"A taste of Brazil, this simple soup is made special by the addition of rice, tomatoes, carrots, and chopped ham. These combine to lift the flavor out of the ordinary, making this soup a substantial one."
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servings 507 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 507 kcal
  • 25%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 50.4 g
  • 101%
  • Cholesterol:
  • 165 mg
  • 55%
  • Sodium:
  • 1306 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. To a large saucepan, add the chicken, onion, and chicken stock. Bring to a simmer, and cover. Cook over low heat until the chicken is tender, about 45 minutes. Lift the chicken out onto a platter, and set aside. Strain the stock through a sieve set over a bowl. Discard the solids, and skim off as much fat as possible from stock.
  2. Rinse out the saucepan, and return the stock to it. Add the rice, tomatoes and carrots to the stock. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender, about 25 minutes.
  3. When the chicken is cool enough to handle, cut it into strips about 1/2 X 1 1/2 inches. Return the chicken to the soup with the ham, and cook just long enough to heat through. Add the parsley, and serve.



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, t...

Good the first day, AWESOME the next. Make it the day before so the flavors will blend better.

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 ...

Awesome Recipe! We selected this receipe for an international dinner at our church. EVERYONE loved it and many asked for a copy of the recipe. We used bouillon cubes to enrich the broth and a...

This was a great chicken soup. I added 1/4 can of tomato sauce to give the soup a little more tomatoey flavor. It reminds me of a spanish stew my mother made when I was growing up. I may add a f...

This was my first try at making chicken soup, and it was delicious! I only made some slight changes, I used a can of diced tomatoes(strained) instead of fresh, and added a little more rice and ...

what a great soup, and so healthy, too. We added a rib of diced celery to the mix, and a little celery salt and pepper. WOW! thanks for the keeper :-)

I really loved this soup, But what is really important is My Husband loved it. I added a little more rice.

Wonderful !! I used leftover chicken and leftover ham. Did not have fresh tomatoes; so added some homemade canned stewed tomatoes from the garden. We absolutely loved this and was easy to pre...