Rice soup with chicken and vegetables


200 gr of Selenio rice
1 kg of skinless chicken thighs
4 fresh spring onions
3 carrots
grated 30-month mature Parmigiano


Boil the chicken thighs together with 2 spring onions and 1 teaspoon of salt for approximately one hour, until they are cooked. Drain the chicken and put the stock to one side. Clean the chicken legs, removing the bones. Peel and cut the carrots into strips, cut only the white part of the 2 remaining onions into slices, then add the vegetables to the stock set aside and put it back on the heat. Cook for 10 minutes, then add the chopped chicken and the rice and cook for another 10 minutes. Taste and season with salt and pepper, then serve the hot soup with a sprinkling of Parmigiano and the finely sliced tops of the onions (chives).

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With the precious contribution of the Ricette e Racconti
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