Delicate rice soup with chicken 2

This recipe for delicate chicken rice soup is one of many similar recipes that are made on the basis of poultry broth. How many are there? We can safely say that the number of such first courses has long exceeded five hundred. But this soup is really special: tender, aromatic, very tasty. Interestingly, the chicken is not cooked for him, but fried and added in sliced ​​form to each portioned plate before serving. As a result, the gastronomic experience is completely different. The delicate chicken rice soup also contains aromatic basil, which adds pleasant refreshing notes to the taste of the dish.

Ingredients

• large white onion - 1 pc.
• medium-sized carrots - 1 pc.
• garlic - 3 cloves
• celery stalks - 3 pcs.
• green basil - 3 sprigs
• ghee - 4 tbsp. l.
• rice - 120 g
• ground paprika - 1 tsp
• chicken broth - 1 l
• chicken fillet - 2 pcs.
• cream with a fat content of 33% - 200 ml
• salt, freshly ground black pepper - to taste

Directions

1. Prepare the ingredients for a tender chicken rice soup. Peel and chop the onion. Wash the carrots, peel and cut into small cubes. Peel the garlic, crush and chop very finely.
2. Wash the soup celery, peel and cut into thin slices. Wash the basil and pat dry on a paper towel. Tear off the leaves from one branch. Tie the rest of the stems with a thread.
3. In a heavy-bottomed saucepan, heat 2 tbsp. l. ghee and, stirring occasionally, brown the onions with garlic, carrots and celery over medium heat (this will take about 10 minutes).
4. Place rice in a saucepan, cover with boiling broth and bring to a boil. Salt a little, sprinkle with ground paprika. Put the basil stalks together. Cook over low heat, covered for 20 minutes.
5. Wash and dry the chicken. Rub with salt and pepper. Melt the remaining butter in a skillet and brown the chicken on all sides until golden brown. Remove from heat, wrap in foil and leave in a warm place for 10 minutes.
6. Cut the remaining basil leaves. Remove the stems from the soup. Pour in the cream, salt and pepper and bring to a boil. Pour the soup into bowls, add the chopped chicken fillet and sprinkle with basil.