This is a recipe for chicken soup made from scratch. No stock cubes or shortcuts –a healthy and easy chicken soup made with basic ingredients.
|200 Calories / 123g per bowl
|+ Low in sodium
+ High in selenium
+ Very high in vitamin A
1 medium carrot
1 medium (or 2 small) onions
2-4 chicken legs (depending on what you have)
1/2 cup of rice
3 bay leaves
salt / pepper for taste
1 Prepare the vegetables: wash, peal and grate the carrot; skin and dice the onion.
2 In a medium pot combine the onion and the carrot and sauté until both combined and soft.
3 Fill the pot with water ~1lt and bring to a boil (alternatively, boil the water in a kettle and pour it over). Add bay leaves, season with pepper and salt and place the chicken legs in.
4 Cover and boil on a stove at the lowest setting for a minimum of 60 minutes, 90 minutes if possible. You want the meat to easily slide off the bone.
5 While the meat is cooking, prepare the rice. Add a teaspoon of olive oil to another pot, add rice and pour a cup of water over it. Cook on a high heat until all the excess water evaporates. Turn the heat off and leave the rice on to slowly cool down until the broth is ready.
6 Once the meat is cooked, fish it out of the pot and separate the meat from the bone. Discard the bone and place the meat back in.
7 When you are ready to eat combine the broth and the rice and serve.