Chicken soup with rice and potatoes

This is a very delicious soup that many will like.

Recipe author

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Composition / ingredients

Servings:

Chicken legs

Potatoes

300

Carrots

Onion

Dill

Fig

Water

1.5

Ground black pepper

to taste

Salt

to taste

Sunflower oil (for frying)

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 3 g

Fats 27 % 3 g

Carbohydrates 45 % 5 g

57 kcal

GI: 50 / 50 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
First prepare all the ingredients.
Step 2:
Chicken drumsticks are boiled in boiling salted water. Cut the potatoes into small cubes.
Step 3:
When the chicken drumsticks are ready, we throw in the potatoes. Chop the onion.
Step 4:
Grate carrots on a fine grater.
Step 5:
Put the onion on a preheated frying pan greased with sunflower oil .
Step 6:
Fry for two minutes and add the carrots.
Step 7:
Fry everything together for another three, four minutes until golden brown.
Step 8:
When the potatoes are ready, we throw in the rice. Then after 15 minutes, add the roast to the soup.
Step 9:
Chop the dill and add it to the soup.
Step 10:
Mix everything and turn off the stove.
Step 11:
Pour the finished soup into a plate and serve it on the table. Chicken soup with rice and potatoes is ready. Enjoy your meal!!

The amount of water specified in the recipe can be reduced or increased at your request, depending on whether you want to get a thick or more liquid soup.