Both during the winter cold, when infections attack with might and main, and during the spring, which is poor in vitamins, the body requires something simple and satisfying. You can invite him to try an incredibly aromatic and clear chicken broth with rice, seasoned with herbs and garnished with a hard-boiled home-made egg. This rich soup, made from poultry, is very healthy, and your favorite capricious one will happily gobble it up, eating it with crispy croutons.

Rules for healthy and tasty chicken broth

• It is impossible to make truly flavorful broth from store-bought chicken. To do this, you need to get poultry that grew up in the village on clean grain and green grass.
• The highest quality chicken broth is obtained from a whole carcass. It contains the maximum amount of natural gelatin, which is so abundant in poultry bones and which goes into the decoction, making it incredibly beneficial for joints.
• If getting a poultry carcass is a real problem, you will have to be content with store-bought ones, but only the freshest and highest quality.

• The first broth from a store-bought chicken must be poured out - it is full of chemicals that were fed to the chicken at the poultry farm, forcing it to grow quickly.

To ensure that the chicken broth with rice remains clear until the end of cooking and is tasty, it is better to cook the rice side dish separately, and then simply add it to the broth before serving.

• Roots add flavor to poultry broth. You can put peeled root vegetables of celery, parsley, and carrots in it in the middle of the cooking process.
• The finished broth must be filtered by passing it through gauze folded in several layers.
• To get a hearty meal, you can add a couple of potato tubers to the broth in the middle of cooking, cutting them into equal cubes. The resulting chicken broth with rice and potatoes is very similar to soup and, without a doubt, will appeal to all lovers of traditional home cooking.

Classic chicken broth with rice: option one

Ingredients

• - about 1 kg + -
• - 1 PC. + -
• - 1 PC. + -
• - 1 PC. + -
• — 3 l + -
• - 1 tbsp. + -
• - 3 peas + -
• - 1 PC. + -
• - 1 tsp. + -
• - 1 bunch + -
• White bread - 3-4 slices + -

How to make delicious chicken broth with rice and croutons

We offer an old broth recipe that can be considered a classic. The ratio of products in it is ideal. The main thing is to choose the perfect homemade chicken for cooking it.

Boil chicken until tender

• After washing the chicken carcass, place it entirely in a saucepan, fill it with cold water and place it on the stove.
• As soon as the water boils, you immediately need to remove the foam - they make the broth cloudy and tasteless.
• Reducing the heat to almost a minimum, cover the container and simmer the meat in it until cooked. This takes 1-2 hours, depending on the age of the bird.
• When the meat begins to soften, put whole root vegetables of carrots, parsley, and onion into the pan (it needs to be cut crosswise). All vegetables must be peeled before putting into boiling water.
• Then put the bay, peas, and salt into the pan.

Cook rice in a separate pan

• While the broth reaches its standard, let's start with the rice. The cereals need to be thoroughly rinsed with running water until transparent, and then filled with cold water (in a ratio of 1:2) and put on fire.
• Let it simmer for about 5 minutes, pour into a sieve, and wait for the water to drain.

Bring the broth to condition and add rice

• The chicken broth (about 2 liters) should be almost ready by this time.

Let's take a look at the meat: it's already soft, but it's still falling off the bones.

• Remove the roots and onions from the broth, add uncooked rice to it.
• Cook for about 20 minutes over low heat.

Making your own crispy croutons at home

• Crackers are made simply: you need to cut the bread slices into cubes measuring 1x1 cm, pour them onto a baking sheet and dry them in the oven until golden, remembering to stir.

When the broth has cooled down a little, fill the tureens with it. In each we put several small pieces of chicken, a pinch of chopped parsley and serve with crackers.

The second option for cooking classic meat broth with rice

1. We prepare the broth from the chicken carcass in the same way as in the first case, only we do not add the roots right away.
2. To get a thick chicken broth, the meat needs to be simmered for the last half hour over low heat under a lid, like jellied meat. Reducing the heat to low, add the carrots, parsley root, and whole onion cut in half.
3. Rice needs to be cooked separately. After rinsing the cereal, fill it with water in the same proportion as in recipe No. 1, then cook until fully cooked, adding salt after boiling.
4. In the third vessel you need to hard-boil 2-3 chicken eggs.
5. When the meat begins to fall away from the bones, remove it.
6. We pass the chicken broth through layers of gauze, remove the vegetables.

The dish is served like this: put a little meat and 2-3 tablespoons of boiled rice on the bottom of each portioned soup bowl. In each plate we place a quarter or half of a boiled egg and a pinch of freshly chopped herbs.

If you wish, you can add a few bright orange circles of boiled carrots - it will turn out tasty and elegant!

Delicious rice boiled in homemade chicken broth

A side dish in the form of rice porridge can be prepared not only in the classic way, that is, with water. It will be especially tasty if you use poultry decoction instead of water. It is better to take basmati or jasmine rice. Its long grains do not stick together and are extremely tasty in broth.

Ingredients

• Rice groats – 1 tbsp.;
• Ready-made chicken broth – 2 tbsp;
• Curry - ¼ tsp;
• Salt – a pinch.

Rice with curry cooked in chicken broth: a simple recipe

1. The finished broth must be strained through cheesecloth.
2. Wash the rice thoroughly and add water.
3. Place the pan on the fire and let it boil.
4. Reduce the intensity of the flame, add salt to taste and cook the porridge until the grains are completely softened.
5. About 5-10 minutes before removing the pan from the heat, add curry to the rice and stir well.

Let the finished side dish cool slightly and serve it with boiled chicken or as an independent treat.

The calorie content of rice boiled with chicken broth is not much higher than if it is boiled in water - 180 kcal per serving.

But it turns out incredibly aromatic, much more tasty and incredibly healthy.

When the household, suddenly rebelling, refuses to eat mom’s signature borscht and doesn’t want to hear about buckwheat soup, you can offer them an equally tasty, but unfairly forgotten dish in return.

A clear broth from homemade chicken with rice and eggs, and even potatoes, will satisfy everyone, returning peace and joy to the family. And if someone in the house falls ill or is unable to restore the body after a stormy celebration the day before, then such a treat is the best remedy for all illnesses!

In any family, not a single dinner is complete without soup. Housewives often rack their brains over what to please their household this time. An ideal option for such a case is chicken soup with rice. Tasty and, in addition, healthy, it is perfect for the everyday menu. And you can prepare such a dish in different ways.

Classic version

To prepare the most ordinary chicken soup with rice, you do not need to be a major culinary expert. This simple but very tasty dish is not at all difficult to make. First you need to collect all the necessary products:

• 300 grams of chicken meat;
• 2 carrots;
• half a glass of rice;
• Bay leaf;
• 4 potatoes;
• salt;
• 1 onion;
• vegetable oil;
• seasonings for soup (any);
• pepper;
• greens (parsley, onion, dill).

To prepare delicious chicken rice soup, you need to follow these steps:

1. Rinse the meat, cut into pieces, and then put them in a saucepan, add plain water and put on fire. As soon as the liquid boils, it must be drained immediately.
2. Pour cold water over the chicken again and cook.
3. Peel one carrot along with the onion and place it whole in the pan. This will not only make the broth clear, but also give it a delicious taste.
4. Peel the potatoes and cut into pieces as desired.
5. Chop the second carrot into strips (or grate).
6. Rinse the rice with cold water. If this is not done, the soup will be cloudy.
7. As soon as the water in the pan boils, the flame needs to be reduced. The meat should cook over medium heat for about half an hour. At the same time, you must remember to periodically remove the foam.
8. Remove onions and carrots from the prepared broth. In principle, they will no longer be useful, so these vegetables can be safely thrown away.
9. Add rice and cook for 15 minutes.
10. After this, add potatoes and salt.
11. After 10 minutes, add the carrots fried in oil, all the spices and don’t forget the bay leaf.

The finished soup should sit a little under the lid. After this, it can be poured into plates, garnished with fresh chopped herbs.

Chicken and tomato soup

To make chicken rice soup more flavorful, you can add a little ketchup or tomato paste. With this addition, a familiar dish will sparkle with completely new colors. To work you will need:

• 200 grams of chicken meat (it is better to take breast with wings);
• 1 onion;
• 100 grams of rice;
• 1 carrot;
• salt;
• 2 potatoes;
• 60 grams of tomato paste;
• Bay leaf;
• 1 stalk of celery;
• 5 pieces of peppercorns.

The process of preparing this soup can be divided into 4 stages:

1. The first step is to make the broth. To do this, boil the meat by adding salt, pepper and part of the onion to the water.
2. Separately, you should prepare aromatic frying. First, you need to saute the diced onion, and then add chopped carrots and celery to it. At the very end, add tomato paste to the pan. The products should simmer together a little.
3. Cut the peeled potatoes into pieces and put them in the broth. At the same time add rice.
4. As soon as the potatoes are half cooked, add the frying. The end of the cooking process must be monitored by the condition of the rice.

This soup is somewhat reminiscent of kharcho in appearance. It turns out light, tender, aromatic and quite filling.

Soup with rice and mushrooms

In winter, when it’s frosty outside, you want to cook something that will remind you of happy, warm days. Chicken broth soup with rice and mushrooms is ideal for this. Its aroma alone will warm your soul with pleasant memories. For this dish you will need the following ingredients:

• 0.5 kilograms of chicken meat;
• 450 grams of any mushrooms;
• 2 liters of water;
• 1 carrot;
• 100 grams of rice;
• 1 onion;
• 30 grams of wheat flour;
• 17-20 grams of olive oil;
• pepper;
• a teaspoon of dried thyme;
• salt;
• a couple of tablespoons of fresh chopped parsley;
• a little sour cream.

This soup is easy to prepare:

1. First you need to boil the chicken. This will take approximately 35-40 minutes. Then you will need to remove the meat from the pan and cut it randomly, first removing the bones from it.
2. Grind peeled onions and carrots. Cut the mushrooms into slices or slices.
3. Place the prepared products in a frying pan and fry them for 5-6 minutes in boiling oil. Then you can add salt, spices and a little broth. All this should cook for about 3 minutes.
4. Pour in the remaining broth and let it boil.
5. Add rice and cook for a quarter of an hour, covered, until the cereal is truly soft.
6. Add chicken and bring mixture to a boil.

All that remains is to season the soup in a bowl with sour cream and sprinkle it with chopped herbs.

Soup with rice and egg

Supporters of non-standard solutions will definitely like chicken soup with rice and egg. The dish looks quite unusual, so children eat it with special pleasure. The following ingredients will be required:

• 1 onion;
• 300 grams of minced chicken;
• 2 potatoes;
• 1 egg;
• 1 carrot;
• 100 grams of boiled rice;
• 30 grams of melted butter;
• 1 handful of chopped dill.

The technology for preparing the soup is slightly different from other options:

1. Peel the onion and carrots, chop and lightly fry directly in the pan in melted butter.
2. Fill the food with water (2.5 liters).
3. Add peeled and cut into large cubes potatoes.
4. Beat the egg in a separate bowl. You can immediately add salt and herbs to it.
5. Form meatballs from the minced meat and throw them into the pan.
6. After 3 minutes, add pre-cooked rice.
7. Pour in the egg mixture in a thin stream. After this, immediately cover the pan with a lid and remove from the stove.

This soup can be served immediately. There is no need to insist on it. During cooking, the products have already exchanged their aromas.

Soup from a slow cooker

Today, many housewives have various modern appliances in their kitchen. It turns cooking from a complicated procedure into pure pleasure. For example, you can consider how to cook chicken soup with rice in a slow cooker. It won't be difficult to do this. First you will need to collect all the necessary products on your desktop:

• 2 liters of water;
• 450 grams of chicken breast;
• 1 carrot;
• 5 cloves of garlic;
• 2 onions;
• 1 packet of “rice soup” concentrate;
• 6 potatoes;
• 3 bay leaves;
• a pinch of salt;
• 20 grams of dill;
• black pepper.

Cooking method:

1. The first step is to make the broth. To do this, put washed meat, pre-peeled onion, garlic, salt, bay leaf and pepper into the multicooker bowl. Set the panel to “extinguishing” mode, close the lid and set the timer for 2 hours. This time is enough for the meat to cook well.
2. Remove vegetables (onions and garlic) from the prepared broth.
3. Remove the meat, divide it into pieces, and then put it back into the bowl.
4. Add peeled potatoes, cut into cubes, and grated carrots. Pour in the concentrate from the bag (if desired, you can replace it with regular cereal). Cook at the same rate for another 1 hour.

The result is an easy-to-prepare and quite tasty dietary dish. This soup is good to eat after the holidays to restore the functioning of the body, tired of heavy food.

Fast and tasty

Nowadays, women who are busy with work are not able to spend much time in the kitchen. Because of this, they can only cook complex soups on weekends. What to do on weekdays? How to feed your family? For such cases, there is an excellent option - chicken soup with potatoes and rice, to which processed cheese is added. It takes less than an hour to prepare such a dish and a minimum set of ingredients:

• 400 grams of chicken fillet;
• 200 grams of potatoes;
• 150 grams of rice;
• 500 grams of processed cheese.

The soup recipe is extremely simple:

1. The meat must be washed and placed in a pan, add water and cook for 25 minutes.
2. Add rice.
3. After 15 minutes, add the diced onion and potatoes, as well as the grated carrots. They must, of course, be cleaned and washed first.
4. After 5 minutes, put the cheese in the pan and stir the contents until it is completely dissolved.

After this, you can turn off the fire, and pour the soup into plates and eat, sprinkling it generously with fresh herbs.

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 proven 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 it is 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.

Chicken makes very tasty soups, and also, if the chicken is homemade, the soup has a delicious taste. We offer a simple and quick recipe for how to cook rice soup with chicken. Chicken broths are very healthy and dietary, at the same time they are filling and nutritious and do not contain many calories; this soup is very suitable for people who monitor their health and figure.

How to cook rice soup with chicken: recipe

To make the soup clear and tasty, you need to know how to cook rice soup with chicken, and for this you need to follow a few simple rules, which we will now tell you about. These little tricks will help you cook truly homemade, flavorful chicken rice soup.

• Choose homemade chicken if possible, so the taste and broth will be richer and more delicious. If you bought a whole chicken, divide it into several parts and put it in the freezer, you will have a supply for several more soups.
• You can take any round-grain or long-grain rice - it doesn’t matter, the main thing is to first fill it with water for 20 minutes and rinse well with running water.
• Observe the proportions of the rice, otherwise it will swell and you will end up with porridge, not soup.
• The transparency of the broth is achieved by repeatedly washing the rice until the water is clear.
• It is better to pour all the ingredients with cold water; as it heats up, the products will release all their juices and flavors into the broth.
• We do not fry the onions and carrots, but cook them in broth.
• It is better to use dill in this soup rather than parsley.
• Spices are also not recommended so as not to overwhelm the taste of the chicken broth.

Ingredients we need for cooking:

• Water 2 liters;
• Rice 90 grams;
• Chicken 300 grams;
• Carrots 1 piece;
• Onion 1 piece;
• Dill;
• Salt and pepper to taste.

Cooking method:

Soak the rice in water for 20 minutes in advance and rinse thoroughly with running water.

The chicken should also be thoroughly washed, placed in a pan and covered with cold water.

Peel the carrots and onions and, without cutting them, add them whole to the water with the chicken. Add salt as soon as it boils, turn down the heat and simmer for 5 minutes.

Prepare the potatoes, peel and cut into small pieces.

When the meat is cooked and the broth is ready, take out the meat and vegetables, and add potatoes and rice to the broth, then bring to a boil and cook over low heat for about 15 minutes. And cut the meat and vegetables into small pieces.

When the potatoes and rice are cooked, add chopped vegetables and chicken to our broth, bring to a boil and add herbs if desired.

That's it, our chicken rice soup is ready, you can try it! Bon appetit!

You can watch another option for preparing rice soup with chicken in the following video: