Chicken soup is good for the soul and this Brazilian version is jam-packed with flavour. Make up a huge batch and freeze portions of it - you'll be happy you did as you can simply pull tubs out when you're feeling a bit yuck.
- 1.5kg chicken meat, skinless, boneless
- 1.5litres chicken stock - proper stock or stock from tubs
- 1 large onion, chopped
- 100g smoked lardons
- 4 tbsp. long white rice
- 1 tomato, peeled, seeded and chopped
- 2 carrots, thinly sliced
- Salt and pepper
- Small handful finely chopped parsley
Put the chicken pieces, onion and stock into a large saucepan. Bring to the boil, reduce to a simmer and cover with a lid. Cook until the chicken is cooked through, around 45 minutes.
Strain the stock through a sieve and skim off the fat. Set to one side. Keep the chicken and onion and set to one side.
Rinse out the saucepan. Fry the lardons and drain any fat. Add the stock, add rice, tomatoes and carrot, season, bring to a simmer and then cook until the rice is tender, around 25 minutes. Slice the chicken into thin strips, add to the soup and sprinkle with parsley before serving.