Welcome > Proceeds > Main dish > Macaroni, rice, semolina > rice dish > Chicken soup with rice (Madeira specialty)
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1 suspicious
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1 hand blender
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1 Lid
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1 Electric slow cooker
The best-selling
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Total time: 1 hour 10 minutes
Preparation:
10 minutes
Rest:
–
cooking:
One hour
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Prepare the broth.
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In a large pot, put the carrots cut into large cubes, the celery stalks into slices, the peeled and cut into 2 onions, the bay leaf and the thyme.
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Step 3
Arrange the chicken legs on top, cover with boiling water (up to the level of the meat), salt and pepper and let simmer over medium-low heat for an hour.
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Step 4
Next, remove the chicken thighs from the pot and set them aside in a warm dish, covered with aluminum foil.
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Strain the broth through a strainer (we do not save the vegetables).
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Step 6
Return the strained chicken broth to the pot and bring it back to a boil and cook the rice in it.
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Step 7
When the rice is soft (cooked), pour this soup into separate bowls, in which you have previously put the peeled chicken legs (shredded chicken).
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Serve hot!
Author’s note:
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