Chicken and Rice Soup Recipe
In Cabo Verde there is a very popular soup called Canja de Galinha. This soup is perfectly comparable to chicken and rice soup, and is a new favorite in my kitchen. This chicken and rice soup recipe is delicious, and very low maintenance. It is brothy and flavorful, and the chicken cooks so wonderfully!
Servings 10 servings
Calories 254kcal
Equipment
- Mixing Bowl(s)
- Pot(s)
Ingredients
- 5 chicken thighs
- 1 Onion chopped
- 3 Bay leaves
- 8 cups Chicken stock
- 2 stalks Celery chopped
- 2 Carrots peeled and chopped
- 1 Potato peeled and chopped
- ½ cup + 2 tbsp Long grain white rice
- 4 sprigs fresh Thyme or more to taste
- ½ bunch parsley
- White pepper to taste
- Garlic powder to taste
- Onion powder to taste
- Salt to taste
- Sprinkle with parmesan cheese
Instructions
- Add chicken with onion and bay leaves and stock in a large pot. Cover and bring to boil for one hour.
- After an hour remove the chicken from the pot. Once the chicken is cool enough to touch, remove the meat from the bone.
- Add chicken back into the pot with celery, carrots, potatoes and seasonings to taste. Continue cooking for another 30 minutes.
- While the soup is cooking, cook the rice in a separate pot according to package instructions. When rice is done cooking, add some of the soup into a bowl, and then place some rice in your bowl as well. Sprinkle with parmesan cheese to enjoy!
- Leave a comment on this post letting me know what you thought of the recipe.
Notes
Recipe copyright The Foreign Fork. For educational and personal use only.
Nutrition
Serving: 1serving | Calories: 254kcal | Carbohydrates: 21g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 335mg | Potassium: 497mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2150IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 1mg