Canja de Gallina (Chicken & Rice Soup Flavored with Mint & Lemon)
chicken stock (1lt)
uncooked white rice (46gr)
shredded cooked chicken (
sprigs fresh mint, minced
lemon, cut into wedges
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Pour the chicken stock into a 2qt/2lt saucepan, and bring to a simmer.
Add the uncooked rice, cover, and allow to cook for 20 minutes, until the rice is tender.
Add the cooked chicken, and allow to heat through, about 2 minutes.
Serve the soup immediately, garnished with fresh mint, with lemon wedges on the side.
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