Rice soup is one of the first courses for every day, since it has an easy recipe for cooking and a simple set of products in the composition. If it is cooked in broth, then lean chicken meat is perfect here, its taste and aroma go well with rice groats.
Rice soup with chicken is traditionally complemented by vegetables, which can be thrown into the broth both raw and after sautéing in oil. Such a light soup is always eaten with pleasure by children, because it is they who love simple proven dishes without any special frills.
Vilkin. Pro is a unique culinary community. Here you will always find proven recipes for every taste.
Ingredients:
Potatoes - 3 pcs.
Chicken fillet - 250 gr.
Round rice - 4 tablespoons
Carrots - 1 pc.
Onions - 1 pc.
Vegetable oil - 10 ml.
Bay leaf - 1 pc.
Peppercorns - 3 pcs.
Greens - 30 gr.
Water - 2 liters.
Salt to taste
How to cook:
Prepare food.
Peel off the top layer from the onions and carrots. Wash the vegetables. Cut the onion into small squares, chop the carrots using a grater with large holes.
Place the pan on the stove, literally pour in 1 tbsp. butter, then throw in the onion shredder. Sauté 2 minutes, then toss in the carrot strips.
Continue to sauté the vegetables together for a few more minutes. You do not need to fry the vegetable mixture, just saturate with oil and make it softer and more aromatic.
Put a saucepan of a suitable size on the fire, pour the required portion of filtered water inside. Remove the thin film and fat layers from the chicken fillet. Throw a whole piece of meat into the bubbling water, which, in turn, salt in advance. Add bay leaf. After boiling, remove the foam.
Peel potato tubers, wash, cut into small pieces. Then send the potato slices to the pot almost immediately after the broth has boiled. Put the peppercorns into the soup.
Rinse the rice by draining the cloudy water 2-3 times.
Load the cereal into the broth 10 minutes after laying the potatoes. At the same moment, transfer the contents of the pan into it, namely the vegetables sautéed in oil. Reduce the heat so that the soup boils slowly, cover the container with a lid.
Cook the fillet for 10 minutes, then remove it from the pan, cool, cut into small pieces and send them back.
When the cereals and potatoes are ready (about 20 minutes after they are immersed in the broth), add the chopped greens to the soup. Increase the heat to boil the broth.
Adjust the taste of the dish by adding salt as needed. You can also independently adjust its density by adding boiled water if desired.
After boiling, the soup should stand for 10 minutes, covered with a lid. Then pour it into deep bowls.
Bon Appetit!
If you like the recipe, like it (the author will be very pleased!) And save it in social networks.
All our author's recipes can be found on the website: https://vilkin.pro
Come visit, read, comment, cook and share your results!
All culinary inspiration :)
Your friend and helper, Vilkin!