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 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 Art. 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 meat 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 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.

Most of us know about the benefits of chicken broth - it's 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 beneficial 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 cut into small pieces.

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.

In contact with

The obligatory absence of potatoes, a lot of sweet carrots and spicy natural additives, moderately hot and separately cooked rice is the secret of a delicious chicken broth. In addition to white rice, red rice is suitable for this first dish, a mixture with wild, all kinds of pasta, but in any case, we are not lazy and boil them in another container. Otherwise, the transparent, light and tender broth will turn into a regular soup.

Ingredients:

• chicken - 700 g
• carrots (small young) - 7-9 pcs.
• onion - 1 pc.
• celery - 2-3 stalks
• thyme - 12-15 branches
• dill, parsley - 1/3 bunch.
• garlic - 3-5 teeth.
• chili - 2-3 rings
• white rice - 200 g
• peppercorns

How to make chicken broth with rice

1. Wash a third or a half of a large chicken, put it in pieces or a whole fragment into a saucepan, fill it with cold water to the top, boil, drain the first foamy broth, rinse the scalded poultry again and boil it again in 1.7-1.8 liters of water.

2. Put a couple of garlic cloves into the boiled liquid (we leave one or two for addition along with the herbs at the end of cooking), sweet miniature carrots, onions, a little scalding chili, black peppercorns.

3. Cut off tough stems from dill, parsley and throw them after the vegetables, put a few branches with leaves.

4. Immediately load the spicy, fragrant and aromatic stalks of young celery and the amazing smell of thyme (thyme). Do not salt! Cook at low boil under a lid set on one side for about half an hour.

5. We check the softness of the meat fibers, pour the chicken broth through a colander into another container, transfer the chicken, and discard our natural additives. Optionally, we leave boiled carrots, which will give the dish bright colors.

6. Knead with a fork and return the carrot gruel back to the pan, salt, boil for the last time. We remove from the stove.

7. The last to be immersed in the chicken broth is finely chopped garlic and fresh herbs. Boil rice separately.

If I choose between borscht and soup, I will of course choose borscht. I don't really like soups at all, but I really liked this rice soup. I tried it when I was resting in a boarding house by the sea. I liked it so much that when I returned home, I decided to cook it for my family. The soup turned out to be very light, and at the same time rich and satisfying. It does not take much time to prepare, and does not require expensive products.

Products for cooking chicken broth with rice for a 3 liter saucepan:

• a quarter of homemade chicken for broth
• potatoes 8 medium pieces
• rice 100 grams
• salt, pepper to taste
• 1 carrot and onion
• dill and parsley

Cooking recipe:
Rinse the rice, soak for two to three hours in water.

Cut the meat into two or three pieces, rinse well. Put in cold water, put on fire and bring to a boil.
When the water with meat begins to boil, it is necessary to remove the foam that has formed. This is necessary in order for the broth to be transparent.
Cook the meat over low heat under a closed lid for 40-45 minutes. Add salt to taste five minutes before the end of cooking.

We take out the meat, use it to prepare the second course. For the second, I prepared buckwheat porridge with boiled meat and a salad of fresh tomatoes, cucumbers, green onions and fresh homemade sour cream.
Peel young potatoes, rinse well under running water. Cut into small cubes and add to chicken broth.

Boil the potatoes for 25-30 minutes.
Peel the carrots, wash and grate. Add prepared rice, chopped onions and carrots to the broth with potatoes.