Preparation

Clean the chicken, remove the curanchim and singe. Wash, cut by the joints and cook in water with salt and cinnamon. When it is cooked, remove the chicken from the broth. Add rice to the broth and let it cook until it thickens. Meanwhile, shred the chicken. When the stock is thick, place the chicken to finish cooking with the rice. If desired, add the parsley at the end of cooking. And, when serving the soup, remove the cinnamon.

Ingredients

  • 4 cup of tea (for 4 liters of broth)
  • 2 cinnamon sticks
  • 2 sprigs of parsley
  • 1 fat chicken
  • salt