Canja de Galinha is Brazil’s ultimate comfort food, a rustic and nourishing chicken soup that feels like a warm hug in a bowl. This traditional dish features tender chicken pieces simmered until fall-apart soft, combined with creamy white rice that thickens the broth to a satisfying consistency. Sweet carrots and aromatic herbs like cilantro or mint add brightness and depth to the savory base. It is the perfect remedy for cold days, when youâÂÂre feeling under the weather, or simply when you crave a wholesome, home-cooked meal. Simple to prepare with pantry staples, this soup delivers deep, comforting flavors that bring the family together.
Canja (Chicken Soup, Brazilian-Style
Description
Canja de Galinha is Brazil&# 226;ÂÂs ultimate comfort food, a rustic and nourishing chicken soup that feels like a warm hug in a bowl. This traditional dish features tender chicken pieces simmered until fall-apart soft, combined with creamy white rice that thickens the broth to a satisfying consistency. Sweet carrots and aromatic herbs like cilantro or mint add brightness and depth to the savory base. It is the perfect remedy for cold days, when youâÂÂre feeling under the weather, or simply when you crave a wholesome, home-cooked meal. Simple to prepare with pantry staples, this soup delivers deep, comforting flavors that bring the family together.Ingredients
Directions
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Heat olive oil in a large stockpot over medium heat.
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Add chopped shallots and cook, stirring frequently, for 2 to 3 minutes until softened and slightly golden.
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Stir in corn kernels and cook for 2 minutes.
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Add minced garlic and cook for 1 minute more until fragrant.
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Remove from heat and let the mixture cool slightly.
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In a small bowl, combine the corn mixture with fresh mint leaves to create a salsa garnish.
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Cover and refrigerate the salsa for 1 hour to allow flavors to meld.
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In the same stockpot, combine chicken pieces, onion, tomatoes, celery, and cilantro.
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Add 8 cups of water, cover, and bring to a boil over medium-high heat.
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Reduce heat to low, partially cover, and simmer for 1 hour, skimming fat and scum from the surface.
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Remove chicken from the pot, strip meat from bones, and discard bones.
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Shred the chicken meat into bite-sized pieces and set aside.
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Strain the broth through a sieve back into the clean pot, discarding solids.
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Return the shredded chicken, carrots, rice, salt, pepper, and remaining 2 cups of water to the pot.
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Bring to a boil over medium heat.
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Reduce heat to low, partially cover, and simmer for 30 minutes until rice and carrots are tender.
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Taste and adjust seasoning with salt and pepper if needed.
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Serve hot in bowls, garnished with a generous mound of the mint-corn salsa.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 187.3kcal
- % Daily Value *
- Total Fat 7.4g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 17.9mg1%
- Total Carbohydrate 30.1g11%
- Dietary Fiber 2.9g12%
- Sugars 4.2g
- Protein 5.6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
