Ingredients:
1/2 tablespoon of oil
1 chopped onion
1 stalk of celery
1 chicken breast
2 tomatoes, skinned and seeded (optional)
3 tablets of MAGGI Chicken Broth
2 chopped carrots
2 chopped potatoes
1 cup washed and drained rice
2 tablespoons chopped parsley
Preparation mode:
In a pan, heat the oil and sauté the onion and celery. Add the chicken breast and let it brown. Add the tomatoes and let cook until they start to fall apart.
Add 1 and a half liters of water, chicken broth tablets, carrots and potatoes. Let it cook for about 15 minutes. Add the rice and leave it on low heat for about 15 minutes or until it is cooked. Remove the chicken breast, wait for it to cool slightly and shred it. Add the shredded chicken and serve the chicken soup sprinkled with parsley.
FREEZING
– If desired, freeze the packaged and labeled soup. Place in the freezer or duplex for up to 3 months. To thaw, leave it in the fridge overnight.
