I have always liked chicken soup.
It’s thick like avgolemono or a rice pudding, and made with white corn or hominy.
The dish’s origins stretch back to communities of enslaved Africans and Afro Brazilians.
Photo: Brittany Conerly
However I prepare it, I like to ring in the changes with my chicken soup.
At other times I might add a squeeze or two of lime juice.
It was a revelation.
Brittany Conerly
But, being me, I had to keep toying with additions.
And I’ve never been one to say no to a spoonful or two of minced scallion.
Place the chicken pieces in a stockpot.
Add water as needed to cover the chicken by at least 1 inch.
Cut the chicken meat into small pieces and return to the broth.
Bring to a boil over medium heat.
Reduce the heat to maintain a simmer; cook until the rice is tender, about 20 minutes.
Serve the soup hot alongside small bowls of avocado, cilantro and scallions to garnish.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
