Canja de Galinha (Canja de galinha)
Overview
Canja de galinha is a gentle chicken and rice soup loved in Brazil and Portugal. Chicken pieces are simmered with onion, garlic and carrot, then shredded and returned to the broth with rice, which cooks until soft and slightly thickens it. It is seasoned simply with salt, pepper and parsley or mint, and sometimes lemon. It is considered the ultimate comfort and recovery food, served to people who are sick and to new mothers, and is also eaten late at night after parties.
Pictures
History
Canja came to Brazil from Portugal, where it has been made for centuries. The name is thought to come from a word used in Asia for rice porridge, which Portuguese traders encountered in India. Brazil's emperor Pedro II was reportedly very fond of it. Today it is a familiar home-cooked soup in both countries. Many families pass down their own simple recipe for it.
Main ingredients
Chicken, rice, onion, carrot, mint or parsley, lemon. The soup is built on chicken broth and is usually served hot. Diet: contains meat; usually gluten-free.
Recipe outline serves 4 · ~60 min
Ingredients
- 1 kg chicken pieces
- 100 g rice
- 1 onion, 2 garlic cloves, 1 carrot
- 2 l water
- parsley or mint
- lemon
Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the chicken with onion, garlic and carrot in the water for 35 minutes.
- Shred the chicken and return it to the strained broth.
- Add the rice and cook for 15 minutes until soft.
- Season and serve with herbs and lemon.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.