Portuguese Rice Soup (Canja de Galinha) Recipe

Portuguese rice soup, often called canja de galinha, is a light chicken soup made with rice simmered in a simple broth until tender. This version adds onion, carrot, garlic, parsley, and a little lemon for a comforting, balanced bowl that works as a starter or a meal. Canja varies from household to household; this recipe keeps the broth clear and lets the chicken and rice take center stage.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
1 medium carrot, peeled and diced, about ½ cup (75 g)
2 garlic cloves, minced, about 2 teaspoons (6 g)
4 skinless, bone-in chicken thighs, about 1½ pounds (680 g)
8 cups (1.9 L) cold water
1 bay leaf
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
¾ cup (150 g) carolino rice or medium-grain white rice
2 tablespoons (8 g) chopped fresh flat-leaf parsley
1 tablespoon (15 ml) fresh lemon juice, or more to taste
6 small fresh mint leaves, torn or thinly sliced, optional

Instructions

Prepare the vegetables. Dice the onion and carrot, mince the garlic, and measure the remaining ingredients. Keep the chicken refrigerated until you are ready to add it. If the thighs are very large, note that they may need a few extra minutes to cook through.
Soften the aromatics. Warm the olive oil in a large, heavy pot over medium heat. Add the onion and carrot and cook for about 5 minutes, stirring now and then, until the onion is softened but not browned. Stir in the garlic and cook for 1 minute. Gentle cooking here builds flavor without making the broth taste roasted or heavy.
Make the chicken broth. Add the chicken thighs, cold water, bay leaf, salt, and black pepper. Bring the pot to a gentle simmer, which should take about 5 minutes. Lower the heat so the liquid bubbles lightly, cover the pot with the lid slightly ajar, and simmer for 35 minutes. Avoid a vigorous boil, which can make the chicken tougher and cloud the broth. Check the thickest part of each thigh with a food thermometer, keeping the probe away from the bone. USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a thigh has not reached that temperature, simmer it longer and check again.
Lift out and shred the chicken. Transfer the cooked thighs to a clean plate with tongs. Remove and discard the bay leaf. When the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-size pieces, discarding the bones. This can be done while the rice cooks. Keep the chicken covered so it stays warm.
Cook the rice in the broth. Stir the rice into the simmering pot. Cook uncovered for about 15 minutes, stirring once or twice, until the grains are tender but still hold their shape. Start checking a minute or two before the package time; rice varieties differ, and you do not want the grains to disintegrate. If the soup becomes thicker than you like, stir in a little hot water.
Finish the soup. Return the shredded chicken to the pot and simmer for 2 minutes to heat it through. Stir in the parsley and lemon juice, then taste and adjust the salt, pepper, and lemon. Add the mint, if using, just before serving so its fresh aroma remains distinct. Serve promptly while the rice is tender and the broth is still loose.

Tips

Choose a suitable rice. Carolino is a traditional Portuguese short-to-medium-grain rice, but it can be hard to find outside Portuguese or specialty grocery stores. Medium-grain white rice is a practical substitute and gives a similar tender, slightly creamy result. Arborio also works, though it releases more starch and can make the broth noticeably thicker. Long-grain rice stays more separate and gives a lighter, less traditional texture.
Keep the simmer gentle. A rolling boil can break up the rice and leave the broth cloudy. Once the pot reaches a simmer, turn the heat down enough to maintain small, steady bubbles. If your stove runs hot, move the pot to a smaller burner or partially cover it to help control the heat.
Adjust the broth rather than overcooking the rice. Rice continues to absorb liquid as it sits, so a soup that looks brothy in the pot may thicken before it reaches the table. Add hot water a little at a time if needed, then taste again for salt and lemon. Avoid adding a large amount of cold water, which can interrupt cooking and cool the soup.
Season in stages. The broth concentrates slightly as it simmers, and different rice brands absorb different amounts of salt. Start with the listed teaspoon, then make the final adjustment after the chicken and rice are together. Lemon brightens the finished soup, but add it gradually so the broth stays savory rather than sharply sour.

Serving Suggestions

Serve the soup hot in warmed bowls, making sure each portion gets both chicken and rice. A few extra parsley leaves or a small mint leaf on top add color and fragrance without changing the gentle character of the broth. Put lemon wedges on the table for anyone who likes a brighter finish, and offer black pepper separately so each person can season their own bowl.

For a simple lunch or supper, pair it with crusty bread, rolls, or a slice of Portuguese-style cornbread if available. A crisp green salad with a mild vinaigrette makes a fresh contrast to the warm soup. Because the soup already contains rice and chicken, additional sides can stay simple: olives, sliced tomatoes, or sautéed greens are enough. If serving it as a first course, use smaller bowls and follow with roasted vegetables, fish, or another main dish rather than adding a rich side to the soup itself.

Variations

Canja has many regional and family versions, and the proportions of broth, chicken, rice, and herbs vary. For a very clear, spare style, omit the carrot and parsley and finish with only a little mint. For a more vegetable-forward pot, add a second carrot or a small diced celery stalk when softening the onion; these additions make the broth sweeter and more aromatic without changing the basic method.

You can use bone-in chicken breast instead of thighs, but check it early because breast meat can dry out if simmered too long. Remove it as soon as it reaches 165°F (74°C), then shred it while the rice cooks. For a meatier bowl, use 2 pounds (900 g) of chicken and add a little extra water if the pot becomes crowded. To make the soup more lemony, add extra juice only at the end, one teaspoon at a time.

For a vegetarian variation, omit the chicken and simmer the vegetables and bay leaf in 8 cups (1.9 L) vegetable broth. Add a drained 15-ounce (425 g) can of chickpeas for substance, then cook the rice as directed. This changes the soup from chicken canja into a vegetable-and-rice soup, but retains its gentle broth-and-grain format. For predictable texture, cook brown rice separately and add it to the pot near the end; brown rice takes much longer to soften and may absorb too much broth if simmered in the soup from the start.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. Rice continues to absorb broth while stored, so expect the leftovers to be thicker than the freshly made soup. Stir in water or unsalted broth when reheating, a few tablespoons at a time, until it reaches the consistency you want.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring often, or use a microwave-safe covered container and pause to stir during heating. Reheat leftovers to 165°F (74°C), checking with a food thermometer. If the soup has been frozen, thaw it in the refrigerator before reheating. It can be frozen for about 2 to 3 months for best quality, although the rice may soften and lose its shape after thawing. If you expect to freeze portions, freeze the broth and chicken separately from freshly cooked rice when possible; combine them after thawing for a better texture.

Frequently Asked Questions

Is Portuguese rice soup the same as canja de galinha?

Canja de galinha is the Portuguese name commonly used for chicken soup with rice. Recipes differ in how much rice they use and whether they include vegetables, mint, or other seasonings. This version follows the same simple idea—chicken simmered into broth with rice—but includes carrot, parsley, and lemon for added flavor.

Can I use leftover cooked chicken?

Yes. Make the broth with water, vegetables, and bay leaf, then cook the rice until tender. Stir in shredded cooked chicken near the end and heat the soup until the chicken reaches 165°F (74°C). Since cooked chicken will not add as much flavor to the broth as bone-in raw chicken, use a well-flavored broth or season carefully to taste.

Should I rinse the rice first?

Rinsing is optional. Leaving the rice unrinsed releases a little more starch and gives the soup a slightly fuller body. Rinsing and draining it first produces a clearer, lighter broth and grains that are more separate. Either approach works; if you rinse, drain the rice well so extra water does not dilute the soup.

Why did my rice absorb all the broth?

Rice absorbs liquid as it cooks and continues doing so after the pot comes off the heat. The result can vary with the rice variety, simmer strength, and how long the soup stands. Stir in hot water or unsalted broth before serving or reheating, then adjust the salt and lemon again. For leftovers, storing rice separately from the broth helps preserve a looser soup.

Can I make this soup ahead?

Yes, but the texture is best if you cook the broth and chicken ahead and add the rice shortly before serving. Refrigerate the broth and chicken within 2 hours, then use them within 3 to 4 days. Reheat the broth, cook the rice in it, and return the shredded chicken to warm through. This keeps the rice from becoming overly soft during storage.

What can I use instead of fresh mint?

Mint is optional, and the soup is still enjoyable without it. Fresh parsley alone gives a clean herbal finish. If you have dried mint, use only a small pinch because it tastes more concentrated and less fresh; stir it in sparingly and taste before adding more. Lemon zest is another nontraditional option for a bright aroma, but it will not taste like mint.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).