- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“Traditional chicken soup with chicken, rice, and vegetables, a comforting dish that is worth preparing due to its cozy flavor and easy preparation.”
What you need to know
- Frango e arroz são os principais ingredientes, proporcionando sabor e nutrição
- Utiliza ingredientes básicos e comuns, facilitando o preparo
- Cozimento prolongado permite que o frango e o arroz se integrem bem
Ingredients
Main
- 1 kg of chicken breast
- 1 cup of raw rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cubed carrot
- 1 stalk of chopped celery
- 1 liter of hot water
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Principal
- In a large saucepan, heat some oil and sauté the onion and garlic until transparent.
- Add the chicken breast and brown on all sides.
- Add the carrot and celery, sautéing for a few more minutes.
- Pour the hot water and season with salt and pepper to taste.
- Cook over medium heat for about 20 minutes, until the chicken is completely cooked.
- Remove the chicken from the pot, shred, and set aside.
- Add the rice and cook for 15 minutes, stirring occasionally.
- Return the shredded chicken to the pan, mixing well.
- Let it cook for 5 more minutes and adjust the seasonings, if necessary.
- Finish with chopped parsley before serving.
Chef's tips
- Use água quente para cozinhar o arroz e frango, evitando espuma
- Cozinhe o arroz por 15 minutos antes de adicionar o frango, garantindo que não fique muito duro
- Verifique os temperos antes do final do cozimento para ajustar a sabor
Variations
- Adicione um pouco de tomate picado para dar mais cor e sabor
- Inclua uma pitada de açafrão para dar um aspecto mais apelativo
- Experimente adicionar um punhado de ervas frescas picadas no final do cozimento
Substitutions
- O peito de frango pode ser substituído por coxão mole
- A cenoura pode ser substituída por couve-flor em cubos
- O salsão pode ser substituído por coentro picado
How to store
- The chicken soup can be kept in the refrigerator for up to 3 days, served cold or gently reheated.
- Store in airtight containers to prevent air from affecting the flavor.
Can it be frozen?
- It is not recommended to freeze the ready-made chicken soup, as the rice may become mushy and dehydrated.
- If you wish to freeze, you can freeze only the shredded chicken separately and use when necessary, mixing with cooked rice before serving.
What to serve with
- Serves well with shoestring potatoes or farofa, providing a complete and cozy menu.
- Can be accompanied by green salad or roasted vegetables for a contrast of textures.
Frequently asked questions
What is the best way to serve chicken soup?
Serves well with shoestring potatoes or farofa, providing a complete and cozy menu. Can be accompanied by green salad or roasted vegetables for a contrast of textures.
Can the ready-made chicken soup be frozen?
It is not recommended to freeze the ready-made chicken soup, as the rice may become mushy and dehydrated. If you wish to freeze, you can freeze only the shredded chicken separately and use when necessary, mixing with cooked rice before serving.
What additional seasonings can be used?
Add a little chopped tomato to give more color and flavor, or a pinch of saffron to give a more appealing look.
How long can chicken soup be kept in the refrigerator?
The chicken soup can be kept in the refrigerator for up to 3 days, served cold or gently reheated.
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