John Myers
Ingredients for 4 servings:
- 1 fresh chicken or 2 – 3 chicken legs (no soup chicken)
- 3 large carrots, peeled, cut into large pieces
- 1 onion(s), peeled, cut into large pieces
- 1 small celeriac
- 1 small leek(s)
- 1 liter of water
- 1 tbsp rapeseed oil
- 1 bay leaf
- n. B. Peppercorns, whole
- n. B. Salt
- e.g. paprika powder
- e.g. vegetable stock cubes or powder
- 150 g rice
- e.g. Maggi, liquid
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
Helpful for colds, delicious in cold weather
Rinse the chicken/thighs and set aside. Heat the oil in a pressure cooker, add the onions, and fry for about 1 minute. After about 2 minutes, add the chicken and let it brown lightly. Then fry the remaining vegetables. This takes 3 minutes. Add the bay leaves and peppercorns. Pour 1 to 2 liters of cold water into the pot. Enough to almost cover the chicken. Close the lid tightly according to the instructions. Leave the stovetop on high until steam escapes from the vent. Then simmer on low heat for about 25-30 minutes. After that, turn the heat off completely and let the pot sit on the stovetop for a while. In the meantime, cook the rice (not too soft, it will still be absorbed by the soup). As soon as the lid opens easily (please be sure to follow the instructions!), strain the broth through a sieve into another pot. I keep the carrots left over from the cooked vegetables, and the rest goes into the compost. Now debone and skin the chicken. Return the minced meat to the broth. Season the broth with salt, paprika, and possibly more pepper, and vegetable broth. Add the rice and cooked carrots. Marrow dumplings also go very well with the soup.
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