Soup
Canja de galinha, Cape Verdean chicken and rice soup
- Preparation time
- 50 min
- Servings
- 4 servings
Ingredients
4 servings
- Chicken — to buy600 g
- Rice — to buy120 g
- Carrot — to buy2
- Onion — to buy1
- Garlic — to buy2 cloves
- Parsley — to buy1 bunch
- Lemon — to buy1
Preparation
Place the chicken in a large pot with the onion and garlic, cover generously with cold water and bring to a boil, skimming off the impurities.
Lower the heat and let simmer uncovered for 25 minutes, which gives a clear, well-flavoured broth.
Remove the chicken, let it cool then shred the meat, discarding skin and bones; put the broth back on the heat.
Add the diced carrot and cook 8 minutes.
Add the rinsed rice and continue cooking 15 minutes over low heat, until the rice is tender.
Put the shredded chicken back into the soup, add the chopped parsley and a squeeze of lemon.
Adjust the seasoning and serve piping hot, this comforting soup is traditionally made for people recovering from illness.