Canja de Galinha (Portuguese Chicken Soup) | My Avó’s Recipe ❤️🇵🇹
This comforting Canja de Galinha is my avó’s Portuguese chicken soup recipe, made with homemade broth from a whole chicken, tender shredded chicken, carrots, garlic, and traditional massa pevide. Finished with a fresh squeeze of lemon, it's the ultimate Portuguese comfort food, especially on those sick days! ❤️
Ingredients
Broth
- 1 whole chicken approximately 3–4 lb
- 1 medium onion peeled and halved
- 4 garlic cloves peeled
- 1 bay leaf
- 2 2–3 sprigs fresh/dry thyme
- 12 12–14 cups water or enough to cover the chicken
- Salt to taste
Canja
- 2 tablespoon olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 2 medium carrots shredded
- 1½ cups massa pevide Portuguese rice-shaped pasta
- 3 3–4 cups cooked shredded chicken or the amount obtained from the whole chicken
- 10 10–12 cups homemade chicken broth plus extra as needed
- Salt and black pepper to taste
- Fresh lemon wedges for serving
Instructions
- Prepare the homemade chicken broth. Place the whole chicken into a large stockpot with the halved onion, garlic cloves, bay leaf, and fresh or dried thyme. Add enough water to cover the chicken and season with salt. Bring to a gentle boil, skim off any foam, then reduce the heat and simmer for approximately 60–90 minutes, until the chicken is fully cooked and tender.
- Strain the broth. Carefully remove the cooked chicken and set aside to cool slightly. Strain the broth through a fine-mesh strainer, removing the onion, garlic, bay leaf, thyme, and any remaining solids. Reserve the broth.
- Shred the chicken. Once cool enough to handle, remove the skin and bones and shred the chicken into bite-sized pieces. Set aside.
- Sauté the vegetables. In a large clean pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and shredded carrots and continue cooking for another 3–5 minutes, stirring occasionally.
- Add the broth and pasta. Pour 10–12 cups of the reserved chicken broth into the pot and bring to a gentle boil. Add the massa pevide and stir. Cook according to the package instructions, usually 8–12 minutes, stirring occasionally to prevent sticking.
- Add the shredded chicken. Once the pasta is nearly cooked, add the shredded chicken back into the pot. Stir and simmer for another 2–3 minutes until heated through. Taste and adjust the salt and pepper. Add extra broth if needed.
- Serve with fresh lemon. Ladle the warm canja into bowls and finish with a squeeze of fresh lemon juice. Serve immediately and enjoy! ❤️
Notes
Homemade broth: Using a whole chicken gives this soup its comforting flavour. Avoid boiling aggressively; a gentle simmer makes a better broth.
Massa pevide: This tiny Portuguese pasta absorbs broth as it sits. If the soup thickens, add extra reserved broth when reheating.
Chicken: Use the shredded meat from your cooked whole chicken. You can adjust the amount depending on how hearty you like your canja.
Lemon: I love adding a squeeze of fresh lemon directly to my bowl before eating. 🍋
Make ahead: Prepare the broth and shredded chicken a day in advance. Refrigerate promptly, then finish the soup with the vegetables and pasta when ready to serve.
Storage: Refrigerate leftovers in airtight containers for up to 3–4 days. Reheat thoroughly, adding broth as needed.
Freezing: For the best texture, freeze the broth and chicken without the pasta for up to 3 months. Add freshly cooked pevide when serving.
Avó Tip 👵: Always save any extra homemade chicken broth! It's wonderful for other sopas, rice dishes, and Portuguese one-pot meals.
