Cheese soup with rice

First, let's prepare the chicken broth.
To do this, wash the chicken (soup set or legs), put it in a saucepan and fill it with cold water.
Bring to a boil, remove the resulting foam and reduce the heat. Salt.
Add whole peeled onions, one carrot, bay leaf, a couple of allspice peas to the broth and cook at low boil for 35-40 minutes.

Remove the chicken, onions and carrots from the finished broth. Separate the chicken meat from the bones, chop it and put it back into the broth. Throw away the onion and carrots.
Cut the potatoes into cubes or strips.

Grate the second carrot on a coarse grater.
Add potatoes, carrots and washed rice to the broth.

Cook for 10-15 minutes at low boil.

Add processed cheese (the softer it is, the better), stirring the soup vigorously until the cheese dissolves.
Bring to readiness for 2-3 minutes.

Add herbs and add salt to the soup to taste.

Turn off the heat and let it brew under the lid for 10 minutes.

Bon appetit!