Grandma’s chicken and rice soup: healthy and easy
* 2 chicken quarters
* 1 white onion
* 2 small leeks
* 2 large potatoes
* 2 carrots
* 2 pear tomatoes
* 1 stick of celery or a few bay leaves to taste
* 3 litres of water
* 120 g wholegrain rice
* Borges Extra-virgin olive oil
* Salt and pepper
* Chilli pepper to taste
- * We all know how hard to is to make chicken and rice soup as delicious as Grandma’s. Everything has to be just right: texture, combination of ingredients, aromas… Somehow Grandma even manages to serve it at the perfect temperature: lovely and hot without burning your mouth. We’ve put together this recipe to match hers as closely as possible.
Step by StepBoil the wholegrain rice for half the cooking time given on the packet, strain and put by. Chop up the onion and leeks and gently fry in extra-virgin olive oil with a pinch of salt and black pepper. When the onion has turned golden brown, add the chicken quarters and sear on both sides. Next, shred the chicken meat and add to a saucepan, together with the onion, leeks, chopped potatoes and carrots and grated tomatoes and cover with plenty of water. Add salt to taste. When it comes to the boil, add the rice and cook for the remaining cooking time. Serve hot with a little chilli pepper to taste.
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