Chicken soup with rice and tomatoes
The recipe is quite simple, although unusual. But the soup turns out, firstly, dietary, and secondly, it is perfect for children's menu. Ingredients:
- chicken - half a kilo,
- potatoes - 2 pieces,
- onion - 1 onion,
- dry rice - 2 tbsp.,
- celery — 1 petiole,
- carrot - 1 pc.,
- fresh tomatoes - 2 pcs.,
- fresh herbs,
- salt,
- Bay leaf.
Preparation:The recipe is designed for a two-liter pot of soup. First, wash the chicken pieces (meat with bones) thoroughly, put them in a pot and fill with cold water. Put the pot with the chicken on the stove, and when the water boils, remove the foam, reduce the heat and cook until the chicken is done. Then take out the chicken, strain the broth and put it back on the stove. While the broth is boiling, wash and peel the vegetables. Put the onion in the broth whole, and chop the potatoes, carrots and celery: cut the potatoes into cubes, and the celery and carrots into strips. After the vegetables, you need to put rice in the soup, which must first be washed. Continue cooking the soup until the rice is not fully cooked. Then put the washed whole tomatoes in the pot with the soup for literally 1 minute and take them out. We take out the onion along with the tomatoes - we won't need it anymore, so we can throw it away. Now we can easily peel the tomatoes, which we will do, after which we will cut the peeled tomatoes into small pieces. Season the soup with tomatoes, add bay leaf and cook our chicken soup until the rice is ready. At the very end, add salt to taste, boneless chicken meat and washed and chopped greens. Wait until it boils, turn off the heat, cover the pan with a lid and let the soup brew for 10-15 minutes. That's it! Now you can start eating.
Green chicken soup with rice
This recipe also fits ours quite well.national culinary traditions, because green sorrel cabbage soup has always been held in high esteem. So why not cook it from chicken, seasoning the soup with rice? Let's try it? Ingredients:
- chicken fillet - 400 g,
- dry rice - 2 tbsp.,
- potatoes - 1 piece,
- onion - 1 onion,
- carrots - 1 piece,
- sorrel - 200 g,
- vegetable oil - 2 tbsp,
- Bay leaf,
- fresh greens,
- salt,
- hard-boiled eggs - 3-4 pcs.,
- sour cream.
Preparation:Cut the chicken fillet into small pieces. Pour vegetable oil into a frying pan, let it heat up and fry the meat until lightly browned. To make the chicken juicy, add the pieces of meat in small portions and never add salt. While the chicken is frying, wash, peel and chop the onion and carrot: chop the onion, cut the carrot into strips. Add the chopped vegetables to the frying pan with the chicken and continue frying everything together for another 5 minutes. When the frying is ready, take a three-liter saucepan, pour boiling water into it (one and a half liters) and put it on the fire. As soon as the water boils again, put the frying and washed rice into the pan. Cook the soup over low heat. In the meantime, wash and peel the potatoes, cut them into cubes and add to the soup. Next, add the bay leaf and continue cooking until the potatoes and rice are ready. During this time, we need to sort out the sorrel, remove the stems from the leaves, and thoroughly wash and chop the leaves. When the rice and potatoes are soft, season the soup with sorrel, add salt, washed and chopped greens and bring to a boil. Now turn off the soup, cover the pan with a lid and leave to infuse for 10-15 minutes. When serving, put half a hard-boiled egg in each plate and add sour cream to the soup. Note: Sorrel should be added to the soup last - only after the potatoes are ready. If you do this earlier, the oxalic acid will make the potatoes tough and tasteless.
Rice soup with chicken meatballs
We offer you a recipe for rice soup with the most tender chicken meatballs. Very tasty soup! Try it! Ingredients:
- minced chicken - 300 g,
- processed cheese - 1 pc.,
- chicken egg - 1 pc.,
- semolina - 1 tbsp,
- dry rice - 2 tbsp.,
- celery root - 50 g,
- carrots - 1 pc.,
- onion - 1 onion,
- black ground pepper,
- salt,
- fresh greens,
- vegetable oil.
- Bay leaf.
Preparation:First, make the minced meat for the meatballs. To do this, mix the minced chicken with grated processed cheese, semolina and a raw egg. Add salt, ground black pepper and mix everything well. Pour water into a two-liter saucepan and put it on the fire. While the water is boiling, peel and wash the vegetables, cut the carrots and celery into thin strips, and finely chop the onion. Pour vegetable oil into the frying pan and fry the root vegetables until they are browned. Then put the fried mixture into a saucepan with boiling water, add washed rice, bay leaf, black pepper and salt (to taste). When the rice is almost cooked, form meatballs from the minced meat and lower them into the boiling soup, which we then continue to cook over low heat for another 10 minutes. Serve the soup with fresh herbs.
Creamy chicken soup with rice
This recipe is notable for the fact that we will cook the soup with cream. And this will not only give it a special delicate taste, but will also make the dish attractive to children. Ingredients:
- chicken - half a carcass,
- rice - 2 tbsp,
- leek - half a stalk,
- celery stalk - 2 stalks,
- carrots - 1 pc.,
- cream 10% fat - 1 incomplete glass,
- lemon — half,
- Bay leaf,
- salt,
- raw chicken yolk,
- greenery.
Preparation:Wash half of the chicken carcass thoroughly, put it in a saucepan and fill it with cold water. Cook the broth over low heat in a saucepan with the lid open. Don't forget to periodically remove the scum, and when the chicken is cooked, take it out and strain the broth. Remove the meat from the bones and cut into pieces, then return it to the broth. Put the soup on the fire, and when the broth boils, season it with washed rice. Wash and finely chop the peeled carrots, onions and celery, then fry the vegetable mixture in hot vegetable oil until browned. Put the fried mixture into the soup, salt it to taste and continue to cook over low heat. When the rice is ready, season our chicken soup with rice with a whipped mixture of cream and chicken yolk. Let the soup boil and turn it off immediately, otherwise the yolk will curdle and float in the broth as flakes. Lastly, add the juice of half a lemon, bay leaf and chopped greens. Let the soup steep for 15 minutes and start eating. Note: To prepare the frying, use only refined vegetable oil without taste and smell. By the way, if you fry the soup in vegetable oil with butter, the soup will be even tastier.
Rice chicken soup with cheese knels
We offer you a recipe for a very tasty soup with chicken broth, rice and cheese dumplings. Ingredients:
- chicken - half a carcass,
- rice - 2 tbsp,
- carrot - 1 pc.,
- vegetable oil - 2 tbsp,
- onion - 1 head,
- cheese - 100 g,
- breadcrumbs - 50 g,
- potatoes - 2 pcs.,
- chicken egg - 1 pc.,
- laurel;
- salt;
- greenery.
Preparation:First, boil the chicken by placing the washed carcass in a saucepan with cold water. When the chicken is cooked, take it out, remove the meat from the bones and cut it into pieces, and strain the broth. Season the broth with pieces of chicken meat again, salt it to your taste and put it on the fire. While the soup is boiling, peel and wash the vegetables. Cut the potatoes into cubes, chop the carrots with a coarse grater, and finely chop the onion. When the broth boils, season it with potatoes, and after it boils again, add the washed rice. Leave the soup to cook, and in the meantime make a carrot and onion fry. To do this, pour vegetable oil into a frying pan, let it heat up and fry the vegetables until browned. In a rice soup, cooked until not fully done, add fried vegetables and continue cooking until the rice is soft. For quenelles, grate the cheese and mix it with a raw egg and breadcrumbs. Make small balls from the cheese dough and drop them into the boiling soup. Let our creation cook over low heat for another 3 minutes, season the soup with chopped herbs and bay leaves and turn off. That's it! An unusual chicken soup with cheese quenelles is ready! Here are so many different ways to cook chicken and rice soup: with cream, with tomatoes, with meatballs or even with cheese quenelles. So choose a recipe and cook. And remember that the taste of the dish largely depends on the mood of the cook. So cook with pleasure. Bon appetit and success in the culinary field!
