Made with AI
Tomato Chicken Rice Dumpling Soup
50 min 568 kcal per serving Medium
Ingredients
4 Servings
- chicken breast500 g
- dry white rice180 g
- all-purpose flour100 g
- large egg1 piece
- reduced-fat milk200 ml
- tomato sauce450 g
- sugar8 g
- black pepper2 g
- carrots100 g
- olive oil5 g
- water1500 ml
Instructions
- 1
Rinse the dry white rice under cold water until the water runs mostly clear.
- 2
Cook the rice with about 400 ml of the water in a small saucepan until tender, about 15 minutes. Let it cool slightly.
- 3
Dice the chicken breast into small bite-sized pieces and finely dice or grate the carrots.
- 4
Heat the olive oil in a large soup pot over medium heat. Add the chicken and cook for 4–5 minutes, stirring, until the outside is no longer pink.
- 5
Add the carrots and cook for another 2 minutes.
- 6
Pour in the tomato sauce and the remaining 1100 ml of water. Stir in the sugar and black pepper.
- 7
Bring the soup to a gentle boil, then reduce to a steady simmer and cook for 10 minutes.
- 8
In a mixing bowl, combine the cooked rice, all-purpose flour, egg, and reduced-fat milk. Mix until a thick, sticky dumpling batter forms.
- 9
