Canja De Galinha (Chicken Soup With Lemon And Mint) Recipe
Servings: 6
Ingredients
- 3 lb Chicken
- 6 1/2 ounce Chicken giblets, minced
- 6 c. Water
- 2 x Onions, finely minced
- 1 stalk celery, finely minced
- 1 tsp Salt
- 2 x Bay leaves
- 2/3 c. Rice Juice of 1 1/2 lemons
- 10 x Mint leaves, finely minced Freshly grnd black pepper
Directions
- Place the chicken in a large saucepan, add in giblets, water, onions, celery, salt and bay leaves. Cover and simmer over low heat for 2 hrs.
- Remove the chicken and let it cold. Add in rice to the broth and simmer for 20 to 30 min, till the rice is soft. Stir occasionally.
- In the meantime, remove the skin from the chicken and take the meat off the bones. Throw away bones and skin.
- Cut the meat into small strips and add in it to the broth, add in lemon juice, and serve sprinkled with mint.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 461g | |
| Recipe makes 6 servings | |
| Calories 384 | |
| Calories from Fat 222 | 58% |
| Total Fat 24.64g | 31% |
| Saturated Fat 7.08g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 535mg | 22% |
| Potassium 425mg | 12% |
| Total Carbs 3.81g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.51g | 1% |
| Protein 34.58g | 55% |
