Ingredients
- 20 black peppercorns
- 2 onion
- 2 ripe tomatoes
- 2 carrot
- 1 bay leaf
- 1 clove (whole)
- 1/4 with the clove
- 2,400 ml water (cold)
- 1,900 ml broth
- 800 gr chicken
- 60 gr rice (uncooked white)
- 26 gr celery leaves (chopped)
- 7 gr flat-leaf parsley (finely chopped)
- 3 slices carrots
simmer for 10 minutes. Add the thinly sliced carrots and celery to the soup with the shredded chicken and half the parsley. Simmer the soup for another 10 minutes, or until the rice is tender. Correct the seasoning, adding salt and pepper to taste. Sprinkle with the remaining parsley and serve at once. ~-
