Tomato Chicken Rice Soup

So simple, satisfying, affordable and so bright and tasty! Soup with rice, tomato paste and chicken is the first dish for every day; it will perfectly diversify your lunch menu. It will certainly please everyone in your household.
cook time: 1h 20 min
Freya Ashford
Tomato Chicken Rice Soup

Nutrition Facts (per serving)

37
Calories
1g
Fat
4g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Garlic 2 clove
Salt to taste
Ground black pepper to taste
Water 2.5 l
Rice 80 g
Potato 2 pc
Bay leaf 1 pc
Tomato paste 2 tbsp
Parsley to taste
Carrot 1 pc
Vegetable oil 2 tbsp
Paprika 0.5 tsp
bell pepper 1 pc
Chicken fillet 300 g

Recipe instructions

Step 1

Step 1
How to cook soup with tomato paste? Prepare all the necessary ingredients. The set of vegetables can be anything, but chicken, rice and tomato paste remain the same ingredients. You can replace the bell pepper with zucchini, and also add onions to the frying.

Step 2

Step 2
Wash the chicken fillet in running water, dry and cut into medium cubes. If you want a richer broth, you can use bone-in meat, such as thigh, drumstick or bone-in breast instead of fillet.

Step 3

Step 3
Wash the carrots under running water with a brush, peel, rinse and cut into small cubes or grate on a coarse grater.

Step 4

Step 4
Wash the potatoes under running water with a brush, peel, rinse and cut into medium cubes. Vegetables should not be chopped coarsely (otherwise the soup will be inconvenient to eat), but not finely chopped (otherwise the vegetables will boil too much, and you will end up with an unplanned puree soup).

Step 5

Step 5
Wash the bell pepper under running water, remove the stem and seeds. Cut the pulp into small cubes.

Step 6

Step 6
Rinse the rice thoroughly until the water runs clear. You can use any rice: long grain or short grain. Preferably steamed — this way it will not boil too quickly and will retain its shape.

Step 7

Step 7
Heat vegetable oil in a frying pan. Add the carrots and fry them, stirring, for 3-4 minutes.

Step 8

Step 8
Add chicken fillet and fry everything together over medium heat for about 5 minutes. Then reduce the heat to low (for me it’s mode 3).

Step 9

Step 9
Place tomato paste and bell pepper in a frying pan and simmer everything together over low heat for 6-7 minutes. This way, all the vegetables will be saturated with tomato paste, and the tomato paste, in turn, will acquire a light smoky flavor and the soup will turn out tastier.

Step 10

Step 10
While frying the vegetables, boil 2.5 liters of water in a saucepan. Add potatoes and rice and cook over medium heat, stirring occasionally, for about 10 minutes.

Step 11

Step 11
Place the fried vegetables from the frying pan and the bay leaf into the pan. Season the soup with salt and pepper, add ground paprika and cook at a low simmer for about 10 minutes until the vegetables and rice are cooked.

Step 12

Step 12
At the end, season the soup with garlic passed through a press and, if desired, sprinkle with chopped herbs. Let the chicken soup with rice, tomato paste and potatoes sit for a while.

Step 13

Step 13
Pour the rice and chicken soup into bowls and serve. Bon appetit!

Additional rubrics

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