Canja De Galinha (Chicken Soup With Lemon And Mint) Recipe

• 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

1. Place the chicken in a large saucepan, add in giblets, water, onions, celery, salt and bay leaves.
2. Cover and simmer over low heat for 2 hrs.
3. Remove the chicken and let it cold.
4. Add in rice to the broth and simmer for 20 to 30 min, till the rice is soft.
5. Stir occasionally.
6. In the meantime, remove the skin from the chicken and take the meat off the bones.
7. Throw away bones and skin.
8. Cut the meat into small strips and add in it to the broth, add in lemon juice, and serve sprinkled with mint.
9. Serves 6 to 8.

chicken, chicken giblets, water, onions, celery, salt, bay leaves, rice juice, mint leaves

Taken from cookeatshare.com/recipes/canja-de-galinha-chicken-soup-with-lemon-and-mint-98893 (may not work)