Canja de galinha (chicken soup with lemon and mint)

Yield: 6 servings

Measure Ingredient
3 pounds Chicken
6½ ounce Chicken giblets, chopped
6 cups Water
2 Onions, finely chopped
1 Stalk celery, finely chopped
1 teaspoon Salt
2 Bay leaves
⅔ cup Rice
Juice of 1 1/2 lemons
10 Mint leaves, finely chopped
Freshly ground black pepper

Place the chicken in a large saucepan, add giblets, water, onions, celery, salt and bay leaves. Cover and simmer over low heat for 2 hours.

Remove the chicken and let it cool. Add rice to the broth and simmer for 20 to 30 minutes, until the rice is soft. Stir occasionally.

In the meantime, remove the skin from the chicken and take the meat off the bones. Discard bones and skin.

Cut the meat into small strips and add it to the broth, add lemon juice, and serve sprinkled with mint.

Serves 6 to 8.

Posted by Karin Brewer. Courtesy of Fred Peters.

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