Canja de Galinha – our OG penicillin in a bowl 🍲🐓💛
Whether you’re under the weather 🤧, craving comfort 🥹, or just want to taste a spoonful of grandma’s love 👵🏼💌—this soup is the cure 💥
Slow-simmered chicken, delicate rice, golden broth, and that squeeze of lemon 🍋✨ It’s not just food—it’s medicine. Portuguese style.
Ready to feel better with every spoonful? 👇Save this recipe & tag someone who needs a bowl today! 🫶
#CanjaDeGalinha #PortugueseSoulFood
Ingredients:
• ½ chicken (bone-in, skin-on)
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt + pepper to taste
• 1–2 bay leaves
• Whole allspice pellets (or ground allspice if that’s all you’ve got)
• ¾ cup long-grain rice
• Juice of 1 lemon
• Olive oil for drizzling
• Whole boiled carrots (optional, for serving)
• 6–8 cups water
• Fresh parsley (optional, for garnish)
Instructions:
1. In a large pot, add the chicken, onion, garlic, bay leaves, allspice, salt, and pepper.
2. Pour in the water and bring to a boil. Skim off any foam.
3. Reduce heat and simmer for about 45–60 minutes, until the chicken is tender and cooked through.
4. Remove the bay leaves and discard.
5. Remove the chicken, shred it, and set aside.
6. Add long-grain rice to the broth and cook until tender (about 15–20 minutes).
7. Return the shredded chicken to the pot. Stir in lemon juice.
8. Boil carrots separately, leave whole, and add to each bowl if desired.
9. Drizzle with olive oil, garnish with parsley (optional), and adjust salt and pepper to taste.
10. Serve hot and feel better instantly. 💫
