Brazilian Chicken Rice Soup Recipe


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Brazilian Chicken Rice Soup Recipe from Recipes 4U

 

Brazilian Chicken Rice Soup Recipe

Recipe Ingredients

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 cup chopped celery leaves
20 black peppercorns, tied in
1 a piece of cheesecloth
1/2 cup uncooked white rice
1 salt & freshly ground black
1 pepper
3 carrots, thinly sliced on
1 the diagonal
1/4 cup finely chopped flat-leaf
1 parsley

Recipe Preparation

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. ~--

 

 

Servings: 4

 

 

 

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Brazilian Chicken Rice Soup Recipe Index

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This Brazilian Chicken Rice Soup Recipe is one of our Chicken Recipes, which come from visitor submissions and `free to use` sources. Of course, as there are over 50,000 recipes it would be a massive culinary exercise to test every single recipe, so take care and use common sense. If a recipe appears to be wrong, please let us know.


 

Brazilian Chicken Rice Soup Recipe

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