Cheesy Chicken and Pickle Rice Soup

Simple, with a delicate cheesy taste. Donʼt look away! Soup with pickles, chicken and rice is a wonderful lunch for the whole family. Ease of preparation along with an interesting and budget-friendly composition will make this dish your favorite.
cook time: 40 min
Owen Truitt
Cheesy Chicken and Pickle Rice Soup

Nutrition Facts (per serving)

54
Calories
3g
Fat
4g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Water 2 l
Rice 50 g
Potato 400 g
Carrot 1 pc
Vegetable oil 1 tbsp
Salted cucumbers 2 pc
Peppercorns (peas) 5 pc
Processed cheese 100 g
Chicken legs (or any other chicken parts) 1 pc

Recipe instructions

Step 1

Step 1
How to cook chicken soup with rice and pickles? Very simple! Prepare the necessary ingredients according to the list. You can replace rice with vermicelli, noodles or other grains, such as millet or buckwheat. or you can add nothing at all. The article at the link at the end of the recipe will help you choose rice for the soup. The selected cereal must be thoroughly rinsed until the water is clear. Instead of chicken leg, you can use any other part of the chicken.

Step 2

Step 2
Wash the chicken leg. Boil water in a saucepan. Place the ham. Cook over medium heat, skimming off any foam, until cooked through, about 40 minutes. You can use the amount of water to your liking depending on the desired thickness of the soup. But keep in mind that some of the water will boil away during cooking.

Step 3

Step 3
Wash the potatoes, peel and cut into medium cubes.

Step 4

Step 4
Peel the carrots and grate on a coarse grater.

Step 5

Step 5
Cut the pickled cucumbers into cubes or strips.

Step 6

Step 6
Grate the processed cheese on a fine grater. To make the cheese easier to grate, first put it in the freezer for 20 minutes.

Step 7

Step 7
Peel the onion and cut into small cubes. If you or your children donʼt like onions, you can omit them from the soup at all, or add a whole onion during the cooking stage of the chicken and then discard it.

Step 8

Step 8
Remove skin and bones from the finished chicken and separate it into fibers.

Step 9

Step 9
Return the chicken to the broth. Follow with potatoes and rice. Bring to a boil and cook over medium heat for about 15 minutes. Read at the end of the recipe for information on how to choose the ideal soup pot and correctly calculate the amount of water.

Step 10

Step 10
Heat vegetable oil in a frying pan over medium heat. Add onion and fry until soft, about 2 minutes. Read about how to choose the ideal frying pan, as well as how to choose the right oil, in separate articles, links at the end of the recipe.

Step 11

Step 11
Add carrots and stir-fry for 3-4 minutes.

Step 12

Step 12
Place fried carrots with onions, pickles and processed cheese into the pan. Salt and pepper the soup. Cook, stirring, for 5-7 minutes over low heat.

Step 13

Step 13
Remove the pan from the heat, cover with a lid and let the soup simmer for 10-15 minutes.

Step 14

Step 14
Pour the cheese soup with pickles into bowls and serve, garnished with fresh herbs. Bon appetit!

Additional rubrics

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