BEST Chicken and Rice Soup (Canja de Galinha)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 people
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Calories
361 kcal
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Course
Main Course
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Cuisine
Brazilian
BEST Chicken and Rice Soup (Canja de Galinha)
Description
The BEST Chicken and Rice Soup (Canja de Galinha) starts by sautéing onions, garlic, and cubed chicken breast in olive oil to develop base flavors. Long-grain rice is briefly cooked with the chicken, then deglazed with white wine before adding a large quantity of chicken broth and diced vegetables such as potatoes, carrots, and peas. The soup simmers until the rice and vegetables are tender.
Eggs are cracked into the simmering soup for a few minutes to become slightly firm without breaking apart, enriching the texture. Dried thyme and bay leaf layer in herbal notes. Seasoning with salt and white pepper rounds out the flavor. The soup is served with fresh chopped parsley and optionally topped with Parmesan cheese and a drizzle of olive oil for added richness.
This soup can be enjoyed as a nourishing main course or a starter. It pairs well with crusty bread, such as garlic bread or Portuguese corn bread, to complement the mild flavors and absorb the broth.
Leftover soup should be stored tightly covered in the refrigerator for 2-3 days. When reheating, adding additional chicken broth helps restore consistency, as rice absorbs liquid over time. This soup can also be frozen for up to one month in airtight containers and thawed in the refrigerator before reheating over low heat.
Ingredients
- 2 tablespoons olive oil you can replace it with any vegetable oil.
- 1 yellow onion small diced (or white onion, medium
- 2 garlic minced, cloves
- 10½ ounces chicken breast cubed (You can use skinless boneless chicken thighs, skinless, boneless
- ¾ cup long-grain rice rinsed (for a more wholesome soup, or chicken and wild rice soup, use partially cooked wild rice. Raw wild rice usually takes about 40-45 minutes to cook while white rice takes around 15-18 minutes. If you use soaked wild rice, it should be ready in about 20-30 minutes, raw
- 2 tablespoons white wine dry
- 10 cups chicken broth or a store-bought one, either regular or a low sodium chicken broth, homemade
- ¾ cup potatoes peeled and cubed, white
- ¾ cup carrot peeled and cubed (fresh or frozen
- ¾ cup pea fresh or frozen
- salt to taste
- ground white pepper to taste
- 1 teaspoon thyme dried
- 1 bay leaf
- 4 - 6 egg large
- ¼ cup parsley chopped (or cilantro if you prefer, fresh
- Parmesan Cheese to sprinkle on (optional, finely shredded
Instructions
- Heat a medium pot over medium heat, add olive oil and sauté the onion for about 3 minutes or until translucent, stirring once and a while. Add the garlic and sauté for about 60 seconds.
- Then, sauté the chicken breast for 3 minutes, stirring occasionally.
- Next, add the rice and sauté for 60 seconds. Pour in the wine and let almost evaporate. Finally, stir in chicken stock, vegetables, salt, pepper, thyme, and bay leaf.
- Bring to a boil, then reduce the heat to low, cover the pot, and let simmer for about 12 minutes. Uncover the pot, separate the eggs from the shells, and add them gently into the soup, letting simmer for 5 minutes (they will be slightly firm, not soft poached). Remove the bay leaf.
- Serve this chicken and rice soup warm with chopped parsley on top, a drizzle of some extra olive oil, and a sprinkle of Parmesan cheese. Garlic bread or this Portuguese corn bread makes a great side. Enjoy!
Notes
- Store leftover soup in an airtight container in the fridge for 2-3 days to maintain freshness.
- Add extra chicken broth before reheating because rice absorbs broth during storage.
- Soup can be frozen in airtight containers for up to one month; thaw in fridge before reheating gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 34.6g | 12% |
| Protein | 27.3g | 55% |
| Fat | 12.9g | 20% |
| Saturated Fat | 3.1g | 16% |
| Polyunsaturated Fat | 2.1g | 12% |
| Monounsaturated Fat | 6.5g | 33% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 195.4mg | 65% |
| Sodium | 268.6mg | 11% |
| Potassium | 868.5mg | 18% |
| Fiber | 2.5g | 10% |
| Sugar | 2.6g | 5% |
| Vitamin A | 4806.4IU | 96% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 76.1mg | 8% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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