Chicken soup with rice and crunchy vegetables

Ingredients for 8 servings:

• 1 soup chicken (approx. 1.2 – 1.4 kg)
• 3 liters of water
• 4 carrots
• 400 g celery
• 2 parsley roots
• 2 onions
• 1 leek(s)
• a few stalks of celery
• 3 bay leaves
• 2 tsp thyme
• 5 peppercorns
• e.g. lovage or Maggi
• e.g. salt and pepper
• e.g. nutmeg
• 200 g rice
• 1 bunch of parsley

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

Clean and roughly chop half of the vegetables. Sauté 1 onion vigorously in a pot. Fill with water, bring to a boil, and add the chicken. The chicken should be covered with water; halve it if necessary. Add salt, bring to a boil, and skim off the foam. Add the prepared vegetables and spices, bring back to a boil, and simmer gently over low heat for about 2-3 hours. Remove the chicken and let it cool slightly. Skin and remove the meat from the bones. Cover and set the meat aside. Pour the stock through a sieve, return it to the pot, and keep warm. Clean the remaining vegetables and cut them into small pieces. First, cook the rice in the stock for about 8 minutes, then add the celery, parsley root, and carrots and cook for about 6 minutes. Add the onions, leeks, and celery and cook for about 3 more minutes. Pluck the parsley leaves from the stalks, chop them, and stir in. Add the chicken. Bring the broth to a boil and season to taste.