Canja de Galinha (Brazilian Chicken and Rice Soup)
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Ingredients
- 500 g chicken thigh fillets
- 120 g long grain white rice
- 2 carrots, sliced
- 1 onion, finely chopped
- 2 garlic cloves
- 1200 ml chicken stock
- 2 tbsp fresh coriander, chopped
- 1 lime
Nutrition (per serving)
- Calories
- 307 kcal
- Protein
- 29.1 g
- Carbohydrate
- 31.6 g
- of which sugars
- 5.3 g
- Fat
- 6.4 g
- of which saturates
- 1.6 g
- Fibre
- 2.6 g
- Salt
- 2.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken thigh fillets, onion, garlic and chicken stock in a large pan and bring to a simmer.
- 2
Cover and cook gently for 20 minutes, until the chicken is cooked through with no pink remaining. Lift out the chicken and shred it with two forks.
- 3
Add the carrots and rice to the pan and simmer, uncovered, for 15 minutes, until the rice is tender.
- 4
Return the shredded chicken to the pan and heat through for 2 minutes.
- 5
Stir in the fresh coriander and a squeeze of lime juice, then ladle into bowls to serve.
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