Summary

Ingredients

• 0.5 ½ chicken (soup chicken)
• 1 can chickpeas
• 100 g bacon, diced
• 200 g soup reens, finely diced (frozen)
• 800 ml chicken broth
• 4 tablespoon ajvar
• 125 g rice (parboiled rice), cooked
• 1 lemon (s), the juice it
• 900 some sea salt
• some spice mix (chilli garlic)
• 25 g herbs, mixed (frozen)

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Instructions

1. Cook the soup chicken separately in hot water. Then take it out and let it cool down.
2. Drain the bacon in the soup pot provided until crispy. Add the soup vegetables and roast them lightly. Deglaze with the chicken stock. Now add ajvar and stir in. Pour in the rice and the chickpeas (without the liquid from the can). Season to taste with sea salt, chilli garlic and lemon juice. Simmer for about 15 minutes over medium heat. Add the rice. Remove the chicken from the bone and put finely plucked back into the soup.
3. To serve, sprinkle the mixed herbs on the individual portions filled in the plates.