Grandma`s statement was always that a clear chicken soup must not be falsified by anything. The variants with a lot of vegetables are also very tasty (see e.g. my puerperium soup), but if you want to experience the pure chicken taste, you should try this recipe.
First of all, it is important that you have a decent, fat soup chicken. Definitely not chicken, chicken pieces or the like.
Place the chicken in a large saucepan with cold water (do not salt) and simmer slowly for about 3 hours with the lid slightly open. It is enough if the boiling point is kept around - it shouldn`t boil too much.
In another saucepan, bring a cup of rice with 2 cups of water and a pinch of salt to the boil with the lid closed, then reduce the temperature to the minimum possible and let it steep for 20 minutes. Then loosen the rice a little with a fork and let it evaporate.
After the 3 hours, remove the chicken from the broth and pour it through a sieve into a large bowl to catch any small bones or skin that may have become detached. Let the broth stand a little and then carefully pour it back into the pot. Please throw away the last residue that will have collected at the bottom of the bowl. Heat the broth a little again and season with plenty of salt.
Cut the chicken, cut the meat into nice cubes and add these (only) to the broth.
If you want to offer the entire soup right away, you can add the rice straight away. Otherwise stir into the soup in portions so that it does not take on the rice taste too much. It is unbelievable how beneficial, genuine and delicious this soup is, especially on cold days.
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