Chicken soup

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, carrots, bay leaves, 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 and put it back into the broth.
Throw away the onion and carrots.

Add diced or striped potatoes, grated carrots and washed rice to the broth.
Cook for 10-15 minutes at low boil.

Turn off the heat, add chopped herbs and let it brew under the lid.

Bon appetit!