Chicken Soup


400 g. Chicken breast, raw

100 g. Glutinous rice

1000 mL water

2 tablespoons olive oil

Chicken bouillon cube

1/2 a bunch of parsley

1 onion

1 carrot

1 celery

1 clove of garlic

1 teaspoon pepper, thyme

Time of execution
40 minutes
Execution Method
Cut the vegetables into small cubes and slice or cut in small pieces the chicken.
In a pan, add the olive oil, onion, carrot, celery and garlic.
Cover the pot with the lid and cook over medium to high heat for 2-3 minutes.
When the vegetables are ready, add the other ingredients and cook over high heat until it gets to a boil.
When it starts boiling, lower the heat and simmer for 30 minutes.
Finally, remove the bay leaves from the soup and serve.
* The grams mentioned in the recipe are indicative.
The quantities of ingredients are adjusted according to your MyFlex Menu!
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