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Chicken soup with rice

Category:	Lunch
Sub-Category:	Soups
Difficulty/Costs:	simple/low
Number of people:	12
Ingredients:	3kg of fresh chicken soup Water to make 6 tsp salt 7 TL granular vegetable broth 4 tsp ground white pepper 3 leeks celery root 8 carrots 1 bunch of parsley or 1 parsley root 600g rice (basmati rice, jasmine rice) Bay leaves to taste

Preparation:

Wash the chicken in- and outside. Fill a large pot with 2/3 of water, then add the chicken. Wash, clean and peel all soup vegetables. Always make sure they are properly cleaned. Add the veggies to the chicken and season with salt and pepper. Stir everything and bring to the boil. Cook for about 2 hours at low heat and closed lid. Remove the chicken from the stove and let cool down for about 1 hour. If necessary, skim the fat from the soup. While the chicken cools down, add the rice to the soup and cook for 20 minutes. Remove the skin and bones from the chicken and cut finely. Put it all back to the soup and bring it to the boil.