Chicken soup with rice

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the tomato and onion. Dab onion dry and cut in half. Cut the tomato into quarters. Clean, wash and cut 150 g carrots into large pieces. Wash and drain chicken breast.

2. 2

   Heat the oil in a large pot, fry the onions in it until golden brown with the cut surface facing down. Deglaze with about 1.5 litres of water. Add carrot pieces, tomatoes, cloves, peppercorns, bay leaf and 1 heaped teaspoon of salt and bring to the boil.

3. 3

   Add chicken breast and simmer covered over medium heat for about 45 minutes.

4. 4

   Clean, wash and drain the remaining carrots, mangetouts and spring onions. Cut the carrots into thin slices. Halve the mangetables if necessary. Cut spring onions into rings. Wash parsley, shake dry and chop.

5. 5

   Lift the chicken breast out of the stock and let it cool down. Pour the broth through a sieve, catch it and put it back into the pot. Bring the broth to the boil, add the sliced vegetables and peas and simmer covered for about 10 minutes.

6. 6

   Prepare the rice according to the instructions on the packet. Remove chicken meat from skin and bone. Cut meat into bite-sized pieces, add to the soup, season with salt, pepper and possibly some instant broth.

7. 7

   Arrange the soup with some rice in deep plates, sprinkle with parsley. Add the rest of the rice.

Nutrition Facts

KCAL
380 kcal

CARBS
47 g

FATS
9 g

PROTEINS
30 g