6 cups (1.5 litres) chicken broth

3 carrots, sliced into thin rounds

2 celery stalks, sliced

1/3 cup (70 g) parboiled rice

2 tsp paprika

2 cups (340 g) chopped cooked chicken

2 cups (50 g) arugula, chopped

2 tsp (10 ml) store-bought or homemade herbes salées (see recipe)

In a large pot, bring the broth to a boil. Add the carrots, celery, rice and paprika. Let simmer for 20 minutes or until the vegetables and rice are tender.

Add the remaining ingredients and continue cooking for 5 minutes. Season with pepper and serve.

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