Ingredients

Title Value
1. Olive oil 1 tbsp
2. Chicken bouillon 2 L
3. Bay leaf 1 PC.
4. Chicken fillet 2 PC.
5. Petiole celery 2 the stalk
6. Thyme 4 twig
7. Garlic 2 clove
8. Bulb onions 1 PC.
9. Water 1 Art.
10. Lemon 1 PC.
11. Carrot 3 PC.
12. Salt taste
13. Black pepper taste

Cooking

1 . Stage

Heat the oven to 175 degrees. Bake the meat until tender.

2 . Stage

Put the pan for chicken soup with rice over medium heat and heat 1 tablespoon of olive oil in it. Fry onions, garlic, carrots, herring. Throw thyme and bay leaf. Cook, stirring for about 6 minutes, until the vegetables are soft, but they should not be fried.

1. Stage. Put the pan for <strong>chicken soup with rice</strong> over medium heat and heat 1 tablespoon of olive oil in it. Fry onions, garlic, carrots, herring. Throw thyme and bay leaf. Cook, stirring for about 6 minutes, until the vegetables are soft, but they should not be fried.

3 . Stage

Remove the chicken from the oven and split it into fibers. Pour the broth and water into the pan. Bring everything to a boil. Throw the chicken and rice, leave to cook for 30 minutes over low heat.

1. Stage. Remove the chicken from the oven and split it into fibers. Pour the broth and water into the pan. Bring everything to a boil. Throw the chicken and rice, leave to cook for 30 minutes over low heat.

4 . Stage

Squeeze lemon juice before serving chicken rice soup . Serve hot.

1. Stage. Squeeze lemon juice before serving <strong>chicken rice soup</strong> . Serve hot.