Rita Lobo teaches you how to make CHICKEN SOUP. The cook shows, step by step, chef Helô Bacellar's chicken soup recipe, using the whole chicken and browning the pieces to give a caramelized touch. To season and add flavor, use herbs such as basil, thyme, and also mint, cinnamon and orange. #NhacGNT #CozinhaPrática #RitaLobo Ingredients: 1 whole chicken with skin, cut into pieces (about 1.2 kg) ½ cup (tea) of rice 1 large onion 2 ripe tomatoes 2 stalks of celery (with the leaves) 1 carrot 2 cloves of garlic 2.5 liters of water 1 long strip of orange peel 3 sprigs of parsley 2 sprigs of thyme 2 sprigs of basil 1 bay leaf 1 sprig of cinnamon olive oil to taste salt and freshly ground black pepper to taste parsley and mint leaves to taste to serve Preparation: Peel and finely chop the onion and garlic cloves. Peel and cut the carrot into 0.5 cm cubes. Wash, reserve the leaves and cut the celery stalks into 0.5 cm cubes. Remove the skin from the tomatoes and cut each one in half; discard the seeds and cut the halves into 0.5 cm cubes. Using cotton string, tie the parsley sprigs with the thyme, basil, celery leaves and bay leaf, forming a bouquet. Place a large pan over medium heat to heat. Drizzle with 1 teaspoon of olive oil and place as many pieces of chicken as will fit, one next to the other, without crowding. Brown for about 4 minutes on each side. Transfer the browned chicken to a platter and repeat with the rest. Drizzle the pan with 1 tablespoon of olive oil, add the chopped vegetables and sauté for about 5 minutes, until wilted. Return the chicken pieces to the pan, add the herb bouquet, season with 2 teaspoons of salt and pepper to taste. Cover with water and increase the heat. When it boils, lower the heat and let it cook for about 1 hour and 30 minutes, until the chicken is very tender, falling off the bones – during this period, use a slotted spoon to discard any foam that forms on the surface. Using tongs, remove and discard the herb bouquet. Transfer the chicken pieces to a platter and wait for them to cool – about 10 minutes. Discard the chicken skin, bones and cartilage. Shred the meat into thick chips and transfer to a bowl. Add the cooking broth with the vegetables and refrigerate for at least 3 hours, to rest and enhance the flavors (if possible, prepare the broth the day before or up to 2 days in advance). When serving, remove the broth with the shredded chicken from the refrigerator and, if you wish, use a spoon to remove and discard the layer of fat that forms on the surface. In a large pan, heat the broth over high heat. Once it boils, add the cinnamon, orange peel and rice. Lower the heat and cook for about 20 minutes, until the grains are very soft. Serve with parsley and mint leaves. ------------------------------------ ➡ Sign up for Nhac GNT: http://bit. ly/NHACGNT ➡ Also watch on Globoplay +Canais: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook: / nhacgnt Instagram: / nhacgnt Pinterest: / nhacgnt Many More Recipes: http://www.nhacgnt.com .br