Chicken soup with rice
2 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories301kcal
Proteins16grams
Fats17.4grams
Carbohydrates20.8grams
1
Boil chicken broth and strain it, cut the chicken into pieces, place it in a pot, and pour hot strained broth over it.
- Chicken: 150 g
- Rice: 25 g
- Salt: to taste
2
Add finely chopped and sautéed onion to the soup.
- Onion: 25 g
- Clarified butter (ghee): 10 g
3
Peel, wash, and chop the potatoes into large pieces, then add to the soup.
- Potato: 100 g
4
Sort and rinse the rice, add to the soup.
- Rice: 25 g
5
Salt the soup and cook until the rice is ready.
- Salt: to taste
6
At the end of cooking, add soaked dried cornelian cherry (ahtu) to it.
- Cornelian cherry (dogwood): 10 g
7
Before serving, garnish the ready soup with beaten eggs.
- Chicken egg: 0.5 piece
8
Serve the soup sprinkled with cilantro.
- Cilantro: to taste
