Soup with rice, tomato paste and chicken

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to cook soup with tomato paste? Prepare all the necessary ingredients. The set of vegetables can be anything, but chicken, rice and tomato paste remain the same ingredients. You can replace the bell pepper with zucchini, and also add onions to the frying.

2. STEP 2

   

   Wash the chicken fillet in running water, dry and cut into medium cubes. If you want a richer broth, instead of fillet you can use meat on the bone, for example, thigh, drumstick or breast on the bone.

3. STEP 3

   

   Wash the carrots under running water with a brush, peel, rinse and cut into small cubes or grate on a coarse grater.

4. STEP 4

   

   Wash the potatoes under running water with a brush, peel, rinse and cut into medium cubes. Vegetables should not be chopped coarsely (otherwise the soup will be inconvenient to eat), but not finely chopped (otherwise the vegetables will boil too much, and you will end up with an unplanned puree soup).

5. STEP 5

   

   Wash the bell pepper under running water, remove the stem and seeds. Cut the pulp into small cubes.

6. STEP 6

   

   Rinse the rice thoroughly until the water runs clear. You can use any rice: long-grain or short-grain. Preferably steamed - this way it will not boil too quickly and will retain its shape.

7. STEP 7

   

   Heat vegetable oil in a frying pan. Add the carrots and fry them, stirring, for 3-4 minutes.

8. STEP 8

   

   Add the chicken fillet and fry everything together over medium heat for about 5 minutes. Then reduce the heat to low (I use mode 3).

9. STEP 9

   

   Place tomato paste and bell pepper in a frying pan and simmer everything together over low heat for 6-7 minutes. This way, all the vegetables will be saturated with tomato paste, and the tomato paste, in turn, will acquire a light smoky flavor and the soup will turn out tastier.

10. STEP 10

    

    While frying the vegetables, boil 2.5 liters of water in a saucepan. Add potatoes and rice and cook over medium heat, stirring occasionally, for about 10 minutes.

11. STEP 11

    

    Place the fried vegetables from the frying pan and the bay leaf into the pan. Season the soup with salt and pepper, add ground paprika and cook at a low simmer for about 10 minutes until the vegetables and rice are cooked.

12. STEP 12

    

    At the end, season the soup with garlic passed through a press and, if desired, sprinkle with chopped herbs. Let the chicken soup with rice, tomato paste and potatoes sit for a while.

13. STEP 13

    

    Pour the soup with rice and chicken into bowls and serve. Bon appetit!

Comments on the recipe

Tilda Montmartre

21.10.2023

4.9

Hearty and very flavorful soup. You can add different vegetables. I also know this version of a similar soup with rice, vegetables, and pork instead of chicken.

Natalia M

21.10.2023

4.7

I was looking for something to cook for the first meal and found this recipe. I immediately liked the composition and the unusual method of preparation. Once upon a time I made soup from fried ribs, I remember I liked the taste, but for some reason I never cooked it like that again. This time I decided to make soup with roasted meat. This roast itself is very tasty. When it was added, the soup acquired an appetizing aroma and taste. I had rice “for pilaf”, so I added it. It didn’t boil over like the round-grain one, but it also wasn’t “plastic” like the steamed one. Garlic, paprika and black pepper made up an excellent flavor and aroma bouquet. Only I didn’t add bell pepper; we don’t like it in first courses. The soup turned out to be aromatic, rich, with a toasty taste and golden color. Thanks for the recipe!

luba60

21.10.2023

4.5

A very simple recipe. It cooks quickly and the soup is delicious.