Easy Family Chicken, Potato & Rice Soup

Made from simple products, inexpensive, appetizing, for the whole family! Rice soup with chicken and potatoes is a family dinner dish that is quick and easy to make without the use of expensive ingredients. Thick, satisfying, rich — this soup will fit into your usual menu and diversify it.
cook time: 1h
Chloe Benton
Easy Family Chicken, Potato & Rice Soup

Nutrition Facts (per serving)

48
Calories
2g
Fat
5g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Salt to taste
Water (The amount of water is indicated arbitrarily. Focus on the desired consistency of the soup) 2.5 l
Rice 80 g
Potato 4 pc
Carrot 1 pc
Vegetable oil 30 ml
Dry spices to taste
Chicken thighs 2 pc

Recipe instructions

Step 1

Step 1
How to cook rice soup with chicken? First of all, cook the broth. How to cook broth? Pour cold water into a saucepan, add the peeled whole onion and chicken thighs. Place the pan on the stove over medium heat. Wait until it boils, skim off the foam, then reduce the heat to low. Add salt and cook the thighs until tender, 25 minutes.

Step 2

Step 2
While the broth is cooking, prepare the potatoes and rice. Wash the potatoes, peel them, and finely chop into medium pieces. Place the chopped potatoes in a bowl and cover with cold water to prevent them from browning.

Step 3

Step 3
Rinse the rice under cool running water. I used round grain rice, not parboiled, because round rice cooks better. Rinse it in three waters until the water is clear, then drain the water.

Step 4

Step 4
When the broth is ready, remove the onions and thighs. Add potatoes and rice to the pan, stir and let it boil. Skim off the foam again. Cook the soup over medium heat for 15 minutes. During this time, the rice and potatoes will be almost cooked.

Step 5

Step 5
While the potatoes and rice are cooking, prepare the fry. How to make a roast? Peel the carrots and grate on a coarse grater. I did not add onions to the frying because I cooked them whole along with the chicken. You can use it in frying, itʼs a matter of taste. The soup can be cooked without frying at all, by putting the grated carrots directly into the broth.

Step 6

Step 6
Pour vegetable oil into a frying pan, heat it and add carrots. Fry it while stirring over medium heat for 10 minutes. Roasted carrots will give the soup a beautiful orange color.

Step 7

Step 7
Remove the skin from the cooled thighs, then separate the meat from the bones. Break it down into fibers with your hands. You can cut the meat with a knife.

Step 8

Step 8
15 minutes after boiling the broth with potatoes and rice, add fried carrots and chicken to it. Add dry seasonings—I use “for soups”—and taste for salt. Stir and cook for another 5 minutes. Then turn off the heat and let the soup brew. When serving, you can garnish the soup with fresh parsley or dill. Bon appetit!

Additional rubrics

Related recipes