Soup
Kuriny Sup s Risom (Russian Chicken Soup with Rice)
Original name: Kuriny Sup s Risom
About this dish
This nourishing Russian chicken soup with rice is a staple in many households, often prepared to restore strength on a chilly day. Our version starts with a slow-simmered broth enriched with vegetables and herbs, then finishes with tender chicken and fluffy rice.
It's simple, comforting, and perfect for batch cooking—store portions in the freezer for a quick meal whenever you need it.
Ingredients
UK and US measurements are both included for every recipe.
Bone-in, skin-on chicken thighs or drumsticks
protein800 g
Imperial measurement: 1.75 lb
Water
liquid2 L
Imperial measurement: 8.5 cups
Long-grain rice
grain150 g
Imperial measurement: 3/4 cup
Potatoes, peeled and diced
vegetable300 g
Imperial measurement: 2 medium potatoes
Carrots, peeled and diced
vegetable1 large carrot, about 120 g
Imperial measurement: 1 large carrot, about 1/2 cup diced
Onion, finely chopped
vegetable1 medium onion, about 110 g
Imperial measurement: 1 medium onion
Bay leaf
herb2 leaves
Salt
spice1 tsp
Black peppercorns
spice5-6 peppercorns
Fresh dill, chopped
herb3 tbsp
Method
Start the broth
15 minutesRinse the chicken pieces and place them in a large pot. Add the cold water, bring to a boil over high heat, then reduce heat to low, skimming off any foam that rises. Add the black peppercorns and bay leaf, cover partially, and let it simmer gently for 15 minutes.
Add the vegetables and cook
10 minutesAdd the carrots and onions to the pot, and continue to simmer for 10 minutes, allowing the vegetables to soften and release flavor.
Add the potatoes and rice
20 minutesStir in the diced potatoes and rice. Increase heat to medium, bring soup back to a gentle boil, then reduce heat to low again. Cook for about 20 minutes, or until the potatoes and rice are tender.
Remove and shred the chicken
5 minutesUsing tongs, lift the chicken pieces out onto a cutting board. Let cool slightly, then remove skin and shred the meat, discarding bones and skin. Return the shredded meat to the pot.
Season and serve
2 minutesRemove the bay leaf and discard. Season with salt to taste, stir in the fresh dill, and ladle into bowls. Serve hot with a side of dark bread, if desired.
Equipment
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Nutrition facts
Tips
- For an even richer tasting broth, let the chicken simmer gently for a total of 40 minutes in step 1 before adding the vegetables.
- After straining the broth, you can amass a stockpile of poached chicken that's handy for sandwiches, casseroles, or other soups.
- Keep the skin on while simmering for better flavor, but always remove it when using shredded chicken.
- Feel free to toss in a few chopped celery stalks along with the carrots—they add an herbal layer that’s extremely satisfying.
Serving suggestions
- Serve this soup piping hot with a side of hearty rye bread or a spoonful of sour cream for richness.
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Recipe by
Anya Ivanov
Specialises in Russian cuisineAnya makes pelmeni in batches of 500. She says freezing them is the only way to survive winter.
Describe yourself in three words: Stoic, efficient, freezer queen.