Boil rice until it is ready for 30 minutes. Put out the rice of the water and let it drain. Boil hard-boiled eggs.
Diced chicken breast, carrots - straws. Pour in 1 liter of water and bring to a boil. Put in water, the carrots, the chicken and a pinch of rosemary. Salt and cook for 5 minutes. Remove from heat and drain, carrots with chicken to leave separately.
Slice bell pepper, chop the celery.
Tomato scald with boiling water and remove the skin. Cut into large pieces.
Tomato put in the strained broth.
Heat the vegetable oil in a frying pan and put carrots and chicken on it. Lightly fry and add the bell pepper and celery. Cook for about 5 minutes.
Ready to fry put in the broth and boil for 5 minutes. Remove from heat. If necessary, the soup if needs add more salt.
In the Cup to pour the required amount of broth with the roast, add 1-2 tbsp of cooked rice. Garnish with chopped herbs and half of an egg.