Canja De Galinha - Chicken Soup with Lemon & Mint

Directions

Add the chicken in a dutch oven or large saucepan alongwith the giblets, water, onions, celery, salt and bay leaves.

Cover, bring to the boil, reduce to low enough to maintain a simmer. Cook over low heat for about 2 hours.

Remove the chicken and allow to cool.

Add the rice to the chicken stock and simmer; stirring occassionaly, about 20 minutes or until the rice is soft but hasn’t disinegrated.

Meanwhile, remove the chicken meat from the bones, discarding the bones and skin.

Separate the chicken meat into small strips and add it back to the broth, add lemon juice, and serve sprinkled with mint.