Recipe for chicken soup with rice and celery, on a clear broth, with adding lemon and mint. Cooked in Portuguese. Food value of one serving: (total 6) Calories 347, total fat 13 g., saturated fats, proteins 47 g, carbohydrates 7 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
The photo dishes: Yunhi Kim Time: 2 hours. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 (1.8 – 2.2 kg.) Gutted chicken, cut into pieces
- 1 stalk of celery, coarsely chopped
- 1 onion, chop coarsely
- 3 cloves of garlic, chop
- 4 sprigs of parsley
- 4 sprigs of mint
- 1/4 Art. chopped mint
- 1/4 Art. rice
- Peel of 2 lemons cut with a wide stripe
- 1/4 tsp dried pepper flakes
- 4 l water or slightly salted chicken stock
- Juice 1/2 lemon (2 tbsp. L.)
- Salt and cayenne pepper
Recipes with similar ingredients: chicken, rice, celery, mint, red pepper flakes, chili pepper, ground cayenne pepper, lemon, garlic, parsley, onion
Recipe preparation:
- Put chicken, celery, onions, garlic in a large pot, parsley, lemon peel, mint sprigs, dried red flakes pepper and pour cold water or broth. Bring to a boil and remove the foam. Reduce heat and simmer over low heat until cooked. 45 minutes
- Strain the broth through a fine sieve. Put chicken on dish, and cool. Remove the vegetables. Bring the broth to a boil and cook over medium heat to slightly boil, and also acquired a saturated taste, approximately 30 minutes Add rice and cook until tender, another 20 minutes
- Separate the meat from the bone and remove the skin, divide the meat into fiber and chop coarsely. Put chicken in the broth and cook 3-4 minutes Add lemon juice, mint, season with salt and pepper to taste, cook another 2 – 3 minutes. We offer to see recipes transparent soups.
