Chicken soup with rice

Ingredients for 6 servings:

• 1 chicken, approx. 1.3 kg
• 1 stalk(s) leek
• 3 carrots
• 3 spring onions
• 3 shallots
• 2 tbsp broth, clear, instant
• 175 g rice
• salt and pepper
• 1 bunch of parsley
• Lovage (alternatively Maggi)
• nutmeg
• 3 liters of water, hot

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

from grandma’s kitchen

Clean the chicken and place it in a large pot with about 3 liters of hot water. Add a little salt and bring to a boil. Add 2 tablespoons of clear broth. Cook over medium heat for about 20 minutes and let it stand in the hot broth. Peel the carrots, slice lengthwise and then into strips. Cook in boiling, lightly salted water until al dente. Drain in a colander. Wash the leeks and cut into rings about 5 mm wide. Briefly place in boiling water, then drain in a colander. Clean the spring onions and cut into small cubes. Peel the shallots and cut into small rings. Remove the chicken from the broth and let it cool slightly. Remove the skin and remove the meat from the bones. Set aside in a bowl. Bring the chicken broth to a boil, add the rice and cook until al dente. Gradually add the prepared carrots, leeks, spring onions and shallots. Finally, add the chicken. Season with salt, pepper and nutmeg. Wash the lovage and remove the stems. Finely chop the leaves and stir them into the soup (or add Maggi to taste). Wash, pluck, and finely chop the parsley. Sprinkle it over the soup, which has been poured into bowls. Tip: If you prefer a richer broth, cook the chicken in cold water; this will enhance the flavor. Hot water will keep the meat more juicy.