Wash the chicken and cover with water with the bay leaf and simmer in an open saucepan for 2 hours until it is soft. Add the vegetables 30 minutes before the end of the cooking time, lightly salt.
Take out the chicken, remove the skin and loosen it from the bones. Cut the meat into small pieces. Put back in the soup and season with salt and grated nutmeg.
In the meantime, cook the rice or pasta according to your taste and add to the soup. Wash chop the parsley and sprinkle over the soup.
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