Canja de galinha (European Portuguese pronunciation: [kɐ̃ʒɐ ðɨ ɣɐˈlĩɲɐ], Brazilian Portuguese pronunciation: [kɐ̃ʒɐ dʒi gaˈlĩj̃ɐ], (literally "chicken congee"), or simply canja, is a popular chicken soup of Portuguese, Cape Verdean, and Brazilian cuisine.[1] The Portuguese term galinha literally means "hen", but became the generic name for the species, much like chicken in English. Portuguese chicken congee has the rice much more cooked than in most Western chicken soup recipes, but it is not disintegrated as in the Asian one.

 

Canja de galinha is a classic Portuguese comfort food — a light, soothing chicken and rice soup often served when someone is feeling under the weather. It’s simple, nourishing, and absolutely delicious.

Here’s a traditional recipe you can try 👇

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🍲 Canja de Galinha (Portuguese Chicken Soup)

Ingredients

• 1 whole chicken leg (or 2 thighs + drumsticks)

• 6 cups water (or chicken broth)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 large carrot, sliced or diced

• ½ cup rice (typically short-grain)

• 1 bay leaf

• A few parsley sprigs (plus more for garnish)

• Olive oil (about 1–2 tbsp)

• Salt & pepper to taste

• Optional: leek or celery for extra flavor

• Optional: a squeeze of lemon at the end

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Instructions

1. Prepare the broth

   • In a large pot, heat olive oil.

   • Add onion and garlic, sauté until soft and fragrant.

   • Add chicken pieces and carrot, cook briefly to coat in flavor.

2. Simmer

   • Pour in water or broth, add bay leaf and parsley sprigs.

   • Bring to a boil, then reduce heat to low.

   • Simmer 30–40 minutes until chicken is cooked and tender.

3. Shred chicken

   • Remove the chicken, discard skin and bones, shred the meat.

   • Return meat to the pot.

4. Add the rice

   • Add rice to the broth and simmer another 15–20 minutes until rice is soft.

5. Season & serve

   • Remove bay leaf and wilted parsley.

   • Add salt and pepper to taste.

   • Garnish with fresh parsley and (optional) a squeeze of lemon.

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🍋 Tips & Variations

• For a more authentic texture, use broken rice (arroz partido).

• Add mint instead of parsley — a traditional variation in the Azores.

• Replace chicken legs with a whole chicken for richer broth.

• Use vermicelli noodles instead of rice for a lighter version.

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Serving Suggestion

Serve hot with crusty bread and a drizzle of good olive oil — perfect for cozy evenings or recovery days.

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If you like, I can also provide:

✔ Printable recipe card

✔ A larger batch version for meal prep

✔ A Brazilian-style variation (slightly richer)

Would you like that?

 

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