Chicken Rice Soup with Vegetables
Chicken rice soup with vegetables is a recipe featuring fresh ingredients from the soups category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 small chicken
- 2 tbsp seasoned chicken broth
- 120 g long grain rice
- Salt
- 2 large carrots
- 1 kohlrabi
- 1 stalk leeks
- 250 g savoy cabbage
- 100 g Sugar snap peas
- 150 g Frozen Peas
- ground pepper
Instructions
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1.
Rinse the chicken and place it with the seasoned broth and 1¾ l water in a large pot. Bring to a boil, skim off foam, then simmer gently for 90 minutes uncovered.
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2.
Cook the rice in salted water according to package instructions.
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3.
Peel carrots and kohlrabi; slice carrots into rounds and cut kohlrabi into bite‑size pieces. Clean leeks, rinse, and cut into rings. Wash savoy cabbage, rinse, and chop into pieces. Rinse sugar snap peas and clean them.
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4.
Remove the chicken from the broth. Add all vegetables except the sugar snap peas and frozen peas to the broth and cook for 15 minutes. Add the sugar snap peas and peas and simmer for another 5 minutes.
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5.
Detach skin and bones from the chicken, cut the meat into pieces, and add it with the rice to the soup. Season with salt and pepper, then heat for a few more minutes.
