Soup with Rice, Tomato Paste, and Chicken
Sometimes one ingredient can change a whole dish! An ordinary tomato soup with rice and chicken takes on new flavor when you add a little tomato paste. This hearty, vivid first course will please your whole household.
Cooking method
-
Step 1:
Get all the ingredients ready. The vegetable mix can be anything, but the constants are chicken, rice, and tomato paste. You can swap the bell pepper for zucchini and add onion to the sauté.
-
Step 2:
Wash and dry the chicken breast and cut it into medium cubes. For a richer broth, use bone-in meat instead of fillet — thigh, drumstick, or bone-in breast.
-
Step 3:
Peel the carrot and cut it into small sticks or grate it on the coarse side.
-
Step 4:
Peel the potatoes and cut into medium cubes. The vegetables shouldn't be too large (awkward to eat) or too small (they'd cook down and you'd get an accidental puree).
-
Step 5:
Seed and stem the bell pepper. Cut the flesh into small cubes.
-
Step 6:
Rinse the rice well until the water runs clear. You can use any rice — long- or short-grain. Parboiled is ideal, so it doesn't cook down too fast and holds its shape.
-
Step 7:
Heat the vegetable oil in a skillet. Add the carrot and fry, stirring, for 3–4 minutes.
-
Step 8:
Add the chicken and fry everything together over medium heat for about 5 minutes. Then lower the heat (I use setting 3).
-
Step 9:
Add the tomato paste and bell pepper to the skillet and simmer everything over low heat for 6–7 minutes. The vegetables soak up the tomato paste, and the paste in turn picks up a light roasted flavor, making the soup tastier.
-
Step 10:
Meanwhile, bring 2.5 quarts (2.5 liters) of water to a boil in a pot. Add the potatoes and rice and cook over medium heat, stirring occasionally, for about 10 minutes.
-
Step 11:
Transfer the sautéed vegetables from the skillet into the pot along with the bay leaf. Season the soup with salt, pepper, and ground paprika, and cook at a gentle boil for 10 minutes until the vegetables and rice are done.
-
Step 12:
At the end, stir in the pressed garlic and, if you like, sprinkle with chopped herbs.
-
Step 13:
Ladle the rice-and-chicken soup into bowls and serve. Enjoy!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Rice - 344 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Paprika - 289 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
Similar recipes
- Soups
- Meat and meat products
- Vegetables
- Cereals and cereal products
- Spices seasonings spices
- Fats and oils
- Other
- Garlic
- Bay leaf
- Pepper
- Parsley
- Salt
- Vegetable oil
- Water
- Tomato paste
- Cooking
- Frying
- Meat soup
- Tomato soup
- Potato soup
- Slimming soup
- Soups with cereals
- Poultry
- Chicken with vegetables
- From carrots
- From potatoes
- From sweet pepper
- No eggs
- Recipes for lean dishes without butter
- From rice