Ingredients
1 whole chicken (about 1250 g / 2.75 lbs), 250 g (about 1/2 lb) potatoes, 150 g (about 1/3 lb) each carrots and rice, 125 g (about 1/4 lb) onions, 100 g (about 3.5 oz) fresh peas.
Seasonings
Salt, MSG, and white pepper to taste.
Instructions
1. Wash and dice the potatoes, carrots, and onions; clean the chicken by removing feathers, innards, head, and feet, then boil it in cold water, skim off any foam, and continue cooking until fully tender; remove the chicken, let it cool, debone it, and dice the meat into small cubes (about 500 g / 1 lb); wash the rice and peas, then drain well.
2. Strain the chicken broth through a sieve, then add the diced chicken, potatoes, carrots, rice, and onion. Simmer over low heat until it reaches a porridge-like consistency, then add the peas. Season with salt, MSG, and pepper to taste, and bring to a gentle boil before serving. This soup is savory and delicious.