Chicken soup with rice

Chicken soup with rice is a popular and sought after dish in every family. It is based on chicken and rice. The constant ingredients are carrots and onions, and seasonings are added in small quantities. For the soup, use chicken on the bone. Steamed rice is used to prevent the soup from becoming cloudy. Potatoes, vegetables, and cheese fit well on this soup base, making the soup varied.

Chicken broth soup with rice

Chicken broth soup with rice and no meat will give you a simple, light and healthy dish with a low calorie content, which is suitable for both PP and dietary nutrition. In this recipe, we first prepare the chicken broth and then cook the soup with it. We do not fry vegetables. For satiety, add potatoes, and choose seasonings to your liking. The average ratio of rice and water for soup is: per 1 liter of broth - 1.5 tbsp. rice

1. 
   Chicken rice soup is quick and easy to prepare. Immediately prepare the ingredients for the soup according to the recipe. Peel and rinse the vegetables.Cook broth from chicken drumsticks with any seasonings added and add salt towards the end of cooking.
2. 
   Cut the peeled potatoes into small pieces of arbitrary shape.
3. 
   Remove the cooked drumstick from the pan, strain the broth through a sieve and bring to a boil again. Place the potato slices into it and cook for 10-15 minutes.
4. 
   Grind the carrots on a coarse grater or cut into thin cubes.
5. 
   Chop the onion as finely as possible.
6. 
   Add chopped carrots to the broth with half-cooked potatoes and cook for 5 minutes.
7. 
   Then add chopped onion to the broth.
8. 
   Rinse rice, preferably steamed, several times with cold water and pour into a saucepan with the soup. Add seasonings and salt to the soup to your taste and cook for another 10 minutes. Then turn off the heat and let the soup simmer for 10-15 minutes, covered with a lid.
9. 
   Pour the soup with rice prepared with chicken broth into bowls, decorate with herbs and serve for lunch. Bon appetit!

Chicken soup with rice and potatoes

Chicken soup with rice and potatoes is considered a classic first course. It is loved for its good taste, satiety, ease of preparation and availability of all ingredients. In this recipe we cook the soup using chicken legs. Any rice is suitable for soup, but it is better to take boiled varieties, and potatoes will make the dish thicker and more nutritious.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 5.

Ingredients:

• Chicken drumstick – 500 gr.
• Rice – 150 gr.
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Vegetable oil – 2 tbsp.
• Water – 2.5 l.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Immediately prepare all the ingredients for the soup according to the recipe.If frozen, defrost chicken drumsticks in advance. Peel and rinse the vegetables.

Step 2. Place them in a saucepan for cooking soup, cover with cold water and cook for 15 minutes from the start of boiling over low heat and covered with a lid. Remove the foam from the surface of the broth.

Step 3. Rinse the rice several times, cover with cold water and leave for a while.

Step 4: While the chicken is cooking, chop the vegetables. Cut the onion into small cubes. Grind the carrots on a coarse grater.

Step 5. Cut the potatoes into thin strips.

Step 6. In heated vegetable oil, fry the onions and carrots a little until soft and light golden brown.

Step 7. Remove the cooked drumsticks from the broth and separate the meat from the bones.

Step 8. Add chopped potatoes, fried vegetables to the broth and add salt to your taste. Cook the soup for another 10 minutes.

Step 9. Divide the cooked meat into small pieces. Add rice and chicken pieces to the broth with the potatoes, cook for another 10 minutes, add black pepper and turn off the heat. Allow the soup to steep for 15 minutes with the lid closed.

Step 10. Pour the prepared chicken soup with rice and potatoes into plates, add any greens and serve the dish for lunch. Bon appetit!

Chicken soup with rice and egg

An easy and tasty option for chicken soup with rice is adding an egg, because these ingredients go well together. An egg is added to rice soup either in a vegetable fry, or cut into pieces, or beaten, as in the Greek Avgolemono soup. In this recipe we prepare the soup a little differently. Cook chicken broth and rice separately. We collect the soup in a bowl and complement it with a poached egg, green peas and green onions.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Chicken (any parts) – 300 gr.
• Boiled rice – 3 tbsp.
• Chicken egg – 1 pc.
• Green peas – 2 tbsp.
• Green onions - to taste.
• Garlic – 2 cloves.
• Bay leaf – 1 pc.
• Thyme sprigs – 2 pcs.
• Salt - to taste.
• Chili pepper - to taste.
• Greens - to taste.

Cooking process:

Step 1. Boil chicken meat with bone until cooked. Separate the cooked meat from the bones, disassemble into pieces, and strain the broth. Boil the washed rice until cooked, or use previously boiled rice for the dish.

Step 2. Place pieces of chicken meat and boiled rice into a soup bowl.

Step 3. Cut the green onion into rings and add to the meat and rice. Add green peas, frozen or canned, to your plate.

Step 4. Bring the strained broth to a boil, add chopped garlic cloves, bay leaf, thyme and other spices to your taste. Cook the broth over low heat for a couple of minutes.

Step 5. Break one chicken egg into a bowl or cup.

Step 6. Then, carefully, so as not to disturb the texture, pour it into the boiling broth with spices. Cook the egg for 2-3 minutes over high heat.

Step 7. Place the poached egg on a plate with the rest of the ingredients.

Step 8. Pour hot broth over all the ingredients in the bowl.

Step 9. Add any herbs and hot pepper strips to the prepared chicken soup with egg and rice. The dish can be served at the table. Bon appetit!

Chicken soup with rice and melted cheese

Chicken soup with rice and melted cheese, as a variant of the popular first course, has a delicate creamy texture and pleasant creamy taste. The soup is prepared simply, quickly and is well suited for PP, diet and children's menus.In this recipe we prepare soup with chicken breast, carrots and onions, and choose high-quality cheese so that it dissolves in the broth.

Cooking time: 1 hour 10 minutes.

Cooking time: 15 minutes.

Servings: 6.

Ingredients:

• Chicken fillet – 2 pcs.
• Rice – 150 gr.
• Processed cheese – 250 gr.
• Potatoes – 5 pcs.
• Onion – 1 pc.
• Carrots – 2 pcs.
• Salt - to taste.
• Greens - to taste.
• Hot pepper - optional.

Cooking process:

Step 1. Immediately prepare all the ingredients for the soup according to the recipe. Rinse the chicken fillet and boil for 20 minutes from the start of the boil.

Step 2. While the fillet is cooking, peel and rinse the onion, carrots and potatoes.

Step 3. Cut the onion into small cubes. Grind the carrots on a fine grater.

Step 4. Cut the potatoes into small cubes.

Step 5. Transfer the cooked fillet from the broth to a plate and cool slightly.

Step 6. Bring the broth to a boil and add the potato slices to it.

Step 7. Then add the chopped onions and grated carrots.

Step 8. Rinse the rice several times with cold water and pour into the broth. Cook the soup for another 15 minutes until the rice and potatoes are almost ready, because they have the same cooking time.

Step 9. Cut the boiled fillet across the grain into small pieces.

Step 10. Transfer the meat to the almost cooked vegetables with rice.

Step 11. At the same time, add processed cheese to the soup in small portions and immediately stir well so that the cheese is evenly dissolved. Salt the soup to your taste and you can add a little hot pepper.

Step 12. Finely chop the washed greens, add to the soup and simmer over low heat for another 5 minutes.

Step 13. Serve the prepared chicken soup with rice and melted cheese hot. Bon appetit!

Chicken breast soup with rice

A version of rice soup based on chicken breast, rather than meat with bones, is lighter and low in calories. You can prepare it according to a simple classic recipe, but in this recipe we will make the taste of the soup more rich and refined. Bake the chicken fillet in the oven with seasonings before cooking. Add parsley root and lemon to the soup.

Cooking time: 1 hour 20 minutes.

Cooking time: 15 minutes.

Servings: 5.

Ingredients:

• Chicken fillet – 300 gr.
• Onion – 2 pcs.
• Garlic – 3 cloves.
• Carrots – 1 pc.
• Parsley root – 100 gr.
• Rice – 60 gr.
• Parsley - to taste.
• Bay leaf – 2 pcs.
• Lemon – 20 gr.
• Lemon juice – 1 tbsp.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Seasonings - to taste.
• Chicken broth – 2.5 l.

Cooking process:

Step 1. Chicken fillet, pre-washed and dried with a napkin, sprinkle with seasonings to your liking, grease with vegetable oil and bake in the oven until cooked.

Step 2. Peel the onion and garlic cloves and chop finely.

Step 3. Grind the peeled carrots on a coarse grater.

Step 4. Cut the peeled and washed parsley root into thin slices. This ingredient can also be used frozen.

Step 5. To cook the soup, take a pan with a thick bottom. Heat vegetable oil in it and lightly fry the chopped vegetables.

Step 6. Cut the baked chicken fillet across the grain into strips or cubes.

Step 7. Add chopped fillet to the fried vegetables and pour chicken broth over everything. Add washed rice to the pan. Cook the soup over low heat until the rice is ready. Towards the end of cooking, put a bay leaf into the soup, pour in lemon juice and after a couple of minutes turn off the heat.

Step 8Pour the prepared chicken breast soup with rice into bowls, add finely chopped parsley, a slice of lemon and serve the dish for lunch. Bon appetit!

Chicken soup with rice in a slow cooker

Chicken soup with rice in a slow cooker, like all other dishes, is easy to prepare. Recipes for this soup do not require pre-cooking the broth, but all ingredients are immediately placed in the bowl. This recipe offers you a slightly different option. Simmer chicken bones in a slow cooker for 2 hours, which allows you to get a very rich broth. Rice is cooked separately, placed in plates and poured with broth. It turns out delicious.

Cooking time: 2 hours 30 minutes.

Cooking time: 10 minutes.

Servings: 5.

Ingredients:

• Chicken bones (skeletons) – 600 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Water – 2.5 l.
• Boiled rice - to taste.
• Bay leaf - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.

Cooking process:

Step 1. Rinse chicken carcasses, cooled or previously defrosted, under running water.

Step 2: Transfer them to the multi-bowl. Add the peeled onion and peeled carrots, cutting them into large pieces. Pour these ingredients into 2.5 liters of clean water. Turn on the “Simmering” program, and if there is no such program, then “Stew” for 1 hour.

Step 3. After this time, add bay leaf, any finely chopped herbs, salt and black pepper to the broth, close the lid and continue cooking on the same program for another 1 hour.

Step 4. At the end of the program, you will have a flavorful, rich broth. The meat will separate easily from the bones.

Step 5. Remove the stems and carrots from the broth, remove the seeds and divide the meat into small pieces. Cut the carrots into small cubes.Boil any rice in advance until done. Strain the broth through a sieve until it is clear and bring to a boil again.

Step 6. Place boiled rice, chopped carrots, pieces of boiled chicken into soup bowls and pour hot chicken broth.

Step 7. You can serve chicken soup with rice prepared in a slow cooker for lunch. Bon appetit!

Chicken soup kharcho with rice

Chicken kharcho soup with rice is close to the classic version with beef, because it fully preserves the requirements for such soups: thick consistency, spicy taste and a lot of tomato with herbs and spices of Georgian cuisine. In this recipe we prepare kharcho soup with chicken breast.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Servings: 3.

Ingredients:

• Rice – 40 gr.
• Chicken breast – 300 gr.
• Onion – 1 pc.
• Garlic – 5 cloves.
• Tomato paste – 120 gr.
• Khmeli-suneli – 2 pinches.
• Cilantro – 1 bunch.
• Bay leaf – 2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.

To submit:

• Tkemali - to taste.
• Georgian lavash - to taste.
• Cilantro - optional.

Cooking process:

Step 1. Prepare the ingredients for the kharcho soup according to the recipe, but the amount of seasonings can be changed to your taste. Boil the chicken fillet for 20 minutes, cool and cut into pieces. Soak the washed rice in cold water. Peel the onion and garlic and finely chop along with the cilantro.

Step 2. Heat vegetable oil in a frying pan, fry the onion until golden brown, add tomato paste, pour 3 tablespoons of broth, stir and simmer under the lid for several minutes.

Step 3. Bring the chicken broth to a boil again, pour the soaked rice into it and cook until tender over low heat.Then add the roast, chopped boiled chicken fillet into the broth, add spices with bay leaf, chopped garlic and chopped cilantro. Stir the soup, cook for 2 minutes, take a sample, adjust the taste and turn off the heat.

Step 4. Immediately pour the prepared chicken kharcho soup with rice hot into plates and serve for lunch. Serve the soup with lavash with Tkemali sauce and fresh cilantro. Bon appetit!

Chicken soup with vegetables and rice

Chicken soup with vegetables and rice involves using not only such traditional ingredients as potatoes with onions and carrots, but also adding any seasonal or frozen vegetables, which makes the dish light, tasty and healthy. In this recipe we cook chicken back soup and take eggplants, sweet peppers and tomatoes. Prepare the soup without frying the vegetables.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Chicken backs – 4 pcs.
• Carrots – 1 pc.
• Onion – 2 pcs.
• Potatoes – 2 pcs.
• Sweet pepper – 2 pcs.
• Tomatoes – 2 pcs.
• Small eggplants – 2 pcs.
• Garlic – 3 cloves.
• Rice – 50 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.
• Sour cream - for serving.

Cooking process:

Step 1. First of all, prepare all the ingredients for the soup according to the recipe. Peel the vegetables and rinse under running water.

Step 2. Rinse the chicken backs, place them in a saucepan for cooking soup, add 3 liters of clean water, add peeled onions and carrots and cook for 25-30 minutes from the start of the boil. Remove the foam from the broth.

Step 3. Cut all selected vegetables into small cubes of the same size.

Step 4. Remove the cooked backs from the broth. Separate the meat from the bones and divide into small pieces.Remove the boiled onion and cut the carrots into cubes. Place the remaining ingredients into the boiling broth in the following order: chopped onion with washed rice and cook for 10 minutes; slice potatoes with peppers and eggplants and cook for 10 minutes; slice the tomato with boiled carrots, chicken pieces and cook for 10 minutes. Then add salt, black pepper and finely chopped herbs to the soup to your taste, stir, take a sample and turn off the heat after a couple of minutes. Give the soup 5-10 minutes to steep.

Step 5. Pour the prepared chicken soup with vegetables and rice into bowls, add sour cream and serve for lunch. Bon appetit!