Chicken, rice, and leek soup
Description
The soup is simple and quick to prepare. Since the soup contains rice, it may expand in the pot the next day, so I recommend eating it the same day it's made, or use a smaller amount of rice. You can use meat on the bone or just the meat. Serve the soup hot, optionally with croutons, and garnish with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. Peel the garlic and finely chop it. Heat a pot with olive oil and add the garlic, sauté for 30 seconds.
- 2
Step 2
2. Slice the leek and celery, add the vegetables to the pot and mix, sauté until tender.
- 3
Step 3
3. Pour the broth over the soft vegetables in the pot, add rice, and bring the entire mixture to a boil.
- 4
Step 4
4. After boiling, add the chicken meat and cook until the meat is tender.
- 5
Step 5
5. When the fillet is ready, take it out of the pot and shred it into fibers.
- 6
Step 6
6. Squeeze the juice of one lemon into the pot, return the meat, cover the pot with a lid, and cook for another 15 minutes.
- 7
Step 7
7. Add salt and pepper to taste; if more acidity is needed, add more lemon juice.
- 8
Step 8
8. Serve the soup hot at the table.