| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
Ingredients
- 1/4 glasses Rice
- 300 gram Chicken breast
- Green peas (a jar of peas)
- 1 piece Onion
- 1 piece Bay leaf
- 3 pieces Potatoes
- Salt
- Black pepper
- Greenery
- 1 tablespoon Flour
Ingredients
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|
Instructions
- Peel the potatoes and cut them into cubes.
- Chicken fillet cut into small pieces
- Add potatoes, fillets and rice to boiling water. Cook for 15-20 minutes.
- Peel and wash the carrots and onions. Cut the onion into cubes. Grate the carrots on a coarse grater. Preheat a frying pan, pour 3-4 tablespoons of vegetable oil. Fry, stirring, over medium heat for 3-4 minutes. Add flour to the vegetables to taste. Stir quickly.
- Put the roasting and peas in the soup. Season with salt and pepper, add bay leaf. Cover with a lid and cook the soup on very low heat for 5-7 minutes. Add the greens.
- The soup is ready!
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