Bring the broth to the boil. Pour in the breast fillet and simmer gently over low heat for about 20 minutes. Then remove the breast fillet and cut into pieces.

In the meantime, wash, peel and slice the carrots. Wash the leek and cut into rings.

Add the rice to the chicken broth, bring to the boil and cook with a stretch over a low heat for about 15 minutes.

Add the chopped vegetables and beans and cook for another 5 minutes over low heat.

Add the chicken to the broth but do not heat it any more. Season the soup with salt and pepper. Instead of rice, noodles can also be added to the soup.