Canja Portuguese Chicken Soup
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 bay leaf
1 teaspoon paprika
½ teaspoon turmeric
Salt and pepper to taste
1 cup rice
6 cups chicken broth
2 cups cooked chicken, shredded
Fresh parsley for garnish
Instructions
Sauté Aromatics
- Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until they turn golden and fragrant.
Add Vegetables
- Stir in the diced carrots and celery, allowing them to soften slightly.
Seasoning
- Sprinkle in the bay leaf, paprika, turmeric, salt, and pepper, infusing the vegetables with aromatic flavors.
Simmer Rice
- Add the rice to the pot, stirring to coat it with the seasoned vegetables.
Pour Broth
- Pour in the chicken broth, bringing the mixture to a gentle boil. Reduce the heat and let it simmer until the rice is cooked through.
Add Chicken
- Stir in the shredded chicken, allowing it to heat through in the flavorful broth.
Garnish And Serve
- Remove the bay leaf, ladle the soup into bowls, and garnish with freshly chopped parsley.
Notes
This Canja Portuguese Chicken Soup isn't just a recipe; it's a taste of my heritage and a symbol of cherished family moments. As you simmer this soup on your stove, I hope it fills your home with the same warmth and joy it brings to mine.