There is such a state when you want something, but what is not clear. It might be time for the chicken rice and potato soup! And that, and quite economical, and quite tasty.
Ingredients:
- water - 2 l;
- chicken - 600 g;
- carrots - 1-1, 5 pcs.;
- potatoes - 1-1, 5 pcs.;
- onions - 1 pc.;
- rice - 1/4 cup;
- herbs, spices, salt - to taste.
Preparation
To save money, get a whole chicken right away - the thighs with wings can be used for any other dish. Cut the carcass into two parts and put one in the freezer for later.
Rinse the second part of the carcass in running water and cut into two parts. It's time to make chicken broth - the base for the soup. Let's make it rich. Pour water into a saucepan, place prepared meat pieces there. Put the saucepan on fire.
While the water is boiling in the pot, peel the potatoes, onions, and carrots. Rinse all vegetables and cut into pieces as you like. Grate the carrots. Do not forget to keep an eye on the pan, as when the water boils in it, it will be necessary to remove the resulting foam.
After boiling, salt the broth to taste, add chopped potatoes and rice, reduce heat to a minimum and cook at this rate for about 40 minutes more. At this time, fry the onions and carrots in a skillet with a little oil until golden brown.
Add fried onions with carrots, herbs to the prepared soup. Cover and remove from heat, let the dish brew a little. Before serving the chicken soup in bowls, you can remove the meat from the pan, divide into small pieces and place them back.
