Chicken soup with rice and egg. Chicken broth soup with rice, potatoes and egg. Soup with chicken meatballs

Soup with rice and potatoes at first glance may seem like a simple and uninteresting dish. But if you add some "zest" to it, then it will sparkle with completely different culinary colors. Each "zest" has its own: meat, spices, cereals or legumes.

Rice helps the body get rid of metabolic products. It is also considered a dietary cereal. Potatoes, on the contrary, make the soup more satisfying. The result is a "golden" mean, which makes such a dish a private guest on the table of a hearty eater and dieter.

Fast cooking is another bonus. There are no ingredients in the soup that need to be cooked for a long time. This recipe should be taken into account if there is a need to cook something quickly.

When adding spices to the soup, it is important to remember that rice absorbs a larger percentage of them, so it is rational to add a little salt to the dish.

How to cook soup with rice and potatoes - 15 varieties

For connoisseurs of traditions, the option of soup in its original form is suitable. "Nothing extra" - this is how you can characterize this recipe.

Ingredients:

• Chicken - 0.5 kg
• Potato - 200 g
• Onion - 100 g
• Carrot - 100 g
• Rice - 1/2 cup
• Spices

Cooking:

Cover the chicken with water and put on a slow fire.

Chop onions, carrots and potatoes and send to the pan half an hour after the start of cooking.

After 10 minutes, add rice. Season (a little at first, you can add in the process).

When rice and potatoes are ready, you can remove the soup from the stove.

Chicken is best taken with a bone, then the soup will turn out to be more rich.

Hearty first course, which contains a lot of ingredients. But they are combined with each other, because the taste from such a combination does not deteriorate.

Ingredients:

• Chicken - 500 g
• Potato - 2 pcs
• Rice - 2 tbsp
• Vermicelli - 2 tbsp
• Onion - 1 pc.
• Carrot - 1 pc.

Cooking:

Cut the meat and place in a bowl. Salt and gradually remove the foam with a slotted spoon.

Chop potatoes, onions and carrots. First, throw the potatoes into the pan, and then the rest of the vegetables.

After 15 minutes, add rice, after another 5 minutes - vermicelli.

There are no specific rules about what kind of meat should be added to this soup. It all depends on the preferences of the gourmet and the availability of food in the refrigerator.

Ingredients:

• Beef on the bone - 0.5 kg
• Potato - 5 pcs
• Rice - 1/2 cup
• Onion - 1 pc.
• Carrot - 1 pc.
• Vegetable oil for frying

Cooking:

The cooking process is not original:

Put the meat into the water, it is necessary to boil it.

Chop onions and carrots, fry in vegetable oil.

Slice the potatoes and add to the soup when the meat is almost done.

After 15 minutes, send the roast there.

Finally add rice and season.

The meat can be left on the bone or separated from the bone.

At first glance, it may seem that the recipe resembles a platter. But in the end, the gourmet will be convinced of the taste heights of this dish.

Ingredients:

• Potato - 2 pcs
• Onion - 1 pc.
• Carrot - 1 pc.
• Bacon - 200 g
• Cheese - 100 g
• Rice - 2 tbsp
• Spices
• Vegetable oil

Cooking:

Place the potatoes in a bowl and cover with water. Cook over low heat.

Saute bacon, onions and carrots. After the potatoes are cooked a little, pour the roast into the soup.

After 15 minutes, add rice, and after another 15 minutes - grated cheese.

This soup is perfect for those who are on a calorie watch. It's light yet satisfying, has affordable ingredients, and is easy to make.

Ingredients:

• Potato - 3 pcs
• Carrot - 1 pc.
• Onion - 1 pc.
• Bulgarian pepper - 1 pc.
• Rice - 2 tbsp
• Vegetable oil

Cooking:

Chop potatoes and put to boil in a saucepan.

Cut vegetables and fry in vegetable oil.

Pour the roast into the soup 20 minutes after the start of cooking.

After another 10 minutes, add rice.

Lightweight and fragrant soup thanks to the use of cauliflower.

Ingredients:

• Cauliflower - 200 g
• Rice - 2 tbsp
• Potato - 2 pcs
• Bulgarian pepper - 1 pc.
• Green pea- 1/2 can
• Onion - 1 pc.

Cooking:

Disassemble the cabbage into inflorescences, chop the potatoes, onions and peppers. Pour everything with water and put on fire.

When the ingredients are soft, stir in the rice and peas.

Boiled eggs can slightly dilute the potato-rice ensemble. They will add not only taste, but also bright accents to the dish.

Ingredients:

• Rice - 1 cup
• Boiled chicken eggs - 4 pcs
• Onion - 1 pc.
• Carrot - 1 pc.
• Potato - 5 pcs
• Vegetable oil

Cooking:

First you need to pour the chopped potatoes into the pan. After - make frying of onions and carrots. Add it to the soup too.

After 5 minutes add rice.

Chop the eggs and send them to the bowl as well. Season, you can add Bay leaf and greens.

It is best to choose homemade eggs so that the yolk is rich yellow.

Delicious cooking options fish soup. It comes out more budgetary than recipes that use meat or fresh fish.

Ingredients:

• Canned fish - 1 can
• Potato - 2 pcs
• Rice - 2 tbsp
• Onion - 1 pc.
• Carrot - 1 pc.
• Vegetable oil

Cooking:

Send the potatoes first to the pan. Behind him - roasted onions and carrots. After rice and fish. These quick and easy manipulations allow you to cook a delicious and hearty soup.

Soup "Kharcho" with potatoes and rice

The famous soup due to its sharpness and spicy aroma. Greenery will also be useful here.

Ingredients:

• Chicken - 1 kg
• Rice - 100 g
• Onion - 3 pcs
• cilantro to taste
• Garlic - 3 cloves
• Carrot - 1 pc.
• Tomato paste - 2 tbsp
• Potato - 3 pcs
• Vegetable oil
• Salt, paprika, black ground pepper, hops - suneli to taste

Cooking:

Put the chicken in water and boil until tender. Then you need to get it and cut the meat into cubes.

Fry onions and carrots in vegetable oil, add garlic, then - tomato paste. Put the meat in the fry and fry everything together for another 5 minutes.

Cut the potatoes and pour into the broth. After 20 minutes, add rice and fry. Season generously and add cilantro.

Those gourmets who love spicy dishes should definitely cook such a soup.

Ingredients:

• Potato - 2 pcs
• Rice - 2 tbsp
• Beef - 0.5 kg
• Chili pepper - 1/3 piece
• Bulgarian pepper - 1 pc.
• Onion - 1 pc.
• Tomato paste - 2 tbsp
• Vegetable oil

Cooking:

First you need to boil the meat. Add potatoes to it.

Fry two types of pepper, onion, pour in tomato paste. Simmer for 10 minutes.

Pour the roast into the soup, add the rice. Cook for 20 minutes over low heat.

Soup "Simple" with red fish, rice and potatoes

Despite the name, the dish turns out to be very refined thanks to the delicious fish broth.

Ingredients:

• Red fish any - 300 g
• Onion - 1 pc.
• Carrot - 1 pc.
• Potato - 3 pcs
• Rice - 50 g

Cooking:

Pour the fish and the whole onion with water and cook until tender. Then the ingredients should be removed from the pan: cut the fish into pieces, and discard the onion.

Strain the fish broth and put back on the fire. Bring to a boil and add chopped carrots. Then add potatoes and rice.

When the products are ready, lay out the fish and cook for a couple more minutes.

Healthy and rich in vitamin C soup. Its peculiarity is that it is easily absorbed by the body, but at the same time nourishes it.

Ingredients:

• Potato - 2 pcs
• Chicken - 400 g
• Rice - 2 tbsp
• Spinach - 1 bunch
• Onion - 1 pc.
• Carrot - 1 pc.

Cooking:

Cut and boil the chicken.

Chop potatoes, onions, carrots and spinach. The first three vegetables immediately place in a pan.

A little later, add rice, and only then - the turn of spinach.

If you add a little cheese, the soup will become much more tender.

Ingredients:

• Chicken - 0.5 kg
• Potato - 5 pcs
• Processed cheese - 1 pack
• Bulgarian pepper - 1 pc.
• Onion - 1 pc.
• Carrot - 1 pc.
• Rice - 1/2 cup
• Spices

Cooking:

Cut the meat and cook over low heat. Add potatoes to it and cook until the ingredients are almost ready.

Onions, carrots, and peppers cut and fry.

Pour the roast and rice when the meat and potatoes are almost ready.

At the very end, cut the cheese into cubes and also pour into the pan.

Cook for a couple of minutes to melt it.

Another recipe for easy soup on " quick hand". In this case, the egg does not need to be boiled in advance.

Ingredients:

• Egg - 1 pc.
• Potato - 2 pcs
• Onion - 1 pc.
• Carrot - 1 pc.
• Bulgarian pepper - 1 pc.
• Rice - 1/2 cup
• Vegetable oil

Cooking:

First you need to boil the potatoes. After that, it's time to roast the vegetables. Then it should be poured over potatoes.

After 15 minutes add rice. Beat the egg and gradually add to the soup. Get an egg "cobweb".

Calories: Not specified
Time for preparing: Not specified

When there is a rich chicken broth, you can cook from a minimum set of products and it will be very tasty! An example of this is this simple one chicken soup with rice and potatoes, I want to offer a recipe with a photo of cooking today. Soup, in which only potatoes with carrots and onions, a handful of rice and an egg. Do not think that someone may not like the soup, most likely, you do not cook such light soups often, and your eaters will only be happy with the variety!
For a delicious rich broth, it is advisable to buy a homemade chicken, the broth will turn out so-so from broilers. Leave the meat pieces for second courses, and put the skeleton (back with ribs and breast bone) into the broth. Let the chicken cook longer, but you are guaranteed to have excellent foundation for first courses. The meat cut from the back can be used for or cut into pieces and added to plates.
Vegetables are added to this soup without frying, so as not to interrupt the taste and aroma of chicken broth. If you do not perceive onions in soups without frying, then it is better to add a whole onion to the broth, and then discard it.

Ingredients:
- domestic chicken (skeleton) - 1 pc;
- water - 2.5 liters;
- potatoes - 2 pcs;
- carrots - 1 small or half large;
- bow - 1 pc;
- rice - 2 tbsp. spoons;
- egg - 1 pc;
- salt - to taste;
- different greens - to taste.

Recipe with photo step by step:

We cut the chicken carcass as standard: we separate the wings, legs, cut out the fillet (or separate the breast along with the bone). The back with the back and ribs will remain - this is the skeleton, which will be the basis of the rich chicken broth. Domestic chicken is fatty, so you need 2-2.5 liters of water. Dip the meat in cold water, salt, put on a strong fire.

As soon as a strong boil begins, we twist the fire to a quiet one. Remove the foam with a slotted spoon until the surface is clean. In a pressure cooker, the broth will be ready in 30-35 minutes, in a regular saucepan domestic chicken boiled for about an hour or a little longer - depending on the age of the bird. During cooking, do not allow a strong boil, the liquid will turn whitish (although the transparency of the broth does not matter for this soup).

When the broth is ready, we take out the chicken, filter the liquid. We select approximately 1.5 liters. The rest can be frozen or boiled into a larger bowl of soup by adding more vegetables and adding another spoonful of rice and one egg. We wash the rice, leave it in a bowl.

We cut the potatoes into strips or slices, pieces of medium size. Finely chop the onion and carrot.

Put the potato pieces into a low simmer. Without adding heat, wait until the soup begins to boil quietly, cover with a lid and cook for about 5 minutes, until the potatoes are half cooked.

Following the potatoes, add chopped onions and carrots to the soup. If the onion has already been added to the broth during cooking, then put only the carrots. You can add finely chopped celery (petiole) or a piece of celery root.

Cook vegetables for five minutes at a gentle boil. Add rice. After boiling, leave the soup to cook until the rice is half cooked. If the rice is cooked until cooked, it will swell in the broth and the soup will be very thick. While the soup is infused, the rice will soften, but not digest.

Beat an egg with a fork (also better from homemade chicken, yellow). If you want the egg to be small flakes in the soup, then pour in a little water and beat the mixture. If you like when the flakes are larger, noticeable, then you do not need to add water.






In a thin stream, constantly stirring the soup, pour in the beaten egg. We bring to a boil. Taste for salt and turn off. Cover the soup with a lid, let it brew for 10-15 minutes.




Finely chop any fresh herbs. Pour chicken soup with rice and potatoes on plates, sprinkle with parsley, dill and serve. Enjoy your meal!







Author Elena Litvinenko (Sangina)

To make this soup chicken breast you can first cut into pieces, and then cook the broth from it. I decided to fill the whole breast with 2.5 liters of water and boil until cooked 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 potato tubers into cubes.

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

Boil chicken soup with rice and potatoes for 15 minutes.

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

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

Fry onions and carrots for 7 minutes, stirring occasionally.

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

Break 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 on a plate, you can add sour cream and chopped greens. This simple, rich homemade soup is sure to be a hit with rice soup lovers, give it a try!

Enjoy your meal!

Do you remember how, in childhood, grandmothers sold us chicken broth for colds? Since then, the taste and smell of healing soup has been associated with care and confidence that the troubles are over, now we are on the mend. Transparent and fragrant warm soup with an egg and a piece of chicken, rice and half a boiled egg for most of us has become a symbol of parental care. And now, already in adulthood, we are trying to return such a pleasant feeling of security. One day we buy chicken and try to cook chicken soup with an egg. However, the first experience of self-preparation of the broth is rarely successful. It turns out that everything is not easy, this dish has secrets.

Grandma's Secrets

Delicious soup starts with right broth, the recipe of which is not so simple. It is not enough to immerse the carcass in water and cook it until soft, the nuances are important.

Real broth will not come from just any chicken. Grandmothers know that a bird with thick legs goes to the pan, and with slender legs it goes to the soup. If you are going to buy a bird in the market, choose not the most attractive, wiry-looking and not very young. This is what laying hens look like two to four years old. It is impossible to fry such chicken meat - it is tough, but the "adult" bird is ideal for the broth. Go to the rows where farmers and villagers trade, and look for a yellowish and slender hen, preferably well plucked. In stores, these chickens are called "soup".

Examine and smell the bird. Our chicken should have slightly moist, firm skin without blemishes, a slightly sweet smell, and a slight bluish coloration. At the slightest sign of mustiness, unpleasant odor, sluggishness, refuse to buy - this chicken is no longer suitable for consumption.

A rich broth is made from whole chicken. You can take only the breast or legs, but the healing and strong broth comes out when the whole carcass is cooked.

It is very good if you can get fresh chicken that has not been frozen, but in urban areas this is problematic. A frozen bird needs to be thawed, inspected, all the insides removed, and feathers plucked. "Dive" into the pan should be a chicken that has passed a strict sanitary control. Sometimes soup chickens are sold with legs, the nutritional value which are still not fully elucidated. While there is debate about why we need these chicken body fragments, cut them off and give them to the cat.

How to make chicken broth the right way?

Bouillon chicken will take a long time to cook, so we recommend preparing the base for the future soup in advance, and then choosing a recipe.

Usually soup chicken weighs about one and a half kilograms. Choose a larger container that will accommodate the uncut carcass .

1. Wash the bird thoroughly inside and out.
2. Place it in a bowl and pour cold water(about five liters).
3. Bring to a boil and remove the foam, which is sure to form even with very thorough preparation. The more carefully you remove the foam, the cleaner the broth will be. If the foam settles to the bottom, the broth will become cloudy.
4. Reduce the heat to a minimum, boiling should be almost imperceptible - do not allow boiling. Do not tightly close the pan with a lid, let the steam escape freely.
5. After an hour, dip the peeled onion, carrot and parsley root into the broth .
6. Continue to cook for another hour or longer, depending on the age of the bird. If you didn't follow up and the broth began to boil violently, add half a glass of cold water, and when the foam pops up, remove it.
7. You can salt the broth a few minutes before the end of cooking.
8. Remove from stove. Remove the chicken and vegetables from the slightly cooled broth. If the broth is not completely clear, strain it through cheesecloth.

Soup chicken broth can be cooked for two to three hours, for a broiler 40 minutes is enough.

You can make any soup based on chicken broth. Classic recipe - chicken and rice soup - we want to complement boiled egg. It will be beautiful and delicious.

Rice and egg soup recipe

We suggest cooking soup with egg and rice in two liters of broth. Cooking does not take much time, the soup will be ready in half an hour. For 5 servings of soup according to our recipe you need:

Cooking soup:

1. We heat up the chicken broth prepared according to our recipe.
2. We clean the onions, potatoes and carrots.
3. We lower the uncut onion into the boiling broth.
4. Rinse the rice several times in cold water. Wash the grains until the water runs clear to keep the broth clear.
5. Rice takes longer to cook than potatoes, so put it in first.
6. After boiling the rice, lay the chopped potatoes and carrots.
7. We cut the chicken from the broth (see the recipe above), cut into portioned pieces and send it to the soup.
8. Separately, boil hard-boiled eggs (10 minutes after boiling). Pour the boiled eggs with cold water so that they are well cleaned of the shell.
9. Stir the soup occasionally to prevent the rice from sticking to the bottom.
10. The soup will be ready when the potatoes are soft, and the rice will also be cooked by this time. Taste the soup and add salt if needed.
11. Put half an egg in a plate, pour the soup, pepper and sprinkle with chopped parsley.

We hope you enjoy our recipe. Bon appetit and stay healthy!

Chicken soup with rice has undeniable advantages - it is tasty, nutritious and healthy. Along with the well-known (classic) recipe, there are certain variations of this dish, they can diversify the daily diet.

rice soup by classic recipe easy to perform - it is prepared from ingredients that are always at hand.

Before use, the rice is thoroughly washed, changing the water 5-6 times.

Products you need:

• chicken (any parts) - 450 g;
• rice - 3-4 tbsp. l.;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• vegetable oil;
• water - 2 l;
• salt, pepper, herbs, bay leaf, seasonings - to taste.

Cooking process step by step:

1. Chicken meat is washed, placed in a saucepan and poured with water. They put it on fire. For a better taste, you can add a bay leaf, half an onion, a few peas of black pepper to the meat. Cooking time after boiling: 40 to 60 minutes. (depending on the size of the pieces).
2. While the broth is cooking, peel and chop the vegetables. Carrots can be grated with large holes.
3. When the meat is cooked, it must be removed from the broth. The bay leaf and half of the onion are caught and thrown away. The cooled meat is cut. If there are bones, they are removed.
4. Carrots with onions are sautéed in a frying pan.
5. Rice is thrown into the boiling broth, then potatoes. Salt. Leave to cook for 10 min.
6. Then the vegetables from the pan are sent to the pan. The soup is peppered, seasoned with spices. Add pieces of meat. Boil for 7-10 minutes. Remove from heat, sprinkle with fresh herbs.

Cooking with rice and egg

Chicken soup with rice and egg is even easier to prepare - this dish will turn out delicious without adding potatoes.

Products for cooking:

• chicken meat - 500 g;
• rice - 4-5 tbsp. l.;
• raw egg - 1-2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• salt, spices, dry or fresh herbs - to taste;
• vegetable oil;
• water - from 1.5 to 2 liters.

Cooking process step by step:

1. The chicken is boiled to make a broth. The cooked meat is removed from the pan and, after cooling, cut into pieces.
2. Carrots and onions are prepared for sautéing: peeled, cut.
3. Boiling broth is salted, washed rice is poured into it. While it is cooking, vegetables are fried in a pan. In a separate bowl, break the eggs, beat them lightly until a homogeneous liquid is obtained.
4. After 8 min. after the rice has been added to the broth, they are sent to the pan vegetable mix from a frying pan. Put pepper and any seasonings of your choice, including dry herbs. Boil 7 min. and removed from the fire.
5. For 3–4 min. before turning off the stove, eggs are slowly poured into the soup, shifted boiled chicken. If fresh herbs are used instead of dry herbs, they are placed in a dish on final stage.

Hearty first course with potatoes

Chicken soup with rice and potatoes will turn out even more satisfying and tastier if you add vegetables to it - bell pepper, tomatoes and beans.

For the first dish you will need:

• chicken meat - 400 g;
• potatoes - 2-3 pcs.;
• rice - 3-4 tbsp. l.;
• tomato - 1 pc.;
• beans (preferably red) - 2-4 tbsp. l.;
• garlic - 3 cloves;
• bell pepper - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc.;
• herbs, spices, salt - to taste;
• vegetable oil for sauteing;
• water - 2–2.5 liters.

Cooking process step by step:

1. To get the broth, boil the chicken (45-60 minutes).
2. Beans should be cooked ahead of time. Before cooking, it is soaked for 4-6 hours and set aside for a while - it will be needed at the final stage. After boiling, it will cook for about 1 hour.
3. The rice is washed. All vegetables are peeled and cut into strips or pieces. Bulgarian pepper is best cut into small pieces or thin strips.
4. Onions and carrots are sautéed in a frying pan. When the vegetables are fried, they are transferred to a separate bowl.
5. Squeeze 2 cloves of garlic through a press into a heated frying pan, put slices of tomatoes, fry over medium heat for 1 minute, stirring constantly. Then bell pepper is sent there. Make sure the vegetables don't burn. Fry for another 2-4 minutes, then turn off the fire.
6. The finished meat is removed from the pan, allowed to cool, and then cut.
7. The broth is salted. Transfer rice and potatoes to a bowl. Boil 7 min.
8. Then put bell peppers and tomatoes. After 3 min. - onions with carrots. Pepper, seasoned with spices. Squeeze out the remaining clove of garlic through a press.
9. After 6 min. turn off the stove, adding chicken and boiled beans to the pan. Sprinkle the soup with fresh herbs.

Creamy chicken soup with rice

A mixture of milk, flour and butter will help transform the taste of everyday soup.

Required products:

• chicken meat - 400 g;
• rice - 5 tbsp. l.;
• onion - 1 pc.;
• garlic - 2 cloves;
• carrots - 1 pc.;
• butter- 1 tbsp. l.;
• milk - 1 glass;
• flour - 1 tbsp. l.;
• salt, pepper, spices, bay leaf, dry and fresh herbs - to taste;
• vegetable oil;
• water - at least 1.5 liters.

Stages of the culinary process:

1. The meat is boiled, removed from the broth, cut into pieces.
2. Vegetables (carrots, garlic, onions) are cut, fried in oil.
3. Rice is poured into the boiling broth. Salt. Cook for 10-12 minutes. Shift the fried vegetables - after 5-7 minutes. they will be ready. Pepper, seasoned with spices.
4. In a separate saucepan, melt the butter, add the flour. Mix carefully. After 2 min. pour milk, mix again. Waiting for the mixture to warm up. Removed from the fire.
5. For 3 min. before turning off the stove, meat is sent to the broth, chopped greens are poured. Pour in the milk mixture.

When serving, you can decorate the first dish with parsley leaves.

How to cook in a slow cooker

rice soup by traditional recipe convenient to cook in a slow cooker.

List of required ingredients:

• chicken - 400 g;
• rice - 4-5 tbsp. l.;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• butter and vegetable oil - 1 tbsp. l. each type;
• fresh greens;
• salt, pepper, other seasonings - to taste;
• bay leaf - 1-2 pcs.;
• warm water - 2 liters.

Prepare step by step:

1. All vegetables (carrots, potatoes, onions) are chopped. It is more convenient to grate carrots on a grater with large holes.
2. Select the “Frying” (“Baking”) mode and melt the butter in the multicooker bowl. Vegetable oil is poured in there. Saute onions with carrots.
3. Chicken, pre-cut into small pieces, is added to the bowl with vegetables, lightly fried.
4. Then potatoes and washed rice are poured into the slow cooker.
5. The resulting mixture is poured with water. Put bay leaf, spices, salt. Everything is mixed.
6. After closing the lid, select the "Stew" ("Soup") mode. Time: 1 hour.

The dish is sprinkled with herbs and insisted for a short time before serving.

with mushroom flavor

The first course with rice and chicken is easy to turn into mushroom soup.

Products to prepare:

• chicken breast - 1 pc.;
• water - 1.5–2 l;
• fresh champignons - 400 g;
• rice - 4-5 tbsp. l.;
• carrots - 1 pc.;
• onion - 1 pc.;
• salt, spices, herbs - to taste;
• vegetable oil.

Prepare step by step:

1. First, chicken broth is boiled - the whole process will take a little more than 1 hour.
2. Mushrooms are peeled and cut, onions are chopped, carrots are cut, rice is washed.
3. Cooked meat is taken out, cooled, cut.
4. Prepared vegetables with mushrooms are fried separately (6 min.). You can steam them for a short time under the lid.
5. Boiling broth is salted, rice is poured into it.
6. After 8 min. a mixture of vegetables and mushrooms is also sent there. Pepper, add spices. Cook for 6-8 minutes.
7. Before removing from heat, boiled chicken and fresh herbs are placed in the pan.

Soup with rice and mushrooms can also be cooked with the addition of potatoes. Best served with sour cream.

Soup with chicken meatballs

The usual pieces of chicken in the soup can be replaced with meatballs: for this chicken fillet grind in a meat grinder or buy ready-made minced meat.

For the soup you will need:

• minced chicken - 300 g;
• rice - 3 tbsp. l.;
• potatoes - 4 pcs.;
• egg - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc.;
• salt, seasonings, herbs - to taste;
• frying oil;
• water - about 2 liters.

Step by step:

1. While the water is heating in the pan, the minced meat must be mixed with raw egg and onions. Half of the onion is very finely chopped (or passed through a meat grinder) and put in minced meat. That's where the egg is broken. A little salt, pepper. Everything is mixed and for 5 minutes. set aside.
2. Small balls are rolled from minced meat.
3. Rinse rice. Cut potatoes, carrots, the remaining half of the onion.
4. Onions and carrots are fried in a pan.
5. Meatballs are thrown into the boiled water (do not forget to remove the resulting foam).
6. Rice and potatoes are next. Salt.
7. After 8 min. onions with carrots are sent to the pan. The soup is seasoned with pepper and other spices. Keep on fire for another 8 minutes. Sprinkle with fresh herbs. Let it brew a little under the lid and only after that it is poured into plates.

To transform the traditional rice soup in original dish with an interesting taste, you need to experiment with the addition of various ingredients.

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