Chicken broth with rice

Thoroughly wash the chicken body and back, transfer to a saucepan. If the meat has been frozen, it must be thawed at room temperature beforehand. Add half of the sweet pepper, peeled from seeds, to a saucepan with a thickened bottom. Wash the carrots, peel the thin skin and cut into large rings. Remove the husk from the onion, leaving only the bottom layer to give the broth a delicious golden hue. Add prepared vegetables to the pot. Do not forget to add spices and put a bunch of fresh parsley.

Now fill the ingredients with water. It must be cold for the broth to be concentrated and flavorful. Having covered the pan with the future broth with a lid, put it on medium heat. When there is a lot of foam on top, remove it with a slotted spoon so that the broth does not turn out cloudy. We continue to cook the ingredients under the lid for an hour so that the broth becomes rich.

In the meantime, thoroughly rinse the rice groats, changing the water several times until it becomes clear. It is convenient to wash the rice using a fine mesh sieve. Pour the cereal with plenty of water and put on low heat.

Boil the rice until cooked, adding a little salt after boiling, then salt the excess water, throwing it on a sieve.

When the broth is ready, we will take out vegetables and spices from it - we will no longer need them. We will also extract the chicken skeleton and back from the broth. Cool slightly and separate the meat from the bones. Strain the chicken broth to make it clearer and remove the spices.

Put a few tablespoons of cooked rice in a deep plate or broth bowl. Add pieces of boiled chicken and finely chopped parsley.

Pour the hot chicken broth over the ingredients and stir. We will serve the dish immediately, with crackers or fresh rye bread.
Enjoy your meal!