Canja

Warm, comforting, and full of flavor, Canja is a beloved traditional Portuguese chicken and rice soup that’s perfect for soothing the soul. Made with tender, slow-simmered chicken, short-grain rice, and a vibrant medley of onion, carrot, and garlic, this hearty dish is elevated with a splash of fresh lemon juice and sprinkled with fragrant parsley. The light yet nourishing broth, enriched with the natural flavors of a whole chicken and aromatic bay leaf, creates a wholesome meal ideal for chilly evenings or quick recovery dinners. Ready in just under two hours and serving up to six, this Canja recipe is simple, satisfying, and overflowing with homemade goodness. Whether you're seeking comfort food or a taste of authentic Portuguese cuisine, this one-pot dish is sure to delight.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 kg whole chicken
• 2 liters water
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 carrot, diced
• 2 cloves of garlic, minced
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 200 grams short grain rice
• 1 lemon, juiced
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Place the whole chicken in a large pot, add 2 liters of water and bring to a boil over medium-high heat.

Step 2

Once boiling, reduce the heat to low and simmer gently for 45 minutes, skimming off any impurities that rise to the surface.

Step 3

Remove the chicken from the pot and set aside to cool slightly. Strain the chicken broth into a clean bowl and discard the solids.

Step 4

In the same pot, heat the olive oil over medium heat and sauté the chopped onion, diced carrot, and minced garlic until the onion becomes translucent, about 5 minutes.

Step 5

Add the strained chicken broth back into the pot along with the bay leaf, salt, and black pepper. Stir to combine.

Step 6

Bring the mixture back to a simmer over medium heat. Add the rice and cook for about 15 minutes, stirring occasionally.

Step 7

While the rice is cooking, remove the skin and bones from the chicken. Shred the chicken meat into bite-sized pieces.

Step 8

After the rice has cooked for 15 minutes, return the shredded chicken to the pot and continue to simmer for an additional 15 minutes to heat through.

Step 9

Remove the pot from the heat, stir in the lemon juice, and adjust the seasoning with additional salt and pepper if needed.

Step 10

Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	3536.2 grams (3536.2g)

Amount per serving	% Daily Value*
Calories	1219

Total Fat 38.10g	49%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 2.70g
Cholesterol 75mg	25%
Sodium 2584mg	112%
Total Carbohydrate 187.60g	68%
Dietary Fiber 8.40g	30%
Total Sugars 11.00g
Protein 35.50g	71%

Vitamin D 0IU	0%
Calcium 236mg	18%
Iron 5mg	25%
Potassium 1108mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.8%

Protein: 11.5%

Carbs: 60.7%