Chicken broth with rice
6 servings
150 minutes
Chicken broth with rice is a simple and nourishing dish that warms the soul. Its roots trace back to European cuisine, where broths have long been considered the foundation of many dishes. The delicate aroma of home-cooked chicken, complemented by the sweetness of carrots and the depth of root vegetables' flavor, makes this broth versatile. It is soft and enveloping, perfect for restoring strength after illness or simply for a cozy lunch. Separately cooked rice adds heartiness to the dish, allowing one to enjoy its tender texture. Due to prolonged simmering over heat, the broth becomes rich, clear, and surprisingly flavorful. This classic combination of ingredients makes it popular in home kitchens around the world.
1
Place chicken, vegetables, and peeled root vegetables in the pot. Pour clean water until it completely covers the chicken.
- Chicken: 1 piece
- Carrot: 4 pieces
- Celery stalk: 1 piece
- Turnip: 1 piece
- Parsley root: 1 piece
- Onion: 1 head
2
Place the pot on low heat and do not leave for a minute: the broth should not boil. Remove any foam immediately with a skimmer. Once all the foam is removed, leave it on low heat and cook for one and a half to two hours. Salt to taste.
- Salt: to taste
3
Cook the rice separately and mix it with the broth when serving.
- Rice: 150 g
