Title: Brazilian chicken rice soup
 Categories: Soups, Low-cal
      Yield: 4 Servings
 
      1    3 lb. Chicken
      1    Bay leaf
      1    Medium onion, quartered
      1    Whole clove
      2    Ripe tomatoes, quartered
      1    Carrot, cut into 1" pieces
    1/4 c  Chopped celery leaves
     20    Black peppercorns, tied in
           A piece of cheesecloth
    1/2 c  Uncooked white rice
           Salt & freshly ground black
           Pepper
      3    Carrots, thinly sliced on
           The diagonal
    1/4 c  Finely chopped flat-leaf
           Parsley
 
  1.  Wash the chicken thoroughly.  Remove the skin and any pieces of
  fat.
      Pin the bay leaf to 1 onion quarter with the clove. Place the
      chicken in a large pot with the tomatoes, onion quarters, 1
  carrot,
      celery leaves, and peppercorn bundle.  Add 10 cups cold water and
      bring to a boil.  Using a ladle, skim off the fat and foam that
  rise
      to the surface.  Reduce the heat and simmer for 1 hour, skimming
  often
      to remove the fat. 2. Remove the chicken from the broth and let
  cool. Strain the broth into
      a large saucepan, pressing the vegetables to extract the juices.
      (There should be about 8 cups of broth.)  Pull the chicken meat
  off
      the bones and shred or finely dice it. 3. Add the rice, salt, and
  pepper to the broth and simmer for 10 minutes.
      Add the thinly sliced carrots and celery to the soup with the
  shredded
      chicken and half the parsley.  Simmer the soup for another 10
  minutes,
      or until the rice is tender.  Correct the seasoning, adding salt
  and
      pepper to taste.  Sprinkle with the remaining parsley and serve at
      once. ~--