Chicken Soup with Rice and Corn
A delicate and light soup in which chicken, rice, and corn complement each other perfectly. Frozen corn is used in the recipe, however, fresh or canned corn may be used. Chicken can be replaced with turkey. The volume of ingredients is calculated for a four-liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- chicken drumstick 500 g
- potato 500 g
- corn 200 g
- rice 150 g
- onion 150 g
- carrot 150 g
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 10
Finely chop the onion.
Step 2 of 10
Grate the carrot on a medium grater.
Step 3 of 10
Sauté the onion in a pot with vegetable oil.
Step 4 of 10
Add the carrot and sauté.
Step 5 of 10
Add the drumsticks.
Step 6 of 10
Pour in water, add salt and pepper. Bring to a boil and cook for 30 minutes.
Step 7 of 10
Peel the potatoes, cut them into sticks or cubes.
Step 8 of 10
Add the rice to the broth.
Step 9 of 10
Add the potatoes and cook for 15 minutes.
Step 10 of 10
Add the corn and cook for 5 minutes.