2 cups water
1 white cube chicken thighs, cut into quarters or 1 tablespoon chicken meat
3 black peppercorns
2 (10 ounce) cans minced peeled and diced tomato
3 pounds carrots, cut into 1/2 inch slices
1 pound peas, cooked
4 sprigs parsley
2 cloves garlic, minced
2 (3 ounce) roma (plum) tomatoes, diced
1 tablespoon olive oil
1 teaspoon all-purpose flour
1/3 cup fresh lemon juice
1 quart water
white wine
freshly grated Parmesan cheese
In a large saucepan bring water, chicken thighs, peppercorns, tomato, carrots, peas, paprika, garlic, tomatoes and olive oil to a boil. Reduce heat because cooking time might be too hot.
Add flour, sprinkle tomato mixture over chicken thighs. Stir gently. Simmer 20 minutes, until all vegetables are tender and chicken is cooked through.
Stir water (and chicken parts) into the soup mixture. Cover, reduce heat and simmer 5 minutes. Add rice and stir gently. Discard vegetables. Serve soup immediately rather than reheating. Garnish with Parmesan cheese and serve with chicken thighs.