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5.0 from 192 votes

Canja de Galinha Recipe - Brazilian Chicken and Rice Soup

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Season the chicken breasts with some salt and pepper, and set aside.
  2. Heat up the olive oil using the 'saute' function of your instant pot.
  3. When the oil is hot, saute the Brazilian Sofrito until fragrant, about 2 mins.
  4. Add the chicken, and brown both sides - about a minute per side.
  5. Add the tomatoes, the thyme and stock. Close the pan, and set the instant pot to 25 mins on manual, and let it cook.
  6. After 25 mins, safely release the pressure, turn off and open the pan when you are able.
  7. Remove the tomato skins, and the thyme sprig and discard.
  8. Using a wooden spoon, "smash" the coked chicken to shred it.
  9. 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.
  10. Let it cook open (still on saute function) until the veggies and the rice are fully cooked - about 10 mins.
Bom Apetite!!