Portuguese chicken and rice soup, often called canja de galinha, is a comforting soup of tender chicken, rice, broth, and simple aromatics. Versions vary by region and family; this easy one-pot take uses parsley, bay, and a little lemon for a bright finish.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs
- ¾ cup (150 g) long-grain white rice
- 8 cups (1.9 L) low-sodium chicken broth
- 1 medium yellow onion, about 1 cup (150 g), finely diced
- 2 medium carrots, about 1 cup (130 g), peeled and diced
- 2 celery ribs, about ¾ cup (90 g), diced
- 2 tablespoons (30 ml) olive oil
- 3 garlic cloves, about 1 tablespoon (9 g), minced
- 1 dried bay leaf
- 1 teaspoon (5 g) fine salt, plus more to taste
- ½ teaspoon (1 g) freshly ground black pepper
- ¼ cup (15 g) chopped fresh flat-leaf parsley, plus extra for serving
- 1 tablespoon (15 ml) fresh lemon juice, or to taste
- 6 thin lemon wedges, for serving
Instructions
- Prepare the ingredients. Dice the onion, carrots, and celery, mince the garlic, and rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear. Let the rice drain while you cook. This takes about 20 minutes of active preparation, including measuring the remaining ingredients.
- Soften the vegetables. Set a large heavy pot or Dutch oven over medium heat and add the olive oil. When it shimmers, add the onion, carrots, celery, salt, and pepper. Cook for 7 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. They do not need to brown; keeping them pale gives the broth a clean, gentle flavor.
- Add the garlic and broth. Stir in the garlic and cook for 1 minute, just until fragrant. Pour in the chicken broth and add the bay leaf. Raise the heat and bring the liquid to a steady simmer, which should take about 3 minutes. If the broth boils vigorously, lower the heat before adding the chicken.
- Simmer the chicken. Add the chicken thighs, making sure they are mostly submerged. Return the broth to a gentle simmer, cover the pot with the lid slightly ajar, and cook for 25 minutes. Keep the liquid bubbling lightly rather than at a hard boil; vigorous boiling can make the chicken firmer and cause more liquid to evaporate.
- Check and shred the chicken. Lift a thigh onto a clean plate. Check the thickest part with a food thermometer; USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for poultry. If it has not reached that temperature, return it to the pot and continue cooking, checking again shortly. Once cooked, let the chicken rest until easy to handle, then shred it into bite-size pieces with two forks. This takes about 4 minutes. Remove and discard the bay leaf.
- Cook the rice in the soup. Stir the rinsed rice into the simmering broth and cook uncovered for 15 minutes, stirring once or twice so grains do not settle on the bottom. Taste a few grains; they should be tender but still hold their shape. If your rice needs another minute or two, keep simmering and check again rather than letting it turn mushy.
- Finish and serve. Return the shredded chicken to the pot and stir in the parsley and lemon juice. Taste the broth and adjust the salt, pepper, or lemon. Ladle into warm bowls and offer lemon wedges and extra parsley at the table. The soup will thicken as it stands, so serve it soon after the rice is tender.
Tips
- Keep the simmer gentle. A quiet simmer cooks the chicken evenly and helps the rice stay intact. If the pot is bubbling hard, lower the burner; if it stops simmering after the chicken goes in, raise the heat briefly until small bubbles return.
- Choose rice with the texture in mind. Long-grain white rice stays relatively separate and is a reliable choice here. Medium-grain rice also works, but it releases more starch and makes the broth silkier. Brown rice takes substantially longer to cook, so it is better cooked separately and stirred into the soup when tender.
- Use homemade or store-bought broth thoughtfully. Low-sodium broth lets you season the finished pot without it becoming too salty as the liquid reduces. If using regular salted broth, start with less added salt and adjust at the end. For a more traditional, delicate character, avoid strongly flavored roasted or smoky broth.
- Mind the rice as it sits. Rice continues to absorb liquid after cooking, so the soup thickens on the stove and in the refrigerator. Stir in a splash of broth or water when reheating rather than adding extra liquid to the whole pot at the start.
Serving Suggestions
Serve the soup as a complete, satisfying lunch or a light dinner. Put lemon wedges on the table so each person can adjust the acidity, and finish bowls with chopped parsley and a little black pepper. Crusty bread is useful for soaking up the savory broth; a simple green salad with a mild vinaigrette adds crispness without competing with the soup.
For a meal with several courses, keep the first portion modest and follow it with roasted vegetables or a small plate of olives and cheese. The soup is naturally filling, particularly when the rice has absorbed some broth, so extra sides are optional. If serving guests, keep additional hot broth nearby and stir a little into the pot just before ladling if it has thickened.
Variations
Use a whole chicken or bone-in pieces. Canja is made in many homes with chicken cooked on the bone, which gives the broth a fuller flavor. If substituting bone-in thighs or a cut-up chicken, allow more cooking time and check each piece for 165°F (74°C) with a thermometer before shredding. Remove bones and skin before returning the meat to the soup; the overall timing will depend on the pieces’ size.
Add mint. Fresh mint is used in some Portuguese versions and gives the soup a distinctly fresh, cool herbal note. Add a few leaves near the end, either finely sliced into the pot or placed whole in serving bowls. Start with a small amount because mint can quickly dominate the parsley and lemon.
Make it more vegetable-forward. Stir in a cup (about 150 g) of diced zucchini during the last 8 minutes of rice cooking, or add a handful of chopped spinach for the final 2 minutes. These additions make the soup more colorful and change its texture slightly without requiring a different base method.
Use cooked leftover chicken. If you already have cooked chicken, skip the raw-chicken simmer. Make the broth and vegetables as directed, add the rice, and simmer until it is tender; stir in shredded cooked chicken for the last 5 minutes, until piping hot. The broth will have a milder chicken flavor than when the chicken simmers in it from the beginning.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, preferably in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. Because rice continues to absorb broth, expect a thicker consistency after chilling; loosen individual portions with broth or water before reheating.
Reheat on the stovetop over medium-low heat, stirring occasionally, until steaming throughout. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center of the portion with a food thermometer. In a microwave, cover the bowl loosely, stir partway through, and check the temperature in more than one spot. Add liquid as needed to restore a spoonable consistency.
For longer storage, freeze soup in airtight, freezer-safe containers for up to 2 to 3 months for best quality, leaving a little room for expansion. The rice may become softer after thawing. For the best texture, freeze the chicken and broth base before adding rice, then cook fresh rice in the reheated soup. Thaw frozen soup in the refrigerator and reheat it thoroughly; do not leave it out to thaw at room temperature.
Frequently Asked Questions
Is Portuguese chicken and rice soup the same as canja de galinha?
Canja de galinha is the Portuguese name commonly used for chicken soup, including versions with rice. Ingredients and texture vary among regions and households: some are very brothy and simple, while others use different rice, herbs, or chicken pieces. This recipe follows that comforting chicken-and-rice style without claiming to represent every version.
Should I cook the rice separately?
Cooking rice directly in the broth gives it flavor and releases a little starch, creating a more cohesive soup. It also means the rice keeps absorbing liquid during storage. If you want a clearer broth or plan to keep leftovers, cook the rice separately and add it to each bowl or stir it into the pot just before serving.
Can I use chicken breast instead of thighs?
Yes. Boneless, skinless chicken breast works, though it is leaner and can dry out if simmered longer than necessary. Start checking the thickest part with a thermometer before the 25-minute mark and remove the breast as soon as it reaches the poultry safe minimum of 165°F (74°C). Shred or dice it, then return it to the soup after the rice cooks.
Can I make this soup ahead?
Yes, but for the best rice texture, prepare the broth and chicken ahead and refrigerate them promptly, then cook rice in the base shortly before serving. You can also make the whole recipe in advance and reheat it with extra broth; the grains will be softer and the soup thicker. Refrigerate leftovers within 2 hours and use them within 3 to 4 days.
What can I use if I do not have fresh parsley?
Use 1 tablespoon (about 1 g) dried parsley in the broth, though its flavor is less fresh and vivid. A small amount of fresh mint, chives, or cilantro can work as a finishing herb, but each changes the character of the soup. Lemon zest or a little extra lemon juice can brighten the bowl if fresh herbs are unavailable.
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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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