“Rice and chicken soup” is attributed to Thailand, but it doesn’t matter which country it is, because this soup can be cooked with all kinds of creativity by keeping the two main ingredients of rice and chicken meat and enjoy its taste. Bard, the meaning of being creative is that you can put the vegetables in it differently or add your favorite spices to it.
It is better to use half-grain rice, with a lot of starch, which has a short cooking time; The more rice starch, the more glazed your soup will be. One of the good spices that you can put in this soup is curry spice, curry spice gives a good taste to this soup, but don’t overdo it.
*Ingredients you need to prepare this hearty soup:
– 2 chicken breasts
– Half grain rice 1 cup
– 1 large carrot
– 1 stalk of celery
– 1 large white onion
– Bo leaves as needed
Salt and pepper as needed
Turmeric as needed
Curry powder as needed
– Chopped coriander as needed
– Lemon juice as needed
*To have an excellent and delicious chicken and rice soup, you must follow the following steps in order and carefully.
1- Clean a cup of rice, wash a cup of water, pour the rice into a suitable container and add lukewarm water on it so that the water covers a finger on the rice, leave this container aside for 4 to 5 Wait for an hour and eat wet rice.
Chop 1-2 large carrots (it doesn’t matter how you chop it, it depends on your taste if you chop the carrot into rings or not) chop 1 stalk of celery. (Cut it into small pieces) Cut 1 large white onion into very small pieces, peel and chop 4 cloves of garlic.
Put all the vegetables in a pot, add the soaked rice and add one and a half liters of water. Put the pot on medium heat and let the vegetables and rice cook slowly and soften. (One and a half liters is the same volume as a bottle of family soda)
3- Prepare two skinless chicken breasts, wash them in water and put them in a pot with some bay leaves, add one and a half liters of water and put the pot on the gas and let the chicken breasts cook completely. .
(It is better to first boil the chicken breasts with water without adding bay leaf until the white foam from the chicken meat comes to the surface of the water, discard the water along with the white foam on it and add one and a half liters of water on the chicken meat again. and cook with bay leaf)
4- Go to the pot containing rice and vegetables, measure the grains of rice, pieces of vegetables and the amount of water in the pot, the vegetables and rice should be soft and the water in the pot should be sufficient, if the soup water is low, add a small amount to Add a glass of hot water to it.
Take some of the cooked rice out of the pot and pour it into a bowl. Mash the cooked rice with a meat grinder and return it to the pot again. This is to make the soup unglazed.
(If you use low-starch rice, you have to peel a small potato from the beginning and cook it with other vegetables and rice; at this stage, remove the cooked potato, mash it with a meat grinder and put it back in turn the pot over)
Remove the cooked chicken breast from the pot, remove the chicken breast meat from its bones and shred the chicken breast meat with your hands.
Strain the chicken broth in the pot, usually after the chicken meat is cooked, the resulting phlegm goes to the bottom of the pot; After that, use a clean cotton cloth and strain the chicken broth.
5-Pour the strained chicken broth and the chopped cooked chicken meat into the vegetable and rice pot, add some turmeric, salt, black pepper and curry powder and let the soup settle.
Before serving the soup, pour a few spoons of lemon juice into the pot and pour the soup into suitable containers and garnish with some chopped coriander.
Please note that this recipe is for one person. The time to prepare the ingredients is minutes and the right time for cooking is minutes. Enjoy…
