Soups

Chicken Rice Soup


Ingredients for Making Chicken Rice Soup

  1. Purified water 3 liters
  2. Fresh chicken wings (broiler) - 7 pieces (large)
  3. Rice "Krasnodar" half a glass
  4. Potato 3 pieces (medium)
  5. Carrot 1 piece (medium)
  6. Onion 2 pieces (medium)
  7. Dill (frozen) 1 tablespoon
  8. Laurel leaf 2-3 pieces
  9. Peppercorns (or ground) to taste
  10. Salt (coarse) to taste
  • Main Ingredients: Potato, Onion, Carrot, Chicken, Rice
  • Serving 1 serving
  • World Cuisine

Inventory:

Deep pan with a lid (capacity 4 liters), Measuring cup (for water), Glass (capacity 250 milliliters), Skimmer, Plate, Bowl, Plate - 3 - 4 pieces, Knife - 2 pieces, Cutting board - 2 pieces, Sieve with fine mesh, ladle, deep plate, tablespoon

Cooking Chicken Soup with Rice:

Step 1: prepare the chicken.


First of all, we wash the wings, put them in a deep bowl, fill them with cold running water and soak for one hour.
If chicken is a broiler, then this process is 100% necessary so that most of the steroids that this product is saturated with come out of it.
After the required time has elapsed, we wash the chicken wings again and shake off the excess liquid from them.
Then, in turn, we lay them out on a cutting board and cut each into three parts: the shoulder, elbow and phalanx with bones (the smallest wing tip).

We utilize the extreme phalanges of the wings or give them to our smaller brothers for eating: dogs, cats.
The rest of the chicken is transferred to a deep pan, pour it with the right amount of purified water, add a little salt and put on a strong fire.

Step 2: Cook the chicken stock.


After boiling, a gray-beige foam will appear on the surface of the water - noise. Reduce the temperature of the fire to a level between small and medium. Then we remove the foam using a slotted spoon, so that the chicken broth is transparent. Next, cover the pan with a lid and cook pieces of chicken wings 40 minutes.

Step 3: prepare the rest of the products.


We don’t waste time in vain, we prepare the rest of the ingredients that will be needed for making the soup. Peel potatoes, carrots and onions.
We wash the vegetables under cold running water and chop right away. Cut the potatoes into cubes of 1 centimeter in size, transfer to a bowl and fill with water so that it does not darken before use.

We cut onions in the same way - into cubes, and rub the carrots on a medium grater.

We spread the slices on plates, and on a separate put to taste spices, salt and dill. As for the greens, I used frozen, but you can put fresh finely chopped dill or parsley.
Then we take half a glass of Krasnodar rice, pour the grains into a sieve with a fine mesh and rinse thoroughly. We leave the rice in a sieve in order to drain the remaining water, and wait for the broth to be boiled.

Step 4: Cook the chicken soup with rice.


According to the rules - after cooking, the broth should be filtered through cheesecloth, folded in two layers, this will make it more transparent. I never do this, but it all depends on your desire.

In 40 minutes pour water from the potato and put it in the finished broth. There we send onions with carrots. Set the fire temperature to medium again and cook the vegetables 10 minutes.

After the required time has passed, put the washed rice in the pan and cook the soup 10 minutes. Then add a leaf of laurel, dill, black pepper and, if necessary, a little more salt.

Next we boil the first hot dish 2 minutes, turn off the stove, cover the pan with a lid and insist on soup 7 to 10 minutes.
After some time, we pour it with the help of a ladle into deep plates and serve aromatic dishes to the table.

Step 5: serve chicken rice soup.


Chicken soup with rice is served hot as the first course to the dining table.

If desired, each serving can be sprinkled with fresh finely chopped dill, parsley or cilantro.

Very often, this soup is served with croutons, crackers and sliced ​​pickled vegetables. Tasty and inexpensive! Enjoy it!
Enjoy your meal!

Recipe Tips:

- The set of spices that is indicated in this recipe is not essential, it can be supplemented with any other spices used during the preparation of the first hot dishes.

- Instead of chicken wings, you can use other parts of the chicken: fillet (diced), drumsticks or thighs, which after cooking should be disassembled into fibers and added to the soup along with spices.

- During the cooking of the broth, you can add whole, peeled onions and carrots to the pan, and then remove them before laying potatoes and other chopped vegetables.

- Sometimes onions with carrots are fried on one spoon of vegetable oil and put the resulting dressing in an almost ready soup along with spices and herbs.