When you need something as light and dietary as possible, I cook this chicken soup with rice and vegetables. There is no oil and other high-calorie ingredients, but at the same time it is a full-fledged first course that perfectly saturates.
Ingredients
- Chicken fillet - 1 piece
- Fig - 100 g
- Carrots - 2 pieces
- String beans - 2 handfuls
- Onion - 1 piece
- Garlic - 2 teeth
- A mixture of peppers with peas - 1 pinch
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Fill the fillet with water and boil for 40 minutes. Take out the chicken and divide it into fibers.
Strain the broth, bring to a boil and add rice to it.
After a couple of minutes, add the sliced carrots, and after a couple more – chopped onion and string beans.
Return the chicken to the pot and cook the soup until the rice is ready. In the last couple of minutes, add spices and crushed garlic.
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