Chicken-rice soup with turkey sandwich

Name: Chicken-rice soup with turkey sandwich
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g Basmati Rice; 7-10 Tbsp Salt; 4 Carrots; 250 g Celery; 250 g Chicken filet; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 750 ml Chicken broth; 1 green apple; 4 discs Wholemeal bread; 2 TABLESPOONS Butter; 4 discs (50 g each) Cheddar cheese; 12 discs (15 g each) Poultry sausage; 1/2 bunch Parsley

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g Basmati Rice
7-10 Tbsp Salt
4 Carrots
250 g Celery
250 g Chicken filet
7-10 Tbsp Pepper
2 TABLESPOONS Oil
750 ml Chicken broth
1 green apple
4 discs Wholemeal bread
2 TABLESPOONS Butter
4 discs (50 g each) Cheddar cheese
12 discs (15 g each) Poultry sausage
1/2 bunch Parsley

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel and dice 3 carrots. Cut 1 carrot into strips with the potato peeler. Clean, wash and slice the celery.
2
Wash the meat and dab dry. Season with salt and pepper. Heat oil in a pan. Fry the meat for about 10 minutes while turning. Remove and cut into cubes. Heat the stock in a pot and cook the vegetables for about 6 minutes.
3
Add the chicken. Season stock with salt and pepper.
4
Wash the apple, halve and quarter it. Remove core and cut quarter into slices. Spread slices of bread with butter. Cover two slices of bread with cheese, apple and turkey sausage. Finish with one slice of bread each.
5
Fry the bread in a pan without fat for about 3 minutes on each side. Wash parsley, shake dry, pluck leaves from the stalks and chop. Add parsley to the soup. Halve the breads and serve with the soup.