Portuguese Chicken Broth with Rice great soups stew and chili It reminds me of the greek soup you can get at a greek restaurant.
1 Whole Chicken breast
1 small to medium size onion
2 celery stalks
salt to taste
3/4 cup rice
Mint Leaves to garnish
Remove skin on chicken, I leave just a little for flavoring, place chicken onion and celery (no need to chop vegtables) in at least three quarts of water(going by my pan size). add Salt to your taste.
Bring this to a boil, let simmer on low until chicken cooked, at least 20 minutes, the longer the chicken simmers the tastier and more tender the chicken.
Remove cooked chicken from the pot and pour rice in broth. (Rice quantity can be adjusted to your liking, thicker or thinner soup. or you can add water to soup if
becomes to thick.)
Bring rice to boil then simmer till cooked.
Remove chicken bones from cooked chicken and shred into bite size peices back into pan with broth and rice.
Discard celery and onion and serve with a little fresh lemon squeezed over, Bon Appetite
|Portuguese Chicken Broth with Rice|