Chicken and rice soup (canja de galinha) is a Brazilian healing soup made with simple ingredients in 30 minutes. It is one of those one-pot, comforting easy dinner ideas you will want to make again and again.
Keywords:chicken and rice soup, chicken breast, rice, vegetables
2tablespoonsolive oilyou can replace it with any vegetable oil.
1medium yellow onionsmall diced (or white onion)
10½ouncesskinless boneless chicken breastcubed (You can use skinless boneless chicken thighs)
¾cupraw long-grain ricerinsed (for a more wholesome soup, or chicken and wild rice soup, use partially cooked wild rice. Raw wild rice usually takes about 40-45 minutes to cook while white rice takes around 15-18 minutes. If you use soaked wild rice, it should be ready in about 20-30 minutes.)
2tablespoonsdry white wine
10cupshomemade chicken brothor a store-bought one, either regular or a low sodium chicken broth
¾cupwhite potatoespeeled and cubed
¾cupcarrotspeeled and cubed (fresh or frozen)
¾cuppeasfresh or frozen
Salt and ground white pepperto taste
4 - 6large eggs
¼cupfresh parsleychopped (or cilantro if you prefer)
Finely shredded Parmesan cheeseto sprinkle on (optional)
Heat a medium pot over medium heat, add olive oil and sauté the onion for about 3 minutes or until translucent, stirring once and a while. Add the garlic and sauté for about 60 seconds.
Then, sauté the chicken breast for 3 minutes, stirring occasionally.
Next, add the rice and sauté for 60 seconds. Pour in the wine and let almost evaporate. Finally, stir in chicken stock, vegetables, salt, pepper, thyme, and bay leaf.
Bring to a boil, then reduce the heat to low, cover the pot, and let simmer for about 12 minutes. Uncover the pot, separate the eggs from the shells, and add them gently into the soup, letting simmer for 5 minutes (they will be slightly firm, not soft poached). Remove the bay leaf.
Serve this chicken and rice soup warm with chopped parsley on top, a drizzle of some extra olive oil, and a sprinkle of Parmesan cheese. Garlic bread or this Portuguese corn bread makes a great side. Enjoy!
StorageStore leftover chicken and rice soup in an airtight container in the fridge for 2-3 days.Right before reheating the soup, add more chicken broth because most was already absorbed by the rice.Freeze it in an airtight container (or individual containers) for up to one month.Thaw in the fridge, add more chicken broth to the soup and reheat it over low heat until hot.
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