Soups of chicken with rice cereal are the basis of dietary nutrition for many disorders of the digestive system, but they are so beloved in our country that rarely does any housewife keep a couple or two of these recipes in her piggy bank.

Very profitable if you have to save money, and are very good for people leading an active lifestyle.

In chicken soup with rice, especially if it is possible to cook it from poultry and season it with homemade butter and herbs, almost all the components necessary for a good nutrition are enough.

Chicken Rice Soup - General Cooking Principles

Chicken soups with rice are prepared from chicken broth, and rice is added during the cooking process. For the broth, you can use a whole carcass of the bird, as well as any part of it, and even chicken meatballs.

The method of preparing such soups is basically the same. In a hot, better boiling broth, prepare, in a certain sequence, cooked foods, fresh or sauteed vegetables. The order depends on the cooking time of each ingredient.

Vegetables are cut into strips, slices, cubes of different sizes or with the help of a special knife for cutting vegetables with beautiful curly cubes. It all depends on the type of soup.

Chicken for the broth take purchased or homemade. Poultry broths are more saturated, with a fragrant fat and a pleasant yellow color. It is better to remove the skin from the purchased one before cooking, and leave it at home.

Rinse the prepared poultry meat thoroughly, several times with running water, removing feather residues from the skin, lungs and kidneys from the carcass should also be removed.

In choosing rice, it is worth stopping at medium grain. Such rice does not go to the side dishes, it gives the dish unnecessary viscosity, and just right for such soups. Keep in mind that snow-white rice becomes after processing (grinding), after which it has already lost almost all the useful ingredients.

Before cooking, rice, especially by weight, is sorted out, removing everything that is not white - garbage, spoiled grains, casually caught husks are washed thoroughly, draining water several times until it becomes transparent and soaked. Drain the water after the rice swells, rinse and dry the kernels a little. In the process of soaking, the rice absorbs moisture, therefore, it boils faster, the color of the rice itself also improves.

Simple Chicken Rice Soup

The basic diet food recipe. If you exclude greens and reasonably approach the preparation of frying, then it is perfect as the first soup for the baby.

Ingredients:

500 grams of chicken (approximately 1/2 carcass);

Half a glass of rice with round grains;

Onion;

One medium-sized carrot;

Greens, salt at the discretion.

Cooking method:

1. Chicken according to the recipe is designed for three liters of water to prepare the broth.

2. Form the onion into cubes, grate the carrot on a grater with small cells.

3. Fry the onions until transparent, add the carrots and sauté the vegetables until they are amber. Root vegetables should be fried in vegetable oil.

4. Cut potatoes into small cubes.

5. Take the chicken out of the pan, divide it into portions, if desired, separate the bones from the meat and lower them back.

6. In the boiling broth, put the potatoes prepared rice.

7. After fifteen minutes, add the sautéed onions and carrots, add salt and continue cooking with a slightly noticeable boil until the dishes are ready. The soup will be ready when the potatoes are soft.

8. Pour finely chopped greens. Cover and insist for ten minutes.

Chicken Soup with Rice, Sorrel and Eggs

Ingredients:

1/2 poultry carcass;

1/3 cup medium grain rice;

5 potatoes;

Onion, medium-sized onion;

Small carrot;

Two bundles of sorrel, small;

4 things. chicken eggs;

Cooking method:

1. Large three carrots.

2. Put the chicken in a whole piece in a saucepan, pour 2–2.5 liters of cold water, preferably not from the tap, and put on fire. As it boils, remove the foam, lower the onion, fill in the carrots and cover with a lid to cook the broth with a quiet boil until tender. A poultry broth is cooked from 2 to 3 hours.

3. Remove the chicken and disassemble it into pieces and lower it back into the pan.

4. Sort the sorrel, removing debris and excess grass, remove the stems. Wash the sorrel prepared in this way, rinse under the tap, put it on a towel and let dry.

5. Slice dried sorrel leaves across “straws”.

6. Peel the eggs. Rinse each egg under running water to remove small pieces of eggshell.

7. Eggs can be cut into large pieces or split lengthwise into two parts.

8. Cut the potatoes into small cubes and put them in a saucepan with hot broth. When it boils, we fall asleep rice. Having stirred well, cook on slow heating until the potato becomes soft.

9. Salt, add sorrel and eggs, if they are cut into pieces. Eggs cut into two halves are recommended to be laid out on plates when serving.

10. Boil for five minutes, and cool to an acceptable temperature.

Chicken Soup with Rice and Dried Mushrooms

It is considered a recipe for Chinese cuisine, our mistresses brought to it only sour cream, beloved by many, dressing.

Ingredients:

400-500 grams of chilled chicken, or fresh fillet;

Half a glass of rice;

Five medium-sized potatoes;

100 grams of dried, preferably large, mushrooms;

Medium-sized carrot;

Small onion;

Salt, sour cream.

Cooking method:

1. Dried, preferably forest, mushrooms thoroughly washed, put in a small container and pour water so that it completely covers the mushrooms, for half an hour. Mushrooms can not be soaked, but then they should be boiled in advance for 20 minutes in water so that they soften.

2. Cut the potatoes into cubes, carrots in small strips, and onions in small cubes.

3. Squeezed or boiled chilled mushrooms slightly wring out by hand and chop with a knife. If you scroll the mushrooms in a meat grinder, the soup will turn out more flavorful.

4. From carrots and onions, prepare roasting, frying the chopped root vegetables in butter or any refined vegetable oil. When the carrots and onions acquire an amber color, add chopped mushrooms, simmer for 15 minutes with the lid closed, do not forget to stir.

5. Cut the fillet into small portions, fill it with water in a saucepan and place it on the stove. Before boiling, remove the resulting var (foam) from the surface.

6. In a saucepan with boiling water we fall asleep, potato wedges, prepared rice. Salt, stir the contents of the pan well so that the rice does not stick to its bottom, and cook until the potatoes are cooked at the smallest boil.

7. Add frying with mushrooms stewed in it, boil the soup for another ten minutes.

8. The soup spilled on portioned plates is seasoned with sour cream, preferably not very greasy.

Chicken Soup with Rice and Meatballs

The peculiarity of this recipe is that it is not cooked on chicken broth, its basis is a vegetable broth in which juicy meatballs from chicken minced meat are laid. To make the meatballs more tender and crumbly, they add boiled rice.

Ingredients:

600-700 grams of chicken trim for meatballs (breast fillet is possible);

0.5 cups of unpolished rice with round grains;

5-6 potatoes;

Two small onions;

Medium-sweet carrot;

Milk for soaking bread;

A small piece of white, dried bread;

One chicken egg;

Salt and ground peppercorns are optional.

Cooking method:

1. Put bread in a small bowl, cut the crusts in advance, fill with milk. After ten minutes, remove the bread and squeeze out the excess milk.

2. Chicken, squeezed bread, scroll the small onion in a meat grinder.

3. Put the minced meat in a separate bowl, beat in the raw egg and knead, adding and pepper until the desired taste and uniform consistency are obtained.

4. Moisten your hands with cold water and use a teaspoon to form small, 3-4 cm in diameter, meatballs.

5. Cut the potatoes into small cubes the size of a centimeter.

6. Chop the onion finely, chop the carrots into small strips, or grate coarsely.

7. Fry the onions, preferably in butter. When the edges of the onion begin to brown, acquiring an amber shade, pour in the carrots and continue, stirring to fry for another ten minutes. The main thing is that the frying is not burnt.

8. Put the pot with 2.5 l of cold, filtered water on the fire.

9. When the water in the pan boils, add the cubes of potatoes, remove the foam and simmer for twenty minutes on low heat.

10. Pour rice into boiling potato broth, mix and boil for 10 minutes on low heat.

11. Put the meatballs, salt, cook until the potatoes are ready, removing the foam with a spoon or slotted spoon.

12. Put vegetables fried in butter in a saucepan, simmer for ten minutes soup at a minimum of temperature, with the lid closed.

Chicken Soup with Rice and Dumplings

The highlight of this soup is potato dumplings. They can be put in chicken soup with or without potatoes. Try not to completely remove the salt in which it was salted, but reduce its amount in the broth - you get an original dish.

Ingredients:

800 grams of chicken or soup set;

A pound of potatoes;

Small sized carrot;

Onions - a head for 80-100 grams;

Washed rice - 5 tbsp. spoons;

One raw egg;

Sifted wheat flour, premium or first grade - 5 tbsp. spoons;

Two tablespoons of semolina;

A bunch of green dill;

Spices, spicy spices, not too spicy.

Cooking method:

1. From the cooked chicken, we cook the broth, pour the meat with two liters of water.

2. Cut two potatoes into cubes with a rib size of one and a half centimeters.

3. Pour potatoes into the hot chicken broth, cooked rice, bringing to a boil, reduce the heat and continue cooking until the potatoes are half-cooked.

4. Remove the saucepan with separately boiled potatoes from the stove. We merge the broth, knead the potato masher until a homogeneous mass is formed, drive the egg in. Salt a little and slightly pepper.

5. Add the sifted flour, semolina, chopped dill greens (half a bunch) and knead the dough for dumplings.

6. Using a special curly knife for vegetables, cut carrots into small cubes, chop the onion into small pieces with an ordinary knife.

7. In refined vegetable oil, fry vegetables for three minutes and pour them into a pan with half-finished potatoes.

8. After wetting the hands with water, we form balls of the size of a cherry plum from potato dough and dip them into a saucepan with soup. In each dumpling you can put a small piece of salty bacon.

9. Bring to a boil and cook over low heat. The soup is ready when all the dumplings go up.

10. Serve chicken soup with rice must be sprinkled with finely chopped dill.

Chicken soup with rice and dumplings "Poltavchanka"

A recipe stylized for Ukrainian cuisine is delicious, but high in calories.

Ingredients:

1/2 carcass of domestic chicken;

Half a glass of rice;

1 chicken egg;

5 tablespoons of sifted flour;

Bulb of white onion;

Medium carrot;

Fresh greens.

Cooking method:

1. Chop the chicken into small pieces. Fold in a saucepan and cook the broth in one and a half liters of water.

2. Pour the cooked rice into a pan with ready-made hot chicken stock, salt, boil and cook for ten minutes with low heat.

3. Cut carrots and onions into small pieces and sauté until they are amber.

4. Beat the egg with a whisk or fork, preventing foam from forming. Salt, constantly whisking to introduce flour in small portions. It should be a thin and not too thin dough.

5. Put the dough into a saucepan with a teaspoon and a tablespoon, forming dumplings (moisten a tablespoon in water, grab a little dough, and gently remove the dough into a saucepan with a teaspoon).

6. Boil dumplings for 5–8 minutes on low heat.

7. When serving, you can decorate parsley parsed leaves.

Creamy Chicken Rice Soup

The processed cheese dissolved in the soup gives it a delicate creamy taste. Such a soup does not need to be seasoned with sour cream, it is enough to decorate the plates with finely chopped greens when serving.

Ingredients:

700 grams of chicken trimmings, or fillets;

5-6 small potatoes;

1/2 cup round rice;

Cream cheese "Friendship";

One small carrot;

The head of white onion;

Cooking method:

1. Put chicken meat in a two-liter pan, pour it, preferably with filtered water, and cook for about half an hour after boiling.

2. Cut the carrots finely in strips of potatoes into cubes the size of a centimeter. Chop the onion into small pieces.

3. Add the chopped vegetables to the pan with the broth boiling at low boiling and let it boil.

4. Pour in rice, and periodically stirring to cook until the potatoes are boiled.

5. From the pan, get the cooked meat, cut it into small pieces or julienne and return it back.

6. After boiling for 7-8 minutes, put the processed cheese and dissolve it in the soup, stirring with a spoon.

7. Pour into plates, serve to the table, sprinkled with herbs.

Chicken Soup with Rice and Pumpkin

A beautiful and unusual soup, very useful for those who strive for proper nutrition. Choose low-fat chicken, or remove fat from the carcass before cooking. The combination of ingredients stimulates the digestive and metabolic processes of the body.

Ingredients:

Whole chicken;

1 small onion;

A pound of pumpkin;

Two carrots;

Two celery stalks;

5 peas of fragrant black pepper;

Butter and vegetable oil;

Two stalks of leeks, white;

Half a liter of milk;

1/3 cup rice;

Cardamom;

Freshly ground black pepper;

Cooking method:

1. Cut the chicken into four parts and pour one and a half liters of water.

2. Chop the carrots and celery in very small cubes, remove the husks from the onions and leave them whole. Put all vegetables prepared in this way to the chicken and cook the broth. The cooking time of the broth is an hour and a half.

3. Remove the chicken from the pan, remove the skin, separate the meat from the bones and cut into strips.

4. Strain the broth through a sieve to remove spices and vegetables added during cooking.

5. Clean the pumpkin from seeds and internal fibers, cut into cubes with a rib size of two centimeters.

6. Leek cut into two centimeter wide ringlets.

7. In a saucepan, warm the mixed butter and vegetable oil well, pour in leek and pumpkin. Fry for 5-6 minutes on moderate heat, cover and simmer, at low temperature, until the pumpkin begins to soften.

8. Pour 900 ml of the prepared broth into the stewpan with pumpkin. Bring to a boil, lower the temperature and simmer with the lid closed for about ten minutes.

9. Take a measuring container, pour the remaining broth, add water so that half a liter of liquid becomes in the container.

10. Bring to a boil in a separate bowl, pour the prepared rice and cook for fifteen minutes.

11. Grind the soup with a blender or another way convenient for you and pour it into the pan.

12. After adding chicken meat, milk, unwashed cooked rice, stir and let the broth boil.

13. The soup is ready, pour into plates and serve to the table.

To improve the taste and give a rich aroma to chicken soup, you can put chicken bones browned in boiling oil when cooking the broth.

If the soup is boiled in smaller containers, it will turn out much better.

The poultry meat in the soup will become much softer if it is boiled for twenty minutes, removed from the broth and lowered for five minutes in chilled, boiled water. Then put back into boiling broth.

Rice soup will be transparent if the rice is poured with boiling water for five minutes and laid on a sieve to allow excess glass to pour.

Calories: 1623
   Protein / 100g: 9
   Carbohydrate / 100g: 12

Always a delicious soup from somewhere in childhood. It never bothers. You’re cooking for your own people according to the masterpieces of culinary books, you’re bouncing off your feet in the kitchen, trying to amaze your family and overshadow yourself. And they rejoice at a simple rice soup on chicken stock. And it’s okay with meat - no, let's go simpler, only the broth is more saturated.
  - What's for lunch?
  - Soup with rice.
  - And chicken?
- And even your favorite croutons ...
  It’s also soaking in my refrigerator, which no one knows yet. But first, the soup. It’s so fragrant, dear, as if his grandmother cooked it and lovingly languished on the edge of the stove before our arrival ... Only her soup of rice and potatoes was always tastier, richer, thicker. I never learned how to put so much love into the contents of my pots. Yes, these recipes will last forever.
  And now from childhood nostalgia we return to our kitchen and proceed.

Ingredients (for 5 L pots):
  for soup:
- onions - 1 pc (150 g);
- carrots - 1 pc (100 g);
- bulgarian pepper - ½ pc (80 g);
- potatoes - 4 pcs (400 g);
  - rice - 80 g;
- vegetable oil - 2-3 tbsp. l .;
- greens - to taste;
  - salt - to taste;
  for broth:
- chicken breast - 1 pc;
- garlic - 3-5 cloves;
- bay leaf - 4-5 pcs.
You can also add to the broth: onion, carrots, celery root and parsley, a bunch of greens and peppercorns.

How to cook at home

Since the basis of any soup is a good broth, pay special attention to it in cooking.
  3 tips for cooking delicious broth
  1. Put meat or poultry only in cold water: this way the broth will be more saturated.
  2. Never let the broth boil ahead of time: more on this in the recipe.
  3. Always add vegetables and spices exactly at the stage of preparation of the broth, so that the aroma reveals as much as possible.
  Wash the chicken breast thoroughly, fill it in a saucepan with cold water and set it on high heat. Bring to a boil and reduce the heat to a minimum as soon as the foam begins to appear: this happens just at the moment the water boils. If you miss this time, it will settle in flakes in the broth.
  Remove the foam with a spoon and add vegetables and spices. Cover the broth and simmer over low heat until the bird is ready - about 40 minutes. If you plan to use poultry for another dish, salt it right away.

While the broth is simmering in a saucepan, prepare a dressing for the soup.
  Chop the onion finely and fry in vegetable oil until it becomes transparent.

Add diced carrots and bell peppers.

Stir and lightly fry - 2-3 minutes over medium heat. Add a little broth from the pan (one or two soup ladles is enough) and simmer over low heat under a lid until the vegetables are soft.

Take out a ready-made bird, vegetables and spices with a slotted spoon. Cut the potatoes into cubes and dip in a boiling broth.

Boil the potatoes until half ready. Poke it with a fork: if the potato is already soft, but still strong - it's time to add the rest of the ingredients.
  Put the stewed vegetables in the soup ...

  ... and add the washed rice.

Bring the soup to a boil and simmer until the rice is cooked. At the end of cooking, sprinkle with chopped herbs, boil and remove from heat.
  At this stage, you can return the chicken to soup or use it to prepare other dishes - of your choice.

Leave the soup for 10-15 minutes. Everything, it's time to have lunch! For soup, you can serve low-fat sour cream, or wheat croutons. And yes, plenty of fresh herbs directly in the plate!
  Bon Appetit!

For a hearty family dinner, prepare delicious chicken soup with rice and potatoes. We will complement the broth with a traditional set of vegetables for the first courses, basic spices and necessarily fresh juicy herbs. Of course, you can always choose and supplement the vegetable composition for making soup to your personal taste and discretion.

And for a change, we also suggest that you try nutritious or simple whip up.

Ingredients per three liter saucepan:

• chicken (soup set) - 400 g;
• onion - 1 pc.;
• rice - 100 g;
• potatoes - 1-2 pcs.;
• carrots - 1 pc.;
• bay leaf - 1-2 pcs.;
• parsley - to taste;
• salt, black pepper and peas to taste.

1. After washing, put the soup set in a pan, fill it with water and wait until it boils. We drain the first broth to get rid of possible harmful substances contained in chicken meat. Again, fill the bird with cold water, return to the stove. In a boiled liquid, load a large peeled onion, add a few peas of black pepper and 1-2 sheets of laurel for flavor.
   
2. Cook the broth for 30 minutes with a slight boil. After the specified time, we extract and discard the spices and onions - these ingredients have already given their taste and aroma to the broth, so they will no longer be useful to us. We load peeled and diced potato tubers into a pan.
   
3. Having cut off the top layer, rub sweet carrots with large chips, add to chicken soup. At this stage, we do not salt the broth so that the raw vegetables soften faster.
   
4. Following potatoes and carrots, we lay in pre-washed rice grains. Bring the broth to a repeated active boil. Having lowered the temperature, we continue to cook the first dish for the next 15-20 minutes - until the rice is ready and the potatoes are soft.
   
5. About 5 minutes before the end of cooking, throw salt and season almost ready-made chicken soup with rice and potatoes with spices to taste. Finely chop the clean and dry juicy greens with a knife and add to the broth simultaneously with salt.
   
6. Allowing the first dish to brew a little under the lid, pour the delicious chicken soup with rice and potatoes into portioned containers. Serve a clear, rich soup hot or slightly cooled.
   

Bon Appetit!

The most delicious rice soup with chicken stock, a distinctive feature of which is the onion passivation in butter instead of vegetable oil and the addition of seasoning such as turmeric. Turmeric not only makes the soup tastier and more aromatic, but also gives the soup a more appetizing color. Chicken broth rice soup is as easy to make as possible.

Structure:

• Chicken broth - 3 l (if there is no ready-made broth, then you need 2 chicken breasts and 3.5 l of water)
• Potatoes - 3-4 pcs.
• Onions - 1 pc.
• Rice (preferably round) - ½ cup
• Butter - 20-30 g
• Turmeric - 1 teaspoon
• Salt to taste
• Ground black pepper - to taste
• Dried herbs (e.g. parsley and dill) - to taste

Cooking:

Take the finished chicken stock and place it on the boiling stove. If you have less than 3 l chicken stock, then you can add a little water into it, the taste will not suffer.

If you do not have a finished broth, then cook it. Wash the chicken, remove fat and skin. Pour water into a saucepan and boil it. Put chicken in boiling water and simmer for 20 minutes, periodically removing the resulting foam. The finished chicken can either be crumbled into soup or used for another dish.

In the meantime, boil the broth, peel the potatoes and cut into strips. Rinse the potatoes thoroughly with cold water to wash off excess starch.

Rice wash under running water and sort.

When the broth boils, put potatoes with rice in it and cook for 25 minutes until the potatoes and rice are ready.

In the meantime, cook rice with potatoes, peel and dice the onions. Melt the butter in a frying pan and fry the onion over low heat until soft and lightly brown for 10-15 minutes. Stir the onion periodically so that it does not burn.

Add turmeric to the prepared onion, mix and turn off the heat.

5 minutes before the soup is ready, put the onions with the turmeric in it. Salt immediately, pepper the soup and add the dried herbs. I used dill and parsley, you can use your any greens to your taste.

Chicken Soups

A simple step-by-step recipe for making a very tasty and light rice soup on chicken broth, as well as several options, including with an egg.

35 min

88 kcal

5/5 (2)

I suggest you cook a light soup on chicken broth with rice. It turns out to be easy and almost dietary, except for frying, which you can not do. I will also tell you about this in my simple recipe, which even a child can master and please his parents.

Chicken Breast and Rice Soup

Kitchen tools:  pan, grater, frying pan, cutting board.

List of Essential Ingredients

Step cooking

You can almost also cook —Chicken soup with noodles— or cook —Chicken soup in a slow cooker—.

Other soup options

This recipe can be changed a little and boiled rice soup on chicken broth.

• To do this, in the boiling water, we first put not the potatoes with rice, but the chicken breasts cut into pieces and cook them for about half an hour. Again, you can add laurel and other spices. Instead of breasts, you can take any other parts of the chicken. From this chicken soup with rice will turn out even more delicious and rich. After half an hour, we put chopped potatoes and rice into the broth, salt and cook until tender. If your broth is cooked from the hips or other large parts, then they need to be pulled out, the bones removed, and the flesh cut. Also make frying from onions and carrots. And you can not fry vegetables, but add them when cooking the broth. At the end of cooking, put the frying in the soup, and after five minutes, the greens. Bring to a boil and turn off the heat.
• You can also cook chicken soup with potatoes, rice and eggs. To do this, boil two or three hard-boiled eggs for 8-10 minutes. Cool them under cold water. We clean and chop finely with a knife. Add eggs to the soup along with frying. Or chop raw eggs with a fork and pour them in a thin stream immediately after adding the roast.

Other recipes may also come in handy, according to which it will simply and tasty turn out - soup in chicken broth -.

Video recipe for chicken soup with rice

How easy and incredibly fast chicken rice soup is prepared, see the video for a very detailed recipe.