Canja de Galinha Recipe - Brazilian Chicken and Rice Soup

Name: Canja de Galinha Recipe - Brazilian Chicken and Rice Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1.5 lbs about 2 boneless skinless chicken breasts; 1 Tbsp olive oil; 2 Tbsps of Brazilian sofrito; 3 roma tomatoes, halved and seeded; 1-2 sprigs of fresh thyme; 1.5 cups of chicken stock; 3 large carrots; 1 celery stalk; 2 potatoes; 1/2 cup of uncooked white rice; salt and pepper to taste

User Reviews

5.0

192 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
8 servings
Course
Main Course, Soup
Cuisine
South American, Brazilian

Canja de Galinha Recipe - Brazilian Chicken and Rice Soup

Quincy Hayes

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This canja de galinha recipe is a classic Brazilian chicken and rice soup, made in the instant pot with little effort and lots of returns! This delicious, filling and nourishing recipe goes a long way and freezes wonderfully for a week's worth of comforting meals.

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Ingredients

Servings

1.5 lbs about 2 boneless skinless chicken breasts you can also use thighs
1 Tbsp olive oil plus more for drizzling
2 Tbsps of Brazilian sofrito or 1/2 an onion, diced plus 2 garlic cloves, minced
3 roma tomatoes, halved and seeded or a tablespoon of tomato paste
1-2 sprigs of fresh thyme
1.5 cups of chicken stock or water + 2tsp of chicken bouillon
3 large carrots peeled and cut into rounds
1 celery stalk diced
2 potatoes peeled and diced
1/2 cup of uncooked white rice
salt and pepper to taste

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Instructions

Season the chicken breasts with some salt and pepper, and set aside.
Heat up the olive oil using the 'saute' function of your instant pot.
When the oil is hot, saute the Brazilian Sofrito until fragrant, about 2 mins.
Add the chicken, and brown both sides - about a minute per side.
Add the tomatoes, the thyme and stock. Close the pan, and set the instant pot to 25 mins on manual, and let it cook.
After 25 mins, safely release the pressure, turn off and open the pan when you are able.
Remove the tomato skins, and the thyme sprig and discard.
Using a wooden spoon, "smash" the coked chicken to shred it.
After the chicken is shredded, turn the pot back on using the 'saute' function and add the rice, and the veggies, and top with 6 cups of water.
Let it cook open (still on saute function) until the veggies and the rice are fully cooked - about 10 mins.