Summary

Ingredients

• 1 chicken breast, very fresh, both halves
• 2 liters vegetable stock
• 2 medium onion (s)
• 4 garlic clove (s)
• 250 g spinach leaves
• 125 g rice, equivalent to one ba
• 3 tablespoon lovage (Maggi herb) or Maggi
• 3 tablespoon soy sauce
• salt and pepper

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Instructions

1. Clean the chicken breast, remove the fat and cut into 2 - 3 cm cubes. Bring the broth to a boil. Halve the onions and cut into slices. Finely chop the garlic and Maggi herb.
2. Add the diced chicken breast together with the onions, garlic and Maggi herb or Maggi to the broth and cook on medium heat for about 20 minutes until the meat is completely cooked through. Place a small saucepan with water on the side and cook the rice bag.
3. Add the spinach - I use frozen - and soy sauce to the soup and season with salt and pepper. Let the soup simmer for another 20-30 minutes. Then add the rice and, if necessary, continue to simmer until the desired consistency is reached.
4. Tip: If you want to freeze part of the soup, it is best to always cook fresh rice, as it gets a floury consistency after thawing.
5. The soy sauce rounds off the meal nicely and should therefore definitely be in it. Otherwise, just try a little with the quantities of ingredients and let the soup taste good.