Canja de Galinha
Warm, comforting, and rich in flavor, Canja de Galinha is a classic Portuguese chicken soup that’s perfect for soothing the soul and satisfying the appetite. This wholesome recipe features tender chicken thighs, fragrant garlic and onions, hearty vegetables like carrots and celery, and fluffy long-grain rice simmered in a clear, aromatic broth infused with bay leaves. Finished with a touch of fresh parsley and a bright squeeze of lemon juice, this simple yet savory soup is an ideal meal for chilly days or when you're craving something nourishing. With easy-to-find ingredients, minimal prep, and a cook time of just over an hour, Canja de Galinha is a wonderful way to bring traditional Portuguese comfort food to your table. Perfect for family dinners or cozy gatherings, this chicken soup recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 8 cups water
- 1 large onion
- 4 pieces garlic cloves
- 2 large carrots
- 2 pieces celery stalks
- 1 cup long-grain white rice
- 1 medium lemon
- 2 pieces bay leaves
- 0.5 cup fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and chop the onion into quarters. Peel the garlic cloves and smash them with the side of a knife. Cut the carrots and celery stalks into large chunks.
In a large pot, add the chicken thighs, water, onion, garlic, carrots, celery, bay leaves, salt, and black pepper.
Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 30 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot and set aside. Strain the broth to remove the vegetables and bay leaves, returning the clear broth back to the pot.
Add the rice to the broth and return to a simmer. Cook for about 15 minutes, stirring occasionally, until the rice is tender.
While the rice is cooking, shred the chicken into bite-sized pieces and discard the bones and skin.
Once the rice is cooked, return the shredded chicken to the pot. Adjust seasoning with more salt and pepper if necessary.
Chop the parsley finely. Cut the lemon into wedges.
Serve the soup hot, garnished with fresh parsley and a squeeze of lemon juice to taste.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3103 mg | 135% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 19.6 g | ||
| Protein | 168.5 g | 337% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 415 mg | 32% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2908 mg | 62% | |
*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.
