Chicken broth soup

Ingredients

• Chicken bone less: 150 g.
• Stock or water: 1- ½1 liter
• rice or barley: 25 g.
• Mixed vegetables (carrot, turnip, bean, celery and leek) :  200 g.
• Bouquetgarni : 200 g.
• Salt and pepper dust:  To taste
• Parsley : As required
• Chicken cube (opt) :As required

Methods

• Place the de- skinned chicken in saucepan, add cold stock or water and bring to boil and simmer until cooked and remove.
• Peel, wash the vegetable and cut into 2mm, dices and add to the stock, add buquetgarni and season.
• Add the washed rice or barley and simmer until almost cooked.
• Cut the boiled chicken into same size as the vegetable and add to the same pan
• Cook it for few minutes.
• Skim and correct the seasoning and serve

Note: This soup doesn’t need to strain. (Unpassed)

Garnish: chopped parsleys

Accompaniment: Breed/rolls

Utensils: saucepan, spatula soup ladle, cutting knife and board.