English chicken soup with melted cheese and rice

English chicken soup with melted cheese and rice

Ingredients

• chicken broth 1 l
• chicken breast 300 g
• processed cheese (soft) 100 g
• leeks 100 g
• long grain rice 80 g
• parsley 4 sprigs
• butter 2 tbsp
• ground black pepper 1 pinch
• salt to taste

Directions

1. Remove the skin from the breast, cut the meat into pieces, add water, cook for 25 minutes.
2. Rinse the rice until the water is clear.
3. Cut the white part of the leek in half lengthwise.
4. Cut it into thin half rings.
5. Heat butter in a frying pan, add fillet pieces and onion.
6. Fry until golden brown.
7. Tie the parsley twigs into a bundle.
8. Bring the broth to a boil, add rice, parsley. Cook for 10 minutes.
9. Put the fried meat with onions in the broth, sprinkle with salt and pepper. Cook for 5 minutes.
10. Take out the parsley, add the processed cheese.
11. Stir the soup until the cheese dissolves.
12. Turn off the fire.