Rice soup with water calories. Chicken soup

What are the benefits of rice soup?

What is the calorie content of rice soup, what beneficial properties does it have? All this is of great interest to those who lead a healthy lifestyle and monitor their health and figure. So we will try to answer these questions in the next article.

So here it is:

Nutritionists say that rice as a basis for nutrition is ideal because it is rich in a variety of beneficial substances and does not contribute to obesity. In 150 gr. There is no more fat in rice than in a third of a slice of white bread, but in protein - as in half a glass of milk, calcium - as in one tomato, magnesium - as in five stalks of asparagus. Rice also contains vitamins B and E, iron and plant fiber. Rice is divided into long grain, short grain and medium grain.

It contains 7 to 8 percent protein, which in turn contains eight essential amino acids. These amino acids are essential in the creation of new body cells. Rice can be safely given to allergy sufferers, as it does not contain gluten. In addition to proteins, rice contains B vitamins: vitamin B1 - 0.08 mg, vitamin B2 - 0.04 mg, vitamin B3 - 0.45 mg, vitamin B6 - 0.2 mg, vitamin B9 - 1.9 mg, vitamin E – 0.4 mg, vitamin H – 3.5 mg, PP – 1.6 mg.

This cereal is not deprived of minerals and has up to 100 mg of potassium, 8 mg of calcium, 50 mg of magnesium, 12 mg of sodium, 1 mg of iron, 46 mg of sulfur, 150 mg of phosphorus, 25 mg of chlorine, 100 mg of silicon, etc. It contains and trace elements - zinc, boron, manganese, copper, nickel, molybdenum, fluorine, cobalt, chromium.

https://youtu.be/HDQh7iUdvoU

How to cook rice soup with mushrooms (without meat)

• 2 laurel leaves;
• 1 carrot;
• 2.4 liters of water;
• 0.5 pcs of onion;
• 3 small potatoes;
• 340 g mushrooms;
• 80 g rice;
• oil.

Cooking time: 40 min.

Calories: 19.

How to cook soup:

1. First you need to clean the mushrooms from debris, if necessary, clean the caps and legs. It is advisable to use forest mushrooms, collected from your own collection: boletus, boletus, porcini, boletus, etc., but you can also take champignons from the store;
2. Wash the potatoes, carrots and onions too and remove their skins;
3. The carrots must be grated on any grater, and the potatoes must be cut into cubes;
4. Chop the onion into small cubes;
5. The potatoes should be filled with water so that they do not begin to darken;
6. Pour a little oil into the frying pan and add the boiled mushrooms there. If these are champignons, there is no need to boil them. Fry for seven minutes;
7. Next, add the carrots and onions and stir, fry until the onions become lightly golden;
8. Rinse the rice as usual;
9. Pour water into a saucepan, boil it and immediately put all the potatoes in it;
10. Add salt, after five minutes add rice;
11. Cook for another ten minutes, and then transfer the entire contents of the pan here;
12. Add bay leaves, various spices, stir and simmer for another seven minutes;
13. Serve with fresh bread and herbs, such as green onions.

How many calories are in rice soup with chicken?

Here's how much:

Prepare the soup according to this recipe:

Products (for 3 servings):

• Chicken broth - 1 l. — (150 kcal)
• Boiled chicken fillet – 150 g. – (230 kcal)
• Carrots - 80 g - (26 kcal)
• Onion - 75 g - (31 kcal)
• Potatoes - 200 g - (160 kcal)
• Rice - 1-2 tbsp. spoons – 30 g. – (103 kcal)
• Vegetable oil - 1.5 tbsp. spoons - (224 kcal)
• Salt, herbs - to taste.

How to cook:

• We clean the carrots, wash them, cut them into small cubes and fry them in a frying pan over medium heat until golden brown and place them on a plate.
• Peel, wash, finely chop the onion and fry in a frying pan over medium heat, stirring frequently, until transparent.
• Rinse the rice thoroughly with hot water.
• Peel the potatoes and cut them into cubes.
• Bring the broth with meat to a boil, remove the meat.
• Pour rice into the broth, bring to a boil, add onions and carrots, wait for it to boil, add potatoes and simmer the soup over low heat until the potatoes are ready.
• Cut the chicken fillet into cubes.
• If the potatoes are cooked, place the fillet cubes in the soup, stir, and bring to a boil. Add greens and the soup is ready.

Based on the posted recipe:

Calorie content of rice soup with chicken, per 100 grams, is:

Proteins, fats and carbohydrates (BJU) of rice soup with chicken in gr. per 100 grams:

Proteins - 3.3

Fats – 1.9

Carbohydrates – 4.4

Great video with a great recipe!

And further:

In the diet of older people, rice is limited due to its strengthening effect. Just like oatmeal, it has the ability to form mucus when boiled. For preparing slimy porridges, decoctions and soups, crushed polished rice is more suitable. It is easily digestible and contains little protein and dietary fiber.

Easy Meatless Rice Soup Recipe

• 80 g potatoes;
• 1 carrot;
• 1 clove of garlic;
• 1100 ml water;
• 90 g rice;
• 45 g green peas;
• 1 onion;
• 2 laurel leaves;
• 5 g pepper mixture.

Cooking time: 50 min.

Calories: 31.

Preparing the soup:

1. Remove the peel from the garlic and press it down a little with the back of a knife;
2. Peel a fairly large onion and then finely chop it;
3. Boil water and put a mixture of peppers, bay and garlic into it, add other seasonings to taste. Alternatively, you can use a “all-purpose” or bouillon cube;
4. Coarsely grate the peeled carrots;
5. After five minutes of boiling, remove the clove of garlic and replace it with onions and carrots;
6. Boil for another five minutes, remove the bay leaf;
7. Cut the peeled potatoes into several small pieces and add to the soup;
8. Immediately add some peas. You can use both fresh and canned. In the latter option, it should be added without marinade;
9. Rinse the rice and place it in a saucepan. After this, cook everything together for at least fifteen minutes, turn off the heat;
10. Let the soup sit for another ten minutes before serving.

Quick cottage cheese pie - take note of several different versions of taco pie with different cottage cheese filling.

Sorrel soup with egg - take note of the recipe for this juicy, spring dish.

Read our article for a hearty “Forest Glade” salad with mushrooms or cheese.

What's hot? Diet rice soup - the best recipes

The diet menu is a search for a balance between low calorie food and the supply of sufficient nutrients. To achieve this goal, various recipes are created that combine low-calorie, but protein- and vitamin-rich foods.

But we have to take into account one more factor - the taste of the resulting dishes. The diet should not cause disgust, so cooks care not only about the benefits, but also about pleasure. The selection of rice soup recipes presented below will show how different the taste of dishes based on the same product can be.

First meal

First courses are often present in diets aimed at weight loss. This is due to several factors.

Firstly , when preparing soups, the main type of heat treatment is cooking. This avoids adding fat while maintaining the original calorie content of the food.

Secondly , the liquid base of first courses can significantly reduce the calorie content of a serving.

Thirdly, when preparing soups, a wide range of ingredients can be used. This provides a tasteful variety of menu.

Recipes for weight loss

Rice soup has long earned recognition as a good helper for those who want to lose weight. The basis of such a soup can be either water or broth - vegetable, fish, meat.

Important! The calorie content of rice grains is quite high: 100 g of boiled rice contains 116 kcal.

The culprits of the high calorie content are carbohydrates, their content per 100 g is 24 g. But, unlike second courses, the amount of rice in the soup is small: one serving will require an average of about 10 g of dry rice. At the same time, it has a beneficial effect because it contains minerals such as phosphorus, potassium, magnesium, as well as vitamins B1, B2, E.

Without meat

One of the least high-calorie options for rice soup involves boiling it in water, without adding meat or fish. This recipe is suitable for the rice diet, seven-day soup diet, cleansing the body with rice, as well as for other diets aimed at weight loss, except for protein ones.

Ingredients:

• rice – 50 g;
• water – 2.5 l;
• carrots – 1 pc.;
• onion – 1 pc.;
• potatoes – 2 pcs.;
• salt – no more than 5 g;
• 4-6 black peppercorns;
• 2-3 bay leaves.

Cooking method:

1. Add washed rice to boiling water and simmer for 10 minutes.
2. After adding the diced potatoes, prepare the remaining vegetables.
3. Finely chopped vegetables should be poured into the pan after 5-7 minutes.
4. Add salt. Cook for 10-15 minutes, add spices.

The taste of this dish may seem somewhat bland. Roasted vegetables can improve it, but will make the soup less nutritious. To prepare this frying you will need an additional 2 tbsp. vegetable oil. At stage 3, prepared vegetables should be simmered in hot vegetable oil. After adding them, cook the soup according to the general algorithm.

With tomatoes

Tomatoes enrich the dish with vitamin C and make the taste richer. Zucchini allows the soup to thicken without affecting the calorie content of the dish. Chicken broth is one of the lightest meat soup bases. Overall, it turns out to be a healthy and nutritious dish that will help you maintain your figure.

Ingredients:

• chicken broth – 2.5 l;
• rice – 50 g;
• zucchini (zucchini) – 200 g;
• potatoes – 2 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• tomatoes – 2 pcs.;
• vegetable oil – 2 tbsp;
• salt, spices (a few peas of black and allspice, a couple of bay leaves);
• a pinch of fresh or dried herbs - parsley, dill.

Cooking method:

1. Add rice to boiled chicken broth and simmer for 10 minutes.
2. Next, add the diced potatoes into the pan, after another 10 minutes - peeled and cut the zucchini in the same way.
3. Add salt.
4. It is better to peel tomatoes from hard skins by scalding them.
5. Then cut it too, collecting the juice.
6. Chop carrots and onions in any convenient way and fry them.
7. After frying the tomatoes, pour the fried mixture into the soup.
8. Cook until the potatoes begin to soften.
9. Add spices after removing from heat, herbs to each serving before serving.

To prepare this soup you need fish broth. The best raw material for such a broth would be red fish, for example, a salmon soup set.

For 2.5 liters of water you need to take about 0.5 kg of fish. Boil it in unsalted water for 30 minutes, skimming off the foam. To improve the taste, you can add 1 stalk of celery and a washed, unpeeled onion. Strain. Now the broth is ready for further work.

Important! To reduce the calorie content of the dish, it is better to replace the potatoes usual in soups with zucchini.

Since young fruits boil quickly, mature zucchini with formed seeds is better suited.

Ingredients:

• fish broth – 2 l;
• rice – 60 g;
• zucchini – 300 g;
• carrots – 1 pc.;
• parsley root – 1 pc.;
• onion – 1 pc.;
• vegetable oil – 2 tbsp;
• salt, spices.

Cooking method:

1. Add rice to the broth heated to a boil and cook for 10 minutes.
2. Chop the carrots, cut the onion into half rings, cut the parsley root into circles.
3. Fry everything until golden brown.
4. Add to broth.
5. Peel and seed the zucchini, cut into cubes and add to the soup.
6. Add salt and cook for another 15 minutes. Remove from heat and season with spices.

Source: //skinnybitch.online/retsepty/pervye-blyuda/risoviy.html

Chicken soup with rice and potatoes

Chicken soup is a favorite dish among the Slavs. Back in the eighth century, they prepared it from chicken and added the vegetables they grew to it. Later, rice and potatoes gain popularity. It was from them that they began to prepare delicious and satisfying soups, which are also quite common among people today.

Let's take a set of products in the form:

• 500 g chicken;
• 5 pieces. potatoes;
• 1 PC. carrots;
• 1.5 cups with rice;
• Onions;
• Salt, pepper - to taste;
• Fresh herbs - a bunch;
• Vegetable oil for frying.

Cooking time: hour.

Calorie content: 155 kcal.

We start cooking by washing all the vegetables and chicken. You can soak the chicken before cooking and leave it in water for an hour so that all harmful substances are removed from it. We make sure to cook the chicken with bones, which we then remove later.

So, put a pan of water on the stove. Wash the chicken and put it in it. Salt the water and bring the water to a boil. As soon as the water with the chicken has boiled, remove the foam that has formed on the surface. If you want a rich soup, you don’t have to remove it.

While the chicken is cooking, wash and chop the vegetables. Finely chop the onion and carrots and fry them together in a frying pan. Add spices to them. Fry until golden brown and add the entire resulting mixture to the soup.

By that time the chicken had just boiled in the soup. We take it out and cool it. Add rice to the mixture, well washed in advance and dried. Wash and cut medium potatoes. We also add it to the soup.

Once the chicken has cooled, remove the skin, remove the bones and leave only the meat. Carefully chop the meat into pieces and throw into the soup. We wait until the soup is completely cooked over low heat and turn off the oven. Serve it with fresh vegetables, herbs and crackers.

Menu

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TECHNICAL AND TECHNOLOGICAL CARD No. Rice soup with beef

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Rice soup with beef produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

4. TECHNOLOGICAL PROCESS

Place potatoes cut into cubes into boiling water, after boiling, add prepared cereal, cook for 10-15 minutes, add carrots and onions sautéed with tomato paste and cook until tender. 5-10 minutes before the end of the cooking process, add salt and spices. The beef is boiled separately and placed on each plate when served.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance: potatoes, vegetables and rice cereals are distributed in the liquid part of the soup Consistency: vegetables and potatoes are soft, the cereal is soft, the ratio of the liquid and dense parts of the soup is maintained Color: soup - golden-red, fat on the surface - orange Taste: moderately salty, characteristic potatoes, vegetables and meat Smell: characteristic of the products included in the dish

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Technological engineer:

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