Brazilian Soup Recipe: Chicken and Rice Canja at Home

Canja de galinha is a Brazilian-style chicken and rice soup with a light, savory broth, tender chicken, and vegetables. This home-style version is gently simmered in one pot, then finished with parsley and a squeeze of lime; Brazilian families make it in many ways, adjusting the vegetables and seasonings to suit the region and the pantry.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
2 medium carrots, peeled and diced, about 1 cup (130 g)
2 celery stalks, diced, about 1 cup (100 g)
3 garlic cloves, minced, about 1 tablespoon (15 g)
1 1/2 pounds (680 g) boneless, skinless chicken thighs, trimmed and cut into large pieces
8 cups (1.9 L) low-sodium chicken broth
1 medium Yukon Gold or russet potato, peeled and cut into 1/2-inch (1 cm) cubes, about 1 cup (150 g)
3/4 cup (140 g) long-grain white rice, rinsed until the water is mostly clear
1 bay leaf
1 teaspoon (6 g) fine salt, plus more to taste
1/2 teaspoon (1 g) freshly ground black pepper
2 tablespoons (8 g) chopped fresh flat-leaf parsley
1 tablespoon (15 ml) fresh lime juice, plus lime wedges for serving

Instructions

Prepare the vegetables and rice. Dice the onion, carrots, celery, and potato into similar-sized pieces so they soften at a similar rate. Rinse the rice in a fine-mesh strainer under cool water, stirring it gently with your fingers. This removes some surface starch and helps the rice cook more evenly in the broth. Keep the raw chicken separate from the vegetables and wash your hands and work surface after handling it.
Build the aromatic base. Warm the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook for 5 to 6 minutes, stirring every so often, until the onion looks translucent and the vegetables begin to soften. Add the garlic and cook for 30 seconds, just until fragrant. Avoid browning the garlic, which can give the broth a bitter edge.
Simmer the chicken and vegetables. Add the chicken thighs, broth, potato, bay leaf, salt, and black pepper. Bring the pot to a gentle boil, then lower the heat so the liquid simmers steadily rather than bubbling hard. Partly cover and cook for about 22 minutes, until the chicken is tender and the potato is nearly soft. Check the thickest piece of chicken with a food thermometer; USDA FSIS says poultry must reach a safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, continue simmering and check again.
Shred the chicken and cook the rice. Transfer the cooked chicken to a clean plate with tongs. Stir the rinsed rice into the simmering broth and cook uncovered for 15 to 17 minutes, stirring once or twice to keep grains from settling on the bottom. Meanwhile, use two forks to pull the chicken into bite-size shreds. If the chicken is too hot to handle, let it stand briefly; do not put it back on a plate that held raw chicken.
Finish the soup. Return the shredded chicken to the pot and simmer for 1 to 2 minutes, until it is hot throughout and the rice is tender but not falling apart. Remove the bay leaf. Stir in the parsley and lime juice, then taste the broth. Add more salt, pepper, or lime a little at a time. If the soup has thickened more than you like, loosen it with hot broth or water before serving.

Tips

Keep the simmer gentle. A hard boil can break the chicken into stringy pieces and make the rice release more starch. Look for small, steady bubbles around the edge of the pot, and reduce the heat if the liquid is churning.
Rinse the rice, but do not soak it. A quick rinse reduces excess surface starch without delaying the recipe. Long-grain white rice gives a defined, tender grain; short-grain rice makes the broth thicker and more porridge-like.
Adjust the liquid at the end. Rice keeps absorbing broth as the soup stands, so the pot may be thicker at the table than it was on the stove. Add hot broth or water in small splashes rather than thinning the whole pot too much at once.
Season in stages. Low-sodium broth makes it easier to control the final salt level. Lime brightens the broth, but it is best added near the end so you can judge the balance after the chicken and rice have cooked.

Serving Suggestions

Serve canja hot in deep bowls, with lime wedges on the table so each person can add citrus to taste. A little extra chopped parsley is a simple finish; finely sliced scallions also work if you like a sharper, fresher garnish. The soup is filling on its own, but a small piece of crusty bread or warm rolls are useful for catching the broth. For a Brazilian-inspired table, offer a simple green salad alongside it rather than adding several rich sides.

Set out black pepper and, if desired, a small dish of mild hot sauce for people who want more heat. Add spicy condiments to individual bowls instead of the pot, especially if serving children or guests with different preferences. Because the rice continues to absorb broth, serve promptly after the final seasoning for a more brothy texture.

Variations

Use chicken breast: Boneless, skinless chicken breast can replace the thighs in the same amount. It is leaner and has a milder flavor, so check it early with a thermometer and remove it as soon as it reaches 165°F (74°C) to avoid a dry texture. Thighs are more forgiving during simmering and give the broth a fuller taste.

Make it with leftover cooked chicken: Skip the raw chicken and simmer the vegetables in broth until the potato is nearly tender. Add about 3 cups (420 g) shredded cooked chicken with the rice, then cook until the rice is tender and the chicken is steaming hot. This shortens the cooking time, but use cooked chicken that has been stored safely and reheat the finished leftovers to 165°F (74°C).

Change the vegetables: Some home-style versions include tomato, corn, or extra potato. Add 1 medium chopped tomato (about 120 g) with the garlic for a slightly tangier broth, or replace some of the carrot with corn. Celery is easy to omit if unavailable; the soup will lose a little of its savory background flavor but still work well.

Use brown rice: Brown rice needs substantially longer to become tender than white rice, so it is not a direct last-minute swap. For the most reliable timing, cook it separately according to its package directions and stir it into the finished soup. The broth will stay clearer, and the rice will keep more texture during storage.

Storage and Reheating

Refrigerate the soup within 2 hours of cooking, dividing a large batch into shallow containers so it cools more quickly. Keep it covered and refrigerated for 3 to 4 days. The rice will absorb broth as it sits, so the chilled soup will be thicker; that is normal and does not mean it has spoiled. Freeze portions in airtight freezer-safe containers for up to 2 to 3 months for best quality. Leave a little room at the top because the liquid expands as it freezes.

Thaw frozen soup overnight in the refrigerator when possible. Reheat a portion in a saucepan over medium-low heat, stirring occasionally and adding broth or water until it reaches the consistency you want. You can also microwave it in a covered, microwave-safe bowl, stirring halfway through so it heats evenly. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Bring soup to a gentle simmer, but avoid prolonged boiling, which can make the rice mushy.

Frequently Asked Questions

What is canja de galinha?
Canja de galinha is chicken soup with rice, known in Brazil as a comforting home-style dish. Recipes vary: some are very simple, while others include carrots, potatoes, celery, or herbs. This version uses chicken thighs, white rice, and vegetables in a light broth.

Can I make Brazilian chicken soup ahead?
Yes. You can cook the soup a day ahead and refrigerate it promptly, but expect the rice to absorb liquid and soften. For the best rice texture, cook the broth, chicken, and vegetables ahead, then add freshly cooked rice when reheating. If reheating the complete soup, add broth as needed and heat it to 165°F (74°C).

Why did my soup become thick?
Rice naturally absorbs broth while it cooks and continues doing so after cooking, especially overnight in the refrigerator. Stir in hot water or chicken broth a little at a time until the soup is as loose as you prefer. Taste again afterward, because added liquid can dilute the salt and lime.

Can I use a different kind of rice?
Long-grain white rice is the most straightforward choice for the timing in this recipe. Jasmine rice will cook similarly but brings a light floral aroma. Brown rice takes longer, and short-grain rice releases more starch; cook either separately if you want to keep the soup’s stated simmer time and control its thickness.

Can I make it without potatoes?
Yes. Leave the potato out and keep the rest of the recipe the same. The soup will be a little less substantial, but the rice and chicken still make it satisfying. You can add another half cup (about 65 g) of diced carrot or simply enjoy a clearer, lighter bowl.

Is this soup spicy?
No, the recipe is gently seasoned with black pepper and is not intended to be hot. For a spicy bowl, add hot sauce or finely chopped fresh chile at the table. Keeping heat out of the main pot makes the soup easier to share with people who prefer a mild flavor.

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

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