Brazilian Chicken Soup
Gluten, wheat, dairy, soy and nut-free
From the book Soup’s On by Leslie Jonath and Frankie Frankeny – a collection of favorite soup recipes from cookbook authors and chefs – this simple, soul warming recipe is perfect nourishment for anyone feeling fragile. Feeling under the weather, having a stressful day or recovering from an illness? A bowl of this soup will soothe frazzled nerves, is packed with healthful nutrients and is gluten, wheat, dairy, soy and nut-free.
The recipe originates from cookbook author and historian Jessica Harris and is adapted from her book Tasting Brazil.
Chicken soup is called canja in Brazil and is the Brazilian grandmother's cure-all.
This recipe makes 6 servings.
Brazilian Chicken Soup Ingredients:
Half a 3-4 pound chicken
4 medium sized, ripe tomatoes (peeled, seeded and coarsely chopped)
1 medium onion (chopped)
1 stalk of celery with leaves (chopped, including 11/2 tablespoons of leaves)
1 sprig of fresh parsley (minced)
3 large carrots (thinly sliced)
½ cup of uncooked white rice
Salt
Fresh ground black pepper
Instructions:
Place the chicken, tomatoes, onion, celery and parsley into a large stockpot.
Add 2 quarts water, cover and bring to a boil.
Reduce to a low heat and cook until the broth is flavorful, about 1 hour.
Remove the soup from the heat.
Remove the chicken from the stock and let it cool.
When it is cool enough to handle, strip the meat from the bones.
Set the meat aside and discard the bones and the skin.
Put the cooking liquid and vegetables through a food mill (or you can use an immersion blender) to obtain a thick, rich chicken stock.
Return the stock to the pot, add the reserved chicken meat, carrots, rice and 2 cups of water to the pot.
Place it on medium heat and bring it to a boil.
Reduce the heat to low and let it simmer for an additional 30 minutes, or a bit longer if you like mushy rice.
Season with salt and pepper to taste and serve hot.
The following nutritional analysis is based on one serving.
| Nutrient Name | Nutrient Value | Unit | Daily Value % |
| Calories | 410 | ||
| Calories from Fat | 210 | ||
| Total Fat | 23 | g | 35% |
| Saturated Fat | 7 | g | 35% |
| Trans Fat | 0 | g | |
| Cholesterol | 125 | mg | 42% |
| Sodium | 190 | mg | 8% |
| Carbohydrates | 21 | g | 7% |
| Dietary Fiber | 3 | g | 12% |
| Sugars | 4 | g | |
| Protein | 28 | g | |
| Vitamin A | IU | 140% | |
| Vitamin C | mg | 30% | |
| Calcium | mg | 6% | |
| Iron | mg | 15% | |
Nutritional information provided by www.menucalc.com
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