Rice Soup With Chicken Breast And Leeks. Step-by-step Recipe With Photo

Rice soup with chicken breast and leeks is a first course recipe for those who don't like cabbage soup. It will be successfully replaced by leeks and it will turn out very tasty. My daughter really does not like cabbage in all its forms, even borscht has to be cooked without the "main ingredient". However, in any first course, besides meat and potatoes, you want to see more vegetables, in these cases leeks and zucchini come to the rescue.

This recipe is also suitable for diet menus. There is practically no fat in it, and chicken broth and rice are favorite foods of all nutritionists. A bowl of hot rice soup with chicken breast and leeks is a real medicine for a stomach plagued by holiday salads and fatty foods.

• Cooking time: 1 hour 20 minutes
• Servings: 6

Ingredients for Rice Soup with Chicken Breast and Leeks

For broth:

• 500 g chicken breast fillet;
• 110 g carrots;
• 70 g of onions;
• 2-3 cloves of garlic;
• 50 g parsley;
• 3 bay leaves;
• 6 peas of black pepper;
• salt.

For soup:

• 120 g parboiled rice;
• 80 g leeks;
• 150 g carrots;
• 100 g of onions;
• 150 g potatoes;
• 15 ml of olive oil.

Method of making rice soup with chicken breast and leeks

Let's prepare the ingredients for the chicken fillet dietary broth. We clean the carrots, wash them, cut them into large bars or leave them whole (if the root crop is not large). Cut the onion head together with the husk into 2-4 parts. A little onion skins will not hurt: the broth is golden brown. We crush the garlic cloves with a knife, remove the husk. Rinse bay leaves with boiling water, leave black peppercorns intact.

Add boneless and skinless chicken fillet to seasonings and vegetables. Be sure to wash the meat with running cold water, cut the fillet into two parts, small pieces of meat will cook faster.

Pour 1.5 liters of cold water into a saucepan, add about 8 g of table salt. We put the pan on the stove, bring to a boil over medium heat, remove the scale with a slotted spoon. We reduce the gas to the minimum, cook for 30-40 minutes. We leave the finished chicken breast in the hot broth for 15 minutes, then we take out the meat, and filter the liquid through a sieve.

For the soup, cut the carrots into small strips, finely chop the onions. Saute vegetables in refined olive oil for 10 minutes.

Shred the light part of the leek stalk with thin rings. Cut the potatoes into small cubes.

Put the sautéed vegetables in the soup pan, add the leeks and potatoes.

Fill the ingredients with strained chicken broth, cook over low heat for 20 minutes.

Cook the parboiled rice separately. First, fill the cereal with cold water, rinse several times until the water becomes completely transparent. Pour 200 ml of water into a saucepan, add the washed rice. After boiling, close tightly with a lid, cook over low heat for 15 minutes.

Add the cooked rice to the saucepan when the vegetables are soft. Salt to taste or add bouillon cube.

Serve hot rice soup with chicken breast and leeks. Cut the chicken fillet into thin strips, put a portion of meat in each plate.

Rice soup with chicken breast and leeks is ready. Bon Appetit!