Summer Soup

Name: Summer Soup
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 ready-to-cook soup chicken (approx. 1.2 kg); 1 Onion; 1 Bay leaf; 1 TABLESPOON Peppercorns; 7-10 Tbsp Salt; 200 g Long grain rice; 200 g Celery; 250 g Courgette; 200 g Tomatoes; 2 fine, uncooked bratwursts; 1 collar Basil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 ready-to-cook soup chicken (approx. 1.2 kg)
1 Onion
1 Bay leaf
1 TABLESPOON Peppercorns
7-10 Tbsp Salt
200 g Long grain rice
200 g Celery
250 g Courgette
200 g Tomatoes
2 fine, uncooked bratwursts
1 collar Basil

Directions

1
Chicken wash. Peel onion. Boil the chicken in 1 1/2 litres of water. Add onion, bay leaf, peppercorns and salt. Let simmer for about 1 1/2 hours at low heat. Cook rice in 400 ml boiling salted water for 15-20 minutes.
2
Clean and wash the vegetables. Cut celery and zucchini into slices, tomatoes into eighths. Remove chicken from broth and pour broth through a sieve. Remove skin from chicken, remove meat from bones and cut into bite-sized pieces.
3
Bring the stock to the boil again. Add vegetables and cook for about 8 minutes. Press the sausage meat as small dumplings out of the skin and add it to the soup with the chicken meat. Heat up again for about 2 minutes.
4
Season soup again. Cut basil leaves into strips and fold into the rice. Add basil rice to the soup.