Chicken and Rice Soup (Canja de Galinha)
This comforting chicken and rice soup is packed with tender chicken, hearty vegetables, and fragrant oregano. It’s a complete, nourishing meal—perfect for chilly winter days or when you need a cozy pick-me-up.
Servings: 8 servings
Calories: 237kcal
Ingredients
- 2 tablespoon butter
- 1 medium onion cut into half-moon slices
- 3 cloves garlic minced
- 2 chicken breasts cubed
- 2 medium carrots grated
- 2 medium potatoes cut into small cubes
- 5 cups chicken broth
- 1 teaspoon oregano dried
- 1 cup rice long grain
- green onions to serve
- Salt and black pepper to taste
Instructions
- Gather all ingredients. (See notes if using leftovers.)
- In a large soup pot, melt the butter over medium heat. Add the onion and cook for 5 minutes, stirring occasionally.
- Add the garlic and cubed chicken, cooking for another 5 minutes until lightly browned.
- Stir in the carrots, potatoes, oregano, salt, black pepper, and chicken broth. Bring to a boil over medium-high heat.
- Reduce heat to low, add the rice, and simmer for 30 minutes, or until the potatoes and rice are tender.
- Stir in the green onions just before serving.
Notes
If using leftover rice:
- Add it after the potatoes are tender, then let it cook for 2 more minutes.
- Dice or shred the cooked chicken. Add it one minute after the garlic, sauté for a minute, then continue with the recipe.
Nutrition
Serving: 1serving | Calories: 237kcal | Carbohydrates: 32g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 649mg | Potassium: 560mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2656IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 1mg
