5 from 18 votes
BEST Chicken and Rice Soup (Canja de Galinha)
This hearty Chicken and Rice Soup features sautéed chicken breast, aromatics, and long-grain rice simmered in flavorful chicken broth with vegetables like potatoes, carrots, and peas. The addition of eggs gently cooked in the soup adds richness. The soup offers a comforting balance of tender chicken, soft rice, and savory broth with herbaceous notes.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
6
people
Calories:
361 kcal
Course:
Main Course
Cuisine:
Brazilian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 361
% 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.