📝 About This Recipe
A soul-warming Portuguese classic, Canja de Galinha is more than just a chicken soup; it is a restorative elixir beloved across Lusophone cultures. This version elevates the humble broth by poaching fresh eggs directly in the simmering pot, creating a rich, velvety texture and a protein-packed finish. With its delicate balance of tender chicken, aromatic mirepoix, and starchy rice, it offers a hug in a bowl that is both light enough for a starter and hearty enough for a main course.
🥗 Ingredients
The Broth Base
- 2 lbs Whole Chicken Legs (skin-on, bone-in for maximum flavor)
- 8 cups Water (filtered)
- 2 pieces Bay Leaf (dried)
- 6-8 pieces Black Peppercorns (whole)
Aromatics and Grains
- 2 tablespoons Olive Oil (extra virgin)
- 1 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small rounds)
- 3 cloves Garlic (minced)
- 3/4 cup Long-grain White Rice (rinsed until water runs clear)
- 2 teaspoons Sea Salt (adjust to taste)
The Egg Element
- 4-6 pieces Fresh Eggs (at room temperature)
Finishing Touches
- 1/4 cup Fresh Mint Leaves (roughly chopped; essential for authenticity)
- 1/2 piece Lemon (juiced)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
In a large heavy-bottomed stockpot, place the chicken legs, water, bay leaves, and peppercorns. Bring to a gentle boil over medium-high heat.
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2
Once boiling, reduce the heat to low. Skim off any foam or impurities that rise to the surface with a slotted spoon to ensure a clear broth.
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3
Simmer the chicken partially covered for 30-35 minutes, or until the meat easily pulls away from the bone.
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4
While the chicken simmers, heat olive oil in a separate small skillet over medium heat. Sauté the onions and carrots for 5-7 minutes until softened but not browned.
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5
Add the minced garlic to the vegetables and cook for another 60 seconds until fragrant, then remove from heat and set aside.
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6
Carefully remove the cooked chicken from the pot and place it on a cutting board to cool slightly. Strain the broth through a fine-mesh sieve to remove the bay leaves and peppercorns, then return the liquid to the pot.
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7
Add the sautéed vegetables and the rinsed rice into the broth. Season with sea salt. Bring back to a simmer and cook for 12-15 minutes until the rice is tender.
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8
While the rice cooks, shred the chicken meat into bite-sized pieces, discarding the skin and bones. Return the shredded chicken to the pot.
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9
Stir in the lemon juice. This acidity is crucial for brightening the savory flavors of the chicken.
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10
Lower the heat to a very gentle simmer. Carefully crack each egg one by one and drop them into different areas of the simmering soup.
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11
Do not stir the soup once the eggs are in. Cover the pot and let the eggs poach in the residual heat for 3-4 minutes, or until the whites are set but the yolks remain soft.
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12
Turn off the heat. Gently stir in half of the fresh mint and parsley, being careful not to break the poached eggs.
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13
Ladle the soup into deep bowls, ensuring each person receives one whole poached egg. Garnish with the remaining fresh herbs and a crack of black pepper.
💡 Chef's Tips
For the clearest broth, never let the soup reach a rolling boil once the chicken is in; a gentle simmer is key. If you prefer a thicker soup, you can substitute the rice with 'pepinia' (tiny melon seed pasta) or orzo. Always use the freshest eggs possible; the whites will hold together much better during the poaching process. Don't skip the mint! It might sound unusual for chicken soup, but it is the signature flavor profile of an authentic Canja. If you have leftover roast chicken, you can use it to save time, but simmer the bones first to create a quick stock.
🍽️ Serving Suggestions
Serve with a side of crusty sourdough or Portuguese 'Pão de Água' to soak up the golden egg yolks. A glass of chilled Vinho Verde provides a crisp, acidic contrast to the rich broth. Offer extra lemon wedges on the side for those who prefer a more citrus-forward flavor. Pair with a simple green salad dressed in a light vinaigrette for a complete, balanced meal. For a spicy kick, provide a small dish of Piri-Piri oil for drizzling over the top.