Rice soup with chicken breast and leek - a recipe for the first course for those who do not like soup with cabbage. It will successfully replace leek and it will turn out very tasty. My daughter doesn’t like cabbage in all its manifestations, even borscht has to be cooked without the “main ingredient”. However, in any first course, in addition to meat and potatoes, I want to see more vegetables, in these cases leek and zucchini come to the rescue.
This recipe is also suitable for a diet menu. There is practically no fat in it, and chicken broth and rice are products loved by all nutritionists. A plate of hot rice soup with chicken breast and leek is a real medicine for the stomach, exhausted by festive salads and fatty foods.
- Cooking time: 1 hour 20 minutes
- Servings: 6
Ingredients for rice soup with chicken breast and leek
For broth:
- 500 g chicken breast fillet;
- 110 g carrots;
- 70 g onions;
- 2-3 cloves of garlic;
- 50 g parsley;
- 3 bay leaves;
- 6 black peppercorns;
- salt.
For soup:
- 120 g of steamed rice;
- 80 g leek;
- 150 g carrots;
- 100 g onions;
- 150 g potatoes;
- 15 ml of olive oil.
Method of cooking rice soup with chicken breast and leek onions
Prepare ingredients for diet broth from chicken fillet. Clean the carrots, wash, cut into large bars or leave intact (if the root is not large). Onions, along with the husk, are cut into 2-4 pieces. A little onion peel does not hurt: a golden color of the broth is provided. We press garlic cloves with a knife, remove the husks. Rinse the laurel leaves with boiling water, leave the black peppercorns whole.
Add chicken fillet without bones and skin to seasonings and vegetables. The meat must be washed with running cold water, the fillet is cut into two parts, small pieces of meat will be cooked faster.
Pour 1.5 liters of cold water into a saucepan, pour about 8 g of salt. Put the pan on the stove, bring to a boil over medium heat, remove the scale with a slotted spoon. Reduce the gas to the minimum, cook 30-40 minutes. We leave the finished chicken breast in hot broth for 15 minutes, then we take out the meat, and filter the liquid through a sieve.
For the soup, chop carrots into small strips, finely chop the onions. Fry vegetables in refined olive oil for 10 minutes.
We chop thin rings the bright part of the stem of a leek. Cut potatoes into small cubes.
Put the browned vegetables in a soup pot, add leeks and potatoes.
Fill the ingredients with filtered chicken broth, cook for 20 minutes on a quiet fire.
Cooked steamed rice separately. First, pour the grits with cold water, rinse several times until the water becomes completely clear. Pour into a saucepan 200 ml of water, add the washed rice. After boiling, close tightly with a lid, cook on low heat for 15 minutes.
Add cooked rice to the pan when the vegetables are soft. To taste, add salt or add a bouillon cube.
To the table, rice soup with chicken breast and leek are served hot. Chicken fillet cut into thin strips, put in each plate a portion of meat.
Rice soup with chicken breast and leek is ready. Enjoy your meal!
