Rice soup is a very economical and easily digestible dish, which, in combination with tender chicken meat, acquires a pleasant texture and taste.
Chicken soup with rice also features low caloric content, thanks to which, this hot dish is recommended as an addition to the children's and diet menu.
Creamy chicken soup with rice and vegetables
Add flavor and flavor to chicken soup with cream, or milk, as well as a variety of condiments and spices.
Ingredients:
- onions - 1 pc .;
- carrots - 1 piece;
- celery - 1 stem;
- vegetable oil - 1 tbsp. a spoon;
- garlic - 2 cloves;
- chicken broth - 500 ml;
- long grain rice - 1/3 of a century;
- chicken thighs - 4 pcs .;
- milk - 150 ml;
- flour - 3 tbsp. spoons;
- dried basil - ¾ tsp;
- salt, pepper - to taste.
Preparation
Onions, carrots and celery are crushed and fried in vegetable oil until soft, at the end we add the garlic clove passed through the press and remove from the fire.
Chicken meat is separated from the skin and bones, rubbed with salt and pepper and sent to fry in a separate frying pan until half cooked. Cut the meat into pieces.
In the chicken broth we send vegetables, poultry, chicken, rice and basil. Cook on low heat for 10-15 minutes, until rice softens. In the saucepan, fry the flour and mix it with milk, add a creamy base to the soup, cover the pan with a lid and cook for 2-3 minutes until thick.
Chicken soup with rice and tomatoes
Ingredients:
- chicken meat - 2.5 kg;
- boiled rice - 2 items;
- bay leaves - 2 pcs .;
- onion - 1 pc .;
- butter - 1 tbsp. a spoon;
- garlic - 3 cloves;
- cherry tomatoes - 30 g;
- olive oil - 2 tbsp. spoons;
- orange juice - 2/3;
- parsley (chopped) - handful;
- oregano - 1 teaspoon;
- cumin, paprika, thyme - for ½ tsp;
- beans - 1 can (200 - 250 g);
- salt, pepper - to taste.
Preparation
I put my chicken in a deep saucepan. Fill the carcass with water, add salt, pepper, bay leaf and bring the broth to a boil on high heat. After boiling the liquid, the fire should be lowered and continue cooking for another 1.5 hours.
We remove the prepared chicken from the broth and separate the boiled meat from the bones. 6 cups of prepared broth is left for soup, the rest can be used in other dishes.
Sprinkle the cherry tomatoes with olive oil, sprinkle with salt and pepper, and send the baked in the oven at 200 degrees until soft. While tomatoes are baked, fry in crushed butter onion and garlic, add to it herbs, orange juice and a stew of the broth. Bring the mixture to a boil, pour it into the broth, add the chicken and rice.
We serve a dish, decorated with chopped parsley and baked tomatoes.
Recipe for hot chicken soup with rice
Ingredients:
- chicken fillet - 500 g;
- chicken broth - 5 items;
- rice - ½ item;
- onions - 1 pc .;
- Bulgarian pepper - 1 pc .;
- olives (crushed) - ½ st;
- olive oil - 3 tbsp. spoons;
- garlic - 3 cloves;
- vegetable salsa - 200 g;
- canned corn - 150 g;
- ground chili - 1 ½ tsp;
- oregano, thyme - 1 teaspoon;
- grated "Cheddar" - for decoration;
- salt, pepper - to taste.
Preparation
Chicken fillet cut into thin strips and fry with olive oil, salt and pepper until the golden crust on the bird.
In a separate thick-walled ware we warm up another 2 tbsp. spoon olive oil and fry on it chopped onions, bell peppers, garlic and olives for 5 minutes, stirring constantly. Add rice, thyme, oregano, chili, a little salt and pepper to the vegetable mixture, fry for another 3 minutes. There we send chicken, vegetable broth, salsa and corn, bring the soup to a boil, reduce the fire and cook for 30 minutes.
We serve soup with rice and chicken, sprinkled with grated cheese "Cheddar".