Rice Soup with Peas and Chicken Breast

 Ingredients: celery, parsnip, bell pepper, onion, one chicken breast (250-300g), peas (200-300g), 3 eggs, sour cream (200g), salt, white pepper, celery leaves for garnish

White soup with rice and peas is a comforting dish, perfect for cool days or when you need a touch of warmth. This recipe is based on white vegetables, which provide a delicate taste and a creamy texture, while the peas add a splash of color and a sweet flavor that perfectly complements the combination.

To start, we prepare the rice. I used two bags from a box of rice, which can be found in most supermarkets at an affordable price. We put the rice in a pot with salted water and let it boil until the water comes to a boil. After that, we reduce the heat and let it simmer for about 10 minutes, until the grains have swollen and absorbed the liquid. Once the rice is ready, we remove it from the pot and transfer it to a bowl of cold water to stop the cooking process. Then, using a fork, we fluff the rice grains to ensure they haven't stuck together and remove any impurities.

In the meantime, we take care of the vegetables. We finely chop the celery, parsnip, bell pepper, and onion. I prefer to use a food processor to save time and achieve a uniform consistency. In a large pot, we add a little oil and sauté the chopped vegetables. When the onion becomes translucent and the flavors begin to combine, we add the chicken breast, which we have washed, dried, and cut into small pieces. We let the meat brown until it takes on a nice color.

After the chicken is cooked, we add water and let it boil. After the first boil, we reduce the heat and let the soup simmer slowly for 30 minutes to develop the flavors. During this time, the peas can be prepared; I used frozen peas, which are already cooked, so it's enough to add them later to the soup.

When the vegetables and meat are perfectly cooked, we add the rice and peas to the pot. In a separate bowl, we beat three eggs until a fluffy foam forms. We add a generous amount of sour cream, about 200-250 g, to the beaten eggs and mix well. This combination will add a fine creaminess to the soup. We carefully pour the egg and sour cream mixture into the pot with the soup, stirring constantly to avoid curdling the eggs. We season with salt and white pepper to maintain the white appearance of the dish.

The soup is served hot, garnishing each plate with a fresh celery leaf, which will add extra flavor and a pleasant appearance. This white soup is not only nourishing but also comforting, making it ideal for a family meal or to impress guests. Enjoy it with appetite!

 Tags:  eggs onion chicken meat soups pepper pea sour cream gluten-free recipes