“A taste of Brazil, this simple soup is made special by the addition of rice, tomatoes, carrots, and chopped ham. These combine to lift the flavor out of the ordinary, making this soup a substantial one.” - by CORWYNN DARKHOLME
Original recipe yields 6 servings
- To a large saucepan, add the chicken, onion, and chicken 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. Strain the stock through a sieve set over a bowl. Discard the solids, and skim off as much fat as possible from stock.
- Rinse out the saucepan, and return the stock to it. Add the rice, tomatoes and carrots to the stock. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender, about 25 minutes.
- When the chicken is cool enough to handle, cut it into strips about 1/2 X 1 1/2 inches. Return the chicken to the soup with the ham, and cook just long enough to heat through. Add the parsley, and serve.
Amount Per Serving (6 total)
- 492 cal
- 26.7 g
- 10.4 g
Based on a 2,000 calorie diet
Reviews (22)Rate This Recipe
"One of the best chicken soup recipes I have ever tasted. I do this, buy a roasted chicken at the grocery store, (the ones they cook in a rotisserie)let it cool, remove all the skin and bones, then di..." See morece in big pieces, put in the stock pot with the ingredients, cook and serve. Really a great flavor."
"Good the first day, AWESOME the next. Make it the day before so the flavors will blend better...." See more"
"Two thumbs up! My subs: I used one pkg of chicken (~1.5 lbs) - this seemed like plenty. I did double up the ham to please my meat-loving fiance. I also subbed a can of diced tomatoes for the fresh ..." See more(though in retrospect I think the fresh would have been much better.) Overall, I think this soup took almost 2 hours from pot to table. Next time I'll increase the rice and use cilantro for the parsley."
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