Quick chicken soup with rice

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the chicken filets. Clean, wash and coarsely chop the soup greens. Put meat, soup greens, peppercorns and bay leaf in 1 litre of slightly salted water and bring to the boil. Cook over medium heat for about 20 minutes.

2. 2

   Put rice into boiling salted water, cover and let it swell for about 20 minutes at low heat. Drain on a sieve. Clean, wash and cut the sugar snap peas into strips. Peel, wash and thinly slice the carrots.

3. 3

   Remove the chicken meat. Pour broth through a sieve and bring to the boil again. Add carrots and cook for about 10 minutes. Add sugar snap peas after about 6 minutes and cook. Cut the meat into slices.

4. 4

   Add meat and rice to the soup. Season to taste with salt and pepper. Wash parsley, chop finely and sprinkle over the chicken soup.

Nutrition Facts

KCAL
260 kcal

CARBS
31 g

FATS
1 g

PROTEINS
31 g