John Myers
Ingredients for 4 servings:
- 1 chicken (soup chicken)
- 1 ½ cups rice
- 3 carrots
- 1 stalk(s) leek, small
- 200 g celeriac or kohlrabi
- 2 tbsp spice mix (seven vegetables)
- 3 sprigs of parsley
- some salt
- possibly chicken broth, instant
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Rice stew with chicken, as Grandma used to cook it
Rinse the chicken thoroughly and place it in a large stockpot. Add about 2.5 liters of water, enough to cover the chicken. Add salt so the water is lightly salted. Cover the pot and bring everything to a boil. Then reduce the heat and let the chicken simmer gently for about 2 hours. In the meantime, clean and finely chop the vegetables; cut the leek into rings, the carrots into slices, and the celery or kohlrabi into cubes. Remove the chicken from the pot and let it cool slightly. Now add the rice, fresh vegetables, and mixed greens to the broth. Re-cover the pot and simmer for about 20 minutes. Once the meat is lukewarm, remove it from the bones, chop it up, and return it to the stew. Stir everything gently and season with a little salt or instant chicken broth. Wash and chop the parsley. Ladle the stew into a soup tureen, sprinkle with parsley, and serve hot. Serve with sliced brown bread. Tip: Seven vegetables see http://www.chefkoch.de/rezepte/741901176809272/Siebengemuese.html
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