Introduction
This comforting soup is rich in nutrients and flavor, combining tender chicken, a variety of vegetables, and rice. Often recommended for soothing muscle, joint, and rheumatic pain, it’s warming, easy to digest, and perfect for a restorative meal.
Ingredients
1 whole chicken or 4–6 chicken pieces (drumsticks, thighs, or breasts)
2–3 medium potatoes, peeled and chopped
2–3 carrots, peeled and chopped
1–2 zucchinis, chopped
1 ear of corn, cut into 2–3 pieces
2–3 celery stalks, chopped
1 cup rice
1 onion, quartered
3–4 cloves garlic (optional)
Salt and pepper to taste
Fresh parsley or cilantro for garnish
Water or chicken broth (enough to cover all ingredients)
Instructions
Prepare the broth: In a large pot, add the chicken pieces, onion, garlic, and celery. Cover with water or chicken broth and bring to a boil. Skim off any foam that rises to the top.
Cook the chicken: Reduce heat and simmer for 20–30 minutes until the chicken is tender.
Add vegetables: Add the potatoes, carrots, corn, and zucchini. Continue simmering until the vegetables are soft (about 15–20 minutes).
Cook the rice: Add the rice and simmer for another 15 minutes, or until the rice is fully cooked and the soup is slightly thickened.
Season: Add salt and pepper to taste.
Garnish and serve: Sprinkle with fresh parsley or cilantro before serving.