Chicken and rice soup

Pour water into a saucepan. Place two chicken thighs in the water, and bring it to a boil.

Cover with a lid and simmer for 5 minutes.

Then, drain the first batch of water and add 2 liters of clean water.

Add the whole peppercorns and bay leaves, and simmer until the chicken thighs are fully cooked.

Remove the cooked chicken thighs and place them in a separate dish. You'll need them later. Let them cool slightly. Remove the peppercorns and bay leaves from the broth.

Add diced potatoes to the broth.

Rinse the rice thoroughly under cold water and add it to the broth after the potatoes. Cover with a lid and let it simmer while we prepare the sautéed vegetables.

Dice the onion and sauté it in a hot skillet with a small amount of oil until it becomes translucent.

Add the carrot grated on a medium grater to the onion, and continue sautéing until the carrot becomes tender. Be sure to stir periodically. If the carrot becomes too dry, add a bit more oil.

Sprinkle the carrot and onion mixture with curry, sweet paprika, and ground black pepper. Stir for another minute on the skillet.

The potatoes and rice are almost done; now, transfer the sautéed vegetables to the pot.

Add the boneless, skinless chicken meat to the pot.

Add salt to taste.

Cover with a lid and simmer for about 3 minutes. Taste to check the readiness of the potatoes.

The chicken and rice soup is ready to be served.

You can add fresh herbs to each bowl when serving for extra flavor and aroma. Enjoy your meal!