Chicken meat is easy to prepare and has a low fat content and a sufficient amount of protein. It is combined with many products, so when cooking chicken dishes you can not be afraid to experiment and boldly show your imagination.
It is necessary
-
- chicken fillet - 300g;
- large potatoes - 2pcs;
- leeks - 2 pcs;
- carrots - 1pc;
- cream - 250ml;
- water - 1l;
- round grain rice - 100g;
- flour - 1 tablespoon;
- butter - 2 tablespoons;
- salt
- ground black pepper;
- dried herbs - marjoram
- curry (to taste)
Instructions
Step 1
Defrost chicken fillet, rinse it under cold running water.
Step 2
Pour water into a saucepan with the expectation that in addition to meat and vegetables, cream will also be added to the soup at the end of cooking.
Step 3
Cut the fillets into medium sized pieces, about 3cm x 3cm, and dip in boiling water. Cook from the moment of boiling for 10-15 minutes.
Step 4
Peel the potatoes, cut into cubes and add to the boiling chicken stock. Boil from the moment of boiling for 5-10 minutes over medium heat, periodically removing the resulting foam.
Step 5
Peel the carrots and leeks and cut into small pieces. For leeks, use the white and green parts.
Step 6
Melt the butter in a skillet and fry the vegetables in it until half cooked.
Step 7
In a separate skillet, fry the flour without oil until golden brown.
Step 8
Add flour to vegetables, stir and fry for another 3 minutes.
Step 9
Rinse the rice in cold running water.
Step 10
Put rice and browned vegetables in broth, salt. You can add dried spices to taste - marjoram or a pinch of curry. Cook from the moment of boiling over low heat for 15 minutes.
Step 11
Pour in the cream, add black pepper, bring to a boil and remove from the heat.
Serve the soup with toasted bread or croutons.
