Chicken Soup with Rice

Ingredients

Olive oil 1 tbsp

Onion 1

Garlic 2 cloves

Carrots 3

Celery (stalks) 2

Thyme 4 sprigs

Bay leaf 1

Chicken broth 1900 ml

Water 1 cup

Long-grain rice 1 cup

Lemon 1

Chicken (breast) 2

Chicken (thigh) 1

Salt to taste

Ground black pepper to taste

Preheat oven to 175°C. Line a baking sheet with foil. Brush both sides of the chicken breasts and thighs with olive oil, salt, and ground pepper. Bake for 30 minutes.

 Place a soup pot over medium heat and heat 1 tablespoon of olive oil. Sauté the onion, garlic, finely grated carrots, and herring. Add the thyme and bay leaf.

Cook, stirring occasionally, for about 6 minutes, until the vegetables are tender but not browned.

Remove the chicken from the oven and shred. Discard the skin and bones. Pour the broth and water into the pot. Bring to a boil. Add the chicken and rice and simmer for 30 minutes over low heat.

Squeeze a lemon before serving. Serve hot.

Enjoy!