Canja(Chicken Soup)

1. 1

   Put all ingredients except rice in a large kettle.

2. 2

   Cook over low heat, cover and simmer for 2 hours.

3. 3

   Remove chicken pieces and set aside.

4. 4

   Add rice and continue cooking until tender.

5. 5

   Remove bay leaf, chop chicken pieces and return to broth.

6. 6

   Skim off excess fat with spoon before serving.

7. 7

   Reduce the heat to low, cover tightly and simmer for 30 minutes or until the meat is tender and shows no resistance when pierced with the point of a small, sharp knife.

* Per serving · 4 servings · Values may vary.

No additional tips available.