Chicken soup

Description

Perfect for lunch. The soup turns out very light, almost diet-friendly. Its incredible aroma refreshes and energizes. Since we don't add potatoes to the soup, the taste is quite unique and fresher. Besides, it isn't overly thick. Try making this soup—you'll find it becoming a frequent guest at your table. The soup is ready to serve.

Instructions

1. 1

   Step 1

   Rinse the meat under running water and check for feathers. If any are found, burn them off with fire.

2. 2

   Step 2

   Place the meat in a pot and cover with water. Bring to a boil and simmer over low heat for 20 minutes. Skim off the foam.

3. 3

   Step 3

   Remove the meat and take out the bones. Put the meat back into the broth and continue simmering over low heat.

4. 4

   Step 4

   Chop the vegetables: cut the carrots into half-rings, the celery into rings, and finely chop the onion. Add them to the broth. Cook for 10 minutes.

5. 5

   Step 5

   Rinse the rice and add it to a saucepan. Cook for 10-12 minutes.

6. 6

   Step 6

   When the rice is cooked, season the soup with salt to taste and add parsley. Simmer for another 1 minute.