Classic Chicken Soup with Rice
Origin of the recipe
Soups based on meat and vegetable broth have been prepared since ancient times. Chicken, as an affordable source of protein, was often used in soups. Soups were popular among various cultures because they were easily digestible and could be prepared using readily available ingredients.
What do you need for cooking?
Ingredients
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Chicken thighs (fillets)
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Onions
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Carrot
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Potato
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Rice
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Garlic
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Water
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Vegetable oil
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Ground black pepper
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Salt
Kitchen utensils
- Knife
- Board
- Bowl
- Garlic press
During the cold season, a hot and nutritious soup is always a welcome addition! Rice is an excellent source of energy and will quickly restore your strength, making classic rice soup a perfect choice for a winter day. Make rice soup with chicken and vegetables—it's not just that simple, it's so easy!
Step-by-step recipe
Step 1:
Cut the chicken thigh fillet into small pieces.
Step 2:
Pour vegetable oil into a pan, place the chicken, spreading it over the bottom, and fry for 5-6 minutes over medium heat.
Step 3:
Finely chop the onion and add to the chicken.
Step 4:
Crush 3 cloves of garlic into a saucepan, stir and fry for 3 minutes over low heat.
Step 5:
Cut the potatoes into cubes and the carrots into small slices, add to the pan.
Step 6:
Add rice, salt, pepper, pour in water and stir.
Step 7:
When the soup boils, skim off the foam, cover and simmer for 20 minutes over low heat.
Step 8:
Stir the soup, remove from heat and serve.
Cooking tips
Use a thick-walled saucepan.
Do not overcook the meat and vegetables, otherwise the soup will be bitter.
Rice must be washed well before cooking.
