Chicken Soup with Rice - Kycklingsoppa med ris

CHICKEN SOUP WITH RICE

Kycklingsoppa med ris

Serves 4

0.6 cup long-grained rice

1 tablespoon olive oil

4 cups water

2 chicken bouillon cubes

14 oz chicken fillets

olive oil

4 tomatoes

3½ oz sugarsnaps

0.8 cup creme fraiche

1 tablespoon flour

salt, pepper

3 tablespoons chopped basil

Heat up the rice in a pot with oil. Add water and bouillon cubes, cover with a lid and boil for 15 minutes.

Dice the chicken fillets and brown in a frying pan with oil. Dice the tomatoes, trim the sugarsnaps and split if necessary. Add chicken, tomatoes and sugarsnaps to the pot and boil for 5 minutes.

Mix creme fraiche and flour and stir this into the soup. Bring to a boil. Flavor to taste with salt, pepper and basil.

Enjoy!

Bella