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Grandma’s chicken and rice soup
4
50 minutes
Ingredients
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2 chicken quarters
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1 white onion
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2 small leeks
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2 large potatoes
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2 carrots
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2 pear tomatoes
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1 stick of celery or a few bay leaves to taste
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101 oz of water
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4 oz wholegrain rice
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STAR Extra-virgin olive oil
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Salt and pepper
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Chilli pepper to taste
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*SERVING SUGGESTION
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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.
Instructions
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1.
Boil 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 STAR extra-virgin olive oil with a pinch of salt and black pepper.
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2.
When the onion has turned golden brown, add the chicken quarters and sear on both sides.
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3.
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.
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4.
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.
