Chicken Soup with Rice, No Potatoes – Step-by-Step Recipe

Source: Paul Binet, AdobeStock

If you want to prepare a light first course, then try chicken soup with rice without potatoes. Despite its simple ingredients, it turns out very hearty and aromatic. This recipe is especially good when you don't want to overload your diet with anything unnecessary!

Preparation time: 50 minutes.
Servings: 6.

Ingredients

• 500 g chicken fillet;
• 2.2 liters of water;
• 100 g round-grain rice;
• 1 large carrot;
• 1 celery stalk;
• 1 onion;
• 1 bell pepper;
• 2 cloves garlic;
• 2 bay leaves;
• 4 black peppercorns;
• 1 teaspoon salt;
• vegetable oil for frying.

Step-by-step recipe

1. Pour water over the chicken fillet, bring to a boil, skim off the foam, and cook until done. Then remove and cut the meat.
2. Peel and finely chop the onion, grate the carrot, dice the celery and bell pepper, and finely mince the garlic.
3. Sauté the onion, carrot, celery, and bell pepper for 5-6 minutes in a heated pan with vegetable oil. Add the garlic and cook for another 30 seconds.
4. Rinse the rice until the water runs clear and add it to the boiling broth. After 10 minutes, add the chicken, sautéed vegetables, bay leaves, black peppercorns, and salt.
5. Cook the chicken soup for another 8-10 minutes until the rice is done. Before serving, sprinkle with chopped herbs if desired.