A light and comforting chicken soup made with simple ingredients and fresh vegetables. Easy to prepare and perfect for everyday family meals. This soup is gentle on the stomach and fits well into weight-loss, protein-focused, and appetite-control diets. We filmed a step-by-step video of this recipe on our family YouTube channel: https://youtu.be/gr6Ekia8IEU
Chefadora AI has the answer - timers, swaps, step-by-step help.
Prepare all the ingredients.
Place the chicken breast in a pot, pour in water, and bring to a boil.
While the water is heating, prepare the vegetables. Peel the potatoes and cut them into cubes. Peel and chop the carrot. Peel the onion, leaving it whole.
Once the water starts boiling, remove the foam from the surface.
Add the potatoes, carrot, and whole onion to the pot.
Add the rice.
Season with salt and black pepper (optional), then add the bay leaf.
Reduce the heat to low, cover with a lid, and simmer for 30 minutes.
After 30 minutes, remove the chicken and the onion. Discard the onion and chop the chicken meat.
Return the chicken to the soup and stir.
Finely chop the fresh herbs and add them at the very end. Serve warm.
If you prefer a thicker soup, add 2 liters of water instead of 2.5 liters
If you need a very gentle soup for the stomach, do not add black pepper.
This soup is often served with a slice of black bread. You can also try adding a spoonful of sour cream directly to the bowl.
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but it may require a longer cooking time. Adjust the simmering time accordingly.
What herbs work best for this soup?
Fresh parsley or dill work wonderfully in this soup. Choose based on your preference.
Can I make this soup in a slow cooker?
Yes, you can prepare this soup in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Is this soup suitable for a low-carb diet?
This soup contains rice and potatoes, which are not low-carb. You can omit them or replace them with low-carb alternatives like cauliflower rice.
Home cooking practitioner. I started cooking in elementary school and began creating my own recipes in my teens. Today I’m growing as a food blogger and turning my recipes into a shared YouTube project.
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