Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients for the soup. Cut the chicken fillet into large pieces, wash the meat and boil it in salted water. Cook for about 20 minutes from the moment of boiling, depending on the size of the pieces of meat. We take the meat out of the broth, the broth will be useful to us for making soup, so we do not pour it out, but filter it and set it aside.
Step 2:
Potatoes are washed, cleaned and cut into large pieces. We wash the potatoes and boil them in salted water on mashed potatoes.
Step 3:
We postpone part of the cubes of boiled potatoes, turn the rest of the potatoes into mashed potatoes with a push or a blender.
Step 4:
Let the chicken meat cool down a little and cut it finely with a knife.
Step 5:
Carrots are washed, cleaned and grated. If desired, carrots can be cut into cubes or slices, if you like when carrots are in pieces in the soup.
Step 6:
Peel the onion and cut into small cubes.
Step 7:
Garlic is cleaned and finely chopped with a knife.
Step 8:
If available, you can add a celery stalk to the soup, it will improve the taste of the soup. Wash the celery and cut into cubes.
Step 9:
Rice is well washed until the water is clear.
Step 10:
In a saucepan with chicken broth boiling on the stove, put the mashed potatoes and the postponed potato pieces, immediately add rice and celery. Stir so that the rice does not stick to the bottom. Boil for 15 minutes on medium heat from the moment of boiling.
Step 11:
Pour olive oil into the pan. We warm it up. We put carrots and onions on the oil, fry them until a light blush. Add spices, crushed garlic to a frying pan with vegetables, mix, warm them up to enhance the flavor and remove from heat. We transfer the vegetable roast to a saucepan with soup.
Step 12:
We immediately send the chopped chicken meat into the pan. Mix it up. Boil for 2-3 minutes and turn off the fire. Cover the soup pot with a lid and let it brew under the lid for at least 20 minutes.
Step 13:
We serve soup to the table with white bread and fresh herbs. Bon appetit!
Calorie 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 uniform - 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
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Curry - 352 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Olive oil - 913 kcal/100g
- Paprika - 289 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Celery stalk - 12 kcal/100g
