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🍲 Vegetable Chicken Rice Soup

824 kcal · 30 min · 4 servings

Ingredients

• 1 small pullet
• 2 tbsp instant chicken broth
• 120 g long-grain rice
• salt
• 2 large carrots
• 1 kohlrabi
• 1 stalk leek
• 250 g white cabbage
• 100 g snow peas
• 150 g frozen peas
• pepper from the mill

Instructions

1. 1. Rinse the chicken under running water.
2. 2. Place the chicken, instant chicken broth, and 1 ¾ liters of water in a large pot.
3. 3. Bring the mixture to a boil.
4. 4. Skim off the foam rising to the surface.
5. 5. Let the soup simmer gently uncovered for 90 minutes.
6. 6. Cook the rice in salted water according to the package instructions.
7. 7. Peel the carrots and kohlrabi.
8. 8. Slice the carrots.
9. 9. Cut the kohlrabi into small, bite-sized cubes.
10. 10. Clean the leek, wash it, and slice it into rings.
11. 11. Clean the savoy cabbage, rinse it, and cut it into pieces.
12. 12. Wash and trim the snow peas.
13. 13. Remove the chicken from the broth.
14. 14. Add the vegetables (except the snow peas and peas) to the broth.
15. 15. Cook the vegetables for 15 minutes.
16. 16. Add the snow peas and peas.
17. 17. Cook for another 5 minutes.
18. 18. Remove the skin and bones from the chicken.
19. 19. Cut the chicken meat into pieces.
20. 20. Add the meat and the cooked rice to the soup.
21. 21. Season the soup with salt and pepper.
22. 22. Heat everything through for a few minutes.

Nutrition per serving

• kcal: 824
• Protein: 59 g · Fett/Fat: 47 g · Carbs: 41 g