Creamy Soup with Chicken, Corn, and Rice

Creamy soup with chicken, corn, and rice is a breeze to make, and the taste is extraordinary. The soup according to this recipe turns out to be hearty, with an incredibly rich creamy taste and aroma. Such a first dish is just a find in the cold: it will warm you and saturate you, and its bright appearance will give you a great mood.

Summary

Ingredients

• Chicken drumsticks – 3 pcs.
• Canned corn – 200 g
• Potatoes – 200 g
• Bulgarian pepper – 170 g
• Long grain rice – 50-70 g
• Carrots – 70 g
• Onions – 70 g
• Garlic – 1 clove
• Cream 10-20% – 150 ml
• Vegetable oil – 2 tbsp
• Ground turmeric – ½ teaspoon
• Ground paprika – ½ teaspoon
• Black peppercorns – 6 pcs.
• Salt to taste
• Ground black pepper – to taste
• Fresh parsley – to taste

Instructions

1. We prepare products.

   

2. Thoroughly rinse the chicken drumsticks, fill in 1.5-2 liters of water, and put on high heat. After boiling, remove the foam with a slotted spoon, salt, and add peppercorns. Cook chicken drumsticks over low heat for 15 minutes.
3. Peel the potatoes and cut them into small cubes.
4. Peel the onion and cut it into small cubes.
5. Peel the carrots and cut them into small cubes.
6. We clean the pepper from seeds and partitions and cut it into small pieces.
7. Finely chop the garlic.
8. Put onions, carrots, and bell peppers into a pan with heated vegetable oil and fry for 5-7 minutes.
9. Add garlic, turmeric, and paprika to the pan. Stir and turn off the heating.

   

10. We wash the rice.
11. We send potatoes, rice, frying from a pan, and corn to a saucepan with broth. Cook the soup for 10-15 minutes.
12. Add cream, pepper, and add salt if necessary.
    Cook the cream soup for another 2-3 minutes. Turn off the heat and let the creamy chicken, corn, and rice soup steep under the lid for 10 minutes.
13. Serve creamy soup with chicken, corn, and rice, garnished with fresh parsley.
    Enjoy your meal!