1½cups diced celery
2 grated carrots
5cups vegetable stock
15ml black pepper
2 all spice
¼cup cooked rice
3 chicken breasts, cubed
Heat butter in saucepan.
When hot add celery and carrots and cook covered for 5min over medium heat.
Pour in vegetable stock and add all spices. Season well and bring to boil.
Add rice and stir. Cook partly covered for 10min over medium heat.
Meanwhile boil chicken in separate saucepan with 5ml salt. Drain.
Add chicken to soup. Continue cooking for 8min.
To have a creamy soup add 250ml cream to the soup when adding the chicken.