*  Exported from  MasterCook  *
                        BRAZILIAN CHICKEN RICE SOUP
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Low-cal
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    3 lb. Chicken
    1                    Bay leaf
    1                    Medium onion, quartered
    1                    Whole clove
    2                    Ripe tomatoes, quartered
    1                    Carrot, cut into 1 pieces
      1/4   c            Chopped celery leaves
   20                    Black peppercorns, tied in
                         A piece of cheesecloth
      1/2   c            Uncooked white rice
                         Salt & freshly ground black
    3                    Carrots, thinly sliced on
                         The diagonal
      1/4   c            Finely chopped flat-leaf
   1.  Wash the chicken thoroughly.  Remove the skin and
   any pieces of fat.
       Pin the bay leaf to 1 onion quarter with the
   clove.  Place the
       chicken in a large pot with the tomatoes, onion
   quarters, 1 carrot,
       celery leaves, and peppercorn bundle.  Add 10 cups
   cold water and
       bring to a boil.  Using a ladle, skim off the fat
   and foam that rise
       to the surface.  Reduce the heat and simmer for 1
   hour, skimming often
       to remove the fat.
   2.  Remove the chicken from the broth and let cool.
   Strain the broth into
       a large saucepan, pressing the vegetables to
   extract the juices.
       (There should be about 8 cups of broth.)  Pull the
   chicken meat off
       the bones and shred or finely dice it.
   3.  Add the rice, salt, and pepper to the broth and
   simmer for 10 minutes.
       Add the thinly sliced carrots and celery to the
   soup with the shredded
       chicken and half the parsley.  Simmer the soup for
   another 10 minutes,
       or until the rice is tender.  Correct the
   seasoning, adding salt and
       pepper to taste.  Sprinkle with the remaining
   parsley and serve at
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