Chicken soup with rice
Votes: 3
Time: 1 hour 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Chicken and rice soup is one of the most popular homemade soups, but despite the virtually identical ingredients, each cook adds their own twist. Ree Drummond, for example, rubs the shredded chicken breast with spices and bakes it in the oven before adding it to the soup. This gives both the chicken and the soup a richer, more satisfying, and warming flavor. Long-grain rice is also cooked separately and added only at the end, allowing you to savor the clear broth, infused with the aroma of vegetables and spices.
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.
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:
- 3 boneless, skinless chicken breasts
- Olive oil to drizzle
- 1/4 tsp ground thyme
- 2 tablespoons butter
- 3 stalks of celery, finely diced
- 2 carrots, finely diced
- 1 onion, finely diced
- 1 red bell pepper, finely diced
- 2 sprigs fresh thyme, leaves only
- A pinch of turmeric
- 8 cups lightly salted chicken broth
- 2 cups long grain rice
- Chopped fresh parsley, for serving
We recommend
Recipes with similar ingredients: chicken breasts, sweet pepper, celery, carrot, long-grain rice, thyme, turmeric
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
Drizzle the chicken breasts with olive oil and sprinkle with ground thyme, salt, and black pepper. Place the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside. - In a saucepan over medium heat, melt the butter and sauté the celery, carrots, onion, and bell pepper for 3-4 minutes. Sprinkle with fresh thyme and turmeric and sauté for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer, and cook for 30 minutes.
- Cook rice according to package directions and keep warm.
- Shred or chop the chicken and add it to the soup. Simmer for another 15 minutes. Add the rice and chopped parsley and serve.
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