Watercress soup with rice and chicken stock

Ingredients

• watercress
• Chicken or turkey, without the inedible parts
• rice, sorted and washed
• onion
• Main ingredient
• Tomato concentrate
• salt
• milk
• flour
• lemon wedges for serving

Prepare the broth: boil the cleaned chicken in water, removing any inedible parts. Continue until the meat separates from the bones.

Remove the chicken and bones, then strain the broth through a fine-mesh sieve.

Bring the broth to a boil, add the sorted and washed rice and the washed watercress, and stir occasionally.

Once the rice is partially cooked, add the prepared mixture of oil paint, onion, and tomato paste, then season with salt.

Let it simmer for 4 to 5 minutes, then continue to cook over low heat for another moment.

If you wish, mix the soup with the flour that has been dissolved in milk.

Serve with lemon wedges on the side.