Brazilian Rice Soup (Canja de Galinha) with Chicken

Brazilian rice soup, often called canja de galinha, is a soothing chicken soup made with rice, vegetables, broth, and fresh herbs. This one-pot version cooks the rice right in the soup, which gives the broth a gently silky texture; Brazilian households vary the vegetables and seasonings, so the recipe is a practical starting point rather than a single fixed formula.

Ingredients

1 tablespoon (15 ml) olive oil or neutral cooking oil
1 medium yellow onion, diced, about 1 cup (150 g)
2 medium carrots, peeled and diced, about 1 cup (130 g)
2 celery ribs, diced, about ¾ cup (90 g)
3 garlic cloves, finely chopped, about 9 g
1½ pounds (680 g) boneless, skinless chicken thighs
8 cups (1.9 L) low-sodium chicken broth
1 dried bay leaf
1 teaspoon (5 g) kosher salt, plus more to taste
½ teaspoon (1 g) ground black pepper
1 medium potato, peeled and cut into ¼-inch (6 mm) dice, about 8 ounces (225 g)
¾ cup (150 g) uncooked long-grain white rice, rinsed and drained
¼ cup (15 g) chopped fresh parsley
2 tablespoons (30 ml) fresh lemon juice, optional, for serving

Instructions

Prepare the ingredients. Dice the onion, carrots, celery, and potato into small, fairly even pieces so they soften at a similar rate. Chop the garlic and parsley, rinse the rice in a fine-mesh strainer until the water is less cloudy, and drain it well. Rinsing removes some surface starch and helps the soup stay brothy instead of turning overly thick. Keep the chicken refrigerated until you are ready to add it.
Soften the vegetables. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for about 6 minutes, stirring occasionally, until the onion looks translucent and the vegetables begin to soften. Stir in the garlic, salt, and pepper and cook for 1 minute. Keep the heat moderate; browned garlic can make the broth taste bitter.
Simmer the chicken. Add the chicken thighs, broth, and bay leaf. Bring the liquid just to a boil, then lower the heat so it simmers gently. Cover the pot with the lid slightly ajar and cook for 30 minutes, turning the chicken once if a piece is not submerged. Check the thickest part of each thigh with a food thermometer; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a thigh has not reached that temperature, continue simmering and check again before removing it.
Shred the chicken and cook the rice and potato. Transfer the cooked chicken to a clean plate with tongs and leave the broth in the pot. Stir in the diced potato and rinsed rice. Bring the soup back to a gentle simmer, cover it partially, and cook for 18 minutes, stirring once or twice so rice does not stick to the bottom. Meanwhile, use two forks to shred the chicken into bite-size pieces, discarding any tough connective tissue. Keep the chicken on the clean plate while the rice cooks.
Finish and season. When the rice is tender and the potato pieces can be pierced easily with a fork, return the shredded chicken to the pot. Simmer for 2 minutes to warm it through, then remove the bay leaf. Stir in the parsley and taste the broth. Add more salt or pepper if needed. If the soup is thicker than you like, loosen it with a splash of hot broth or water; if it seems thin, let it stand for a few minutes, as the rice will continue to absorb liquid. Serve with lemon juice at the table if desired.

Tips

Keep the simmer gentle. A hard boil can break the chicken into ragged shreds, make the broth cloudy, and cause rice to stick. Once the pot reaches a boil, reduce the heat until small bubbles rise steadily. Check the bottom with a spoon when you stir, especially during the rice stage.
Use the rice listed for the timing. Long-grain white rice gives a loose, soup-like result and generally cooks in the stated 18 minutes. Brown rice takes much longer and can leave the vegetables overcooked; if using it, cook it separately and add it to the finished soup. Short-grain rice releases more starch, so expect a thicker, softer texture.
Adjust the salt for your broth. Low-sodium broth makes it easier to season the soup yourself. If your broth is already salted, begin with less than the listed teaspoon and adjust at the end. The lemon is optional, but a small squeeze can brighten a bowl without making the whole pot taste distinctly sour.
Plan for thickening. Rice continues to absorb broth as the soup sits, so the leftovers will be less soupy than the freshly cooked batch. This is normal, not a sign that anything went wrong. Keep extra broth or water nearby for serving and reheating, and add it gradually so the soup does not become watery.

Serving Suggestions

Serve canja de galinha hot in deep bowls, making sure each portion gets chicken, rice, vegetables, and plenty of broth. Chopped parsley adds a fresh finish, while lemon wedges let everyone adjust the brightness of their own serving. A little black pepper is an easy final seasoning; add it at the table rather than heavily peppering the whole pot if diners have different preferences.

For a simple meal, pair the soup with crusty bread, rolls, or toasted slices for dipping. A small green salad with a mild vinaigrette provides a crisp contrast to the soft rice and tender vegetables. The soup is filling enough to serve on its own as lunch or a light supper, and it also works well as a first course when portions are kept modest. Set out any extra broth separately if the soup has thickened while waiting to be served.

Variations

Use bone-in chicken: Bone-in thighs or drumsticks can add a fuller chicken flavor. They may need longer than boneless thighs to cook through, so use the thermometer rather than relying only on the clock, and remove the meat from the bones before shredding. Avoid returning bones to the finished soup unless you plan to remove them before serving.

Make it with chicken breast: Boneless, skinless breasts are a leaner alternative, but they can dry out if simmered longer than necessary. Check them as they cook and remove each piece once it reaches 165°F (74°C); add it back after the rice is tender. The broth will be a little less rich than with thighs.

Change the vegetables: A small amount of diced zucchini, green beans, or extra carrot can fit easily into the pot. Add quick-cooking vegetables during the rice stage so they do not become mushy. Some family versions include potato, while others leave it out; omitting it gives the rice and broth more room to define the texture.

Use cooked rice: If you have leftover plain rice, cook the soup without uncooked rice and add about 2 cups (320 g) cooked rice near the end. Simmer just long enough to heat it through. This method is convenient, but the rice will not release as much starch into the broth, so the soup will be lighter and less cohesive.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The soup keeps for 3–4 days in the refrigerator. Because rice thickens the broth as it sits, store extra broth separately if you have some, or plan to add water or broth when reheating. For the best texture, portion the soup into containers that are convenient to chill and reheat rather than leaving a large, deep pot to cool slowly.

Reheat only the portion you need on the stovetop over medium-low heat, stirring often and adding broth or water a little at a time until it reaches your preferred consistency. Heat leftovers to 165°F (74°C), checking with a food thermometer. You can also microwave an individual portion in a loosely covered, microwave-safe bowl, stirring midway through and checking the temperature in more than one spot. If frozen, thaw the soup in the refrigerator before reheating; rice can soften after freezing, but the flavor remains suitable for a simple meal.

Frequently Asked Questions

What does canja de galinha mean?

Canja de galinha is Portuguese for chicken soup, and it commonly refers to a chicken-and-rice soup served in Brazil and other Portuguese-speaking food traditions. Recipes differ from household to household. The defining idea in this version is tender chicken and rice simmered together in a savory broth, with vegetables and herbs added for flavor.

Can I make Brazilian rice soup ahead?

Yes. You can cook it a day ahead and refrigerate it, but expect the rice to absorb broth and become softer as it rests. For a more distinctly brothy texture, prepare the chicken and vegetable broth ahead, then cook the rice in it shortly before serving. If the soup is already made, loosen it with broth or water as it reheats.

Can I use chicken broth from a carton or homemade broth?

Either works. Choose low-sodium broth when possible so you can control the seasoning, and taste before adding extra salt if using homemade broth. If homemade broth has gelled in the refrigerator, that is normal; it will loosen as it warms. Avoid using broth that tastes strongly seasoned unless you are comfortable adjusting the soup around it.

Why did my rice soup become very thick?

Rice releases starch as it cooks and keeps absorbing liquid after cooking, so Brazilian rice soup naturally thickens over time. The most common causes of an especially thick pot are using more rice than listed, skipping the rinse, or leaving the soup to stand for a long time before serving. Stir in hot broth or water a little at a time to bring it back to a spoonable consistency.

Can I freeze this soup?

Yes. Freeze cooled portions in airtight freezer-safe containers, leaving a little space at the top for expansion, and use them within about 2–3 months for best quality. Thaw in the refrigerator, then reheat to 165°F (74°C). The rice may be softer after thawing, so add a splash of broth while reheating. If texture matters most, freeze the chicken and broth without rice and cook fresh rice when serving.

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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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