recipe for chicken soup with rice (madeira specialty)

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1 suspicious

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hand blender

1 hand blender

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1 Lid

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Electric slow cooker

1 Electric slow cooker

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Total time: 1 hour 10 minutes

10 minutes


One hour

  • Prepare the broth.

  • 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.

  • Step 3

    chicken leg

    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.

  • Step 4

    chicken leg
    Bay leaf

    Next, remove the chicken thighs from the pot and set them aside in a warm dish, covered with aluminum foil.

  • Strain the broth through a strainer (we do not save the vegetables).

  • Step 6

    round rice

    Return the strained chicken broth to the pot and bring it back to a boil and cook the rice in it.

  • Step 7

    round rice
    chicken leg

    When the rice is soft (cooked), pour this soup into separate bowls, in which you have previously put the peeled chicken legs (shredded chicken).

  • Serve hot!

Author’s note:

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