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Delicious Traditional Chicken Soup

Delicious Traditional Chicken Soup
Prep
20 min
Cook
30 min
Total time
50 min
Yield
4 servings
Difficulty
EASY
Calories
380 kcal

Quick summary

“This traditional homemade chicken soup brings together aromatic broth of chicken breast cooked with bay leaf, fluffy rice, and tender cubes of carrot. Finished with chopped green onions, it is comforting and nutritious.”

What you need to know

  • Cooking the chicken breast in 2 liters of water with a bay leaf extracts a nutritious and tasty base broth.
  • Reusing the chicken's own water to cook the rice concentrates all the aromas in the same pot.
  • The addition of sautéed carrot and onion cubes adds vegetable sweetness and golden color to the broth.

Ingredients

Main

  • 1 kg of chicken breast
  • 1 cup of rice
  • 2 medium carrots in cubes
  • 1 chopped onion
  • 3 cloves garlic, minced
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 liters of water
  • Cheiro-verde a gosto
  • For a more flavorful broth, you can add a piece of ginger during the chicken cooking.
  • If you prefer, add cubed potatoes for a heartier dish.
  • Adjust the amount of water according to the desired consistency of the chicken soup.
  • To preserve it for longer, store in an airtight container.
  • If there is any left, heat the chicken soup over low heat with a little water to rehydrate.

Instructions

Principal

  1. In a large pot, place the chicken breast, water, and bay leaf. Cook until the chicken is fully cooked.
  2. Remove the chicken from the pot and shred it, reserving the cooking water.
  3. In the same pot, add the onion and garlic and sauté until golden.
  4. Add the carrot and cook for 5 minutes, stirring occasionally.
  5. Add the rice and mix well with the other ingredients.
  6. Return the chicken cooking water to the pot and let it boil.
  7. When boiling, add the shredded chicken, season with salt and pepper to taste.
  8. Cook over low heat for approximately 20 minutes, or until the rice is tender.
  9. Finish with chopped green onions before serving.

Chef's tips

  • Remove the gray foam that rises to the surface in the initial boiling of the chicken with a skimmer to clarify the broth.
  • Shred the chicken breast into medium flakes to maintain a pleasant texture in every spoonful of soup.
  • Add fresh herbs only after turning off the heat to preserve the freshness and essential oils.

Variations

  • Chicken soup with ginger: cook a thick slice of fresh ginger in the broth for a warming digestive aroma.
  • With fresh peas: add half a cup of fresh frozen peas in the last 5 minutes of cooking.
  • Mint touch: replace half of the parsley with fresh mint leaves chopped at the time of serving.

Substitutions

  • The chicken breast can be replaced by chicken thigh or free-range chicken with bone to produce a denser broth.
  • White long-grain rice can be replaced by pre-cooked brown rice or orzo-type pasta.
  • The diced carrot can be combined or swapped for diced English potato or arracacha (batata-baroa).

How to store

Store in a covered pan or airtight glass jar in the refrigerator for up to 4 days. As the rice continues to absorb liquid, reheat over low heat adding half a cup of hot water to recover the fluid consistency.

Can it be frozen?

It freezes very well in airtight containers for up to 3 months. Thaw in the refrigerator for 12 hours or directly in the pan over low heat, adding half a cup of boiling water to adjust the broth thickened by the rice starch.

What to serve with

Serve steaming hot accompanied by French bread toast, freshly grated parmesan cheese, and drops of lemon juice to taste. Pairs perfectly with glasses of light white wine like Sauvignon Blanc or flavored mineral water.

Frequently asked questions

Should the rice be washed before entering the chicken soup (canja)?

Washing the rice removes excess surface starch leaving the grain looser; without washing, the chicken soup becomes more velvety.

Why does the chicken soup get very thick after cooling?

The rice starch gelatinizes and absorbs the broth; just add a little hot water or broth when reheating on the stove.

Can I make the chicken soup in the pressure cooker to be faster?

Yes, cook the chicken in the pressure cooker for 15 minutes; then open the pan, add the rice and carrot, and cook without pressure.

How to give more flavor and golden color to the broth?

Sauté the onion and garlic well until golden before adding the rice and add a pinch of turmeric.

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