- 2 garlic cloves
- 1 onion
- 5 small (waxy) potatoes
- 2 tomatoes
- about 5 carrots
- 1.5 liter chicken stock
- about 100 grams of rice – you can also use leftover cooked rice
- pepper and salt to taste
- handful of fresh parsley
- optional: extra pieces of chicken
Kitchen equipment needed
- cutting board & chef’s knife
- potato peeler
- large pan with a lid
- wooden spoon
Preparation — 10 minutes
Peel and finely chop the onion and garlic cloves. Peel the carrots and potatoes and chop them into not too small, but also not too large, pieces. Remove the hard parts of the tomatoes and divide into chunks.
Rinse and finely chop the parsley and set aside.
Finishing the rice and potato soup — 20 minutes
Heat a dash of olive oil in a large pan and sauté the onion and garlic for a few minutes. Add the carrot and potato pieces for a few minutes more and then pour in chicken stock. Bring to a boil and if you’re using uncooked rice you can also add the rice.
As soon as the soup starts to boil, you also add the tomato chunks and cook for another 10 minutes. The exact time depends on the type of rice you’re using. If you’re using cooked rice you can add it now along with chopped parsley.
Season the soup with pepper and salt, enjoy!