Simple chicken soup with rice

Votes: 5

Time: 55 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 157, total fat 3 G., saturated fats 1 G., proteins 15 G., carbohydrates 19 G., fiber 2 G., cholesterol 24 mg, sodium 272 mg, sugar 3 G.

This classic chicken soup is incredibly flavorful and rich, as if it's been simmering for hours, but it actually doesn't take long to prepare. All you need for a rich flavor is store-bought chicken broth and simmered the back of a roasted or grilled chicken in it. Add onion, carrot, celery, and white rice and simmer until tender. Finally, toss in the remaining chicken meat, removed from the bones. Sprinkle with fresh parsley and serve immediately.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Roasted chicken bones and backbone, weighing 2-2.3 kg (or from a mild-flavored grilled chicken)
4 cups lightly salted chicken broth
2 medium carrots, cut into 0.5 cm thick circles.
2 celery stalks, cut into 0.5cm thick pieces.
1 medium onion, chopped
1 bay leaf
0.5 cups white rice
2 tbsp. l. chopped parsley

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: carrot, celery, bay leaf, rice

Cooking the dish according to the recipe:

Place the bones and back of the remaining chicken (or chicken pieces) in a large saucepan. Pour in the broth and 4 cups of water. Bring to a boil over medium-high heat, reduce the heat, and simmer for 20 minutes. Skim off any foam or fat as needed.
Remove the bones and carcass with tongs or a slotted spoon and set aside to cool. Add the carrots, celery, onion, and bay leaf to the broth, bring to a simmer, and cook until the vegetables are halfway cooked (they will still feel firm when pierced with a knife), about 10 minutes. Stir in the rice (to prevent it from sticking to the bottom) and cook until the rice is al dente, 10 to 12 minutes.

Meanwhile, when the carcass and bones are cool enough to handle, cut the meat off the back and cut it into bite-sized pieces.
When the rice is cooked, add the meat to the broth and cook until heated through, about 1 minute. Add the parsley and 0.5 teaspoon of salt, or to taste. Serve the soup hot.

Categories:

recipe / Healthy eating / Healthy dinners / Easy Chicken Recipes / Winter dishes / Dinner / Calorie content of prepared meals / Soups / Meat soups / Soups with pasta and cereals / Food Network - recipes

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