Chicken and Bacon Soup

    1 hour 50 minutes

    A delicious and warming Brazilian-style chicken soup with bacon for extra flavour. Very straightforward to make and very filling!

    56 people made this

    Serves: 6 

    • 1 1/2 kg boneless, skinless chicken meat
    • 1 onion, chopped
    • 6 cups chicken stock
    • 90g bacon rashers
    • 4 tablespoons long grain white rice
    • 1 tomato, peeled, seeded and chopped
    • 1 to 2 carrots, chopped
    • salt and freshly ground black pepper to taste
    • half a bunch fresh parsley, chopped

    Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

    1. Put the chicken, onion and stock in a large pot. Bring to a simmer, cover and cook over low heat for 45 minutes or until the chicken is tender. Lift the chicken out onto a platter and set aside.
    2. Strain the stock through a sieve set over a bowl. Discard the solids, and skim off as much fat as possible from stock.
    3. Rinse out the saucepan, and fry the bacon over medium heat. Do not brown. Drain any excess fat.
    4. Return the stock to the saucepan with the bacon. Add the rice, tomatoes and carrots. Season with salt and black pepper to taste. Simmer 25 minutes or until the rice is tender.
    5. When the chicken is cool enough to handle, cut it into strips. Return the chicken to the soup and cook just long enough to heat through. Add the parsley and serve.

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    Reviews in English (31)


    One of the best chicken soup recipes I have ever tasted. I do this, buy a roasted chicken at the grocery store, (the ones they cook in a rotisserie)let it cool, remove all the skin and bones, then dice in big pieces, put in the stock pot with the ingredients, cook and serve. Really a great flavor.  -  17 Dec 2002  (Review from Allrecipes USA and Canada)


    Two thumbs up! My subs: I used one pkg of chicken (~1.5 lbs) - this seemed like plenty. I did double up the ham to please my meat-loving fiance. I also subbed a can of diced tomatoes for the fresh (though in retrospect I think the fresh would have been much better.) Overall, I think this soup took almost 2 hours from pot to table. Next time I'll increase the rice and use cilantro for the parsley.  -  10 Feb 2009  (Review from Allrecipes USA and Canada)


    Good the first day, AWESOME the next. Make it the day before so the flavors will blend better.  -  17 Nov 2008  (Review from Allrecipes USA and Canada)