Put the chicken broth in a pot over low heat and bring to a boil.
When it boils, add pieces of chicken meat and cook for 10 minutes. Add more chicken broth if needed.
After 10 minutes, take the meat out of the broth and set aside.
Put leek, carrot and rice in the soup. Cook for 8 minutes.
Cover with a lid and cook for 5 minutes on a medium heat.
Open the lid and check that the carrots and rice have been cooked. Cook 2 minutes more.
Meanwhile roughly chop the chicken.
Return the meat to the soup and cook for another 5 minutes.
Whisk miso paste and soy sauce.
Put out the fire or remove the pot from the heat and stir in the mixture of miso paste and soy sauce until melted.
Tip: Miso paste should not be added to boiling soup because it loses its healing and nutritious properties.
Sprinkle the soup with spring onions, serve warm and enjoy
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