Chicken soup

Ingredients for 4 servings:

• 1 ½ kg soup chicken or 3 chicken legs and 1 chicken breast
• 3 tbsp olive oil
• 3 stalk(s) celery, thinly sliced
• 2 red chili peppers
• 1 medium-sized onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 1 tsp sea salt, coarse
• 3 tomatoes
• some parsley, chopped
• salt and pepper
• 150 g long grain rice
• 1 lemon(s), juice
• 2 sprigs of mint for serving

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Canja de Galinha

Cut the chicken into 10 to 12 pieces. Heat the olive oil in a pan, brown the chicken, and then remove it. Sauté the celery, deseeded chilies, onion, and the garlic clove (finely chopped with a little salt) in the remaining frying fat until translucent. Roughly dice the tomatoes and add them along with most of the parsley and the pepper. Return the chicken pieces to the pan, cover with water, and simmer gently for one hour. Remove the chicken pieces and remove the meat from the bones. Meanwhile, cook the rice in two cups of water according to the package instructions. Return the chicken and rice to the soup, let it simmer briefly, and season with lemon juice and salt. Sprinkle the soup with coarsely torn mint and chopped parsley.