in Soup Recipes

Chicken soup with rice and vegetables

updated

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Ingredients for 4 servings:

  • 450 g soup vegetables
  • 3 tbsp oil (safflower)
  • 1.2 liters of vegetable broth
  • 125 g rice (minute)
  • 400 g chicken
  • some parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean and wash the vegetables, and cut them into thin strips or cubes. Briefly sauté the soup vegetables in thistle oil. Pour in the vegetable stock and bring to a boil. Then add the rice and the finely chopped chicken. Simmer gently in a covered pan for about 8 minutes. Sprinkle with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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