Creamy Soup with Chicken, Corn, and Rice
by Editorial Staff
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.
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
Directions
- We prepare products.
- 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.
- Peel the potatoes and cut them into small cubes.
- Peel the onion and cut it into small cubes.
- Peel the carrots and cut them into small cubes.
- We clean the pepper from seeds and partitions and cut it into small pieces.
- Finely chop the garlic.
- Put onions, carrots, and bell peppers into a pan with heated vegetable oil and fry for 5-7 minutes.
- Add garlic, turmeric, and paprika to the pan. Stir and turn off the heating.
- We wash the rice.
- We send potatoes, rice, frying from a pan, and corn to a saucepan with broth. Cook the soup for 10-15 minutes.
- 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. - Serve creamy soup with chicken, corn, and rice, garnished with fresh parsley.
Enjoy your meal!
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