Chicken soup with rice, sorrel and vegetables

Nutritious and vitamin-rich rice soup with sorrel, tomatoes, green onions and parsley turns out to be quite light, but at the same time satisfying. Sorrel and tomato add a pleasant sourness to the soup.

Ingredients

• Chicken thighs - 400 g
• Rice - 60 g
• Sorrel - 60 g
• Potatoes - 220 g
• Tomatoes - 200 g
• Carrots - 120 g
• Onions - 100 g
• Fresh parsley - 15 g
• Green onions - 12 g
• Vegetable oil - 30 ml (2 tablespoons)
• Bay leaf - 2 pcs.
• Salt - 1.5 tsp (or to taste)
• Water - 2 l

Directions

1. Remove the skin from the thighs.
2. Put the thighs in a saucepan, fill with water, add 1 teaspoon of salt and add bay leaf.
3. Bring the water to a boil, remove the foam. Cook the broth over low heat, covered for 30 minutes.
4. Peel and cut the potatoes into small pieces.
5. Add potatoes to the pot.
6. Add washed rice along with the potatoes. Cook for about 20 minutes, until the potatoes and rice are done.
7. Peel carrots and onions. Cut the carrots into small cubes and the onions into cubes.
8. Heat the vegetable oil in a frying pan and fry the onions and carrots over low heat for about 7-10 minutes, until soft.
9. Chop the green onion and add to the pan to the onions and carrots.
10. Fry for another 1 minute.
11. We wash the sorrel well and cut into strips.
12. Dip the tomato in boiling water for 1-2 minutes, then remove the skin. Cut the tomato into small cubes.
13. Add fried vegetables to the soup.
14. Add sorrel along with vegetables.
15. We put the tomatoes there.
16. Pour in 0.5 teaspoon of salt (or to taste).
17. Cook chicken soup with rice, sorrel and tomatoes for another 5 minutes.
18. Finely chop the parsley and add to the soup at the end of cooking. After that, immediately turn off the fire.
19. Chicken soup with rice, sorrel and tomatoes is ready.
20. Pour the soup into bowls and serve.
21. Bon Appetit!