Canja, Brazilian chicken and rice soup

Time

40 min

Makes

4 small bowls

Ingredients

• 2 small boneless, skinless chicken breasts
• 1/3 cup rice
• 1 carrot, diced
• 1/2 onion, chopped
• 1 garlic clove, minced
• 6 cups water
• 1 tablespoon chopped parsley
• Salt to taste

How to make it

1. Put the chicken, onion, garlic and water in a pot and simmer for 20 minutes. Lift out the chicken and pull it apart.
2. Add the rice and carrot to the broth and cook for 15 minutes, until the rice is very soft.
3. Return the chicken, season lightly with salt and finish with the parsley.

Tip: Serve it warm rather than piping hot, in a small bowl, and take it slowly.