A Labor of Love for Soup

Brazilian Chicken Soup with Rice

I love this soup, but will start off by saying the making of it is not for everyone. The eating of it is for everyone (who eats chicken and veggies and rice), but the making is something altogether different. This is what I would call a "weekend meal" - the kind of meal you take your time preparing and do not have to throw together in 30 minutes or less.

This soup is a delicious cooking experience that is a labor of love. It is adapted from "The South American Cook" by Maria Baez Kijac. If I could attach a smell to a blog I would bottle the smell of this soup as it simmers on the stove and send it to each of you - it makes my mouth water to think about it! It reminds me of rainy winter days in the northwest and wrapping up in soft blankets on the couch and watching a great old movie (while the whole time this soup is simmering in the background).

At the bottom of this post I have written my adaptations to the recipe list and the prep work that would make this a weekday meal (i.e. much quicker and simpler to prepare). Enjoy!

Ingredients

• 2 Tbs canola oil 
• 3-4# whole chicken - cut into large sections, rinsed, patted dry 
• 1 large onion - chopped 
• 4 garlic cloves - coarsely chopped 
• 4 small tomatoes - chopped 
• 2 large carrots - sliced 
• 2 leeks - chopped (white and green parts) 
• 2 tsp salt 
• freshly ground black pepper - to taste 
• 8-10 cups water (enough to cover all the chicken)
• 1 cup long grain rice (I had Jasmine in the cupboard, it worked well) 
• 1/2 bunch fresh cilantro - coarsely chopped

Directions

1. In a large soup pot heat the oil over med-high heat - add the chicken pieces a few at a time - rotate until all the pieces are browned a bit on all sides 
2. Add the onion and garlic - cook for 3 minutes over medium heat 
3. Add the water, tomatoes, carrots, leeks, salt and pepper - bring to a boil
4. Skim off the froth on the surface - reduce to a simmer, partially cover and simmer for 1 hour 
5. Transfer the chicken to a bowl (using tongs or a slotted spoon)
6. Pour the veggies and broth through a strainer into another large soup pot - reserve the veggies 
7. Heat the broth to a boil - add the rice - simmer for approximately 30 minutes (or until the rice is soft) 
8. In the meantime, pick all the meat off the chicken - discard the skin and bones
9. Add the veggies and chicken back into the broth/rice mixture - simmer 5 minutes 
10. Add the chopped cilantro and serve

Possible Time Savers

• Chicken - buy one that is already cut into pieces (saves on prep time)
• Chicken - buy one that is already roasted - place the whole chicken in the pot - only simmer for 30 minutes instead of 1 hour 
• Tomatoes - use 1 can of drained, chopped tomatoes 
• Garlic, onion and carrots - can all be bought in some stores already chopped
• Rice - use quick-cook rice (will only need to simmer the broth until the rice is done, then immediately add in the chicken meat and veggies)