Chicken and Rice soup with Pickles

Chicken and Rice soup with Pickles

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Adding pickled cucumbers to soup is common in Eastern Europe, it adds a wonderfully refreshing sour note kids love.


Serves: 8 

  • 500-700g chicken on the bone
  • 2-3 litres water
  • 2 onions, diced
  • 4-5 black peppercorns
  • 1 bay leaf
  • 3-4 pickled cucumbers, sliced
  • 2-3 tablespoons tomato paste
  • 100g rice
  • 2-3 potatoes, sliced
  • salt and pepper, to taste
  • sour cream, to serve

Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

  1. Place chicken in a saucepan and cover with at least 2 litres water. Bring to a simmer, skim the foam then add 1 diced onion, black peppercorns and bay leaf. Simmer over low heat until chicken is done.
  2. Remove chicken and shred it, discarding bones. In a saucepan, heat a little vegetable oil and fry the remaining onion with the sliced cucumbers and tomato paste until tender.
  3. Strain the soup and discard solids. Return to the heat, add the rice, sliced potatoes, cucumber mixture and chicken. Simmer 15 minutes or until rice is done. Season to taste.

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