Salads and soups

Chicken Soup

Name: Chicken Soup
Prep time: 40 min
Yield: 10 portions
Ingredients: 1 chicken breast without skin and with bone (650 g); 2 teaspoons salt (10 g); 1 tablespoon lemon juice (15 ml); 1 tablespoon olive oil (15 ml); 1 small onion, chopped (100 g); 1 celery stalk, chopped (70 g); 2 liters boiling water; 1 medium potato cut into small cubes (200 g); 1 small carrot, grated (120 g); 1 medium tomato, peeled and seeded, chopped (150 g); half cup raw rice (85 g); 1 tablespoon chopped parsley (5 g)

Preparation time: 40 min

Serves: 10 portions

What to eat when the cold arrives? Chicken soup, of course! If you want to prepare this nutritious soup in a practical and quick way, you’re in the right place!

This recipe yields up to 10 portions and takes about 40 minutes to be ready. Gather all the ingredients listed below and let’s cook!

Ingredients

1 chicken breast without skin and with bone (650 g)
2 teaspoons salt (10 g)
1 tablespoon lemon juice (15 ml)
1 tablespoon olive oil (15 ml)
1 small onion, chopped (100 g)
1 celery stalk, chopped (70 g)
2 liters boiling water
1 medium potato cut into small cubes (200 g)
1 small carrot, grated (120 g)
1 medium tomato, peeled and seeded, chopped (150 g)
half cup raw rice (85 g)
1 tablespoon chopped parsley (5 g)

Modo de preparo

In a bowl, place the chicken breast and season with half of the salt and the lemon juice. Set aside.
In a pressure cooker, add the olive oil and heat over high heat. Add the onion and celery, and sauté for 3 minutes, or until the onion is translucent. Add the reserved chicken and fry for 10 minutes, or until golden on all sides. Pour in the water, cover the pot and cook for 15 minutes after it starts boiling.
Remove from heat, let the pressure release, and open the pot. Reserve the broth, debone and shred the chicken coarsely.
Return the shredded chicken to the pressure cooker and add the potato, carrot, the remaining salt, and pour in the reserved broth. Cook over medium heat, with the pot half covered, for 10 minutes, or until the potato and carrot are tender.
Add the tomato and rice, and cook for another 15 minutes, or until the rice is tender.
Remove from heat, stir in the parsley, and serve immediately.

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