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Rice soup with chicken and potatoes
Instructions
Prepare the ingredients for the rice soup with chicken and potatoes.
If the piece of chicken is frozen, thaw it in advance. Pour water into a saucepan, add the meat and put it on the heat. After it boils, skim off the foam, reduce the heat and cook the chicken broth for 30 minutes.
While the broth cooks, prepare the sauté. Peel the onion and chop it into small pieces. Peel the carrot and grate it on a coarse grater.
Sauté the onion and carrot in vegetable oil until golden.
If you love aromatic bell pepper, you can add it to the sauté at the end and fry it together for a couple of minutes. The soup will only benefit from it.
When the chicken is done, take it out of the broth. Separate and remove the bones. Cut the meat into small pieces and return it to the broth.
Peel the potatoes, cut them into cubes and add them to the broth.
Rinse the rice until the water runs clear and add it to the boiling broth after the potatoes, then stir. Reduce the heat and cook the rice and potatoes for 15 minutes.
Add the sauté to the soup and cook for 10–15 minutes. At the end, add salt, ground pepper and finely chopped dill.
Ladle the hot rice soup with chicken and potatoes into bowls.Enjoy your meal!
Tips
- 1
RINSE THE RICE UNTIL THE WATER RUNS CLEAR – this removes excess starch and keeps the broth clear. Without rinsing, it turns cloudy.
- 2
SKIM OFF THE FOAM while the chicken cooks – it is coagulated protein that clouds the broth.
- 3
BELL PEPPER IN THE SAUTÉ – it is optional, but it gives the soup a bright aroma and colour. I recommend giving it a try.
- 4
ADD THE SAUTÉ AT THE END – the potatoes and rice cook in clean broth, and then the sauté is added. The same principle works for other kinds of chicken soups with rice.
FAQ
Which rice should I choose? +
Round-grain rice is ideal for a "creamy" soup, and medium-grain for a "firm" soup. Long-grain rice (basmati) is the "fluffy" option and also works well. Parboiled rice does not overcook and is ideal for "clear" soups. Unpolished (brown) rice is healthier, but it takes longer to cook (40 minutes). Do not use wild rice – it needs a different technique. Always rinse the rice – this removes dust and starch. There is no need to soak it in this recipe (the potatoes also cook for 15 minutes). 100 g of rice (½ cup) is the optimal amount for 2 l of soup.
Which chicken should I choose? +
Home-style or farm chicken is ideal – it gives a rich broth. Alternatives: broiler chicken (cooks quickly, 25–30 minutes), a soup set (carcass, back, neck – cheap and rich), chicken legs (juicier), chicken wings (budget-friendly). Breast is lean but less aromatic. Frozen chicken should be thawed in the fridge for 8–12 hours. For a "premium" broth, use free-range farm chicken. A piece of chicken of about 300 g (part of the carcass) per 2 l of water is optimal.
How long does the soup keep? +
In the fridge in a covered pot, it keeps for 3 days. On the second day the rice swells and the soup becomes thicker – this is normal. Reheat it over low heat, adding 100 ml of water if it has become too thick. In the microwave, 3–4 minutes. I do not recommend freezing it: the rice loses its texture after thawing. Cook for 2–3 meals – a filling lunch for several days. For "freshness" when reheating, add fresh herbs and a pinch of pepper. Do not leave it at room temperature for longer than 2 hours – it spoils quickly.
What to serve the soup with? +
A family classic: with black or grey bread, or rye crispbread. With sour cream (1 tbsp) for a milder taste. With herbs (dill, parsley, spring onion). With grated garlic for a piquant accent. With herbal tea for "healthy eating". For a "Russian lunch", serve it with home-style bread and pickled cucumbers. For children, leave out the hot spices. For an "office lunch", carry it in a thermos. You can add grated cheese on top for an unusual serving. Garnish with fresh parsley and spring onion when serving. For a "family lunch", serve it with a fresh vegetable salad. With compote or apple juice for a "healthy" lunch.
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