Chicken soup with rice and egg

Ingredients for 4 servings:

• 1 chicken, fresh, without giblets
• 1 bunch of soup greens made from carrots, celeriac, leek, parsley
• 3 eggs
• 250 g rice
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

traditional chicken soup

Clean the fresh chicken inside and out under clean running water, place it in a large pot and add water until it is lightly covered. Bring the chicken to a boil. When it boils, skim off any foam and season the soup with 2 teaspoons of salt. Simmer on low heat for 60 minutes. Meanwhile, cut the soup vegetables into bite-sized pieces and wash them. After 60 minutes, remove the chicken from the pot. Season the broth to taste and add more salt if necessary. Add the soup vegetables to the broth and remove the chicken from the bone. Return the meat to the broth in bite-sized pieces. Cook the rice and serve it separately with the soup. Whisk the eggs in a bowl, season with 1 teaspoon of salt, drop them into boiling water and stir briefly with a whisk. Serve the egg fluff with the soup. Optionally, you can also add a few carrots, a leek or a package of glass noodles to the soup.