Grandma's chicken soup with rice

Ingredients for 6 servings:

• 1 chicken (soup chicken)
• 1 bunch of soup vegetables
• 3 tsp vegetable broth
• Salt
• pepper
• ½ tbsp marjoram
• 2 cups rice
• 3 liters of water

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Original recipe from grandma

Fill a large stockpot with about 3 liters of salted water. Add the fresh or thawed chicken, without giblets, to the pot, along with half a jar of marjoram and a pinch of pepper. Simmer gently for about 1 to 1 1/2 hours. Meanwhile, clean and chop the vegetables. When the chicken is fully cooked, remove it and set it aside to cool briefly. Add the chopped vegetables to the pot, add two cups of rice, and season with a little vegetable stock. The rice will take about 20 minutes to cook, and the vegetables will then be cooked just right. Remove the chicken from the bone, chop it up, and return it to the pot with the rice. Bring to a boil briefly, season again, and serve. Great for colds and always a tasty treat that’s quick and easy to make.