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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! 
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Course: Main Course, Soup
Cuisine: cabo verde
Prep Time: 15 minutes
Cook Time: 1 hour 18 minutes
Servings: 10 servings


  • 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


  • 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.


Recipe copyright The Foreign Fork. For educational and personal use only. 
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