First clean the smells and the tomatoes and cut them into pieces.
Put the chicken legs in a saucepan, cover them completely with water, add the vegetables and a little oil.
Peel the potato, cut it into pieces and add it to the pan.
Cover with a lid and cook for about 1 hour.
Then remove the vegetables with a slotted spoon and whisk them.
Drain the chicken thighs and strain the broth into a saucepan, then add the pureed vegetables to the broth and season with salt.
Put the rice in the soup and cook.
The rice soup is ready, serve, decorate with fresh parsley and serve immediately.
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