Rice soup with chicken breast and leek
Rice soup with chicken breast and leek - the first course recipe for those who do not like cabbage soup. It will be successfully replaced by leek and it will turn out very tasty. My daughter really does not like cabbage in all its manifestations, even borscht has to be cooked without the “main ingredient”. However, in any first dish except meat and potatoes I want to see more vegetables, in these cases leek and zucchini come to the rescue.
This recipe is also suitable for a diet menu. There is practically no fat in it, and chicken broth and rice are the favorite foods of all nutritionists. A plate of hot rice soup with chicken breast and leek is a real medicine for the stomach, exhausted by holiday salads and fatty foods.
- Time for preparing: 1 hour 20 minutes
- Servings Per Container: 6
Ingredients for Rice Soup with Chicken Breast and Leek
- 500 g chicken breast fillet;
- 110 g of carrots;
- 70 g of onions;
- 2-3 cloves of garlic;
- 50 g of parsley;
- 3 bay leaves;
- 6 peas of black pepper;
- 120 g steamed rice;
- 80 g leek;
- 150 g carrots;
- 100 g of onions;
- 150 g of potatoes;
- 15 ml of olive oil.
A method of preparing rice soup with chicken breast and leek
Prepare the ingredients for the chicken fillet diet broth. Peel the carrots, wash them, cut into large bars or leave whole (if the root crop is not large). Cut onion head with husk into 2-4 parts. A little onion peel does not hurt: a golden color is provided to the broth. Garlic cloves with a knife, remove the husk. Rinse the bay leaves with boiling water, leave the peas of black pepper intact.
To seasonings and vegetables add chicken without bone and skin. Be sure to wash the meat with running cold water, cut the fillet into two parts, small pieces of meat will cook faster.
Pour 1.5 l of cold water into the pan, pour about 8 g of table salt. We put the pan on the stove, bring to a boil over medium heat, remove the scum with a slotted spoon. Reduce the gas to a minimum, cook for 30-40 minutes. We leave the finished chicken breast in a hot broth for 15 minutes, then we take out the meat and filter the liquid through a sieve.
For soup, chop the carrots into small strips, chop the onions finely. We pass the vegetables in refined olive oil for 10 minutes.
We shred the thin part of the leek stem with thin rings. Cut the potatoes into small cubes.
Put sautéed vegetables in a soup pot, add leek and potatoes.
Pour the ingredients with strained chicken broth, cook over low heat for 20 minutes.
We cook steamed rice separately. First, pour the cereal with cold water, rinse several times until the water becomes completely transparent. Pour 200 ml of water into a saucepan, add washed rice. After boiling, close tightly with a lid, simmer for 15 minutes.
Cooked rice is added to the pan when the vegetables are soft. To taste, add salt or add a bouillon cube.
To the table, rice soup with chicken breast and onions leek served hot. Cut the chicken fillet into thin strips, put a portion of meat in each plate.
Rice soup with chicken breast and leek is ready. Enjoy your meal!