Chicken Soup with Rice Recipe
Very fragrant, unique and delicious – it will become a pleasant variety in your daily menu. Both adults and children will like it.
Servings Prep Time
4 10minutes
Cook Time
60minutes
Servings Prep Time
4 10minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Soak the grape leaves in cold water, rinse and dry.
  2. Finely chop the onion and garlic and fry in butter for a few minutes. Peel the carrots, grate them on a coarse grater. Add the onion and garlic to the pan. Stir-fry until the onion becomes transparent and the carrots are soft.
  3. Put the broth to warm up. It is better to prepare chicken broth in advance by adding onions, carrots, celery stalk, bay leaf and a little juniper, but not garlic. Rinse and dry the rice, pour hot broth and cook a little.
  4. Add salt to the vegetables, add chili, cinnamon, cloves and mix. Add to the broth. Fry the chopped tomatoes in the same pan. I took frozen tomato puree. You can even take tomato paste. Add to the soup.
  5. Cook the soup until the rice is ready. 5 minutes before cooking, add the chopped grape leaves.
  6. Finely chop mint and cilantro, finely grate lemon zest, squeeze out 1 tbsp lemon juice from the pulp, cut chicken breast into slices. Add everything to the soup, leaving some greens to serve. Stir and serve.
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