Por
Master Receita Solta
"The light chicken soup unites shredded chicken breast with brown rice and cubed carrots in a broth perfumed with onion, garlic, and parsley. It is the classic Brazilian restorative in a nutritious and fiber-rich version."
- Using skinless chicken breast reduces the concentration of saturated fats without sacrificing lean proteins. - Brown rice adds slow-digesting fiber and a firm texture that resists prolonged cooking in water. - Cooking the carrot together with the aromatic broth extracts flavor without the need for ready-made seasonings.
In a large pan, heat the olive oil over medium heat and add the onion and garlic. Sauté until the onion becomes transparent.
Add the chicken breast and brown lightly on both sides.
Add the chopped carrot and sauté for another 2 minutes.
Add the water, rice, salt, and pepper. Cook over low heat.
As soon as the chicken is cooked, remove it from the pan and shred it.
Return the shredded chicken to the pot and cook for another 10 minutes.
In the final steps, add the parsley and green onions.
Let it cook for another 5 minutes and serve hot.
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- Add 1 cup of collard greens cut into very thin strips in the last 3 minutes of cooking the chicken soup. - Place 1 piece of 2 cm fresh minced ginger in the initial sauté to provide a thermal and aromatic touch. - Add 1 medium sweet potato cut into small cubes along with the carrot to add complex carbohydrates.
- Brown rice can be replaced with rolled oats or quinoa grains to reduce cooking time. - Olive oil can be swapped for sunflower oil or corn oil when sautéing onion and garlic. - The chopped carrot can be replaced by small cubes of chayote or zucchini to vary the vegetables.
Store the chicken soup in a closed container in the refrigerator for up to 4 consecutive days. Brown rice tends to absorb the broth during resting; add 1/2 cup of boiling water when reheating in the pan to restore the consistency.
Freezes excellently for up to 90 days in individual portions in BPA-free glass or plastic containers. Defrost in the refrigerator overnight or directly in the microwave oven at medium power.
Serve hot accompanied by slices of toasted whole grain bread, white cheese cubes, or light water and salt crackers. A drizzle of raw extra virgin olive oil and a few drops of freshly squeezed lemon complete the dining experience.
Brown rice preserves the fiber and nutrient film, does not get mushy in the broth, and maintains a more balanced glycemic index.
Remove the chicken from the pan with tongs, rest on a board, and pull the fibers using two forks in opposite directions.
Just add 1 more cup of boiling water or homemade broth and adjust the salt, keeping it on low heat for 2 minutes.
Yes, put all ingredients in the pressure cooker and cook for 20 minutes after the whistle; release the pressure, shred the chicken, and serve.
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