Tasty, luxuriant, energizing chicken soup with vegetables and rice, ideal for cold winter days! From radicio.com
chicken broth: 1,5 liter
Thyme: 1/2 teaspoon dry or 1,5 tablespoon fresh chopped
Daphne: 2 leaves
Ελαιόλαδο : 1 tablespoon
chicken fillet: 500 g. about, of chest
Salt, pepper: as you like
Onion: 1 moderate, finely chopped
Carrots: 2 moderate, cut thin slices
Celery: 1 branch cut washers
Rice: 1 1/2 mug (better long grain)
parsley: 2 tablespoons, chopped
Put the broth, together with the thyme and bay leaf to boil. When boil, reduce heat, barely simmering.
Meanwhile salt and pepper chicken. Heat the olive oil in a saucepan and brown the fillet of chicken. When browned around, unplug it and carry it into dish. Add to the pan the onion and 1/2 teaspoon salt and wilt over medium heat, stirring regularly 5 minutes.
Add the pot of hot broth, the carrot, celery and chicken juices along with those found on the plate. Cover the pot and simmer for 15 minutes, boil chest.
Remove the chicken breasts on a cutting board and carefully cut pieces.
Stir the pot rice, Increase heat and boil until soft rice, other 10 minutes.
Remove from heat, remove bay leaf, add the chopped chicken and parsley. Altopipero to try and serve the soup too hot.