Chicken and Rice Soup

Comforting chicken soup with carrots, celery and rice, simmered until the broth is golden and fragrant.

50 min 6 servings Easy international

Ingredients

• 400 g chicken breast
• 1.8 l water
• 2 pcs bay leaves
• 2 tbsp sunflower oil
• 1 pcs onion
• 2 pcs carrots
• 2 pcs celery stalks
• 100 g white rice
• 1.5 tsp salt
• 0.25 tsp black pepper
• 0.25 bunch fresh parsley

Steps

1. Put 400 g of chicken breast and 1.8 liters of water in a large pot.
2. Add 2 bay leaves to the pot.
3. Bring the pot to a boil over high heat.
4. Skim off the foam from the surface with a spoon.
5. Lower the heat and simmer for 20 minutes.
6. Lift the chicken onto a plate.
7. Shred the chicken into bite-size pieces with two forks.
8. Dice 1 onion, 2 carrots and 2 celery stalks into small cubes.
9. Heat 2 tbsp of oil in a second pot over medium heat.
10. Cook the onion, carrots and celery for 6 minutes until soft.
11. Strain the chicken broth through a sieve into the pot with the vegetables.
12. Add 100 g of rice, 1.5 tsp of salt and 0.25 tsp of black pepper.
13. Simmer for 15 minutes until the rice is tender.
14. Return the shredded chicken to the soup.
15. Chop 0.25 bunch of parsley and stir it in just before serving.