There's nothing quite like a warm bowl of chicken soup to bring comfort and nourishment. This recipe for Rice Soup with Chicken, Bulgur, and Potato offers a delightful twist on the classic. By combining two wonderful grains, rice and bulgur, we create a soup with a satisfyingly rich texture. The real magic, however, lies in the preparation of the broth. Instead of the usual sautéed vegetables, we simmer them with the chicken and then blend them into a smooth, velvety base. This simple technique infuses the entire soup with a deep, savory flavor, making it a hearty and wholesome meal the whole family will love.
Rice Soup with Chicken, Bulgur, and Potato
Ingredients for Rice Soup with Chicken, Bulgur, and Potato
- 1/2 small chicken
- 2 onions
- 2 carrots
- 2 bay leaves
- a bunch of parsley and dill
- 2 medium potatoes
- 50 g round-grain rice
- 50 g bulgur
- water, salt, pepper
How to Make Rice Soup with Chicken, Bulgur, and Potato
Adding chopped vegetables to the pot with the chicken.
Simmer the chicken broth with vegetables over low heat for about 1 hour.
Blend the broth with the carrots and onions.
Cut the chicken into several pieces and place them in a soup pot. Peel the onion and carrots. Coarsely chop the onion and dice the carrots. Add the chopped vegetables to the pot, followed by a thoroughly washed bunch of fresh herbs and the bay leaves. You can also add diced celery root or parsley roots. Pour in 1.5-2 liters of cold water. For a less fatty broth, cook the chicken without the skin.
Bring to a boil over high heat, and salt to taste. Reduce the heat to a minimum and cover the pot with a lid. Simmer the chicken broth with vegetables over low heat for about 1 hour.
Once the broth is ready, remove the cooked chicken, bay leaves, and the bunch of herbs. Blend the broth with the carrots and onions until smooth. This creates a creamy soup base, with the grains providing the texture later on.
Add the chopped potatoes, rinsed round-grain rice, and bulgur to the pot.
Strain the blended broth with vegetables into the pot with the potatoes and grains.
Cook until done, about 20-25 minutes.
Peel the potatoes and cut them into small cubes. Place the diced potatoes in the pot and add the rinsed round-grain rice and bulgur. Crushed or cracked grains work well for this recipe.
Strain the blended vegetable broth into the pot over the potatoes and grains. I highly recommend straining it in case a small bone came off the chicken; the blender might have partially ground it, but sediment could remain!
Return the pot to the stove, bring it to a boil again, and cook until everything is tender, about 20-25 minutes. If you are using coarse bulgur, it may take about 30 minutes to cook completely.
Serve the rice soup with chicken, bulgur, and potato hot, sprinkled with green onions or dill.
Serve the rice soup with chicken, bulgur, and potato hot, sprinkled with green onions or dill. The pieces of cooked chicken can be served separately or added to each bowl after removing the skin and bones.
And there you have it—a bowl of pure comfort that's both delicious and easy to prepare. This Rice Soup with Chicken, Bulgur, and Potato is perfect for a cozy weeknight dinner or a nourishing lunch. Feel free to customize it by adding your favorite herbs or a dollop of sour cream or Greek yogurt for extra creaminess. Serve it with a slice of crusty bread for dipping, and enjoy the warm, satisfying flavors. We hope this recipe becomes a new favorite in your home!
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