Fragrant chicken soup, straight from England

1. Remove the skin from the breast, cut the fillet into pieces, pour cold water over it and cook until soft for about 25 minutes.

2. Cut the finished fillet into square pieces.

3. We wash the rice until the water is clear.

4. Take the onion and its white part, cut in half lengthwise, then chop each half across into thin rings.

5. Heat the butter in a frying pan and add chicken and leeks there.

6. Fry until golden brown.

7. Parsley sprigs, tie with a thread and form a bunch.

8. Bring the broth to a boil. Add rice, a bunch of parsley to it. Cook at a low boil for up to 10 minutes.

9. Add our fried chicken, pepper and salt.

10. Cook it over low heat for 5 minutes.

11. Remove the bunch of parsley from the soup and add the melted cheese.

12. Stir the soup until the cheese is completely melted and immediately remove from heat. Soups with cheese cannot be boiled!

13. Serve the soup and add greens.

Bon appetit!