Soup with rice tomato paste and chicken

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for the soup. A set of vegetables can be any, but chicken, rice and tomato paste remain unchanged ingredients. Bulgarian pepper can be replaced with zucchini, and also add onions to the roast.

2. Step 2:

   

   Wash the chicken fillet, dry it and cut into medium cubes. If you want to get a more rich broth, instead of fillets, you can use meat on the bone, for example, thigh, shin or breast on the bone.

3. Step 3:

   

   Peel the carrots and cut them into small cubes or grate them on a coarse grater.

4. Step 4:

   

   Peel the potatoes and cut into medium cubes. vegetables should not be cut large (otherwise the soup will be inconvenient to eat), but also not small (otherwise the vegetables will boil too much, and you will get an unplanned soup puree).

5. Step 5:

   

   Peel the bell pepper from the stalk and seeds. Cut the pulp into small cubes.

6. Step 6:

   

   Rinse the rice thoroughly until clear water. You can use any rice: long-grain or round-grain. Preferably steamed - so it will not boil too quickly and will retain its shape.

7. Step 7:

   

   Heat the vegetable oil in a frying pan. Lay out the carrots and fry them, stirring, for 3-4 minutes.

9. Step 8:

   

   Add the chicken fillet and fry all together over medium heat for about 5 minutes. Then reduce the fire to a small one (I have this mode 3).

10. Step 9:

    

    Put tomato paste, bell pepper in a frying pan, and simmer all together over low heat for 6-7 minutes. So all the vegetables will be soaked in tomato paste, and tomato paste, in turn, will acquire a light smoked flavor and the soup will taste better.

11. Step 10:

    

    In parallel with roasting vegetables in a saucepan, boil 2.5 liters of water. Put the potatoes and rice and cook over medium heat, stirring occasionally, for about 10 minutes.

12. Step 11:

    

    Put the fried vegetables from the frying pan and the bay leaf into a saucepan. Add salt and pepper to the soup, add ground paprika and cook at a low boil for 10 minutes until the vegetables and rice are ready.

13. Step 12:

    

    At the end, season the soup with garlic passed through the press and, if desired, sprinkle with chopped herbs.

14. Step 13:

    

    Pour the soup with rice and chicken on plates and serve to the table. Bon appetit!