John Myers
Ingredients for 4 servings:
- ½ chicken (soup chicken)
- 1 can chickpeas
- 100 g bacon, diced
- 200 g soup vegetables, finely diced (frozen)
- 800 ml chicken broth
- 4 tbsp ajvar
- 125 g rice (parboiled rice), cooked
- 1 lemon(s), the juice
- 900 some sea salt
- some spice mix (chili-garlic)
- 25 g mixed herbs (frozen)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Boil the chicken separately in hot water until tender. Then remove and allow to cool. Fry the bacon in the designated soup pot until crispy. Add the soup vegetables and lightly fry them. Deglaze with the chicken stock. Now add the ajvar and stir in. Pour in the rice and chickpeas (without the liquid from the can). Season to taste with sea salt, chili, garlic, and lemon juice. Simmer over medium heat for about 15 minutes. Add the rice. Remove the chicken from the bone and shred it finely, returning it to the soup. To serve, place the individual portions in plates and sprinkle with the mixed herbs.
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