Canja de galinha (Chicken Broth)

Canja de galinha (Chicken Broth)

“Canja” is a light and digestive broth very popular in Portugal, where usually the first course is always soup. In Brazil “canja” has been enriched with other ingredients, but it is always a light broth very suitable for children, the elderly and the convalescent.

• ½ hen (chicken)
• 1 onion
• 2 green (spring) onions
• 1 bay leaf
• sprigs of parsley
• salt
• 2 carrots
• 1 or 2 potatoes
• 100 g rice (for soup)

Preparation method

  1. Cook the hen (chicken) with the onion, the parsley, the green onions, a bay leaf and salt in boiling water to cover until very soft.
  2. Remove the skin and bones of the hen and discard. Shred the meat into small pieces.
  3. Let the broth cool, remove the bay leaf and the parsley. Store the broth in the fridge for a few hours. When all the fat has risen to the surface and solidified remove it (fat layer) with a spoon.
  4. In a large saucepan combine the broth, the washed rice, the potatoes, the carrots cut in cubes and the shredded chicken.
  5. Let it boil until slightly thick and well cooked. Adjust salt and serve hot.

Yield: 4 servings.

Posted on: 11 November 2011