Creamy rice soup with chicken

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 427, total fat 11 G., saturated fats 6 G., proteins 44 G., carbohydrates 38 G., fiber 6 G., cholesterol 134 mg, sodium 744 mg, sugar 0 G.

To make this soup, boil the chicken separately and cook the rice with carrots, tomatoes, and tomato paste separately. Then, chop the chicken into pieces, blend the rice mixture until smooth, and then combine these two ingredients in chicken broth along with heavy cream, green peas, tomato chunks, and herbs. The soup is very creamy and smooth, with pleasant chunks of vegetables and chicken. If the soup seems too thick, add a little water. Sprinkle with lemon juice for a brighter flavor, and enjoy.

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:

0.6 kg boneless, skinless chicken breasts
4 tbsp. lightly salted chicken broth
3 stalks celery, cut into 1cm pieces.
5 carrots, cut into 1cm pieces.
0.5 cups white rice
1 tbsp tomato paste
3 plum tomatoes, finely chopped
1 cup frozen green peas
1/3 cup heavy cream
0.5 cup finely chopped fresh parsley
1 tbsp. freshly squeezed lemon juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, peas, tomatoes, lemon juice, brown rice, cream

Cooking the dish according to the recipe:

In a large saucepan, combine the chicken broth, celery, and most of the carrots, reserving 1/2 cup. Cover and bring to a boil over medium heat. Reduce the heat to medium-low and add the chicken, 3/4 teaspoon salt, and black pepper to taste. Cover and simmer, stirring once, until the chicken is cooked through, about 18 minutes. Transfer the chicken to a cutting board and let it cool slightly. Set the broth aside.
Meanwhile, in another saucepan, combine 4 cups water, rice, tomato paste, 1 finely chopped tomato, and the remaining 1/2 cup chopped carrots. Cover and bring to a boil, then reduce heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes.

Blend everything in a blender until smooth; stir into the pan with the broth. Add the green peas, heavy cream, and the remaining 2 chopped tomatoes. Bring to a boil.
Shred the chicken with two forks and return it to the soup. Add parsley and lemon juice; thin with water if necessary. Season with salt and pepper to taste.

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