Quirky Foodster
  1. Back

Soups

Canja de Galinha Cabo-verdiana (Cape Verdean Chicken Soup)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 min
Prep
55 min
Cook
6
Servings

Ingredients

  • 600 g (1.3 lb) Chicken thighs, bone-in
  • 100 g (1/2 cup) White rice
  • 1 medium Onion, chopped
  • 1 medium Carrot, sliced
  • 2 cloves Garlic, minced
  • 1 tbsp Fresh mint, chopped
  • 1 tbsp Lime juice
  • 1.5 litres (6 cups) Water
  • to taste Salt and black pepper

Method

  1. Place the chicken, onion, garlic and water in a large pot and bring to a boil, skimming any foam.
  2. Reduce heat and simmer for 35–40 minutes until the chicken is tender.
  3. Remove the chicken, shred the meat off the bone, and discard the bones.
  4. Return the shredded chicken to the pot along with the carrot and rice.
  5. Simmer for a further 15–18 minutes until the rice is tender and the soup has thickened slightly.
  6. Stir in the mint and lime juice, season to taste, and serve hot.

Introduction: A soothing rice and chicken soup with Portuguese roots, canja is adapted across Cape Verde with local herbs and a generous hand with lime, and is often the first dish made for anyone unwell or recovering after childbirth.

Cultural Background: A soothing rice and chicken soup with Portuguese roots, canja is adapted across Cape Verde with local herbs and a generous hand with lime, and is often the first dish made for anyone unwell or recovering after childbirth.

Tips: Skimming the foam in the first 10 minutes gives a much clearer, cleaner-tasting broth. Add the lime juice just before serving — cooking it too long dulls its brightness.

Variations: Add a diced potato with the carrot for a heartier soup. Use leftover roast chicken and shop-bought stock to speed up the recipe. Substitute chicken with chickpeas and vegetable stock for a vegetarian version, though this departs from tradition.

Storage: Refrigerate 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 the texture.

Nutrition: Approx. 260 kcal, 22 g protein, 24 g carbohydrate, 8 g fat per serving.

FAQs:

Q: Why is canja given to unwell people?
A: Its light, easily digestible combination of broth, rice and chicken is considered gentle and restorative in Cape Verdean and wider Lusophone tradition.

Q: Can I use chicken breast instead of thighs?
A: Yes, though thighs give a richer broth and stay juicier through the longer simmer. SEO Keywords canja de galinha, cape verdean chicken soup, crioulo soup recipe Image Prompt A steaming bowl of golden chicken and rice soup garnished with fresh mint, rustic table setting.

© Arscale 2026