Description
Plain rice soup with chicken.
Ingredients
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The chicken legs
-
Figure
0.333 cup
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Bay leaf
2 piece
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Salt
-
Black pepper
-
Parsley
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Potatoes
2 piece
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Water
3 piece
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Onion
1 piece
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Turmeric
2 tsp
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Vegetable oil
Cooking
Boil the chicken (dice) until tender, cut potatoes in large cubes, wash the rice and put in stock ready. Salt, add turmeric and cook until the potatoes are done.
...
Cut the onion into cubes, carrots three or cut as you like, fry in vegetable or any other oil, until Golden brown.
Put sauté for 10-15 minutes until cooked soup along with the Bay leaf, if you want you can put chopped parsley. Bring to a boil and switch off.
Poured into plates (serve with crackers) and on the table. Bon appetit!
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