How to make Portuguese Chicken and Rice Soup (Canja de Galinha)

Start with 48 ounces of chicken broth in a pot on medium heat.

Add 2 chopped small yellow onions to the broth and stir.

Add chopped celery to the pot.

Season with a touch of coarse ground salt, celery flakes, and dried parsley.

Add ground white pepper to taste.

Add 2 chopped chicken breasts to the pot.

Add 3 bouillon cubes and stir.

Pour in 10 cups of hot water to the pot.

Cover the pot and let it simmer on low for 25 to 40 minutes, until the celery and onion are soft.

Taste the broth and adjust seasoning with salt and white pepper if needed.

Add 1 cup of rice to the pot and stir.

Let the rice cook until soft, ensuring it doesn't become too plump.

Equipment Needed

Allergens