Soups
Brazilian Chicken and Rice Soup
Ingredients
- - 1 kg (2.2 lb) bone-in chicken thighs and breast
- - 2.5 litres (10 cups) water
- - 1 medium onion, chopped
- - 3 garlic cloves, minced
- - 2 medium carrots, diced
- - 150 g (3/4 cup) white rice
- - 2 tbsp fresh mint, chopped
- - 2 tbsp olive oil
- - 1 1/2 tsp salt
- - 1/4 tsp black pepper
Method
- Place the chicken in a large pot with the water, bring to a boil, and skim off any foam that rises to the surface.
- Add half the onion and garlic, reduce heat, and simmer gently for 40 minutes until the chicken is fully cooked and tender.
- Remove the chicken, let it cool slightly, then shred the meat, discarding bones and skin; strain the stock and return it to the pot.
- Heat olive oil in a small pan and saute the remaining onion and garlic until soft, then add to the strained stock along with the carrots.
- Simmer for 10 minutes, then add the rice and cook for a further 15-18 minutes until the rice is tender and the soup has thickened slightly.
- Return the shredded chicken to the pot, season with salt and pepper, and simmer for 5 more minutes.
- Stir in fresh mint just before serving.
Introduction: Canja de galinha is a comforting chicken and rice soup with roots in Portuguese colonial cuisine, long regarded across Brazil as restorative food given to those recovering from illness, prepared for new mothers, or served on cold rainy days.
Cultural Background: Canja de galinha is a comforting chicken and rice soup with roots in Portuguese colonial cuisine, long regarded across Brazil as restorative food given to those recovering from illness, prepared for new mothers, or served on cold rainy days.
Tips: Skimming the foam early gives a much clearer, cleaner-tasting broth. Add the rice later in the cooking process, as it will continue to absorb liquid and thicken the soup as it sits.
Variations: Thicker version: mash a few cooked carrot pieces back into the broth for extra body. Herb variation: use fresh parsley or coriander instead of mint for a different aromatic profile. Vegetarian: No. Not applicable; chicken-based dish.
Storage: Refrigerate in an airtight container for up to 3 days; the rice will continue to absorb broth as it sits.
Reheating: Reheat gently on the stovetop, adding a splash of water or stock to loosen if it has thickened too much.
Nutrition: Per serving: approx. 290 kcal, 24 g protein, 10 g fat, 24 g carbohydrate, 2 g fibre.
FAQs:
Q: Can I use chicken breast only?
A: Yes, though bone-in thighs give a richer, more flavourful broth; a mix of both is ideal.
Q: Why is my soup too thick the next day?
A: The rice continues to absorb liquid as it sits; simply add more stock or water when reheating.