Brazilian Chicken Rice Soup
A delicious and flavorful soup that's made from chicken and lots of vegetables. It's light and tasty.
Yield
8 servingsPrep
20 minCook
70 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
onions
medium, quartered |
|
| 1 | each |
cloves, ground
whole |
*
|
| 2 | each |
tomatoes
quartered |
|
| 1 | each |
carrots
cut into 1inch pieces |
|
| ¼ | cup |
celery leaves
chopped |
* |
| 20 | each |
black peppercorns
tied in a piece of , cheesecloth |
*
|
| ½ | cup |
long grain rice
uncooked |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| 3 | each |
carrots
thinly on the diagonal |
|
| ¼ | cup |
parsley leaves
finely flat-leaf |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
onions
medium, quartered |
|
| 1 | each |
cloves, ground
whole |
*
|
| 2 | each |
tomatoes
quartered |
|
| 1 | each |
carrots
cut into 1inch pieces |
|
| 59 | ml |
celery leaves
chopped |
* |
| 2E+1 | each |
black peppercorns
tied in a piece of , cheesecloth |
*
|
| 118 | ml |
long grain rice
uncooked |
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
freshly ground |
|
| 3 | each |
carrots
thinly on the diagonal |
|
| 59 | ml |
parsley leaves
finely flat-leaf |
|
Directions
- 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.
- 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.
- 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.
