Spicy chicken soup

Ingredients for 6 servings:

• 1 kg chicken thighs
• 2 liters of water
• 1 tsp, leveled salt
• 1 bay leaf
• 1 bowl of soup vegetables
• 1 tbsp, leveled vegetable broth
• ½ tsp, leveled pepper
• ½ tsp, leveled chili powder
• 1 bag of rice (boil-in-the-bag)
• 2 tbsp, leveled cornstarch or flour
• some cold water to mix

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Boil the chicken thighs in 1.5 liters of water with a teaspoon of salt and a bay leaf for about half an hour. In the meantime, wash and finely chop the soup vegetables. Remove the chicken thighs from the boiling water, rinse with cold water, and remove the meat from the bones. Meanwhile, add the finely chopped carrots and celery to the boiling broth. Return the boneless chicken to the pot and season with 1 tablespoon of vegetable broth, 1/2 teaspoon of chili, and pepper to taste. Add 1/2 liter of boiled water to the boiling soup. Cook 1 bag of rice in the soup for 1/2 hour. Remove the rice from the bag and add it to the soup. Add the finely chopped leeks and parsley from the soup vegetables and let them simmer in the soup for 5-10 minutes. Mix 2 tablespoons of starch or flour with a little water to thicken the soup.