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Illustration of canja de galinha with rice, chicken and golden broth.

Canja de Galinha

A clear Portuguese chicken soup with tender rice and shredded chicken. Gentle heat keeps the broth clear, and a fresh mint leaf in the bowl is an optional fragrant finish.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lb bone-in chicken thighs skin removed
  • 1 small onion peeled and halved
  • 1 small carrot cut into large pieces
  • 2 parsley sprigs
  • 7 cups water plus more as needed
  • 1/2 tsp fine salt plus more to taste
  • 1/3 cup uncooked long-grain white rice rinsed
  • 4 small fresh mint sprigs optional

Method
 

  1. Put the chicken, onion, carrot, parsley, water and salt in a soup pot. Bring slowly to a bare simmer, skim foam from the surface and partially cover.
  2. Simmer gently for 30–40 minutes, until the chicken is tender and reaches at least 165°F / 74°C in its thickest part away from the bone. Lift it onto a plate.
  3. Strain the broth into a clean pot. Measure about 6 cups, topping up with hot water if needed. Add the rice and simmer for 14–18 minutes, until tender.
  4. Pull the chicken from the bones and shred it. Return the meat to the broth and heat through. Taste for salt. Serve with a small sprig of mint if you like; the rice will thicken the soup as it sits.

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