Chicken Soup with Pumpkin and Rice

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• Time for preparing

  Contents

  • • 0.0.1 1h 50min
    • 0.0.2 Simple dish
    • 0.0.3 49.96kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 50min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  49.96kcal

• Rating

• Recipe

Light piquant seasonal soup. This soup has a sweetish smack and spicy aroma, as it is made of pumpkin with paprika and nutmeg. Such a soup can be prepared at home and for children.

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Ingredients

0/17 ingredients

• Water-2-2.5 l.
• Pumpkin 400g.
• Potato 400 gr.
• Rice 1/4 cup.
• Chicken meat on the bones. -600g.
• Garlic-3 cloves
• 1 onion
• 1 carrot
• Bay leaf – 1 pc.
• 5 peas pepper
• Paprika-1/2 tbsp
• Saffron 5 stamens
• 1/4 teaspoon nutmeg
• 1 clove
• Black pepper to taste
• White pepper to taste
• Salt to taste

1ч 50мин1ч 50мин 49.96

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Steps

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1. Rinse the chicken, put it in cold water, add to it bay leaf, peppercorns, cloves.
2. Simmer the chicken for about 50 minutes. Broth needed will salt in the middle of cooking.
3. Once the meat is soft, separate it from the bones, cut into slices. Strain the broth.
4. Peel the vegetables. Rinse the rice several times in cold water and leave to dry.
5. Cut potatoes arbitrarily into slices of the same size.
6. Grate the carrots.
7. Peel the pumpkin from the peel and the core. Dense pulp cut the same size as potatoes.
8. Put the potatoes in the broth and boil, remove the foam, reduce fire to a boil, simmer for about a quarter of an hour.
9. Put pumpkin, carrots and onions to the potatoes. Cook about a third hours until the vegetables are soft. 15 minutes before the end of cooking, put in rice and saffron soup.
10. A few minutes before turning off the fire, return the meat to the soup chicken, put nutmeg, white pepper squeezed through press garlic and paprika.

Keywords:

• Chicken soup
• rice
• chicken soup
• pumpkin