Summary

Ingredients

• 2 chicken breast fillet (s)
• 1 packet soup vegetables (leek, carrot, celery)
• 1 onion (s)
• 2 ½ liters vegetable stock
• salt and pepper
• Maggi
• 0.5 ½ cup rice

Print Recipe Pin Recipe

Instructions

1. First, bring the vegetable stock to a boil in a large saucepan.
2. Meanwhile, chop the soup vegetables into small pieces. I always cut small cubes from the carrots and celery, and the leek into strips. Peel the onion and simply quarter or eighth. This makes it easier to take them out afterwards if you don`t want to eat them.
3. In addition, wash the chicken breast fillets and remove any fat residues etc. if necessary. These can simply remain in one piece.
4. When the broth is boiling, add the chicken breasts and onions to the water and simmer on a medium heat for about 10 minutes. Then add the rice and 5 minutes later the vegetables. Let the soup simmer for about 10 - 15 minutes (depending on the size of the breasts or until the rice is cooked).
5. Now remove the chicken. Season the soup to taste, chop the meat into bite-sized pieces and return to the soup.
6. A super quick alternative to chicken soup with soup chicken - like my mom always made it.