Serves 8
120 min
Portuguese Chicken Soup (Canja)
Recipe GLPR5cc8bae97cbde1
A traditional Portuguese comfort soup featuring tender chicken, aromatic vegetables, and rice simmered in a light, flavorful broth. This rustic dish is known for its warming, restorative qualities and simple elegance—perfect as a light meal or appetizer.
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Ingredients
1 whole chicken or stewing hen, legs and thighs included
1 yellow onion, diced
1 carrot, sliced into rounds
1 stalk of celery, sliced
2 bay leaves
2 teaspoons salt, divided
1 cup white rice or soup pasta
2 lemons
2 sprigs fresh thyme, optional
to taste Black pepper to taste
Directions
Place the whole chicken in a large pot and add enough water to cover it by about 3 inches. Add 2 teaspoons of salt, the bay leaves, and fresh thyme sprigs if using. Bring to a boil over high heat, then reduce to a gentle simmer.
Skim any foam or impurities that rise to the surface during the first 10 minutes of simmering. Continue simmering for approximately 45 minutes to 1 hour, until the chicken is very tender and cooked through (165°F internal temperature in the thickest part of the thigh).
While the chicken simmers, prepare the vegetables: dice the yellow onion, slice the carrot into rounds, and slice the celery stalk.
Once the chicken is fully cooked, carefully remove it from the broth using tongs or a slotted spoon and transfer to a cutting board. Allow to cool slightly.
Strain the cooking broth through a fine-mesh sieve into a clean pot, discarding the bay leaves and thyme sprigs. Skim off any excess fat from the surface if desired, though the traditional recipe keeps it.
Shred the cooled chicken meat into bite-sized pieces, discarding the skin and bones. Set aside.
Return the broth to a boil. Add the diced onion, sliced carrot, and sliced celery. Simmer for about 10 minutes until the vegetables begin to soften.
Add the rice or soup pasta to the broth and vegetables. Stir well and continue simmering for 15 to 20 minutes, or until the rice is tender and has absorbed some of the broth.
Return the shredded chicken to the pot and stir to combine with the rice and broth. Simmer for an additional 5 minutes to heat through.
Juice the 2 lemons and add the fresh lemon juice to the soup. Season to taste with additional salt and black pepper as needed. Ladle into bowls and serve hot.
