Peel and chop the onion into small cubes, carrot, celery and garlic. Separate the basil leaves from the stems. Preheat Article 1.5. l. oil in a pan with a thick bottom, put the vegetables and fry, stirring, over medium heat until tender, 7-10 minutes.
Put rice and paprika, stir, pour broth at room temperature. Bring to a boil, put the associated thread stalks of basil. Cook over low heat, covered for 25 minutes.
Rub the chicken with salt and pepper in a frying pan heat the remaining oil. On medium heat, fry on both sides until golden brown. Remove from heat, let soak for 5 minutes. and cut diagonally into thin slices.
Finely chop the basil leaves. From soup to remove the stems of basil. Pour the cream, salt and pepper, to warm up to a boil. Pour the soup into bowls, arrange the chicken pieces, sprinkle with chopped basil and serve.