Canja de Galinha is a Portuguese soup made with chicken broth, shredded chicken, onions, carrots, mint, and small pasta or pastina. It’s delicious and comforting, and a popular dish to have if you are going down with a cold or not feeling very well. To me it’s a dish I have on rotation during autumn and winter, it’s easy to prepare and a family favourite! Continue to read to learn how to make this Portuguese Chicken and Mint Soup!
The Story of Canja de Galinha
It’s believed the Portuguese canja originated from congee, a rice porridge that’s available in many Asian countries. There are several different recipes of congee across Asia, but usually the rice is slow cooked in water or broth until it breaks down into a porridge like consistency. It can be consumed either plain or topped with different veg, meats, seafood, fish, and even eggs.
It’s uncertain how exactly how the dish or concept was introduced to the Portuguese. The earliest account of congee dates back to the 16th century in the book ‘Colóquio dos Simples e Drogas e Coisas Medicinais da Índia’ written by the Goan based Portuguese physician called Garcia da Orta. He referenced a Goan dish made with water, rice, that was seasoned with local spices. According to Da Orta, the dish was used in the treatment of cholera.
The Portuguese Congee – Canja de Galinha
In Portugal, the Asian congee was adapted, gaining the addition of chicken (galinha), and later, pasta. However, in some of the former colonies, such as Brazil, it’s still prepared with rice. Although differently from congee, the rice isn’t ‘overcooked’, retaining its shape. Over time the dish became quite different from its predecessor, but it managed to retain its cultural purpose and is still prepared for those in recovery.
Either for its claimed healing properties or for simply for being a comforting dish. It’s highly appreciated by Portuguese families across the country on a cold night or during festive dates such as Christmas Eve.
Authentic Portuguese Chicken and Mint Soup
To make an authentic Portuguese Chicken and Mint Soup you need a whole chicken, carrots, onions, garlic, bay leaves, fresh mint, and small pasta. The chicken is boiled with some carrots, onions, garlic and bay leaf, in order to create a rich chicken stock which will be the base of the soup. Chicken and stock are separated, the chicken is shredded, and the stock strained and used to cook the pasta. In the end everything is combined in the soup pan and topped with fresh mint leaves.
The traditional way is to pick a chicken with immature eggs formed inside and add them to the soup. In Portugal you will find in the supermarket specific kits for canja that include the eggs. I prefer eating mine without the eggs.
You can use any small pasta of your choice. Currently I’ve been loving to make mine with orzo. Continue to read to learn how to make traditional Canja de Galinha.
How to Make Portuguese Chicken and Mint Soup
Canja de Galinha – How to Make Portuguese Chicken and Mint Soup
8
servings45
minutes30
minutes355
kcalCanja de Galinha is a delicious Portuguese soup made with chicken broth, shredded chicken, onions, carrots, mint, and small pasta or pastina.
Ingredients
1 Small Chicken (1.4kg)
250 g Short Pasta
2 Large Onions
4 Medium Carrots
5 Garlic Cloves
2 tbsp Olive Oil
1 Bay Leaf
1/3 cup Fresh Mint Leaves
Fresh Thyme
Salt
Black Pepper
Directions
- Place the whole chicken inside a tall pan. Roughly chop two carrots and one of the onions. Add them next to the chicken alongside 2 whole garlic cloves, a couple of sprigs of rosemary and a bay leaf. Place it over high heat. Cover with water, bring to a boil. Let it cook over medium heat with the lid on for about 40 minutes.
- Once cooked, transfer the chicken to a plate or container. Let it cool down while you prep the other ingredients.
- Strain the chicken stock into a jug. Set aside
- Dice the other two carrots and the onion and mince the three garlic cloves.
- Place the same pot you used to cook the chicken over low to medium heat. Add in the olive oil and your diced onions and carrots. Sauté for about 8 minutes or until the onions become translucent. Push to the side, add in your minced garlic, cook for another 2 minutes.
- Pour in your chicken stock, season with salt and pepper. Bring it to a boil, then let it simmer over low to medium heat for about 10 minutes. Skim the fat off the surface.
- Add in your pasta, cook it as per instructed in the packaging.
- Meanwhile, shred the cooked chicken, discarding the skin and the bones. Add it to your pasta soup base.
- Add in your mint leaves, season with more salt and pepper if needed. Enjoy!
Notes
- Once cooked it can be stored in the fridge for about 4 days.
- To prevent the pasta from going soggy, you can portion the stock with the chicken and use it to cook the pasta fresh on the day.
- The whole chicken can be replaced with chicken breasts for a more convenient recipe.
Have you tried my recipe? Let me know in the comments, I would love to hear from you!