📝 About This Recipe
Canja de Galinha is more than just a chicken soup; it is Portugal's ultimate soul food, traditionally served to nourish the body and warm the heart. This version features a rich, golden broth infused with aromatic vegetables and mint, creating a delicate balance between savory depth and herbal freshness. With tender shredded chicken and perfectly bloomed rice, it’s a timeless classic that brings the rustic charm of a Lisbon kitchen right to your table.
🥗 Ingredients
The Broth Base
- 1/2 piece Whole Chicken (approx. 2-3 lbs, skin removed to keep broth light)
- 10 cups Water (filtered water is best for clean flavor)
- 1 large Yellow Onion (peeled and left whole)
- 3 pieces Garlic Cloves (smashed)
- 1 piece Bay Leaf (dried)
- 2 teaspoons Sea Salt (adjust to taste)
Soup Aromatics and Grains
- 2 medium Carrots (peeled and finely diced)
- 1 piece Celery Stalk (finely diced)
- 3/4 cup Carolino Rice (or Arborio/short-grain white rice)
- 1 tablespoon Extra Virgin Olive Oil (high quality Portuguese oil preferred)
- 1/2 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 1/4 cup Fresh Mint Leaves (loosely packed, plus extra for garnish)
- 1/2 piece Lemon (juiced)
- 1 set Chicken Giblets (optional, finely chopped for authentic depth)
👨🍳 Instructions
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1
In a large heavy-bottomed stockpot, combine the chicken, 10 cups of water, the whole onion, smashed garlic, and the bay leaf.
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2
Bring the water to a boil over high heat, then immediately reduce to a low simmer. Use a spoon to skim off any foam or impurities that rise to the surface for a crystal-clear broth.
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3
Cover partially and simmer for 35-40 minutes, or until the chicken is tender and falling off the bone.
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4
Carefully remove the chicken from the pot and set it aside on a plate to cool. Discard the whole onion, garlic cloves, and bay leaf from the broth.
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5
Strain the broth through a fine-mesh sieve into a clean pot if you want an extra-refined texture, then bring it back to a gentle simmer.
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6
While the chicken cools, add the diced carrots, celery, and the olive oil to the simmering broth. Cook for 5 minutes.
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7
Add the rice to the pot. Stir once to ensure it doesn't stick to the bottom, then simmer for 15-18 minutes until the rice is tender but not mushy.
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8
While the rice cooks, shred the cooled chicken meat by hand or with two forks, discarding the bones and any remaining skin.
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9
Return the shredded chicken to the pot once the rice is cooked. If using giblets, add them now as well.
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10
Season the soup with sea salt and freshly cracked black pepper. Taste and adjust seasoning as needed.
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11
Stir in the fresh lemon juice and half of the mint leaves. The lemon brightens the fats and the mint provides the signature Canja aroma.
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12
Turn off the heat and let the soup sit for 2 minutes to allow the flavors to marry before serving.
💡 Chef's Tips
Use a short-grain rice like Carolino or Arborio; they release starch that gives the broth a silky, luxurious mouthfeel. Don't skip the mint! It is the secret ingredient that distinguishes Portuguese Canja from standard chicken noodle soup. For a richer broth, leave the chicken skin on during the initial boil, but be sure to skim the excess fat before adding the rice. If the soup sits and the rice absorbs too much liquid, simply add a splash of boiling water or chicken stock to loosen it back up. To make it even more traditional, add a few unpeeled hard-boiled eggs or 'embryo eggs' if you can find them at a specialty butcher.
🍽️ Serving Suggestions
Serve in deep ceramic bowls with a sprig of fresh mint floating on top for a beautiful presentation. Pair with a crusty loaf of Pão de Mafra or any rustic sourdough bread for dipping. A glass of chilled Vinho Verde provides a crisp acidity that cuts through the savory chicken broth perfectly. Serve as a light main course or as a traditional first course for a larger Portuguese Sunday feast. Offer extra lemon wedges on the side for those who prefer a tangier, brighter soup.