How to cook broth with rice. Chicken soup with rice: interesting recipes and cooking methods

Most of us know about the benefits of chicken broth - it’s not without reason that treating a recovering patient to this simple soup is considered a folk healing remedy. Chicken broth with rice has all the same healthy and nutritious properties as regular broth, but is even more satisfying and tastier. The group of products included in the dish during cooking supplements it with useful substances such as vitamin B, mineral components, and carotene.

Rice soup with chicken broth is easy to prepare, but it is its simplicity and unpretentiousness that creates the aroma of “tasty and homemade.” The recipe includes ingredients that you almost always have in your home refrigerator or pantry. And with the right inspiration, broth-based soup can be easily diversified by adding your own “signature” secret in the form of spices or a handful of aromatic greens cocktail.

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 people, 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 broths will taste different. The leg gives the soup an appetizing color and fat content, and the breast adds flavor to the broth. Boiling half the carcass will allow you to incorporate all the benefits of taste, color and aroma into the soup.

Carrot. You can take two small ones, or one, but the larger one.

Onion. Two small heads.

Rice. You can take three handfuls of 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, increasing or decreasing it slightly.

Green. For “green” flavors, fresh dill, green onions and parsley work well.

Salt. To taste, observing the rule: “under-salting on the table, and over-salting on the back.”

Vegetable oil.

When you have prepared all the necessary products, you can read the recipe again and proceed to cooking.

Cooking recipe

1. Cooking chicken meat. Rinse the half carcasses well and place in a 3-liter saucepan. Bring to a boil at maximum heat, and then reduce the “fire” to minimum so that the broth barely gurgles. “Slow heat” will allow the rich liquid to maintain attractive transparency. Another secret to the transparency of the broth: the foam is removed in several stages. It is especially important to remove the first foam that appears before boiling. Then the foam that appears after boiling is removed.

2. Rice is prepared at the same time as the meat is cooked. Rice is cooked separately. First, the rice is thoroughly washed until the water becomes clear when drained from the grain. We place the washed cereals on a sieve, achieving a minimum amount of remaining moisture in the rice.

The rice can then be dried in a small saucepan over low heat. If you add salt (about half a teaspoon) at this point, the rice will dry out faster.

As soon as the rice dries, add a tablespoon of vegetable oil and mix well so that the oil film covers most of the grains.

And as the final stage of cooking the rice, pour boiling water over it; optimally, the volume of water poured should be such that the level above the rice is approximately equal to a centimeter. Rice “ripens” until cooked over low heat.

3. When the water in the pan is already boiling and the foam has been removed, add peeled onions (whole, no need to chop) and one of the carrots to the boiling broth. We also pre-clean and wash the carrots, but before adding them to the broth, cut them into longitudinal halves. Vegetables are boiled in broth for about thirty minutes and then removed.

4. When the meat is ready, it is removed from the broth, and the “water” itself must be strained through a sieve, removing any remaining foam and other particles. The broth is poured back into the pan and placed on the fire until it boils. And the meat can be divided into smaller pieces or completely removed from the bones and finely chopped.

The chopped meat is added to the already boiling broth.

5. If desired, boiled rice can be rinsed again and only then added to the boiling broth.

6. The remaining carrots are peeled, cut into large strips, and added to the soup along with rice.

7. The final step, which is included in almost any soup recipe, is adding herbs. Dill, onion and parsley need to be finely chopped, leaving a few whole leaves of parsley and dill “for mood and appetite”, which you place in the soup when serving.

Add chopped greens to the broth at the final stage of cooking - the later this is done, the more “green” freshness and aroma will be preserved in the soup.

8. If, when you turn off the stove, you 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 ease of preparation and unpretentious set of ingredients, rice soup with chicken broth is in no way inferior in sophistication to the taste of more complex dishes to prepare.

For a hearty family lunch, we prepare delicious chicken soup with rice and potatoes. We will supplement the broth with a traditional set of vegetables for first courses, basic spices and always fresh juicy herbs. Of course, you can always choose and supplement the vegetable composition for making soup according to your personal taste and discretion.

And for variety, we also invite you to try a nutritious or a simple one in a hurry.

Ingredients for a three-liter saucepan:

chicken (soup set) - 400 g;
onion - 1 pc.;
rice - 100 g;
potatoes - 1-2 pcs.;
carrots - 1 pc.;
bay leaf - 1-2 pcs.;
parsley - to taste;
salt, black peppercorns - to taste.

After rinsing, put the soup set in a saucepan, add water and wait until it boils. We drain the first broth to get rid of possible harmful substances contained in chicken meat. Fill the bird with cold water again and return it to the stove. Place a large peeled onion into the boiling liquid, add a few black peppercorns and 1-2 bay leaves for flavor.
Cook the broth at low simmer for 30 minutes. After the specified time, we extract and throw away the spices and onions - these ingredients have already given their taste and aroma to the broth, so they will no longer be useful to us. Place the peeled and cut into small cubes potato tubers into the pan.
After cutting off the top layer, grate the sweet carrots with large shavings and add to the chicken soup. At this stage, we do not add salt to the broth so that the raw vegetables soften faster.
Following the potatoes and carrots, add pre-washed rice grains. Bring the broth to a vigorous boil again. Having lowered the temperature, we continue to cook the first dish for the next 15-20 minutes - until the rice is completely cooked and the potatoes are soft.
About 5 minutes before the end of cooking, add salt and season the almost finished chicken soup with rice and potatoes with spices to taste. Finely chop clean, dry, juicy greens with a knife and add to the broth along with salt.
After allowing the first dish to brew a little under the lid, pour the delicious chicken soup with rice and potatoes into portioned containers. Serve the clear, rich soup hot or slightly cooled.

Bon appetit!

Preparing the soup begins with boiling the broth. For it, take wings or any other parts of the chicken. Pour cold water over the wings and put on fire. After boiling, skim off the foam and salt the broth. You can put a bay leaf and allspice peas in it - 2 pieces. This will add a pleasant aroma to the broth. Cook for 25-30 minutes.

Chop the carrots and onions as you prefer. You can grate carrots on a fine grater. Heat vegetable oil or butter in a frying pan. Fry the onion until golden brown. Then add the carrots and continue sautéing the mixture until golden brown.

Peel the potatoes and cut into cubes or strips.

Place potatoes in a saucepan.

Immediately add rice with potatoes. If the grain is of good quality, it does not need to be washed. It has been experimentally verified that short-grain rice behaves better in soup.

Tip: if you have some leftover rice porridge or just rice (without additives), you can also use it in soup. Add the boiled cereal 5 minutes before it is ready, then stir well into the soup. This can be done not only with rice, but also with buckwheat.

After the water with potatoes and rice boils, remove the foam again and add the fried onions and carrots.

Cut the peeled tomato into cubes and finely chop the greens.

Add them to the soup 5 minutes before they are ready. Season the soup with salt and pepper if necessary. After five minutes, turn off the stove and cover the pan with a lid. Leave for a while to let the dish steep. Chicken soup with rice and potatoes is ready! And tomatoes only enriched its taste.

You can serve the soup with crackers and sour cream.

Any dish requires knowledge of some secrets when preparing. How to cook delicious rice soup?

Before cooking, it is better to rinse the rice thoroughly and soak it in cold water. This should be done half an hour before cooking. In this case, it will not boil over and will not resemble porridge.
Rice grains absorb some of the salt. Therefore, after adding rice, you need to taste the soup for salt again. By the way, with the help of this cereal you can save an over-salted dish.
Tomatoes can be easily peeled. This is done simply. Cut the tomatoes crosswise. Scald with boiling water. Next, place the vegetables in cold water for a couple of minutes. Now the skin will come off easily and quickly.
You only need to put the chicken in cold water to get a tasty broth. When cooking, you can put a small onion and a small carrot or part of it in the water. Vegetables will give the broth a pleasant taste and hue. After this, remove the carrots and can be used for salad. Discard the onion.

To prepare this soup, you can first cut the chicken breast into pieces and then cook the broth from it. I decided to pour 2.5 liters of water over the whole breast and boil until done for about 30 minutes. Then I took the meat out of the broth, cut it into small pieces and returned it to the broth.

Peel potatoes, carrots and onions. Cut the potato tubers into cubes.

Place potatoes and rice in boiling chicken broth, bring to a boil and reduce heat. I used parboiled rice, so I didn't rinse it (if you're using unpolished rice, rinse it first).

Cook chicken soup with rice and potatoes for 15 minutes.

Pour vegetable oil into a frying pan and add finely chopped onion, fry over medium heat, stirring occasionally, until golden brown.

When the onion is fried, add grated carrots to it.

Fry the onions and carrots for 7 minutes, stirring from time to time.

When the potatoes and rice are almost ready, add the fried vegetables to the chicken soup and cook for another 5 minutes.

Place the egg into a bowl (or bowl) and beat with a fork.

Pour the beaten egg into the soup in a thin stream, stirring vigorously. Add salt and spices to taste. Boil the soup for 5 minutes, then remove from heat and let it brew.

Serve delicious, hearty chicken soup, cooked with rice and egg, to the table. When serving, you can add sour cream and chopped herbs to the plate. This simple, rich homemade soup will surely please rice soup lovers, try it!

Bon appetit!

If I choose between borscht and soup, I will of course choose borscht. I don’t really like soups in general, but I really liked this rice soup. I tried it when I was on vacation in a boarding house by the sea. I liked it so much that when I returned home, I decided to make 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 ingredients.

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

quarter of homemade chicken for broth
8 medium potatoes
rice 100 grams
salt, pepper to taste
carrots and onions 1 piece each
dill and parsley

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

Cut the meat into two or three pieces, rinse well. Place 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 so that the broth is transparent.
Cook the meat over low heat under a closed lid for 40-45 minutes. Five minutes before the end of cooking, add salt to taste.

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

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