Chicken soup with rice
Description
Perfect for lunch. I'll use chicken drumsticks for the broth, but you can use any bone-in chicken parts. Thanks to the addition of rice, the soup turns out hearty and nutritious—enough to feed the whole family. An ideal option for a first course at lunch, and if you haven't tried this soup yet, hurry to the kitchen, it will be delicious. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. I'm using drumsticks, but you can use any chicken parts. It's best to use bone-in chicken to make the broth richer and more flavorful. You can use parboiled or short-grain white rice.
- 2
Step 2
Rinse the chicken, place it in a pot, and pour in water. Add peppercorns, a bunch of parsley, one onion cut into pieces, and one carrot. Put the pot on the stove over medium heat. Bring to a boil, skim off the foam, then reduce the heat to the lowest setting. Cook the chicken until done, about 20-25 minutes.
- 3
Step 3
Meanwhile, you can prepare the sauté. Place diced onion and grated carrot into a heated frying pan with oil.
- 4
Step 4
Sauté the vegetables until soft and add your favorite spices. I use a pre-made soup spice mix.
- 5
Step 5
Cook for another couple of minutes, as the spices will release their aroma better during frying.
- 6
Step 6
Strain the finished broth. You can separate the meat from the bones and return it to the pot, or serve it separately on a plate, sprinkled with salt and ground pepper.
- 7
Step 7
Add diced potatoes to a clean saucepan.
- 8
Step 8
Pour in the strained broth, place on the stove, and bring to a boil. Cook for 5 minutes.
- 9
Step 9
Then add the washed rice. Cook for 10 minutes.
- 10
Step 10
Add the sautéed vegetables. Adjust for salt and cook for another 5-7 minutes.
- 11
Step 11
A few minutes before it's ready, add diced garlic. The chicken soup with rice is ready. Remove it from the heat and let it steep, covered, for 10-15 minutes.
- 12
Step 12
When serving the soup, you can garnish it with fresh parsley or dill.