Chicken Ham and Rice Soup Canja
Cozy up with a bowl of Chicken Ham and Rice Soup Canja, a Portuguese-inspired comfort dish that's perfect for soothing both the body and soul. This hearty one-pot meal combines tender shredded chicken thighs, smoky diced ham, and fluffy long-grain white rice simmered to perfection in a flavorful chicken stock infused with garlic, bay leaf, and fresh parsley. Sautéed onion, carrot, and celery form a fragrant base, while a touch of lemon on the side adds a zesty finish for those who crave a citrusy twist. Ready in just over an hour, this satisfying soup is ideal for colder days or when you need a wholesome, protein-packed meal the whole family will love. Perfect for weeknight dinners or as a make-ahead recipe for meal prep, this Canja is a delicious way to bring comfort and warmth to your table.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 150 grams smoked ham, diced
- 100 grams long-grain white rice
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, diced
- 1 celery stalk, sliced
- 2 garlic cloves, minced
- 1.5 liters chicken stock
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges (optional, for serving)
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, diced carrot, and sliced celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the chicken thighs to the pot and sear for 2-3 minutes on each side, until lightly browned.
Pour in the chicken stock and add the bay leaf. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the chicken is cooked through.
Remove the chicken thighs from the pot and shred them using two forks. Set the shredded chicken aside.
Add the diced smoked ham and rice to the pot. Season with salt and pepper. Stir well.
Simmer for another 15-20 minutes, or until the rice is tender.
Return the shredded chicken to the pot and stir in the chopped parsley. Cook for 2-3 minutes more to warm through.
Taste and adjust seasoning, adding more salt or pepper if needed.
Remove the bay leaf and ladle the soup into bowls. Serve hot, with lemon wedges on the side for an optional citrusy kick.
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 5251 mg | 228% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 16.6 g | ||
| Protein | 222.6 g | 445% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 313 mg | 24% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2379 mg | 51% | |
*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.
