The traditional method involves the slow simmering of a whole
chicken, but today it can be prepared with less time and effort.
450g (1lb) chicken breasts and thighs
2 bay leaves
1 litre (1 ¾ pints) chicken stock or vegetable
2 leeks, thinly sliced
2 carrots, grated
60g (2 oz) long grain rice
Pinch of ground cloves
1 tsp sea salt
1 tbsp chopped flat-leaf parsley
1 – Place the chicken in a pan with the bay
leaves and pour in the stock. Bring to the boil then reduce the heat, cover and simmer for 30
2 – Skim the surface of the soup and discard
any scum that has been formed. Add the vegetables, rice, cloves and salt, bring back to the boil, reduce the
heat, cover, and simmer for a further 30 minutes.
3 – Remove the bay leaves and discard. If you
wish, you can lift out the chicken, remove the meat from the bones, then return the meat to the
4 – Stir in the parsley, then ladle the soup
into a warm tureen or divide between individual serving bowls and serve while hot.
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