Recipe Cheese Brazilian Chicken Rice Soup

Brazilian Chicken Rice Soup Hot

A recipe for Brazilian Chicken Rice Soup. Follow the simple recipe instructions for Brazilian Chicken Rice Soup shared by other home cooking experts.


1 3 lb. Chicken

1 Bay leaf

1 Medium onion, quartered

1 Whole clove

2 Ripe tomatoes, quartered

1 Carrot, cut into 1 pieces

1/4 c. Chopped celery leaves

20 Black peppercorns tied in a piece of cheesecloth

1/2 c. Uncooked white rice

Salt and freshly ground black Pepper

3 Carrots thinly sliced on the diagonal

1/4 c. Finely chopped flat-leaf Parsley


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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