We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Canja De Galinha?

By Dorothy Bland
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Canja de galinha is a variation of chicken soup that is popular in Brazilian and Portuguese cuisine. The exact origins of the soup are unclear, but it appears to date back to the 1500s. Some historians believe the soup is similar to earlier rice-based types of soups found in India. Traditionally, canja de galinha is served as a comfort food to those who are suffering from colds or general ailments. The comforting dish is also served at weddings and other special occasions.

For Portugal-based recipes, preparing canja de galinha usually starts off by simmering the chicken. Although some variations use specific parts of the chicken such as only the breast or thighs, most recipes use the entire chicken and simmer the meat while still on the bones to develop a richness of flavor. A stewing chicken or a hen is often used in the recipe because the older hens have a richer flavor that responds well to slow, moist cooking. The stewing hen and giblets are simmered for several hours along with water and flavorful ingredients such as bay leaves, celery, and onions.

After the chicken is cooked thoroughly, the meat is removed from the saucepan and rice is added to the pan and simmered in the stock. Alternatively, however, a rice-shaped pasta such as orzo can be used. After the skin and bones are removed from the chicken, the shredded meat is added back to the pot and all of the canja de galinha ingredients are simmered together for a few minutes. Fresh lemon juice is then added to the dish, and bowls of the soup are served up with a sprinkling of mint leaves. The Portuguese version is generally light and refreshing and is often served up as an appetizer preceding the main course of a meal.

In Brazilian cuisine, however, canja tends to be heartier. Alternate recipes for canja de galinha may feature flavorful vegetables such as tomatoes, carrots, and potatoes. Instead of a whole chicken, just breasts might be used, and the meat along with vegetables and other flavoring ingredients like garlic and parsley can all be sauteed together in the pan. Other meats such as bacon and ham may also be added before water is added to allow the dish to simmer and finish cooking. To save time, the rice may be cooked in advance and then reheated with the remaining ingredients.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.