Chicken and nuts are a delicious combination that is often used for salads. But this combination is ideal for soup as well - a rich broth with a pleasant nutty aroma is obtained.
It is necessary
- - 500 g of chicken with bones;
- - 1 onion;
- - 1 carrot;
- - 3 tbsp. spoons of rice, walnuts, butter;
- - a slice of celery root;
- - 2 slices of lemon;
- - salt, pepper to taste.
Instructions
Step 1
Rinse fresh chicken, place in a saucepan, cover with water, salt to taste and bring to a boil. After boiling, simmer over medium heat for about half an hour until the meat is tender. Transfer the meat to a plate and leave the broth on the fire.
Step 2
Peel the carrots with onions and celery, dip them whole in the broth, cook until the vegetables are tender. Then strain the chicken stock. We no longer need vegetables - they have already given most of their nutrients to the broth.
Step 3
Rinse the rice (it is better to take the long-grain one, so as not to get a mushy mass), put in the heated butter and fry until transparent. Then transfer the rice to the broth, cook until soft. Frying in oil gives the rice a more pleasant aroma and taste.
Step 4
Take 3 tablespoons of walnut kernels, lightly chop them in a mortar or with a sharp knife. Remove chicken from bones, cut or tear into fibrous pieces.
Step 5
Now place the chicken pieces with walnuts on the soup bowls, pour over the broth. Place fresh lemon slices at a time to add flavor to the soup. Sprinkle with ground black or red pepper to taste. You can add chopped fresh herbs.
