There's nothing quite like a warm bowl of chicken soup to soothe the soul, and this recipe takes the classic comfort food to a new level. By adding savory smoked sausages and creamy round-grain rice, we transform a simple soup into a hearty, satisfying meal. The smoky aroma from the sausages pairs beautifully with the rich chicken broth, creating a depth of flavor that is both familiar and exciting. This recipe is wonderfully straightforward, making it perfect for a cozy weeknight dinner or a comforting lunch on a chilly day.
Chicken soup with rice and sausages.
Ingredients for Chicken Soup with Rice and Sausages
- 2 chicken thighs
- 2 smoked Bavarian sausages
- 1 onion
- 1 carrot
- 2 potatoes
- 2 tablespoons of round-grain rice
- a few sprigs of parsley
- root vegetables and spices for the broth
- salt, black pepper
How to Make Chicken Soup with Rice and Sausages
Cook the chicken for 1 hour.
Finely dice the onion.
Add the diced potatoes to the soup.
First, cook the chicken thighs. Place the thighs in a pot, add a bunch of herbs – dill, parsley, and celery. To make the herbs easy to remove, tie the bunch with a string. Add a few bay leaves, 2 cloves of garlic, and salt to taste. Pour in a liter or slightly more of cold water. Bring to a boil. Reduce the heat to a minimum. Cover the pot with a lid. Cook the chicken for 1 hour. Strain the broth.
Finely dice an onion. Place the cooked chicken thighs and the diced onion in the pot. This soup can be considered a healthier option since the vegetables are not sautéed. Of course, smoked sausages are rarely included in a diet, but a small sausage with low fat content is used here just for aroma and to enhance the flavor. A healthy diet can still be delicious. And by the way, you can remove the skin from the chicken.
Dice the peeled potatoes into small cubes. Add the diced potatoes to the soup. Use waxy potatoes, as they hold their shape better.
Julienne the carrot.
Julienne the carrot. Add the sliced carrot to the pot after the potatoes. If you like celery, you can also dice a quarter of a celery root, after peeling it, and add it along with the carrot.
Add two level tablespoons of round-grain rice.
Simmer over low heat for 15-20 minutes, covered with a lid.
5 minutes before the soup is ready, add the sliced sausages to the pot.
Add two level tablespoons of round-grain rice. It’s best to use round-grain rice in this recipe, as it will cook down and give the soup a slightly creamy texture.
Pour in the strained broth. Return the pot to the stove and bring the soup to a boil. Simmer over low heat for 15-20 minutes, covering the pot with a lid to prevent the broth from evaporating. Slice the smoked Bavarian sausages into thick rounds. Chop a few sprigs of parsley. 5 minutes before the soup is ready, add the sliced sausages and a tablespoon of chopped herbs to the pot. Salt to taste. The smoky aroma adds a savory note to any dish, so feel free to use this technique in your cooking!
Serve warm or hot. Enjoy your meal!
Place the cooked chicken in a bowl and ladle a portion of the soup with sausages over it. Season with ground black pepper, and to taste, you can add a dollop of smetana (a type of sour cream) or Greek yogurt. Serve warm or hot.
And there you have it – a wonderfully aromatic and filling chicken soup that is sure to become a new favorite. The beauty of this dish lies in its simplicity and the comforting flavors that come together in one pot. Serve it hot, perhaps with a slice of crusty bread for dipping into the delicious broth. Feel free to customize it with your favorite herbs or a sprinkle of red pepper flakes for a little heat. We hope you enjoy every spoonful of this smoky and satisfying soup. Happy cooking!
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