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Brazilian Chicken Rice Soup


A delicious and flavorful soup that's made from chicken and lots of vegetables. It's light and tasty.













Trans-fat Free, Low Carb


3 pounds chicken
1 each bay leaves
1 each onions
medium, quartered
1 each cloves, ground
2 each tomatoes
1 each carrots
cut into 1inch pieces
¼ cup celery leaves
20 each black peppercorns
tied in a piece of , cheesecloth
½ cup long grain rice
1 teaspoon salt
1 teaspoon black pepper
freshly ground
3 each carrots
thinly on the diagonal
¼ cup parsley leaves
finely flat-leaf


  1. Wash the chicken thoroughly. Remove the skin and any pieces of fat.

Pin the bay leaf to 1 onion quarter with the clove.

Place the chicken in a large pot with the tomatoes, onion quarters, 1 carrot, celery leaves, and peppercorn bundle.

Add 10 cups cold water and bring to a boil.

Using a ladle, skim off the fat and foam that rise to the surface.

Reduce the heat and simmer for 1 hour, skimming often to remove the fat.

  1. Remove the chicken from the broth and let cool. Strain the broth into a large saucepan, pressing the vegetables to extract the juices.

(There should be about 8 cups of broth. ) Pull the chicken meat off the bones and shred or finely dice it.

  1. Add the rice, salt, and pepper to the broth and simmer for 10 minutes.

Add the thinly sliced carrots and celery to the soup with the shredded chicken and half the parsley.

Simmer the soup for another 10 minutes, or until the rice is tender.

Correct the seasoning, adding salt and pepper to taste.

Sprinkle with the remaining parsley and serve at once.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 34833% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 152mg 51%
Sodium 465mg 19%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 100g
Vitamin A 113% Vitamin C 15%
Calcium 5% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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