Summary

Ingredients

• 1 chicken, (soup chicken)
• 1 medium onion (s)
• 4 teaspoons chicken broth, instant
• 3 large potatoes
• 2 bell peppers, red and green
• 2 large tomato (s)
• 2 cloves garlic)
• 2 tablespoon oil, (peanut oil)
• salt and pepper
• 0.5 ½ cup rice, (long grain rice)
• 200 g peas, canned
• some parsley, chopped

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Instructions

1. Cover the soup chicken in a saucepan with water. Peel the onion and add it with the instant stock. Bring to the boil and simmer over low heat until the chicken is cooked through and tender.
2. Peel and dice the potatoes. Clean the peppers, peel the tomatoes and cut both into small cubes. Peel the garlic and chop in to fine slithers. Put the vegetables in a saucepan with 2 tablespoons of peanut oil and lightly roast them, deglaze with 100 ml of water and season with salt and pepper. Mix everything together and simmer for about 15 minutes until the potatoes are cooked through. Add the rice and peas and stir everything for 1-2 minutes.
3. Remove the chicken from the broth, remove the skin, detach the meat from the bones and chop up to size. Strain the broth and add to the vegetables with the meat. If necessary, add water or broth. Simmer for about 20 minutes until the rice is cooked through. Season to taste with salt and pepper.
4. Garnish the chicken soup with parsley and serve with toasted white bread.