Step 1

In a medium pot over medium-high heat, add 1 tablespoon of the olive oil, the onion, the dried mint, and 1 tablespoon of the black pepper and sauté, about 1-2 minutes.

Step 2

Stir the chicken, the potatoes, and the rice into the onion mixture and cook for 1 minute.

Step 3

Add the carrots, the peas, the fresh mint leaves, the remaining olive oil, and the salt to the chicken mixture.

Step 4

Add enough of the water to equal about two times the volume of the rest of the ingredients.

Step 5

Bring the soup to a boil over medium-high heat.

Step 6

Reduce the heat to medium-low and cook the soup until the chicken is heated through and the rice is cooked. Add more of the water, as needed.

Step 7

Taste the soup and season with the extra black pepper and the salt, as needed.

Step 8

Serve.