Chicken soup with rice and green onions
6 servings
50 minutes
Chicken soup with rice and green onions is a tender and warming dish rooted in the traditions of Russian cuisine. This soup has long been prepared in village homes when there was a need to create a hearty and nutritious meal from simple ingredients. The light yet rich flavor of chicken broth, the tenderness of potatoes, the sweetness of carrots, and the aroma of onions all harmoniously combine in this soup's bowl. The added rice makes it thicker and more nourishing, while fresh green onions add freshness and a hint of spiciness to the dish. This soup is perfect for cold days or when you crave something homey and cozy. It's easy to prepare and makes an excellent choice for both family lunch and light dinner.
1
Boil broth from chicken, adding bay leaf and black pepper.
- Chicken breast: 1 piece
- Bay leaf: 1 piece
- Black peppercorns: 6 pieces
2
Peel and chop the potatoes, add them to the chicken 20 minutes after the broth starts boiling.
- Potato: 2 pieces
3
Peel and chop the carrot and onion. Sauté in a small amount of oil and add to the broth. Salt the soup to taste.
- Carrot: 1 piece
- Onion: 1 piece
- Salt: to taste
4
Rinse the rice thoroughly and add it when the potatoes are already cooked, as rice cooks very quickly. It can be replaced with vermicelli or red lentils if desired.
- Rice: 100 g
5
Remove the chicken fillet from the soup and shred it or cut it into cubes, whichever you prefer.
6
When serving the soup, be sure to sprinkle with freshly chopped green onions! It turns out to be a very tender chicken soup.
- Spring onion: to taste
