Chicken and Rice Soup Recipe with Potatoes
Hearty, comforting, and full of flavor, this chicken and rice soup with potatoes is the perfect meal for chilly days or when you need a nourishing boost. Made with tender chicken, soft potatoes, and perfectly cooked rice, this soup is both filling and easy to prepare.
Servings 4 servings
Calories 88kcal
Ingredients
- 2 chicken legs
- 80 g medium grain rice
- 300 g potatoes
- 1 onion
- 1 carrot
- 20 ml oil (for sautéing veggies)
- 1 bay leaf
- 2 l water
- salt and black pepper to taste
Instructions
- Place chicken legs in a large pot and cover it with water. Put the pot on high heat, add a small pinch of salt, and let the water boil. Get rid of all the foam on the surface. Add a bay leaf and lower heat. Cook chicken broth for 30 minutes on the low heat.
- Meanwhile, let’s prepare all the vegetables. Cube peeled potatoes; chop nicely an onion and grate carrot using a coarse grater.
- Take a skillet and heat the oil in it. Sauté onion with carrot for 3 minutes until soft and golden on medium heat.
- When you have broth simmering for 30 minutes, you can add sautéed vegetables and rice to the pot. However, before using rice in the recipe, please, rinse it thoroughly (until you have clear drained water).
- Let the broth get to boil again and have the broth simmer for about 5 minutes before adding cubed potatoes. Get rid of the bay leaf.
- In 10 minutes, take out cooked chicken legs out of the soup. Separate meat from the bone, shred it, or cut it into small pieces. Add it again to the pot with your soup.
- Season soup to your taste with salt and freshly ground pepper. Add chopped fresh parsley. Check the doneness of potatoes and rice. Let the soup simmer for the last 5 minutes, cover the pot with a lid, and set aside. Let it sit for 10 minutes before serving for all the flavors to incorporate into the broth.
Notes
*calories per 100 g