📝 About This Recipe
A soul-warming staple of Portuguese households, Canja de Galinha is more than just a chicken and rice soup; it is a restorative elixir known for its simplicity and deep, savory depth. This traditional version features a clear, golden broth infused with lemon and mint, showcasing tender shredded chicken and perfectly bloomed rice. Whether served as a light starter or a soothing main course, it represents the heart of Lusitanian comfort food.
🥗 Ingredients
The Broth Base
- 1 piece Whole Chicken (approx. 3-4 lbs, giblets removed)
- 10-12 cups Water (enough to fully submerge the chicken)
- 1 large Yellow Onion (peeled and halved)
- 2 medium Carrots (peeled and left whole)
- 3 pieces Garlic Cloves (smashed)
- 2 pieces Bay Leaves (dried)
- 1 tablespoon Sea Salt (adjust to taste)
- 6-8 pieces Black Peppercorns (whole)
The Soup Body
- 1 cup Carolino or Arborio Rice (short-grain rice is traditional for starchiness)
- 1 tablespoon Extra Virgin Olive Oil (high quality Portuguese oil preferred)
Finishing Touches
- 1/4 cup Fresh Mint Leaves (finely chopped, plus sprigs for garnish)
- 1/2 piece Lemon (juiced)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
-
1
Place the whole chicken in a large stockpot and add the water, onion halves, whole carrots, smashed garlic, bay leaves, peppercorns, and salt.
-
2
Bring the pot to a boil over high heat. Once boiling, reduce the heat to low and skim off any grey foam that rises to the surface to ensure a clear broth.
-
3
Cover partially and simmer gently for about 45-60 minutes, or until the chicken is very tender and the meat starts to pull away from the bone.
-
4
Carefully remove the chicken and the carrots from the pot and set them aside on a plate to cool slightly.
-
5
Strain the broth through a fine-mesh sieve into a clean pot, discarding the onion, garlic, bay leaves, and peppercorns. You should have a clear, golden liquid.
-
6
Bring the strained broth back to a gentle boil. Add the rice and the tablespoon of olive oil.
-
7
While the rice cooks (about 15-18 minutes), shred the chicken meat into bite-sized pieces, discarding the skin and bones.
-
8
Dice the cooked carrots into small rounds or cubes.
-
9
Once the rice is 'al dente', add the shredded chicken and diced carrots back into the pot.
-
10
Simmer for another 5 minutes to allow the flavors to meld and the rice to finish cooking.
-
11
Turn off the heat. Stir in the lemon juice and the finely chopped mint and parsley. The mint is the 'secret' traditional ingredient that defines a true Canja.
-
12
Taste and adjust seasoning with more salt or a crack of fresh black pepper if needed.
-
13
Ladle into deep bowls, ensuring a generous portion of chicken and rice in each, and garnish with a fresh sprig of mint.
💡 Chef's Tips
For the clearest broth, never let the soup reach a rolling, violent boil; a gentle simmer is key. If you have them, add the chicken giblets (liver/heart) to the pot while simmering for a more traditional, rustic flavor profile. If the soup sits and the rice absorbs too much liquid, simply add a splash of boiling water or extra stock to loosen it back up. Using a whole chicken with bones provides much more gelatin and flavor than using just boneless breasts. For a variation, some regions in Portugal use small star-shaped pasta (pevide) instead of rice.
🍽️ Serving Suggestions
Serve with a side of crusty Pão de Mafra or any rustic sourdough bread for dipping. A glass of crisp, chilled Vinho Verde balances the richness of the chicken broth beautifully. Follow the soup with a light salad of tomatoes and oregano for a complete traditional lunch. In Portugal, this is often served with a small bowl of extra lemon wedges on the side for those who like more acidity. Pair with a plate of Queijo de São Jorge (Portuguese cheese) and olives as an appetizer.