Chicken Soup with Rice
Peel garlic, press and mix with soy sauce. Sprinkle on chicken breasts, cover and marinate in refrigerator for 30 minutes.
Cut bell peppers in half, remove core, rinse and cut into small cubes. Boil chicken broth, add diced bell peppers and leave to brew for 15 minutes at low heat.
Take chicken breasts from marinade, cut into thin slices, add to broth and cook for additional 10 minutes. Season soup with salt and pepper. Rinse parsley, shake dry, cut into strips and garnish the soup with it.