Chicken soup with rice and vegetables

Ingredients

For 2 servings

• Chicken breast280 g
• White rice80 g
• Carrots150 g
• Celery80 g
• Zucchini150 g
• Potatoes150 g
• Parmigiano Reggiano20 g
• Extra virgin olive oil1 tablespoon
• Bay leavesto taste
• Parsley10 g
• Saltto taste
• Black pepperto taste

Contains: lactose, celery

Method

1. Peel the carrots and potatoes, wash the celery and courgettes and cut everything into cubes of about 1 cm.
2. Heat the oil in a pot over medium heat, add the carrots and celery and cook for 4 minutes, until glossy and fragrant.
3. Add the whole chicken breast and the bay leaf, cover generously with water, salt and bring to the boil; cook over low heat, covered, for 20 minutes, until the chicken is cooked through.
4. Lift out the chicken and shred it with two forks. Add the potatoes, courgettes and rice to the soup and cook over medium heat for 15 minutes, until the rice is tender.
5. Return the shredded chicken to the pot, heat for a minute, remove the bay leaf and adjust the salt and pepper.
6. Serve the soup hot with the chopped parsley and grated Parmigiano Reggiano.