Quick chicken soup with vegetables and rice

Ingredients for 4 servings:

• 2 chicken breast fillets
• 1 pack of soup vegetables (leek, carrot, celery)
• 1 onion(s)
• 2 ½ liters vegetable broth
• e.g. salt and pepper
• Maggi
• ½ cup rice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

easy and quick to make with chicken breast fillet

First, bring the vegetable broth to a boil in a large pot. Meanwhile, chop the soup vegetables into small pieces. I always cut the carrots and celery into small cubes and the leek into strips. Peel the onion and simply quarter or eighth it. This makes it easier to remove it later if you don’t want to eat it. Also, wash the chicken breast fillets and remove any excess fat, etc. These can simply be left in one piece. When the broth is boiling, add the chicken breasts and onions to the water and simmer on medium heat for about 10 minutes. Then add the rice and, 5 minutes later, the vegetables. Simmer the soup for another 10-15 minutes (depending on the size of the breasts or until the rice is tender). Now remove the chicken. Season the soup to taste, cut the meat into bite-sized pieces and add it back to the soup. A super quick alternative to chicken soup with soup chicken – like my mom always made.