1 hour 50 min

    This is a warming Brazilian chicken soup made with rice, carrots, tomatoes and lardons.

    54 people made this

    Serves: 6 

    • 1.5kg (3 lb) boneless, skinless chicken meat
    • 1 onion, chopped
    • 3 (500g) tubs chicken stock, such as Joubere
    • 100g (4 oz) unsmoked lardons or chopped bacon
    • 4 tablespoons long grain white rice
    • 1 tomato - peeled, seeded and chopped
    • 1 to 2 carrots, chopped
    • salt and freshly ground black pepper to taste
    • 1/2 bunch fresh parsley, chopped

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. To a large saucepan, add the chicken, onion and stock. Bring to a simmer, and cover. Cook over low heat until the chicken is tender, about 45 minutes. Lift the chicken out onto a platter, and set aside.
    2. Strain the stock through a sieve set over a bowl. Discard the solids, and skim off as much fat as possible from stock.
    3. Rinse out the saucepan, and fry the lardons over medium heat. Do not brown. Drain any excess fat.
    4. Return the stock to the saucepan with the lardons. Add the rice, tomatoes and carrots. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender, about 25 minutes.
    5. When the chicken is cool enough to handle, cut it into strips. Return the chicken to the soup, and cook just long enough to heat through. Add the parsley, and serve.

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    Reviews in English (31)


    Used different ingredients. Wonderful Recipe! EVERYONE loved it and many asked for a copy of the recipe. We used stock cubes to enrich the flavour and added a stalk of celery (chopped). It was delicious!!! There were about 50 - 60 people at our dinner so that gives you 300 stars!!!!  -  24 Jul 2008


    One of the best chicken soup recipes I have ever tasted. really a great flavour.  -  24 Jul 2008


    what a great soup, and so healthy, too. WOW! thanks :-)  -  24 Jul 2008