Chicken and Rice Soup

Instructions

1. 1

   In a large pot, add the chicken drumsticks and cover with water. Bring to a boil, then reduce heat and simmer for about 30 minutes until the chicken is cooked through.

2. 2

   While the chicken is cooking, peel and dice the potatoes, carrots, and onion. Slice the leek and celery. Mince the garlic.

3. 3

   Remove the chicken from the pot and set aside to cool. Strain the broth to remove any impurities and return it to the pot.

4. 4

   Add the diced potatoes, carrots, onion, leek, celery, and minced garlic to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes until the vegetables are tender.

5. 5

   Add the rice to the pot and cook for an additional 15 minutes until the rice is tender.

6. 6

   While the rice is cooking, remove the meat from the chicken drumsticks and shred it into bite-sized pieces.

7. 7

   Return the shredded chicken to the pot and stir to combine. Season with salt and pepper to taste.

8. 8

   Serve the soup hot, garnished with fresh herbs if desired.