Chicken Rice Soup

أسامة بنسلامةCuoco

A delicious and easy-to-make soup that combines rice and chicken with distinctive flavors.

Ingredienti

• Riso Bianco
  0.5 cup
• Petto di pollo
  2 breasts
• Small Onion
  1 piece
• Avena
  0.3 cup
• Acqua
  5 cups
• Salt and Black Pepper
  0
• Cloves
  3 pieces
• Limone
  1 piece

Passi

1. 1

   Cut the chicken breast into small cubes, place in a pot over heat with two cups of water, and when it boils, add the cloves and let it simmer for a while.

   Utensili necessari:

   Pentola

   Coltello

   5 minuti
2. 2

   When the chicken is cooked, finely chop the onion and add it with the chicken, add salt to taste.

   Utensili necessari:

   Coltello

   5 minuti
3. 3

   Wash and soak the rice for 5 minutes, then add it to the chicken with the remaining water, cover the pot until cooked, and after 10 minutes turn off the heat, and mix quickly with a hand whisk until all ingredients are combined.

   Utensili necessari:

   🍳

   Whisk

   Pentola

   10 minuti
4. 4

   Return the pot to the heat, if it becomes thick or the mixture is heavy, you can add water to thin it out, then add the oats, spices, lemon, and all remaining ingredients and let it cook until done.

   Utensili necessari:

   Pentola

   10 minuti

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Riso Biancoper 100g

Energia130 kcal

Proteine2.7 g

Grassi totali0.3 g

Carbohydrate28.2 g

Fibre alimentari0.4 g

Zuccheri totali0.1 g

Petto di polloper 100g

Energia165 kcal

Proteine31 g

Grassi totali3.6 g

Grassi saturi1 g

Colesterolo85 mg

Avenaper 100g

Energia389 kcal

Proteine16.9 g

Grassi totali6.9 g

Carbohydrate66.3 g

Fibre alimentari10.6 g

Zuccheri totali0.9 g

Acquaper 100g

Acqua100 g

Limoneper 100g

Energia29 kcal

Proteine1.1 g

Grassi totali0.3 g

Carbohydrate9.3 g

Zuccheri totali2.5 g

Fibre alimentari2.8 g

Acqua88 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag