Recipe for chicken, rice and vegetable soup
A delicious combination of chicken, rice, and vegetables. Great as a complete meal, or a delicious and warm snack for the winter.
Suitable for 4 people
5 cups water
chicken breast without skin Half-breasted
one Chopped onion
chicken Bouillon 2 small pieces
Enough salt and pepper
Broth (watery soup) about 300 grams
3 chopped carrots
Chopped celery stalk 3 pcs
Raw white rice one-third cup
In a large saucepan over high heat, combine 4 cups water and broth (chicken broth) and bring to a boil. Add chicken, carrots, onions, celery and bouillon (a delicious mix of chicken, onion, parsley and spices) and reduce heat to low. Put the head of the pot to let the vegetables soften, about 15 minutes is enough for this.
Add more water if necessary. Add the rice and simmer for another 15 minutes until the rice is soft. Add salt and pepper.
Tip 1: Chicken bouillon is a combination of chicken, onion, parsley and spices.
Tip 2: Cut skinless chicken breasts into cubes.
Cooking Tip: Do not add too much rice or your soup may become too thick. This is a very small point, but as a result, cooking is very effective.
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