Chicken Rice Soup Canja Recipes

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PORTUGUESE CHICKEN SOUP (CANJA)



Portuguese Chicken Soup (Canja) image

Virtually every culture on Earth has a style of making chicken soup that they can call their own, and in Portugal it involves rice, lemon, and mint. Adapted from Worldwide Recipes.

Provided by TxGriffLover

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

6 -8 cups chicken stock
1 lb chicken piece
1 onion, thinly sliced
4 sprigs parsley
1 the lemon, zest of, cut in thick strips
1/2 cup uncooked rice or 1/2 cup tiny pasta, shape
1/4 cup chopped mint leaf, plus additional (to garnish)
1 teaspoon lemon juice (to taste)
salt & freshly ground black pepper
lemon slice (to garnish)

Steps:

  • Combine the chicken stock, chicken pieces, onion, parsley, and lemon zest in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered until the chicken is cooked through, about 30 minutes.
  • Remove the chicken pieces and cool enough to handle. Remove and discard the skin and bones and cut or tear the meat into small pieces.
  • Strain the soup through cheesecloth (muslin) and discard the solids. Return the stock and meat to the pot and add the rice, mint, lemon juice, salt, and pepper. Bring to a simmer and cook until the rice is tender, about 20 minutes.
  • Garnish with lemon slices and mint leaves.

CANJA (CAPE VERDE ISLANDS) RICH CHICKEN & RICE SOUP



Canja (Cape Verde Islands) Rich Chicken & Rice Soup image

This very thick, rich soup is made to celebrate special occasions, such as New Year's eve and special family events. This recipe was adapted from the Smithsonian Institution's, 1995 Festival of American Folklife Cookbook. Recipes for the book were contributed by American Cape Verdeans who are active in preserving their cultural heritage. The Cape Verde Islands are located about 300 miles west of Senegal. Many Cape Verdeans migrated to the Atlantic coast of the U.S., many to Rhode island.

Provided by lynnski LA

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1/2 whole chicken, cut up
2 medium onions, chopped
3 chicken bouillon cubes
1 cup short-grain white rice
vegetable oil (for frying)
3 cups water

Steps:

  • Saute onions in oil. Next add chicken pieces, boullion cubes and saute a few minutes more.
  • Add 3 cups of water to the pan and bring to a boil.
  • Simmer 30 to 35 minutes, until rice is cooked. Add water to adjust to desired consistency.

Nutrition Facts : Calories 570.8, Fat 27.2, SaturatedFat 7.8, Cholesterol 122.3, Sodium 676.9, Carbohydrate 45.7, Fiber 2.2, Sugar 2.9, Protein 32.9

CHICKEN RICE SOUP



Chicken Rice Soup image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

3 boneless, skinless chicken breasts
Olive oil, for drizzling
1/4 teaspoon ground thyme
Salt and freshly ground black pepper
2 tablespoons butter
3 stalks celery, finely diced
2 carrots, finely diced
1 onion, finely diced
1 red bell pepper, finely diced
2 sprigs fresh thyme, leaves only
Pinch turmeric
8 cups low-sodium chicken broth
2 cups long-grain rice
Minced fresh parsley, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
  • In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.
  • Prepare the rice according to the package instructions; keep warm.
  • Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.

CHICKEN RICE SOUP (CANJA)



Chicken Rice Soup (Canja) image

Number Of Ingredients 9

1 fat chicken, cut up
2 tablespoons cooking oils
1 onion sliced
2 tomatoes
2 bay leaves
1 teaspoon sweet basil
5 sprigs cilantro
1 cup rice
cooked ham

Steps:

  • Fry the chicken in hot cooking oil. Add sliced onion. Cover with water, add other listed ingredients, except the rice and the ham. Let cook until the chicken is tender. Remove the chicken from the bones and skin and strain the broth. There should be about 3 quarts of broth. If necessary, add water to make that amount. Cut chicken meat into small pieces. Return the broth to the stove and add 1 cup rice to the broth and cook until the rice is nearly tender. Add the cut up chicken and 1/2 cup cook ham cut into small pieces. Continue cooking until the rice loses its shape. Serve very hot. NOTE: This is a heavy soup that would be eaten in the evening if you had your main meal at noon.

Nutrition Facts : Nutritional Facts Serves

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