Autumn Stew

For the autumn pot, wash the soup chicken and boil it with carrots, celery, parsley root, salt and peppercorns with water in a pot until soft.

Strain the soup, remove the meat from the bone and coarsely dice. Chop the carrots, parsley root and celery as well.

Dip tomatoes in boiling water, remove skins and cut into eighths. Bring soup to a boil, add rice and peas and cook until not too soft.

Add tomatoes, chopped vegetables and chicken and peas and heat over low heat. Finally, season the autumn stew with salt and pepper.

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