtain a tasty broth. When cooking, you can put a small onion and a small carrot or part of it in the water. Vegetables will give the broth a pleasant taste and flavor. The carrot is then removed and can be used for salad. Discard the onion.