Prepare rice soup with chicken broth. Chicken soup with rice and potatoes. Chicken soup with rice and dried mushrooms

Chicken soup with rice has undeniable advantages - it is tasty, nutritious and healthy. Along with the well-known (classic) recipe, there are certain variations of this dish; they can diversify your daily diet.

Rice soup according to the classic recipe is easy to make - it is prepared from ingredients that are always on hand.

Before use, the rice is thoroughly washed, changing the water 5-6 times.

Products needed:

chicken (any parts) – 450 g;
rice - 3-4 tbsp. l.;
potatoes – 3 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
vegetable oil;
water – 2 l;
salt, pepper, herbs, bay leaf, seasonings - to taste.

Culinary process step by step:

The chicken meat is washed, placed in a pan and filled with water. They put it on fire. For a better taste, you can add a bay leaf, half an onion, and a few black peppercorns to the meat. Cooking time after boiling: from 40 to 60 minutes. (depending on the size of the pieces).
While the broth is cooking, peel and chop the vegetables. Carrots can be grated using a grater with large holes.
When the meat is cooked, it must be removed from the broth. The bay leaf and half of the onion are caught and discarded. The cooled meat is cut into pieces. If there are bones, they are removed.
Carrots and onions are sautéed in a frying pan.
Rice is thrown into the boiling broth, then potatoes. Salted. Leave to cook for 10 minutes.
Then the vegetables from the frying pan are added to the pan. The soup is peppered and seasoned with spices. Add pieces of meat. Cook for 7–10 minutes. Remove from heat, sprinkle with fresh herbs.

Cooking with rice and egg

Chicken soup with rice and eggs is even easier to prepare - this dish will turn out delicious without adding potatoes.

Products for cooking:

chicken meat – 500 g;
rice – 4–5 tbsp. l.;
raw egg – 1–2 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
salt, spices, dry or fresh herbs - to taste;
vegetable oil;
water - from 1.5 to 2 liters.

Culinary process step by step:

The chicken is boiled to obtain broth. The cooked meat is removed from the pan and, after cooling, is cut into pieces.
Carrots and onions are prepared for sautéing: peeled and chopped.
The boiling broth is salted and washed rice is poured into it. While it is cooking, vegetables are fried in a frying pan. Break the eggs into a separate bowl and lightly beat them until a homogeneous liquid is obtained.
After 8 min. After the rice has been added to the broth, the vegetable mixture from the frying pan is sent into the pan. Add pepper and any seasonings of your choice, including dry herbs. Cook for 7 minutes. and remove from the fire.
In 3–4 minutes. Before turning off the stove, slowly pour eggs into the soup and add boiled chicken. If fresh herbs are used instead of dry herbs, they are added to the dish at the final stage.

Hearty first course with potatoes

Chicken soup with rice and potatoes will turn out even more satisfying and tastier if you add vegetables to it - bell peppers, tomatoes and beans.

For the first course you will need:

chicken meat – 400 g;
potatoes – 2–3 pcs.;
rice - 3-4 tbsp. l.;
tomato – 1 pc.;
beans (preferably red) – 2–4 tbsp. l.;
garlic – 3 cloves;
bell pepper – 1 pc.;
carrots – 1 pc.;
onion – 1 pc.;
herbs, spices, salt - to taste;
vegetable oil for sautéing;
water – 2–2.5 l.

Culinary process step by step:

To obtain the broth, boil the chicken (45–60 minutes).
The beans should be cooked in advance. Before cooking, it is soaked for 4-6 hours and set aside for a while - it will be needed at the final stage. After boiling it will cook for about 1 hour.
The rice is washed. All vegetables are peeled and cut into strips or pieces. It is better to cut bell peppers into small pieces or thin strips.
Onions and carrots are sautéed in a frying pan. When the vegetables are fried, they are transferred to a separate bowl.
Squeeze 2 cloves of garlic into a heated frying pan through a press, add pieces of tomatoes, fry over medium heat for 1 minute, stirring constantly. Then the bell pepper is sent there. Make sure that the vegetables do not burn. Fry for another 2–4 minutes, then turn off the heat.
The finished meat is removed from the pan, allowed to cool, and then cut into pieces.
The broth is salted. Place rice and potatoes into the pan. Cook for 7 minutes.
Then add bell peppers and tomatoes. After 3 min. – onions with carrots. Pepper and season with spices. Squeeze out the remaining clove of garlic through a press.
After 6 min. Turn off the stove and add chicken and boiled beans to the pan. Sprinkle the soup with fresh herbs.

Creamy chicken soup with rice

A mixture of milk, flour and butter will help transform the taste of everyday soup.

Required Products:

chicken meat – 400 g;
rice – 5 tbsp. l.;
onion – 1 pc.;
garlic – 2 cloves;
carrots – 1 pc.;
butter – 1 tbsp. l.;
milk – 1 glass;
flour - 1 tbsp. l.;
salt, pepper, spices, bay leaf, dry and fresh herbs - to taste;
vegetable oil;
water – at least 1.5 l.

Stages of the culinary process:

The meat is boiled, removed from the broth, and cut into pieces.
Vegetables (carrots, garlic, onions) are chopped and fried in oil.
Rice is poured into the boiling broth. Salted. Cook for 10–12 minutes. Transfer the fried vegetables after 5-7 minutes. they will be ready. Pepper and season with spices.
Melt butter in a separate saucepan and add flour. Mix thoroughly. After 2 min. pour in milk and mix again. Wait for the mixture to warm up. Remove from heat.
In 3 min. Before turning off the stove, add meat to the broth and add chopped herbs. Pour in the milk mixture.

When serving, the first dish can be decorated with parsley leaves.

How to cook in a slow cooker

Rice soup according to the traditional recipe can be conveniently cooked in a slow cooker.\

List of required ingredients:

chicken – 400 g;
rice – 4–5 tbsp. l.;
potatoes – 3 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
butter and vegetable oil - 1 tbsp. l. each type;
fresh herbs;
salt, pepper, other seasonings - to taste;
bay leaf – 1–2 pcs.;
warm water – 2 l.

Prepare step by step:

All vegetables (carrots, potatoes, onions) are chopped. It is more convenient to grate carrots on a grater with large holes.
Select the “Frying” (“Baking”) mode and melt the butter in the multicooker bowl. Vegetable oil is also poured in there. Sauté onions and carrots.
The chicken, pre-cut into small pieces, is added to the bowl with the vegetables and lightly fried.
Then potatoes and washed rice are poured into the multicooker.
The resulting mixture is poured with water. Add bay leaf, spices and salt. Everything is mixed.
After closing the lid, select the “Stew” (“Soup”) mode. Time: 1 hour.

The dish is sprinkled with herbs and left for a short time before serving.

With mushroom flavor

A first course of rice and chicken can easily be turned into mushroom soup.

Products to be prepared:

chicken breast – 1 pc.;
water – 1.5–2 l;
fresh champignons – 400 g;
rice – 4–5 tbsp. l.;
carrots – 1 pc.;
onion – 1 pc.;
salt, spices, herbs - to taste;
vegetable oil.

Prepare in stages:

First, cook the chicken broth - the whole process will take a little more than 1 hour.
Peel and chop the mushrooms, chop the onions, cut the carrots, and wash the rice.
The cooked meat is taken out, cooled, and cut.
Separately, fry the prepared vegetables with mushrooms (6 minutes). You can simmer them for a short time under the lid.
Salt the boiling broth and add rice to it.
After 8 min. a mixture of vegetables and mushrooms is also sent there. Pepper and add spices. Cook for 6–8 minutes.
Before removing from heat, add boiled chicken and fresh herbs to the pan.

Soup with rice and mushrooms can also be cooked with the addition of potatoes. Best served with sour cream.

Soup with chicken meatballs

The usual pieces of chicken in the soup can be replaced with meatballs: to do this, grind the chicken fillet in a meat grinder or buy ready-made minced meat.

For the soup you will need:

minced chicken – 300 g;
rice – 3 tbsp. l.;
potatoes – 4 pcs.;
egg – 1 pc.;
carrots – 1 pc.;
onion – 1 pc.;
salt, seasonings, herbs - to taste;
oil for frying;
water - about 2 liters.

Step by step steps:

While the water is heating in the pan, mix the minced meat with a raw egg and onion. Half the onion is chopped very finely (or passed through a meat grinder) and placed in the minced meat. An egg is broken there. A little salt and pepper. Mix everything and for 5 minutes. put aside.
Small balls are rolled out of the minced meat.
Rinse the rice. Chop the potatoes, carrots, and the remaining half of the onion.
Onions and carrots are fried in a frying pan.
Throw meatballs into boiling water (do not forget to remove any foam that appears).
Next add rice and potatoes. Salted.
After 8 min. add onions and carrots to the pan. The soup is seasoned with pepper and other spices. Keep on fire for another 8 minutes. Sprinkle with fresh herbs. Let it brew a little under the lid and only then pour it into plates.

To turn traditional rice soup into an original dish with interesting flavors, you need to experiment with adding different ingredients.

No similar materials

A delicious rice soup made with chicken broth, the distinctive feature of which is sautéing onions in butter instead of vegetable oil and adding seasonings such as turmeric. Turmeric not only makes the soup tastier and more aromatic, but also gives the soup a more appetizing color. Rice soup with chicken broth is as easy to prepare as possible.

Compound:

Chicken broth – 3 liters (if you don’t have ready-made broth, you will need 2 chicken breasts and 3.5 liters of water)
Potatoes – 3-4 pcs.
Onion – 1 pc.
Rice (preferably round) – ½ cup
Butter – 20-30 g
Turmeric – 1 teaspoon
Salt - to taste
Ground black pepper - to taste
Dried herbs (such as parsley and dill) - to taste

Preparation:

Take the prepared chicken broth and place it on the stove to boil. If you have less than 3 liters of chicken broth, then you can add a little water to it, the taste will not be affected.

If you don’t have ready-made broth, cook it. Wash the chicken, remove fat and skin. Pour water into a saucepan and boil it. Place the chicken in boiling water and simmer over low heat for 20 minutes, periodically skimming off any foam that has formed. The finished chicken can either be chopped into soup or used for another dish.

While the broth is boiling, peel the potatoes and cut into strips. Rinse the potatoes thoroughly with cold water to remove excess starch.

Rinse the rice under running water and sort.

When the broth boils, add the potatoes and rice and cook for 25 minutes until the potatoes and rice are completely cooked.

While the rice and potatoes are cooking, peel the onion and cut into cubes. Melt the butter in a frying pan and fry the onion over low heat until soft and lightly browned, 10-15 minutes. Stir the onion periodically to prevent it from burning.

Add turmeric to the prepared onion, stir and turn off the heat.

5 minutes before the soup is ready, add the onion sautéed with turmeric. Immediately add salt and pepper to the soup and add dried herbs. I used dill and parsley, but you can use any herbs you like.

Chicken broth – 3 liters (if you don’t have ready-made broth, you will need 2 chicken breasts and 3.5 liters of water)
Potatoes – 3-4 pcs.
Onion – 1 pc.
Rice (preferably round) – ½ cup
Butter – 20-30 g
Turmeric – 1 teaspoon
Salt - to taste
Ground black pepper - to taste
Dried herbs (such as parsley and dill) - to taste

Preparation:

Take the prepared chicken broth and place it on the stove to boil. If you have less than 3 liters of chicken broth, then you can add a little water to it, the taste will not be affected.

While the broth is boiling, peel the potatoes and cut into strips. Rinse the potatoes thoroughly with cold water to remove excess starch.

Rinse the rice under running water and sort.

When the broth boils, add the potatoes and rice and cook for 25 minutes until the potatoes and rice are completely cooked.

Add turmeric to the prepared onion, stir and turn off the heat.

5 minutes before the soup is ready, add the onion sautéed with turmeric. Immediately add salt and pepper to the soup and add dried herbs. I used dill and parsley, but you can use any herbs you like.

The rice soup is ready, serve it hot. When serving, the soup can be decorated with fresh herbs. This is how easy it is to prepare delicious chicken broth soup.

duxovka.ru

Soup with rice and chicken broth

- And even your favorite croutons.

I also have a waffle cake soaking in my refrigerator, which no one knows about yet. But first, soup. So aromatic, dear, as if my grandmother had cooked it and lovingly simmered it on the edge of the stove until we arrived... Only her rice and potato soup was always tastier, richer, thicker. I never learned to put so much love into the contents of my pots. Yes, these recipes will last forever.

And now, out of nostalgia for childhood, we return to our kitchen and get started.

– onion – 1 piece (150 g);

– carrots – 1 piece (100 g);

– bell pepper – ½ piece (80 g);

– potatoes – 4 pcs (400 g);

– vegetable oil – 2-3 tbsp. l.;

– greens – to taste;

– chicken breast – 1 piece;

– garlic – 3-5 cloves;

– bay leaf – 4-5 pcs.

You can also add to the broth: onion, carrots, celery and parsley root, a bunch of herbs and peppercorns.

3 tips for making delicious broth

1. Place meat or poultry only in cold water: this will make the broth richer.

2. Never let the broth boil ahead of time: more on this in the recipe.

3. Always add vegetables and spices at the broth preparation stage so that the aroma is revealed as much as possible.

Wash the chicken breast thoroughly, add cold water to the pan and place over high heat. Bring to a boil and reduce the heat to low as soon as foam begins to appear: this happens just at the moment the water boils. If you miss this time, it will settle in flakes in the broth.

Skim off the foam with a spoon and add vegetables and spices. Cover the broth with a lid and simmer over low heat until the bird is cooked through - about 40 minutes. If you plan to use poultry for another dish, add salt immediately.

Finely chop the onion and fry in vegetable oil until it becomes transparent.

Add stewed vegetables to the soup...

At this point, you can return the chicken to the soup or use it in other dishes - your choice.

dieta-prosto.ru

Chicken broth soup

Here is a classic recipe for chicken broth soup. It is usually made with noodles or rice (we use rice) and vegetables. The result is a light, transparent and light soup. Simple and fast!

INGREDIENTS

Water 2 Liters
Chicken 500 grams
Potatoes 200 grams
Onion 100 grams
Carrots 100 grams
Rice 100 grams
Greens To taste
Salt To taste
Spices To taste

1. Place the chicken in cold water, put it on the fire, and when the water boils, carefully remove all the foam, add salt and pepper.

2. Wash the onions and carrots, peel and finely chop. Throw it into the soup.

3. The same thing with potatoes. We just cut it larger, of course.

4. When the potatoes are already half-cooked, add the washed rice and continue cooking until the rice is ready.

5. When serving, decorate with chopped herbs. Bon appetit!

povar.ru

Rice soup with chicken broth

Cooking time: 90 min.

Recipe for rice soup with chicken broth

For proper metabolism, first courses must be present on every person’s menu. But it happens that similar products become boring. The variety of soups on your menu will not allow you to get bored with one or another dish. Make rice soup using this recipe and you will not be disappointed.

Rice soup with chicken broth is perfect for satisfying your hunger. Preparing this dish is not difficult. The soup turns out flavorful and nutritious, and your lunch will be at the highest level.

Ingredients for the dish

Chicken - 400 G.
Rice - 200 G.
Potato - 5 PC.
Carrot - 1 PC.
Onion - 1 PC.
Bell pepper - 1 PC.
Greenery - 1 bunches
Vegetable oil – – to taste
Bay leaf – – to taste
Salt – – to taste
Spices – – to taste

Cooking step by step

Let's start cooking. First, let's prepare the broth. We choose meat, in our case it is chicken. For the broth, you can use any part of the bird; a ready-made store-bought soup set will also work (usually it includes chicken backs). Cut the chicken into medium-sized pieces and wash thoroughly. Place the meat in a saucepan and fill with cold water. Add bay leaf, add a little salt and set to simmer over medium heat.

As soon as the broth boils, remove the scum. If suddenly you forgot to remove the scale and it settles to the bottom, then you should strain the broth until transparent. Cook the chicken until cooked, then remove it from the broth and let it cool. Separate the cooled chicken meat from the skin and bones and cut into small pieces.

Peel the potatoes and cut them into small cubes or slices. It is better to choose a vegetable that cooks well, then the dish will be richer. Add potatoes to the broth and continue cooking the soup.

The next step is to prepare the rice. Round, unparboiled rice is better suited for soups; it will quickly boil in the soup and become soft. Wash the cereal in cold water and place it in a saucepan.

While the potatoes and rice are cooking, prepare the vegetables for frying. Peel the carrots, wash them, grate them on a medium-sized grater, or cut them into small cubes or circles.

Peel the onions, wash them and finely chop them. If onions are not your family's favorite vegetable, you can exclude them. If you decide to add it to the dish, rinse the vegetable and knife with cold water before cutting, so the onion will not hurt your eyes.

Wash bell peppers (it is better to choose red and sweet ones) and remove the seeds. Cut the pepper into cubes or small strips.

Fry carrots and bell peppers in vegetable oil until golden brown, then add onions and cook until golden brown.

When the rice is cooked and the potatoes become soft, put the chopped chicken back into the pan and add the fried vegetables. Salt the soup, add bay leaf and spices to taste.

Let the soup simmer over low heat. Five minutes before readiness, add finely chopped parsley and dill to the dish. If you don't have fresh herbs, you can add dried or frozen ones.

Rice soup with chicken broth is ready. The dish can be served to the table. You can serve the soup with fresh sour cream or crispy croutons. The soup turns out rich and rich, it will perfectly satisfy your hunger and will appeal to all members of your family. Bon appetit to you and your loved ones!

shefcook.ru

Calories: 1623
Proteins/100g: 9
Carbohydrates/100g: 12

Always a delicious soup from somewhere in my distant childhood. Never gets boring. Here you are cooking for your own people using masterpiece cookbooks, falling over yourself in the kitchen, throwing yourself out, trying to surprise your family and outshine yourself. And they enjoy simple rice soup with chicken broth. And it would be okay with meat - no, let’s make it simpler, just the broth is richer.
- What's for lunch?
- Soup with rice.
- And chicken?
- And even your favorite croutons...
There’s also something soaking in my refrigerator that no one knows about yet. But first, soup. So aromatic, dear, as if my grandmother had cooked it and lovingly simmered it on the edge of the stove until we arrived... Only her rice and potato soup was always tastier, richer, thicker. I never learned to put so much love into the contents of my pots. Yes, these recipes will last forever.
And now, out of nostalgia for childhood, we return to our kitchen and get started.

Ingredients (for a 5 liter saucepan):
for soup:
- onion – 1 piece (150 g);
- carrots – 1 piece (100 g);
- bell pepper – ½ piece (80 g);
- potatoes – 4 pcs (400 g);
- rice – 80 g;
- vegetable oil – 2-3 tbsp. l.;
- greens - to taste;
- salt - to taste;
for the broth:
- chicken breast – 1 piece;
- garlic – 3-5 cloves;
- bay leaf – 4-5 pcs.
You can also add to the broth: onion, carrots, celery and parsley root, a bunch of herbs and peppercorns.

How to cook at home

Since the basis of any soup is a good broth, pay special attention to it in preparation.
3 tips for making delicious broth
1. Place meat or poultry only in cold water: this will make the broth richer.
2. Never let the broth boil ahead of time: more on this in the recipe.
3. Always add vegetables and spices at the broth preparation stage so that the aroma is revealed as much as possible.
Wash the chicken breast thoroughly, add cold water to the pan and place over high heat. Bring to a boil and reduce the heat to low as soon as foam begins to appear: this happens just at the moment the water boils. If you miss this time, it will settle in flakes in the broth.
Skim off the foam with a spoon and add vegetables and spices. Cover the broth with a lid and simmer over low heat until the bird is cooked through - about 40 minutes. If you plan to use poultry for another dish, add salt immediately.

While the broth is simmering in a saucepan, prepare a dressing for the soup.
Finely chop the onion and fry in vegetable oil until it becomes transparent.

Add diced carrots and bell peppers.

Stir and lightly fry for 2-3 minutes over medium heat. Add a little broth from the pan (one or two ladles is enough) and simmer over low heat, covered, until the vegetables are soft.

Using a slotted spoon, remove the cooked poultry, vegetables and spices. Cut the potatoes into cubes and place them in the boiling broth.

Boil the potatoes until half cooked. Prick it with a fork: if the potatoes are already soft but still firm, it’s time to add the rest of the ingredients.
Add stewed vegetables to the soup...

... and add the washed rice.

Bring the soup to a boil and simmer until the rice is cooked. At the end of cooking, sprinkle with chopped herbs, boil and remove from heat.
At this point, you can return the chicken to the soup or use it in other dishes - your choice.

Leave the soup to steep for 10-15 minutes. That's it, it's time for lunch! You can serve the soup with low-fat sour cream or wheat croutons. And yes, more fresh herbs right on the plate!
Bon appetit!

Most of us know about the benefits of chicken broth - it’s not without reason that treating a recovering patient to this simple soup is considered a folk healing remedy. Chicken broth with rice has all the same healthy and nutritious properties as regular broth, but is even more satisfying and tastier. The group of products included in the dish during cooking supplements it with useful substances such as vitamin B, mineral components, and carotene.

Rice soup with chicken broth is easy to prepare, but it is its simplicity and unpretentiousness that creates the aroma of “tasty and homemade.” The recipe includes ingredients that you almost always have in your home refrigerator or pantry. And with the right inspiration, broth-based soup can be easily diversified by adding your own “signature” secret in the form of spices or a handful of aromatic greens cocktail.

The recipe, which will be described below, also has a small secret that adds a discreet but perceptible piquancy to the broth. The recipe provides proportions for 4 people, and the cooking time will take no more than 2 hours.

To prepare chicken broth you will need:

Half a chicken carcass. If you use only the breast or only the leg, the broths will taste different. The leg gives the soup an appetizing color and fat content, and the breast adds flavor to the broth. Boiling half the carcass will allow you to incorporate all the benefits of taste, color and aroma into the soup.

Carrot. You can take two small ones, or one, but the larger one.

Onion. Two small heads.

Rice. You can take three handfuls of cereals, but rice greatly affects not only the thickness of the soup, but also the taste, absorbing the aroma of the broth. Therefore, based on the basic proportion and your own preference, you can add a portion of rice, increasing or decreasing it slightly.

Greenery. For “green” flavors, fresh dill, green onions and parsley work well.

Salt. To taste, observing the rule: “under-salting on the table, and over-salting on the back.”

Vegetable oil.

When you have prepared all the necessary products, you can read the recipe again and proceed to cooking.

Recipe

1. Cooking chicken meat. Rinse the half carcasses well and place in a 3-liter saucepan. Bring to a boil at maximum heat, and then reduce the “fire” to minimum so that the broth barely gurgles. “Slow heat” will allow the rich liquid to maintain attractive transparency. Another secret to the transparency of the broth: the foam is removed in several stages. It is especially important to remove the first foam that appears before boiling. Then the foam that appears after boiling is removed.

2. Rice is prepared at the same time as the meat is cooked. Rice is cooked separately. First, the rice is thoroughly washed until the water becomes clear when drained from the grain. We place the washed cereals on a sieve, achieving a minimum amount of remaining moisture in the rice.

The rice can then be dried in a small saucepan over low heat. If you add salt (about half a teaspoon) at this point, the rice will dry out faster.

As soon as the rice dries, add a tablespoon of vegetable oil and mix well so that the oil film covers most of the grains.

And as the final stage of cooking the rice, pour boiling water over it; optimally, the volume of water poured should be such that the level above the rice is approximately equal to a centimeter. Rice “ripens” until cooked over low heat.

3. When the water in the pan is already boiling and the foam has been removed, add peeled onions (whole, no need to chop) and one of the carrots to the boiling broth. We also pre-clean and wash the carrots, but before adding them to the broth, cut them into longitudinal halves. Vegetables are boiled in broth for about thirty minutes and then removed.

4. When the meat is ready, it is removed from the broth, and the “water” itself must be strained through a sieve, removing any remaining foam and other particles. The broth is poured back into the pan and placed on the fire until it boils. And the meat can be divided into smaller pieces or completely pitted and finely chopped.

The chopped meat is added to the already boiling broth.

5. If desired, boiled rice can be rinsed again and only then added to the boiling broth.

6. The remaining carrots are peeled, cut into large strips, and added to the soup along with rice.

7. The final step, which is included in almost any soup recipe, is adding herbs. Dill, onion and parsley need to be finely chopped, leaving a few whole leaves of parsley and dill “for mood and appetite”, which are placed in the soup when serving.

Add chopped greens to the broth at the final stage of cooking - the later this is done, the more “green” freshness and aroma will be preserved in the soup.

8. If, when you turn off the stove, you cover the pan with a towel folded in half, then the dish will “reach”, absorbing the aromas and usefulness of the products to the maximum.

Despite the fact that the recipe impresses with its ease of preparation and unpretentious set of ingredients, rice soup with chicken broth is in no way inferior in sophistication to the taste of more complex dishes to prepare.