Rice Soup with Chicken Breast Fillet and Vegetables

Boil the rice. To do this, weigh out 450 g of basmati rice, wash the rice in a sieve under running water, drain it, add hot water (900 ml) to a saucepan with a heavy bottom and bring to a boil. Reduce the temperature, stir the rice and let it simmer covered for about 10 minutes. The water should be almost overcooked and the rice should be quite fluffy. Turn off the stove and cover the rice for another 5 minutes, then carefully loosen / tear through the rice with a fork. Clean / cut the vegetables: To do this, peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Peel the parsley roots with the peel and dice. Peel the vegetable onion and cut into large wedges. Clean and wash the leek and cut into rings. Peel and finely dice the garlic cloves and ginger. Clean, wash and finely dice the chilli pepper. Wash the parsley and coriander, shake dry and pluck. Cook the chicken breast fillets in cold water (5 liters) with salt (1 tbsp) for about 30 minutes. Remove the resulting foam with a ladle. Remove the chicken breast fillets and dice. Add the prepared vegetables (carrot blossoms, parsley root cubes, vegetable onion wedges, garlic clove cubes, chilli pepper cubes and ginger cubes) and the chicken breast fillet cubes and let simmer / cook for another 25 - 30 minutes. Season with chicken soup cubes (5 pieces, 10 g each), Maggi seasoning (2 tbsp), dark soy sauce (2 tbsp) and salt (1 tsp). Finally, fold in the prepared rice and herbs (one cup each of the plucked parsley and coriander) and serve the soup hot. The soup is very suitable to freeze in advance.