Chicken broth with rice and egg. Chicken broth with rice - quick and angry

To make this soup chicken breast you can first cut into pieces, and then cook the broth from it. I decided to pour a whole breast with 2.5 liters of water and boil until tender for 30 minutes. Then I took out the meat from the broth, cut it into small pieces and returned it to the broth.

Peel potatoes, carrots and onions. Cut the potato tubers into cubes.

Put potatoes and rice in boiling chicken broth, bring to a boil and reduce heat. I used parboiled rice, so I didn't rinse it (if using unpolished rice, rinse it first).

Cook chicken soup with rice and potatoes for 15 minutes.

Pour vegetable oil into a frying pan and put finely chopped onions, fry over medium heat, stirring occasionally, until golden brown.

When the onions are fried, add the grated carrots to it.

Fry the onions and carrots for about 7 minutes, stirring occasionally.

When the potatoes with rice are almost ready, add the fried vegetables to the chicken soup and cook for another 5 minutes.

Drive the egg into a bowl (or bowl) and beat with a fork.

Pour the beaten egg into the soup in a thin stream, stirring vigorously. Season with salt and spices to taste. Boil the soup for 5 minutes, then remove from heat and let it brew.

Serve delicious, hearty chicken soup cooked with rice and eggs to the table. When serving, you can add sour cream and chopped greens to a plate. This simple, rich homemade soup is sure to please lovers of rice soups, give it a try!

Bon Appetit!

Most of us know about the benefits of chicken broth - it's not for nothing that treating a recovering patient with this unpretentious soup is considered a folk remedy. Chicken bouillon with rice has all the same useful and nutritional properties, as usual, but at the same time even more satisfying and tasty. The group of products included in the dish during cooking complements it with such useful substances like vitamin B, mineral constituents, carotene.

Rice soup with chicken broth is easy to prepare, but it is the simplicity and unpretentiousness that creates the aroma of “tasty and homemade”. The recipe includes ingredients that are almost always found in home refrigerators or pantries. And with proper inspiration, the broth soup can be easily diversified by adding your own “signature” secret in the form of a spice or a handful of a cocktail made from aromatic herbs.

The recipe, which will be described below, also has a small secret that adds a discreet, but perceptible piquancy to the broth. The recipe provides proportions for 4 persons, and the cooking time will take no more than 2 hours.

To prepare chicken broth you will need:

• Half a chicken carcass. If you use only the breast or only the leg, the broth will taste different. The chicken leg gives the soup an appetizing color and fat content, and the breast fills the broth. taste... Cooking half a carcass will allow you to include all the benefits in taste, color and aroma in the soup.
• Carrot. You can take two small ones, or one, but the larger one.
• Onion. Two small heads.
• Rice. You can take a handful of three cereals, but rice greatly affects not only the thickness of the soup, but also the taste, absorbing the aroma of the broth. Therefore, based on the basic proportion and your own preference, you can add a portion of rice, slightly increasing or decreasing it.
• Greens. Fresh dill is well suited as a "green" aroma, green onions and parsley.
• Salt. To taste, observing the rule: "undersalted on the table, and oversalted on the back."
• Vegetable oil.

When you've prepared everything necessary products, you can read the recipe again and proceed to cooking.

Recipe

1. Cooking chicken meat. Rinse the half-cookers well, place in a 3-liter saucepan. At maximum heat, bring to a boil, and then reduce the "fire" to a minimum, so that the broth barely gurgles. Slow fire allows the rich liquid to retain its attractive clarity. Another secret of the transparency of the broth: the foam is removed in several stages. It is especially important to remove the first foam that appears before the boil. Then the foam that appears after boiling is removed.

2. Rice is cooked in parallel with boiling the meat. Rice is cooked separately. Previously, the rice is thoroughly washed until the water, when drained from the cereal, becomes transparent. Throw the washed cereals on a sieve, having achieved the minimum amount of remaining moisture in the rice.

Then the rice can be dried in a small saucepan over low heat. If you add salt (about half a teaspoon) at this point, the rice will dry faster.

As soon as the rice is dry, add a tablespoon of vegetable oil to it and mix well so that the oil film covers most of the grains.

And as the final stage of cooking rice, fill it with boiling water, the optimal volume of water poured should be such that the level above the rice is approximately equal to a centimeter. Rice "ripens" until tender over low heat.

3. When the water in the pan is already boiling and the foam is removed, the peeled onions (whole, no need to chop) and one of the carrots are added to the boiling broth. We also pre-clean the carrots, wash them, but before adding them to the broth, cut them into longitudinal halves. The vegetables are boiled in the broth for about thirty minutes and then removed.

4. At the time when the meat is ready, it is removed from the broth, and the "water" itself must be filtered through a sieve, clearing it from the remains of foam and other particles. The broth is again poured into a saucepan and put on fire until it boils. And the meat can be divided into smaller pieces or completely freed from the bones and finely chopped.

The chopped meat is added to the already boiling broth.

5. Boiled rice, if desired, can be washed again and only then added to the boiling broth.

6. The remaining carrots are peeled, cut into large strips, added to the soup along with the rice.

7. The final point, which is included in almost any soup recipe, is the addition of herbs. Dill, onion and parsley should be finely chopped, leaving several whole leaves of parsley and dill "for mood and appetite", which are placed in the soup when serving.

Add the chopped greens to the broth at the final stage of cooking - the later this is done, the more “green” freshness and aroma will remain in the soup.

8. If at the moment when you turn off the stove, cover the pan with a towel folded in half, then the dish will "reach", absorbing the aromas and usefulness of the products to the maximum.

Despite the fact that the recipe impresses with its availability in the simplicity of cooking and an unpretentious set of products, rice soup with chicken broth is in no way inferior in sophistication to the taste of more difficult dishes to prepare.

In contact with

Guys, we put our soul into the site. Thank you for
that you discover this beauty. Thanks for the inspiration and the goosebumps.
Join us at Facebook and In contact with

Rice dishes are not only Asian cuisine and not necessarily pilaf. Even regular rice can become a true delicacy if prepared correctly: it exudes a wonderful aroma, has a unique taste and looks simply amazing. It is also a very useful product.

Rice with vegetables for a quick dinner

You will need:

• 90 g rice
• 40 g bell pepper
• 1 onion
• 2 zucchini
• a few cloves of garlic
• 200 g vegetable oil
• 200 g soy sauce
• a pinch of salt
• cherry tomatoes / parsley for garnish

Preparation:

1. Cook rice. Salt to taste on the basis that in the future will be added to the dish soy sauce.
2. Cut the pepper, zucchini and onion into small cubes, finely chop the garlic. Fry vegetables on vegetable oil until ready. Add soy sauce and mix thoroughly.
3. Add ready-made rice to vegetables. Cooking for a few minutes.
4. Put the rice in a bowl, turn it over on a plate and put it in the form of a cake. Decorate with a sprig of parsley and cherry tomatoes.

Delicious rice boiled in green tea

You will need:

• 2 tsp or 2 green tea bags
• 1/2 cup white rice
• 1 glass of water
• 1 tbsp. l. Sahara
• 1 tbsp. l. rice vinegar
• 1/4 tsp salt

Preparation:

1. Mix rice, water and tea in a saucepan. Bring to a boil. Reduce heat to low, cover and cook for 20 minutes over low heat. We remove from the fire.
2. At this time, in a small saucepan over low heat, mix the sugar, vinegar and salt. The mixture should be completely homogeneous, and the sugar and salt should dissolve.
3. Mix the mixture with rice and serve.

Hearty rice in chicken broth

You will need:

• 2 tbsp. l. olive oil
• 1 onion
• 1 clove of garlic
• 2 cups long grain rice
• 3 cups chicken stock
• 1 cup tomatoes
• pinch of oregano
• 1 tsp salt

Preparation:

1. Cut the tomatoes into cubes.
2. Finely chop the onion and garlic.
3. We heat up olive oil in a large skillet over medium heat.
4. Add rice and mix well so that it is covered with oil. Cook over medium heat until the rice is lightly browned.
5. Add the onion and cook for about 3 minutes, stirring frequently.
6. Add the garlic and cook until the onion is soft and transparent (about a minute more).
7. Add broth, oregano and salt to the pan, bring to a boil, reduce heat to low and cook for 15-25 minutes.
8. Let the rice "rest" for about 5 minutes before serving.

Rice with spicy beef

You will need:

• 300 g basmati rice
• olive oil for frying
• 2 cloves of garlic
• 500 g ground beef
• chili (flakes) to taste
• 2 tsp soy sauce
• 2 eggs
• 2 limes
• a handful of coriander leaves
• salt to taste

Preparation:

1. Cook rice, season with salt to taste.
2. Heat some oil in a large skillet. Squeeze the garlic and fry over low heat for a couple of minutes. Add Ground beef, chili flakes, soy sauce. Fry for a few minutes, crushing the minced meat with a wooden spoon.
3. Break the eggs into another pan and cook them for a few seconds, and then stir them with a spatula. Add chilled rice, seasonings and lightly fry over high heat until golden brown.
4. Put the minced meat back on the stove, add the juice of 2 limes and most of the coriander leaves. We mix.
5. Place the rice and beef on plates and add the coriander leaves.

Tomato soup with rice

You will need:

• 200 g of meat on the bone
• 5 potatoes
• 1 carrot
• 2 pcs. onions
• 2-3 st. l. rice
• 30 g butter
• 2-3 st. l. tomato paste
• 2 bay leaves
• greens to taste
• salt, pepper to taste

For a hearty family dinner preparing an appetizing chicken soup with rice and potatoes. We will supplement the broth with a set of vegetables, traditional for the first courses, basic spices and always fresh juicy herbs. Of course, you can always choose and supplement the vegetable composition for making soup according to your personal taste and discretion.

And for a change, we also suggest you try nutritious or simple on hastily.

Ingredients per 3 liter saucepan:

• chicken (soup set) - 400 g;
• onion - 1 pc.;
• rice - 100 g;
• potatoes - 1-2 pcs.;
• carrots - 1 pc.;
• bay leaf - 1-2 pcs.;
• parsley to taste;
• salt, black peppercorns - to taste.

1. After washing, put the soup set in a saucepan, fill it with water and wait for it to boil. We drain the first broth to get rid of possible harmful substances contained in chicken meat... Fill in the bird again cold water, return to the stove. We load a large peeled onion into the boiled liquid, add a few peas of black pepper and 1-2 leaves of laurel for flavor.
   
2. Cook the broth at a low boil for 30 minutes. After the specified time, we extract and discard the spices and onions - these ingredients have already given their taste and aroma to the broth, so they will no longer be useful to us. Load the potato tubers, peeled and cut into small cubes, into a saucepan.
   
3. Cut off the top layer, rub the sweet carrots with coarse shavings, add to the chicken soup. At this stage, do not salt the broth so that raw vegetables softened faster.
   
4. Following the potatoes and carrots, lay the pre-washed rice grains. Bring the broth to a second active boil. After lowering the temperature, we continue to cook the first dish for the next 15-20 minutes - until the rice is fully cooked and the potatoes are soft.
   
5. 5 minutes before the end of cooking, throw in the salt and season the almost finished chicken soup with rice and potatoes with spices to taste. Finely chop clean and dry juicy greens with a knife and add to the broth at the same time as salt.
   
6. Allowing the first course to brew a little under the lid, pour the appetizing chicken soup with rice and potatoes into portioned containers. We serve transparent, rich soup chick hot or slightly cooled.
   

Bon Appetit!

And during the winter cold, when infections are attacking with might and main, and in the springtime scarce for vitamins, the body requires something simple and satisfying. You can invite him to taste the incredibly fragrant and transparent chicken broth with rice, seasoned with herbs and decorated with a hard-boiled homemade egg. Such a rich soup obtained from poultry, is very useful, and the beloved capricious will gobble it up with pleasure, eating crispy croutons.

Rules for a healthy and tasty chicken broth

• It is impossible to make a truly fragrant broth out of store-bought chicken. To do this, you need to get hold of poultry that grew up in the village on clean grain and green grass.
• The highest quality chicken broth is obtained from a whole carcass. It contains the maximum amount of natural gelatin, which is so abundant in poultry bones and which goes into a decoction, making it incredibly useful for joints.
• If you get a carcass of poultry - a whole problem, you will have to be content with the store, but only the freshest and highest quality.

• The first broth from the store chicken must be poured out - it is full of the chemistry that was fed to the chicken at the poultry farm, forcing it to grow quickly.

In order for the chicken broth with rice to remain transparent until the end of cooking and turn out delicious, it is better to cook the rice side dish separately, and then just add it to the broth before serving.

• The roots give the poultry broth flavor. You can put peeled celery, parsley, carrots in it in the middle of the cooking process.
• The finished broth must certainly be drained by passing it through cheesecloth folded in several layers.
• To get a hearty meal, you can add a couple of potato tubers to the broth broth in the middle of cooking, cutting them into identical cubes. The resulting chicken broth with rice and potatoes is very similar to soup and will undoubtedly appeal to all lovers of traditional home cooking.

Classic chicken broth with rice: option one

Ingredients

• - about 1 kg + -
• - 1 PC. + -
• - 1 PC. + -
• - 1 PC. + -
• - 3 l + -
• - 1 tbsp. + -
• - 3 peas + -
• - 1 PC. + -
• - 1 tsp. + -
• - 1 bundle + -
• White bread - 3-4 slices + -

How to cook delicious chicken broth with rice and croutons

We offer old recipe broth, which can be considered a classic. The ratio of the products in it is perfect. The main thing is to choose the ideal chicken of home origin for cooking it.

Boil chicken until tender

• After washing the chicken carcass, we send it entirely to the pan, fill it with cold water and send it to the stove.
• As soon as the water boils, you immediately need to remove the foams - they make the broth cloudy and tasteless.
• Reducing the heat to almost minimum, cover the container and simmer the meat in it until cooked. In time it takes 1-2 hours, depending on the age of the bird.
• When the meat has already begun to soften, put the whole root vegetables of carrots, parsley, and an onion into the pan (you need to cut it crosswise). All vegetables must be peeled before being sent to boiling water.
• Then we put laurel, peas, salt in a saucepan.

Cooking rice in a separate saucepan

• While the broth comes to a condition, let's take up the rice. The groats need to be thoroughly rinsed with a running stream of water until transparent, and then filled with cold water (in a ratio of 1: 2) and put on fire.
• Let it boil for about 5 minutes, pour it onto a sieve, wait for the water to glass.

We bring the broth to condition and add the rice

• Chicken broth (about 2 liters) by this time should already be almost ready.

We focus on the meat: it is already soft, but still does not lag behind the bones.

• We extract the roots and onions from the broth, add raw rice to it.
• Cook for about 20 minutes on a low-strength fire.

We make crispy crackers at home with our own hands

• Crackers are made simply: you need to cut the bread slices into cubes, 1x1 cm in size, pour on a baking sheet and dry in the oven until golden brown, not forgetting to stir.

When the broth cools down a little, fill the soup tureens with it. In each we put several small pieces of chicken, a pinch of chopped parsley and serve with croutons.

The second option for cooking classic meat broth with rice

1. We prepare the chicken navar in the same way as in the first case, only we do not add the roots immediately.
2. To get a thick chicken broth, the meat needs to be simmered for the last half hour over the lowest heat under the lid, like in jellied meat. Reducing the heat to a minimum, put the carrots, parsley root, and a whole onion cut in half.
3. Cook rice separately. After rinsing the cereal, fill it with water in the same proportion as recipe # 1, then cook until cooked, salting it after boiling.
4. In the third pot you need to hard-boil 2-3 chicken eggs.
5. When the meat begins to lag behind the bones, remove it.
6. Pass the chicken broth through layers of gauze, remove the vegetables.

The dish is served as follows: put a little meat and 2-3 tablespoons of boiled rice at the bottom of each portioned soup plate. Put a quarter or half of a boiled egg and a pinch of freshly chopped greens in each plate.

Optionally, you can add a few bright orange circles of boiled carrots - it will turn out delicious and elegant!

Delicious rice boiled in homemade chicken broth

Garnish in the form rice porridge you can cook not only in the classic way, that is, on the water. It will turn out especially tasty if you use a decoction of poultry meat instead of water. Rice is better to take "basmati" or "jasmine". Its long grains do not stick together and are extremely tasty in the broth.

Ingredients

• Rice groats - 1 tbsp.;
• Ready chicken broth - 2 tbsp.;
• Curry - ¼ tsp;
• A pinch of salt.

Curry rice cooked in chicken broth: a simple recipe

1. Strain the finished broth through cheesecloth.
2. Rinse the rice thoroughly, fill it with water.
3. We send the pan to the fire, let it boil.
4. We reduce the intensity of the flame, add salt to taste and cook the porridge until the grains are completely softened.
5. About 5-10 minutes before removing the saucepan from the heat, add curry to the rice, stir well.

After letting it cool slightly, the finished side dish is served with boiled chicken or as an independent treat.

The calorie content of rice cooked on the basis of chicken broth is not much higher than if it is boiled in water - 180 kcal per serving.

But it turns out to be incredibly fragrant, much more tasty and incredibly healthy.

When the household, suddenly rebelling, refuse to eat my mother's signature borscht and oh buckwheat soup They do not want to hear, you can offer them in return an equally tasty, but unfairly forgotten dish.

Transparent broth from homemade chicken with rice and eggs, and even potatoes, will satisfy everyone, returning peace and joy to the family. And if someone has fallen ill in the house or it is in no way possible to restore the body after a stormy celebration the day before, then such a treat is the best remedy for all diseases!