Most of us know about the benefits of chicken broth - it’s not for nothing 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.
• Greenery. 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.

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; the optimal 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 greens. 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.

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The obligatory absence of potatoes, a lot of sweetish carrots and spicy natural additives, moderate spiciness and separately cooked rice is the secret of delicious chicken broth. In addition to white rice, red rice, a mixture with wild rice, and all kinds of pasta are suitable for this first course, but in any case, don’t be lazy and boil them in another container. Otherwise, the clear, light and delicate broth will turn into an ordinary soup.

Ingredients:

• chicken - 700 g
• carrots (small young) - 7–9 pcs.
• onion - 1 pc.
• celery - 2–3 stalks
• thyme - 12–15 branches
• dill, parsley - 1/3 bunch.
• garlic - 3–5 teeth.
• chili - 2-3 rings
• white rice - 200 g
• peppercorns

How to make chicken broth with rice

1. We wash a third to a half of a large chicken, lower it into pieces or a whole fragment into a saucepan, fill it to the top with cold water, boil it, pour off the first foamy broth, re-rinse the scalded bird and re-boil it in 1.7–1.8 liters of water.

2. Place a couple of garlic cloves into the boiling liquid (we leave another one or two for addition along with the herbs at the end of cooking), sweet miniature carrots, onions, a little hot chili, and black peppercorns.

3. Cut off the hard stems from dill and parsley and throw them after the vegetables; add a few branches with leaves.

4. Immediately add spicy, fragrant and richly flavored stalks of young celery and amazingly smelling thyme (thyme). We don't add salt! Cook at low boil under the lid set on one side for about half an hour.

5. Check the softness of the meat fibers, drain the chicken broth through a colander into another container, transfer the chicken, and throw away our natural additives. If desired, leave the boiled carrots, which will give the dish bright colors.

6. Knead with a fork and return the carrot pulp back to the pan, add salt, and boil for the last time. Remove from the stove.

7. Lastly, add finely chopped garlic and fresh herbs into the chicken broth. Boil the rice separately.

Necessary:

2 kg chicken,

2 tbsp boiled rice,

1 PC. onions,

1 tbsp. butter,

2 pcs bay leaves,

3 cloves of garlic,

30 g cherry tomatoes,

2/3 cup orange juice,

1 can of beans,

parsley - to taste,

oregano, caraway, thyme - to taste,

pepper, salt - to taste,

2 tbsp. spoons of olive oil.

How to cook:

Wash the chicken, place it in a saucepan, and fill it with water. Add salt, bay leaves, pepper, and bring the broth to a boil over high heat.

After this, reduce the heat and cook the meat for 1.5 hours. Remove the cooked chicken from the broth and separate the meat from the bones.

Drizzle the cherry tomatoes with olive oil, sprinkle with salt and pepper, and place in the oven.

Bake them until soft at 200°C.

Chop the garlic and onion, fry them in butter.

Add orange juice, a little broth, herbs.

Bring the mixture to a boil, pour it into the broth, add boiled rice, chicken, and baked tomatoes.

Creamy Chicken Soup with Vegetables and Rice Recipe

Necessary:

4 chicken thighs,

1 onion,

1 carrot,

1 celery root,

2 cloves of garlic,

500 ml chicken broth,

1/3 tbsp. rice,

150 ml milk or cream,

1 tbsp. l. vegetable oil,

3 tbsp. l. flour,

¾ tsp. dried basil,

pepper, salt - to taste.

How to cook:

Peel and fry the onions, carrots and celery in a frying pan in vegetable oil until softened; at the end of frying, add a clove of garlic passed through a press.

Remove the pan from the heat. Separate the chicken meat from the skin and bones, rub with salt and pepper and fry in another frying pan until half cooked.

Cut the meat into pieces.

Add sautéed vegetables, rice, chicken and basil to chicken broth.

Cook over low heat until the rice softens.

Fry the flour in a saucepan, mix it with milk (cream) and add to the soup.

Cover the pan with a lid and cook the dish for 2-3 minutes until thickened.

Soup recipe with chicken, vegetables and rice

Necessary:

500 g chicken,

200 grams of potato tubers,

100 grams of onion,

100 g carrots,

100 grams of rice,

parsley,

salt pepper.

How to cook:

Cut the chicken into several large pieces, put it in a saucepan, pour in water, put it on the fire, bring it to a boil, add salt and cook for half an hour.

Peel the onion and chop it finely.

Peel the carrots and grate them on a coarse grater.

Fry onions and carrots in sunflower oil until golden.

Peel and cut the potatoes into cubes.

Finely chop the parsley.

Remove the chicken, add potatoes and washed rice to the broth, add a little more salt and pepper and stir.

Boil the soup until the potatoes and rice are ready.

Separate the meat from the bones, cut it into large pieces.

Add fried onions and carrots, chicken meat, add parsley and turn off the heat.

Spicy chicken soup with rice

Necessary:

500 g chicken fillet,

0.5 tbsp rice,

1 head of onion,

1 liter of chicken broth,

1 bell pepper,

0.5 tbsp. crushed olives,

3 tbsp. l. olive oil,

3 cloves of garlic,

200 g vegetable salsa,

150 g canned corn,

oregano, thyme, ground chili pepper,

Cheddar cheese,

How to cook:

Cut the chicken fillet into thin strips and fry in olive oil, salt and pepper until golden brown.

In a separate frying pan, heat 2 tbsp. l. olive oil and fry the chopped onions, garlic, bell peppers, olives, stirring constantly.

Cook the mixture for 5 minutes.

Add rice, oregano, thyme, chili, salt.

Cook the mixture for another 3 minutes.

Transfer it to a saucepan, add chicken, vegetable broth, corn and salsa, bring the soup to a boil, reduce heat and simmer for 30 minutes.

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Rice dishes are not only Asian cuisine and not necessarily pilaf. Even ordinary rice can become a true delicacy if it is prepared correctly: it exudes a wonderful aroma, has a unique taste and looks simply amazing. It is also a very useful product.

Rice with vegetables for a quick dinner

You will need:

• 90 g rice
• 40 g bell pepper
• 1 onion
• 2 zucchini
• a few cloves of garlic
• 200 g vegetable oil
• 200 g soy sauce
• a pinch of salt
• cherry tomatoes/parsley for garnish

Preparation:

1. Cook the rice. Salt to taste, assuming that soy sauce will be added to the dish later.
2. Cut the pepper, zucchini and onion into small cubes, finely chop the garlic. Fry vegetables in vegetable oil until cooked. Add soy sauce and mix thoroughly.
3. Add cooked rice to vegetables. Cook for a few minutes.
4. Place the rice in a bowl, turn it over onto a plate and place it in the form of a cake. Garnish with a sprig of parsley and cherry tomatoes.

Delicious rice boiled with green tea

You will need:

• 2 tsp. or 2 green tea bags
• 1/2 cup white rice
• 1 glass of water
• 1 tbsp. l. Sahara
• 1 tbsp. l. rice vinegar
• 1/4 tsp. salt

Preparation:

1. Mix rice, water and tea in a saucepan. Bring to a boil. Reduce the heat to low, cover with a lid and cook for 20 minutes over low heat. Remove from heat.
2. Meanwhile, in a small saucepan over low heat, combine sugar, vinegar and salt. The mixture should become completely homogeneous, and the sugar and salt should dissolve.
3. Mix the mixture with rice and serve.

Hearty rice with chicken broth

You will need:

• 2 tbsp. l. olive oil
• 1 onion
• 1 clove of garlic
• 2 cups long grain rice
• 3 cups chicken broth
• 1 cup tomatoes
• pinch of oregano
• 1 tsp. salt

Preparation:

1. Cut the tomatoes into cubes.
2. Finely chop the onion and garlic.
3. Heat olive oil in a large deep skillet over medium heat.
4. Add the rice and stir well until coated with oil. Cook over medium heat until the rice is lightly browned.
5. Add the onion and cook for about 3 minutes, stirring frequently.
6. Add the garlic and cook until the onion is soft and translucent (about another minute).
7. Add broth, oregano and salt to the pan, bring to a boil, reduce heat to low and cook for 15-25 minutes.
8. Before serving, let the rice rest for about 5 minutes.

Rice with spicy beef

You will need:

• 300 g basmati rice
• olive oil for frying
• 2 cloves garlic
• 500 g minced beef
• chili pepper (flakes) to taste
• 2 tsp. soy sauce
• 2 eggs
• 2 limes
• handful of coriander leaves
• salt to taste

Preparation:

1. Cook the rice, adding salt to taste.
2. Heat some oil in a large frying pan. Squeeze the garlic and fry over low heat for a couple of minutes. Add ground beef, chili flakes, soy sauce. Fry for a few minutes, breaking up the minced meat with a wooden spoon.
3. In another pan, crack the eggs and cook them for a few seconds, then stir them in using a spatula. Add cooled rice, seasonings and lightly fry over high heat until golden brown.
4. Return the mince to the stove, add the juice of 2 limes and most of the coriander leaves. Mix.
5. Divide the rice and beef into bowls and add the coriander leaves.

Tomato soup with rice

You will need:

• 200 g meat on the bone
• 5 potatoes
• 1 carrot
• 2 pcs. onions
• 2–3 tbsp. l. rice
• 30 g butter
• 2–3 tbsp. l. tomato paste
• 2 bay leaves
• greens to taste
• salt, pepper to taste

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 cooking 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.
• 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: