Step 1

Fill chicken thighs with cold water, salt and simmer for 40 minutes. Then remove the meat from the broth.

Step 2

Chop leeks, onions, carrots and celery stalk, put into the broth and simmer for 10 minutes.

Step 3

Then add the rice and simmer for another 15 minutes.

Step 4

Then add chopped chili pepper and garlic, thyme, a little salt, green peas, lemon zest and juice, sugar, stir and cook for another minute.

Step 5

Serve the soup with the meat and chopped parsley, seasoned with black pepper. Enjoy.