Chicken Soup, Low in Calories
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken
- 1 leek
- 4 carrot (s)
- 0.25 ¼ celeriac
- water
- salt
- 2 teaspoons sugar
- 1 lemon (s)
- 1 cup rice, uncooked
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- First, remove the skin and fat from the chicken. Then place the chicken in a large saucepan and pour cold water over it. Now wash and chop the vegetables and add them to the pot. Squeeze the lemon and pour it into the water. Season everything with salt and sugar and bring to a boil. Let it cook for an hour in a saucepan.
- After the cooking time, take out the chicken and remove the meat from the bone and chop it into bite-sized pieces. Also take the vegetables out of the pot and pound them into small pieces with a potato masher. Put the vegetables and the chopped chicken back into the saucepan with the chicken stock and add the rice. Cook until the rice is soft. Then season again with salt or broth and sprinkle with parsley.
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