Canja
Warm up your soul with Canja, a comforting Portuguese chicken and rice soup that’s both nourishing and delightfully simple to prepare. This classic recipe starts with a whole chicken simmered to perfection, creating a rich homemade broth that forms the flavorful base of the dish. A medley of sautéed onion, garlic, and carrot adds layers of aromatic depth, while short-grain rice lends a satisfying creaminess to the soup’s texture. Enhanced with hints of bay leaf, a splash of lemon juice for brightness, and a final garnish of fresh parsley, Canja is the ultimate bowl of wholesome, feel-good comfort food. Ready in just over an hour, it’s perfect for cozy family dinners or restorative meals during colder months. Keywords: Portuguese chicken soup, Canja recipe, homemade broth, comfort food, chicken and rice soup.
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Recipe Information
Ingredients
- 1 kg whole chicken
- 2 liters water
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 carrot, diced
- 2 cloves of garlic, minced
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams short grain rice
- 1 lemon, juiced
- 2 tablespoons fresh parsley, chopped
Instructions
Place the whole chicken in a large pot, add 2 liters of water and bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer gently for 45 minutes, skimming off any impurities that rise to the surface.
Remove the chicken from the pot and set aside to cool slightly. Strain the chicken broth into a clean bowl and discard the solids.
In the same pot, heat the olive oil over medium heat and sauté the chopped onion, diced carrot, and minced garlic until the onion becomes translucent, about 5 minutes.
Add the strained chicken broth back into the pot along with the bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture back to a simmer over medium heat. Add the rice and cook for about 15 minutes, stirring occasionally.
While the rice is cooking, remove the skin and bones from the chicken. Shred the chicken meat into bite-sized pieces.
After the rice has cooked for 15 minutes, return the shredded chicken to the pot and continue to simmer for an additional 15 minutes to heat through.
Remove the pot from the heat, stir in the lemon juice, and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 2584 mg | 112% | |
| Total Carbohydrate | 187.6 g | 68% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 11.0 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1108 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
