Fresh chicken soup

Ingredients for 6 servings:

• 1 chicken (important, as soup chickens are too fatty)
• 1 bunch of soup vegetables
• 1 tsp salt
• 1 tsp paprika powder, mild, and curry
• 1 tsp Fondor
• 1 pack of frozen herbs (8 herb mix)
• 2 tbsp broth, granulated
• 2 bags of rice
• 2 tbsp olive oil

Instructions

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

First, rub the chicken with the spices. Then, heat the oil in a sufficiently large pot (at least 5 liters) and add the finely chopped vegetables. Stir constantly, making sure the vegetables don’t burn. Now add the chicken and fry briefly (really briefly, 1-1.5 minutes max. on each side). Then pour in water and add the broth. Let everything simmer for about 1 hour. After an hour, turn the chicken over and let it simmer for another 45 minutes. Now, remove the chicken and remove the meat from the bones. Those who like fat can add it back to the soup; everyone else can sort out the fat and add only the white meat back to the soup. At the same time, bring a pot of water to the boil and cook the rice as usual, adding 1-2 tablespoons of salt. When it’s ready, add the rice to the soup. You can also season this soup with Maggi herb or a little more Fondor.