Fill a large stock pot with about 3 liters of salted water. Put the fresh or defrosted soup chicken without giblets in the pot, add half a glass of marjoram and a little pepper. Let simmer for about 1 to 1 1/2 hours at a low temperature.
Meanwhile, clean and chop the soup vegetables.
When the chicken is completely cooked, remove it and set it aside briefly to cool.
Now put the sliced soup vegetables in the saucepan, add two cups of rice and add a little vegetable stock to taste. The rice takes about 20 minutes to finish and the vegetables are then cooked just right. Detach the chicken from the bone, cut it into small pieces and put it back in the saucepan with the rice. Bring to the boil briefly, season again to taste and serve.
Great for colds and always a tasty thing that can be done quickly and easily.
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