Brazilian Chicken Rice Soup

Recipe Ingredients

• 1.00 3 lb. Chicken
• 1.00 Bay leaf
• 1.00 Medium onion, quartered
• 1.00 Whole clove
• 2.00 Ripe tomatoes, quartered
• 1.00 Carrot, cut into 1" pieces
• 0.25 c Chopped celery leaves
• 20.00 Black peppercorns, tied in
• A piece of cheesecloth
• 0.50 c Uncooked white rice
• Salt & freshly ground black
• Pepper
• 3.00 Carrots, thinly sliced on
• The diagonal
• 0.25 c Finely chopped flat-leaf
• Parsley

Recipe Directions

• 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.


• 2.


• 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.


• 3.


• 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.

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