Chicken soup with vegetables and rice

Ingredients for 4 servings:

• 1 chicken (soup chicken)
• 1 m.-sized onion(s)
• 4 tsp instant chicken broth
• 3 large potatoes
• 2 bell peppers, red and green
• 2 large tomatoes
• 2 garlic cloves
• 2 tbsp oil (peanut oil)
• salt and pepper
• ½ cup rice (long grain rice)
• 200 g peas, from the can
• some parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the chicken in a pot and cover with water. Peel the onion and add it along with the instant broth. Bring to a boil and simmer over low heat until the chicken is cooked through and tender. Peel and dice the potatoes. Trim the bell peppers, skin the tomatoes, and dice both into small cubes. Peel and finely chop the garlic. Place the vegetables in a pot with 2 tablespoons of peanut oil and lightly roast. Deglaze with 100 ml of water and season with salt and pepper. Mix everything together and simmer for about 15 minutes, until the potatoes are tender. Add the rice and peas and stir for 1-2 minutes. Remove the chicken from the broth, remove the skin, remove the meat from the bones, and chop into bite-sized pieces. Strain the broth and add it to the vegetables along with the meat. Add more water or broth if needed. Simmer for about 20 minutes, until the rice is tender. Season with salt and pepper. Garnish the chicken soup with parsley and serve with toasted white bread.