Chicken Rice Pot

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the chicken, put it in a pot. Add 1 1/2 litres of water and 2 teaspoons of salt. Bring to the boil and cook over medium heat for 1 hour. Clean and wash the soup greens and, except for the carrots, cut them into large pieces.

2. 2

   Add soup greens, bay leaf and peppercorns to the chicken. Sort the spinach, wash thoroughly and cut up roughly. Clean, wash and cut mushrooms into thick slices. Cook rice in plenty of boiling salted water for 30 minutes.

3. 3

   Pour onto a sieve and drain. Pour broth through a sieve, bring to the boil and add spinach and mushrooms. Cook for about 8 minutes in the stock. Cut cooked whole carrots into small pieces.

4. 4

   Remove chicken meat from skin and bone and cut into bite-sized pieces. Add rice, carrots and chicken to the stock. Season to taste with salt and pepper. Serve sprinkled with cheese.

Nutrition Facts

KCAL
630 kcal

CARBS
33 g

FATS
28 g

PROTEINS
61 g