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Rice soup with chicken and potatoes

Rice soup with chicken and potatoes

Made from simple ingredients — inexpensive, appetizing, and great for the whole family! Rice soup with chicken and potatoes is a family-dinner dish that comes together quickly and easily without any pricey ingredients. Thick, hearty, and rich, it'll slot right into your usual menu and shake it up.

sharlis

Recipe author

Composition / ingredients

Servings:

Chicken thighs

Potatoes

Carrots

Onion

Rice

Vegetable oil

Dry spices

Salt

Water (The amount of water is approximate. Go by the consistency you want.)

2.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 3 g

Fats 20 % 2 g

Carbohydrates 50 % 5 g

48 kcal

GI: 60 / 40 / 0

Cooking method

Step 1:

How do you make chicken rice soup? First, make the broth. How? Pour cold water into a pot and add a whole peeled onion and the chicken thighs. Set the pot over medium heat. Once it boils, skim off the foam, then lower the heat to a minimum. Add salt and cook the thighs until done, about 25 minutes.
Step 2:

While the broth cooks, prep the potatoes and rice. Wash, peel, and cut the potatoes into medium pieces. Put them in a bowl of cold water so they don't darken.
Step 3:

Rinse the rice under cool running water. I used short-grain, non-parboiled rice, since round rice cooks down softer. Rinse it through three changes of water until the water runs clear, then drain.
Step 4:

When the broth is ready, remove the onion and thighs from it. Add the potatoes and rice to the pot, stir, and bring to a boil. Skim off the foam again. Cook the soup over medium heat for 15 minutes — by then the rice and potatoes will be nearly done.
Step 5:

While the potatoes and rice cook, make the saute. How? Peel the carrot and grate it on the coarse side of a grater. I didn't add onion to the saute, since I cooked a whole one with the chicken — but you can include it, it's a matter of taste. You can skip the saute entirely and put the grated carrot straight into the broth.
Step 6:

Pour vegetable oil into a skillet, heat it, and add the carrot. Fry it, stirring, over medium heat for 10 minutes. The sauteed carrot gives the soup a lovely orange color.
Step 7:

Peel the skin off the cooled thighs, then separate the meat from the bones. Pull it into shreds with your hands, or cut it with a knife.
Step 8:

15 minutes after the potatoes and rice came to a boil, add the carrot saute and the chicken meat. Stir in dry seasonings — I used a soup blend — and taste for salt. Stir and cook for another 5 minutes, then turn off the heat and let the soup rest. Garnish with fresh parsley or dill when serving. Enjoy!

Instead of thighs, you can use half a small whole chicken or particular parts: legs, wings, or necks.
This soup goes well with dark or white bread, or with homemade croutons.
Important! Whether or not the recipe specifies how much water to use, it's best to go by your own preference (thick soup versus brothy), the size of your pot, and the ingredients you've chosen. Keep in mind that the author's idea of how much meat, potato, grain, and so on belongs in the soup may differ from yours. In practice, if it's your first time, don't cook a whole pot at once. Make a taster batch for one or two people: scale all the ingredients down to 1-2 servings and figure the water at roughly one cup per serving for a very thick soup, up to 1.5-2 cups for a thinner one. Remember that some liquid boils off as it cooks. Once you've tasted that small batch, you can adjust both the amount of liquid and the proportions to your taste. After that — like most experienced cooks — you'll be able to add water and ingredients by eye.
You can swap the chicken for turkey or any other meat you like, but keep in mind that the cooking time and the calorie count will change.
You can also swap the rice for any other grain if you like, but mind how each one cooks! The cooking time can go up or down, and some grains need soaking first.