Summary

Ingredients

• 2 kg soup chicken, fresh
• Water to top up
• 4 teaspoons salt
• 5 teaspoons vegetable stock, granulated
• 3 teaspoons pepper, ground, white
• 2 leeks
• 0.5 ½ celeriac
• 5 carrot (s)
• 1 bunch parsley or a parsley root
• 400 g rice, e.. basmati or jasmine rice, etc.
• 2 bay leaves to taste

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Instructions

1. Rinse the soup chicken clear. Take an approx. 9 liter saucepan, almost 2/3 fill it with water. Pickle the soup chicken. Clean the soup vegetables, cut them into small pieces and put them in the soup pot (leek, celery, carrots, parsley). Add salt, pepper and broth. Stir everything, bring to the boil. Simmer over a low heat with the lid closed for a good 1.5 hours.
2. Take out the chicken. Let cool for 1 hour. Possibly skim off some fat from the soup. When the chicken is cooling down, add rice to the soup. Let simmer for 20 minutes. Remove the skin from the chicken after the cooling period. Separate the meat from the bones, cut into small pieces and add to the soup. Bring to a boil.
3. It goes well with toasted white bread and a nice red wine. Fresh chicken soup is the best protection against colds.