Chicken-rice soups are the basis of dietary intake with many disorders of the digestive system, but they are so loved in our country that rarely does a housewife keep a couple of other similar recipes in her piggy bank.
Very beneficial if you have to save money, and very good for people leading an active lifestyle.
In chicken soup with rice, especially if it is possible to cook it from poultry and flavor it with homemade oil and herbs, practically all the components necessary for a good nutrition are enough.
Chicken Soup With Rice - General Cooking Principles
• Chicken soups with rice are made from chicken broth, and rice is added during the cooking process. For broth, you can use either a whole bird carcass or any part of it, or even chicken meatballs.
• The cooking method for such soups is basically the same. In hot, better boiling broth lay, in a certain sequence, cooked products, fresh or browned vegetables. The order depends on the cooking time of each ingredient.
• Vegetables are cut into strips, slices, cubes of various sizes or with the help of a special knife for cutting vegetables in beautiful figured cubes. It all depends on the type of soup.
• Chicken for broth take the purchase or home. Poultry broths are more saturated, with fragrant fat and a pleasant yellow color. It is better to remove the skin from the purchased one before cooking, and leave it at home.
• Rinse prepared poultry meat thoroughly with running water several times, removing any feathers, lungs and kidneys from the carcass from the skin.
• The choice of rice is to stay on a medium grain. Such rice does not go for garnishes, it gives the dish unnecessary viscosity, and for such soup just right. Keep in mind that white rice becomes after processing (polishing), after which it has already lost almost all the useful components.
• Before cooking, the rice, especially when weighed out, is sifted, removing all the non-white color — garbage, spoiled seeds, accidentally husks, are washed thoroughly, draining water several times until it becomes transparent and soaked. Drain after the rice has swollen, rinse and dry the seeds a little. In the process of soaking rice absorbs moisture, therefore, cooked faster, also improves the color of the rice itself.
Simple Chicken Rice Soup
The main recipe diet food. If you exclude the greens and a reasonable approach to cooking zazharki, it is also perfect as the first soup for the baby.
Ingredients:
• 500 grams of chicken (about 1/2 carcass);
• Half a cup of rice with round grains;
• Onion;
• One medium sized carrot;
• Greens, salt at the discretion.
Cooking Method:
1. Chicken in the recipe is designed for three liters of water, for cooking broth.
2. Bulb form into cubes, carrot grate on a grater with small cells.
3. Fry the onions to transparency, add the carrot and sauté the vegetables to amber. Roast the roots should be in vegetable oil.
4. Cut the potatoes into small pieces.
5. Remove the chicken from the pan, divide it into portions, if desired, separate the bones from the meat and lower it back.
6. Put potatoes, prepared rice into boiling broth.
7. After fifteen minutes, add the browned onions and carrots, add some salt and continue to cook with a slightly noticeable boil until the dish is ready. The soup will be ready when the potatoes are soft.
8. Fall asleep finely chopped greens. Cover with a lid and leave for ten minutes.
Chicken soup with rice, sorrel and eggs
Due to the acid contained in the sorrel, it stimulates the stomach and perfectly enhances the appetite, is rich in vitamins, the nutrients are almost perfectly balanced.
Ingredients:
• 1/2 poultry carcass;
• 1/3 cup medium-sized rice;
• 5 potatoes;
• Bulb, medium-sized onion;
• Small carrot;
• Two bundles of sorrel, small;
• 4 things. chicken eggs;
Cooking Method:
1. Largely three carrots.
2. Put the chicken in a whole piece in the pan, pour 2-2.5 liters of cold water, preferably not from the tap and put on the fire. As you boil, remove the foam, lower the onion, cover the carrot and cover with a lid to cook the broth at a quiet boil until tender. Poultry broth cooks from 2 to 3 hours.
3. Remove the chicken and disassemble into parts, put it back into the pan.
4. Sorrel to sort, removing debris and excess grass, remove the stems. The sorrel prepared in this way, rinse under a tap, spread out on a towel and let dry. 5. Chopped sorrel leaves cut across the “straws”.
6. Peel the eggs. Rinse each egg under running water to remove small particles of eggshell.
7. Eggs can be cut into large pieces or divided along into two parts.
8. Cut potatoes into small cubes and fall asleep in a saucepan with hot broth. When boils, fall asleep rice. Mix well, cook on slow heat until the moment when the potatoes become soft.
9. Salt, fall asleep sorrel and eggs, if they are cut into pieces. Cut eggs in two halves are recommended to be laid on plates when serving.
10. Boil for five minutes and cool to an acceptable temperature.
Chicken soup with rice and dried mushrooms
Considered to be a recipe for Chinese cuisine, our housewives brought only favorite sour cream dressing into it.
Ingredients:
• 400-500 grams of chilled chicken or fresh fillet;
• Half a cup of rice;
• Five medium sized potatoes;
• 100 grams of dried, better than large, mushrooms;
• Medium-sized carrot;
• Small onion;
• Salt, sour cream.
Cooking Method:
1. Dried, better forestry, thoroughly wash the mushrooms, put in a small container and pour water so that it completely covers the mushrooms, for half an hour. Mushrooms can not soak, but then they should be boiled in advance for 20 minutes in water so that they soften.
2. Cut the potatoes into cubes, carrot into small straws, and onion in small cubes.
3. Slightly squeeze the soaked or boiled cooled mushrooms by hand and grind with a knife. If you scroll through the mushrooms in a meat grinder, the soup will turn out more fragrant.
4. Prepare roasting of carrots and onions by frying chopped root vegetables in butter or any refined vegetable oil. When the carrot and onions become amber in color, add the chopped mushrooms, stew with the lid closed for fifteen minutes, remembering to stir.
5. Cut the fillet into small portions, pour in water in a saucepan and place on the included plate. Until boiling, we remove from the surface the resulting var (foam).
6. In a saucepan with boiled water we fall asleep, potato wedges, prepared rice. Salt, stir well the contents of the pan so that the rice does not stick to its bottom, and cook until potatoes are ready at the lowest boil. 7. Add zazharku with mushrooms suppressed in it, boil the soup for another ten minutes.
8. The soup spilled on portions plates is filled with sour cream, preferably not very oily.
Chicken Soup with Rice and Meatballs
The peculiarity of this recipe is that it is not prepared in chicken broth, its basis is vegetable broth in which juicy chicken mince meatballs are laid. To make the meatballs more tender and crumbly they add boiled rice.
Ingredients:
• 600-700 grams of chicken trim for meatballs (can be breast fillet);
• 0.5 cups of unpolished rice with round grains;
• 5-6 potatoes;
• Two small bulbs;
• Medium, sweet-sorted carrot;
• Milk for soaking bread;
• A small piece of white, dried bread;
• One chicken egg;
• Salt and ground pepper-peas are added at the discretion.
Cooking Method:
1. Put the bread in a small bowl, cut the crusts in advance, cover with milk. After ten minutes, take out the bread and squeeze out the excess milk.
2. Chicken meat, pressed bread, small size onion scroll in a meat grinder.
3. Put the stuffing in a separate container, beat the raw egg and knead, dosalivaya and pinching to obtain the desired taste and a smooth consistency.
4. Moisten hands with cold water and form a small, 3-4 cm diameter meatballs with a teaspoon.
5. Cut the potatoes into small cubes, measuring in centimeters.
6. Finely chop the onion, cut the carrot into small strips, or grate it coarsely.
7. Fry the onions, preferably in butter. When the edges of the onions begin to turn red, getting an amber shade, pour in the carrot and continue, stirring, stir fry for another ten minutes. The main thing is not to burn zazharka.
8. Place a saucepan with 2.5 liters of cold, filtered water on a fire.
9. When the water in the pan boils, add cubes of potatoes, remove the foam and boil over low heat for twenty minutes.
10. In boiling potato broth, add rice, stir and boil for 10 minutes on low heat.
11. Lay the meatballs, salt, cook until the potatoes are ready, removing the foam with a spoon or skimmer. 12. Put the vegetables roasted in butter in a saucepan, cook for ten minutes at the minimum temperature, with the lid closed.
Chicken Soup with Rice and Dumplings
The highlight of this soup is potato dumplings. They can be put in chicken soup both with and without potatoes. Try not to completely remove the salt in which it was salted from the fat, but reduce its quantity in the broth - you will get the original dish.
Ingredients:
• 800 grams of chicken or soup set;
• A pound of potatoes;
• Small carrot;
• Onions - head for 80-100 grams;
• Washed rice - 5 tbsp. spoons;
• One raw egg;
• Sifted wheat flour of the highest or first grade - 5 tbsp. spoons;
• Two tablespoons of semolina;
• A bunch of dill;
• Spices, spices not sharp, not too spicy.
Cooking Method:
1. Cooked broth from cooked chicken, pouring meat with two liters of water.
2. Two potatoes cut into cubes with a rib size of one and a half centimeters.
3. In the hot chicken broth we pour the potatoes, prepared rice, bring to a boil, reduce the heat and continue to cook until the potatoes are half cooked.
4. Remove the saucepan from the stove with boiled potatoes separately. Pour broth, mash with a potato masher to form a homogeneous mass, we drive in an egg. We add some salt and slightly pepper.
5. Add the sifted flour, semolina, chopped dill (half a bunch) and knead the dough for the dumplings.
6. Use a special figured knife for vegetables, cut carrots into small cubes, chop onions into small pieces with an ordinary knife.
7. Fry vegetables for three minutes in refined vegetable oil and pour them into a saucepan with semi-cooked potatoes.
8. Having moistened our hands with water, we make balls of the size of cherry plum from potato dough and put them in a saucepan with soup. In each dumpling you can put a small piece of salted bacon.
9. Bring to a boil and cook over low heat. The soup is ready when all the dumplings go up.
10. Serve chicken soup with rice always sprinkled with finely chopped dill.
Chicken soup with rice and dumplings “Poltavchanka”
The recipe stylized for Ukrainian cuisine is tasty, but rather caloric. Ingredients:
• 1/2 carcass of domestic chicken;
• Half a cup of rice;
• 1 chicken egg;
• 5 tablespoons sifted flour;
• Onion white onion;
• Average carrot;
• Fresh greens.
Cooking Method:
1. Chop the chicken into small pieces. Fold in a saucepan and boil the broth in a half liter of water.
2. Pour the cooked rice into the saucepan with the ready hot chicken broth, add salt, let it boil and cook for 10 minutes at low heat.
3. Cut the carrots and onions into small pieces and brown them to an amber color.
4. Beat the egg with a whisk or fork, preventing foam from forming. Salt, constantly whisking in flour in small portions. It should turn out thin and not too thin batter.
5. Put the dough into a saucepan with rice and a teaspoon to form dumplings (soak a tablespoon in water, grab a little dough, and gently remove the dough into a saucepan with a teaspoon).
6. Boil the dumplings for 5-8 minutes on low heat.
7. Feeding on the table you can decorate parsley greens that are disassembled on the leaves.
Creamy Chicken Rice Soup
Processed cheese melted in the soup gives it a delicate creamy taste. This soup is not required to season with sour cream, it is enough when serving to decorate the plates with finely chopped greens.
Ingredients:
• 700 grams of chicken trim or fillet;
• 5-6 small potatoes;
• 1/2 cup round rice;
• Processed cheese “Friendship”;
• One small carrot;
• White onion head;
Cooking Method:
1. Put chicken meat in a two-liter pot, pour, preferably with filtered water and cook for about half an hour after boiling.
2. Cut the carrots into small strips of potatoes into centimeters. Chop the onion into small pieces.
3. Add the chopped vegetables to the pan with the broth boiling at a low boil and allow to boil.
4. Pour the rice, and stirring occasionally, stir until the potatoes are cooked.
5. From the pan to get the cooked meat, cut it into small pieces or strips and return.
6. After boiling for 7-8 minutes, put the processed cheese and dissolve it in the soup, stirring with a spoon. 7. Pour into plates, serve to the table, covered with greens.
Chicken Soup With Rice And Pumpkin
Beautiful and unusual soup, very useful for those who strive for proper nutrition. Choose a low-fat chicken, or remove the fat from the carcass before cooking. The combination of ingredients well stimulates the digestive and metabolic processes of the body.
Ingredients:
• Whole chicken;
• 1 small onion;
• A pound of pumpkin;
• Two carrots;
• Two celery stalks;
• 5 grains of fragrant black pepper;
• Butter and vegetable oil;
• Two stems of leeks, white;
• Half a liter of milk;
• 1/3 cup rice;
• Cardamom;
• Black pepper, freshly ground;
Cooking Method:
1. Cut the chicken into four parts and pour one and a half liters of water.
2. Carrots and celery crumble into very small cubes, remove the husks from the onions and leave whole. Put all the vegetables prepared in this way to the chicken and boil the broth. Cooking time broth and a half hours.
3. Remove the chicken from the pan, remove the skin, separate the meat from the bones and cut it into strips.
4. Strain the broth through a sieve to remove the spices and vegetables added while cooking.
5. Peel pumpkin from seeds and internal fibers, cut into cubes with a rib size of two centimeters.
6. Cut the leek into rings two inches wide.
7. In a skillet, warm the mixed butter and vegetable oil well, add leek and pumpkin. Fry on moderate heat for 5-6 minutes, cover and simmer, at low temperature, until the pumpkin begins to soften.
8. In a saucepan with pumpkin pour 900 ml of cooked broth. Bring to a boil, reduce the temperature and simmer for about ten minutes with the lid closed.
9. Take a measuring container, pour the remaining broth, add water so that there is half a liter of liquid in the container.
10. Bring in a separate bowl to a boil, add the prepared rice and cook for fifteen minutes.
11. Blender or convenient for you to another way chop the soup and pour it into the pan.
12. Add the chicken meat, milk, unwashed cooked rice, stir and let boil the broth.
13. The soup is ready, pour into plates and serve to the table.
Chicken Rice Soup - Tricks and Tips
• To improve the taste and give a rich aroma to chicken soup, you can put chicken bones, toasted in boiling oil, when cooking broth.
• If the soup is cooked in a smaller container, it will turn out much better.
• The poultry meat in the soup will become much softer if, after boiling for twenty minutes, remove it from the broth and lower it for five minutes into the cooled, boiled water. Then put in boiling broth again.
• It is necessary to immediately calculate the amount of rice put into the soup, since pouring and pouring the liquid will lead to a deterioration in the taste of the soup.
• Cooking soups with rice is recommended at one time, as rice, which is long in the liquid, swells and changes the taste of the dish.
• Rice soup will be transparent if the rice before boiling is filled with boiling water for five minutes and poured onto a sieve so that excess water is drained.
