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Ingredientes
- 8 c. water
- 2 x chicken breast halves skin and fat removed
- 2 whl chicken legs with thighs skin and fat removed
- 3 x carrots peeled, and
- Â Â halved crosswise
- 3 x celery stalks quartered crosswise
- 1 x onion sliced
- 2 tsp salt
- 2 x garlic cloves minced
- 1 x bay leaf
- 3/4 c. uncooked long-grain white rice
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Minced fresh parsley
Direcciones
- Combine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover and simmer till chicken is cooked through, about 35 min. Using slotted spoon, transfer chicken and carrots to platter; cold slightly. Pull chicken meat off bones in bite-size pcs; set aside. Throw away bones. Thinly slice carrots and reserve.
- Strain broth; throw away solids in strainer. Pour 1 1/2 c. broth into heavy medium saucepan. Bring to boil. Add in rice and bring to boil. Reduce heat to low; cover and cook till broth is absorbed and rice is tender, about 20 min.
- Return remaining broth, chicken pcs and sliced carrots to same large pot. Bring to simmer. Stir in cooked rice. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with parsley and serve.
- This recipe yields 6 servings.
- Comments: This satisfying meal in a bowl is also good sprinkled with a touch of grated pecorino Romano or possibly Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 457g | |
| Recipe makes 6 servings | |
| Calories 227 | |
| Calories from Fat 68 | 30% |
| Total Fat 7.55g | 9% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.08g | |
| Cholesterol 50mg | 17% |
| Sodium 859mg | 36% |
| Potassium 285mg | 8% |
| Total Carbs 22.22g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.49g | 1% |
| Protein 16.28g | 26% |
