Chicken soup with rice and vegetables

Name: Chicken soup with rice and vegetables - Noemi N.
Ingredients: a piece of chicken back; 4 carrots; 2 leeks; 1/2 celery; 5 cloves of garlic; 2 onions; green parsley; a cup of coffee with rice; tarragon; 2 eggs; 200 g sour cream; lemon; salt; pepper

Soups - Chicken soup with rice and vegetables by Noemi N. - Recipia

Chicken soup with rice and vegetables is one of those dishes that I almost always have on the stove, especially when I feel like using up everything in the fridge. I rarely make it the same way twice, but I keep it as a base and adjust according to what everyone wants at serving. Most often, I start with a chicken back and adapt based on the vegetables I have on hand. It's a soup that can easily be tailored to everyone's taste. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 20-30 minutes (for cleaning, chopping vegetables, and preparing the meat) Cooking time: 1 hour Servings: 6-8 Difficulty: easy Recipe type: traditional family soup, suitable for any day Ingredients - 1 chicken back (one piece, with or without skin) - 4 carrots - 2 leeks - 1/2 celery root - 5 garlic cloves - 2 onions - 1 coffee cup of rice (approx. 80 g) - 2 eggs - 200 g sour cream - tarragon (preferably from a jar, pickled) - fresh parsley - salt - pepper - lemon (for serving) Optional, for serving: - pickled hot pepper - vinegar from the jar with hot peppers - extra sour cream Preparation method 1. Put the chicken back to boil in a large pot, with enough water to cover it well and a little salt. Let it simmer, skimming off the foam that forms on the surface from time to time. 2. Meanwhile, clean the carrots, leeks, celery, onion, and garlic. Chop all the vegetables finely. 3. When the meat has boiled enough to be tender, remove the bones/chicken back from the pot. Let it cool for a few minutes, then cut the meat off the bone into suitable pieces. Return the chopped meat to the pot. 4. Add all the chopped vegetables to the soup and let it boil over medium heat. 5. Meanwhile, wash the rice well and let it soak in cold water for a bit. After 10-15 minutes, drain it. 6. When the vegetables are almost cooked (about 20 minutes after adding them), add the rice to the pot and stir gently. Let the soup boil for another 10 minutes, just enough for the rice to cook. 7. In a separate bowl, beat the two eggs with the sour cream until smooth. Take a ladle of hot soup and gradually pour it over the egg and sour cream mixture, stirring continuously to bring it to the temperature of the soup (this prevents the egg from curdling directly in the pot). 8. Reduce the heat to low. Gradually pour the egg and sour cream mixture into the pot, stirring gently. The mixture will thicken, and the soup will acquire a creamier consistency without curdling. 9. Adjust with salt and pepper to taste. Add finely chopped tarragon (to taste; if it's from a jar, add a little liquid too, if you like it tangy). 10. Remove the pot from the heat, and finally, add chopped fresh parsley. 11. Serve hot, with lemon slices and pickled hot pepper, optionally with extra sour cream to taste. Why I make this recipe often This soup works anytime, especially since it’s not a rigid recipe and I can use whatever vegetables I have on hand. It doesn’t stay the same from one week to the next, but it always turns out tasty, filling, and light enough to reheat the next day. It’s practical if you want something warm and hearty that can be adapted quickly. Tips and variations Tips - The meat from the chicken back is tastier for soup, but if you have another part of the chicken, it works just as well. - Skim the soup at the beginning to keep it clear. - Jarred tarragon is most suitable for its aroma and mild acidity. - For more tang, use lemon juice or vinegar from the pickled peppers at the end, to taste. Substitutions - If you don’t have leeks, use more onion. - Celery can be replaced with parsnip if you don’t have it on hand. - Rice can be omitted or replaced with a small amount of noodles, but the taste and texture will be different. Variations - You can add parsley root or other vegetables as desired. - If you want the soup even heartier, use a bit of chicken breast or thigh meat as well. - For a more tangy flavor, you can add vinegar directly to the pot, not just at serving. Serving ideas - Serve warm, with lemon and pickled hot pepper on the side. - Some prefer to add sour cream directly to the bowl at serving, to taste. - Goes well with fresh bread or croutons. Frequently asked questions Can I use another part of the chicken, not just the back? Yes, any part with bone works, even breast or thighs. The important thing is to have a little fat for flavor. Can it be made without eggs? Yes, you can omit the eggs. The soup will be clearer, but still tasty. You can just add sour cream for creaminess. How much rice should I put for a 4-liter pot? A small cup (about 80 g) is enough for a classic soup pot of 4-5 liters. If you want it denser, you can add a little more, but don’t overdo it, so it doesn’t absorb all the liquid. Can it be reheated the next day? Yes, the soup keeps well in the fridge the next day, but the rice absorbs more liquid. Add a little water when reheating, if needed. Can I freeze the soup? I do not recommend it, as the rice and vegetables change texture when frozen and it does not turn out as good when thawed. Nutritional values (estimates) For a medium serving (without bread and extra sour cream): - 160-180 kcal - 13 g protein - 8 g fat - 11 g carbohydrates The values are approximate and can vary depending on how much meat, sour cream, or rice is used. Storage and reheating The soup keeps in the fridge for up to 3 days, covered. The rice absorbs liquid, so when reheating, you can add a little water. I do not recommend freezing, as the texture of the rice and vegetables changes. Reheat on low heat, not in the microwave, to avoid curdling the sour cream.

Chicken soup with rice and vegetables

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