Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 6 cups chicken broth
- 1 cup water
- 1 cup canned diced tomatoes
- 1 cup uncooked white rice
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Special Equipment Needed:
- Large soup pot
Step-by-Step Instructions:
1. Heat a large soup pot over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.
2. Add the onion, carrots, celery, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the tomato paste, paprika, cumin, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant.
4. Pour in the chicken broth, water, and diced tomatoes. Bring the mixture to a boil.
5. Reduce the heat to low and stir in the rice. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
6. Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Temperature:
Medium-high heat for browning chicken and vegetables, low heat for simmering soup
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories: 275
Fat: 3g
Carbohydrates: 38g
Protein: 24g
Sodium: 900mg
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- White rice can be substituted with brown rice or quinoa.
- Canned diced tomatoes can be substituted with fresh diced tomatoes.
Variations:
- Add chopped spinach or kale to the soup for added nutrition.
- Use different spices to change the flavor profile, such as coriander, cinnamon, or ginger.
- Add a can of chickpeas or black beans for extra protein and fiber.
Tips and Tricks:
- To save time, use pre-cut vegetables or a frozen vegetable mix.
- If the soup is too thick, add more water or chicken broth until desired consistency is reached.
- For a creamier soup, stir in a splash of heavy cream or coconut milk.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in individual bowls and garnish with fresh parsley.
Garnishes:
Fresh parsley, chopped
Pairings:
- Serve with crusty bread or crackers for dipping.
- Pair with a side salad for a complete meal.
Suggested Side Dishes:
- Mixed green salad with vinaigrette dressing
- Garlic bread
- Roasted vegetables
Troubleshooting Advice:
- If the soup is too thin, simmer uncovered for a few more minutes to thicken.
- If the rice is not cooked through, add more liquid and continue simmering until tender.
Food Safety Advice:
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Bob chorba is a traditional Bulgarian soup made with beans, vegetables, and meat. This recipe is a variation of the classic dish, using chicken and rice instead of beans.
Flavor Profiles:
This soup is savory and slightly spicy, with a hint of sweetness from the carrots and tomatoes.
Serving Suggestions:
Serve this soup as a main course for lunch or dinner.
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Region: Bulgarian