Creamy chicken and rice soup
Description
The recipe won't take much time. I use a rice mix for it, but you can use just one type of rice. If you don't want a creamy flavor, add only broth or water. You can use frozen or fresh vegetables for this soup. You can garnish the finished soup with fresh herbs, although thanks to the variety of vegetables, it already looks colorful and appetizing. Serve the soup hot.
Instructions
- 1
Step 1
1. Peel and dice the onion. Heat a frying pan with olive oil and add the onion, along with minced garlic.
- 2
Step 2
2. Sauté the vegetables in a saucepan until the onion becomes translucent.
- 3
Step 3
3. Peel the carrots and slice them into rounds; cut the celery into half-rings. Add the vegetables to the onion and garlic, along with the chicken fillet and dried spices.
- 4
Step 4
4. Use a mixture of different types of rice, rinse and place all in a saucepan. Pour in water.
- 5
Step 5
5. Bring the mixture to a boil, then simmer for about 1 hour.
- 6
Step 6
6. Carefully remove the chicken and set it aside to cool.
- 7
Step 7
7. Cut the slightly cooled chicken into small pieces or shred it by hand.
- 8
Step 8
8. Wash the parsley and chop it finely.
- 9
Step 9
9. Return the chicken and parsley to the pot, season with salt and pepper to taste.
- 10
Step 10
10. In a separate saucepan, melt 2 tablespoons of butter, add flour and stir; cook for a couple of minutes.
- 11
Step 11
11. Pour the milk into the butter and flour mixture, mix well and heat thoroughly.
- 12
Step 12
12. Pour the milk mixture into the soup, mix well.
- 13
Step 13
13. Add salt and pepper to taste, cook for a couple of minutes, then turn off the heat.
- 14
Step 14
14. Ladle it into bowls and serve immediately.