Brazilian Chicken Rice Soup

Title:
Brazilian Chicken Rice Soup

Yield:
4 Servings

Categories:
Soups,
Low-cal




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 c  Chopped celery leaves


    20    Black peppercorns, tied in


          A piece of cheesecloth


   1/2 c  Uncooked white rice


          Salt & 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. ~--


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini