Portuguese Chicken Soup (Canja)

By á-708

Ingredients

• 6-8 cups (1.5-2 L) chicken stock
• 1 lb (450 g) chicken pieces
• 1 onion, thinly sliced
• 4 sprigs parsley
• The zest of 1 lemon, cut in thick strips
• 1/2 cup (125 ml) uncooked rice or tiny pasta shape
• 1/4 cup (60 ml) chopped mint leaves plus additional for garnish
• 1 tsp (5 ml) lemon juice, or to taste
• Salt and freshly ground pepper to taste
• Lemon slices for garnish

Details

Servings 4

Preparation

Step 1

Combine the chicken stock, chicken pieces, onion, parsley, and lemon zest in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered until the chicken is cooked through, about 30 minutes. Remove the chicken pieces and cool enough to handle. Remove and discard the skin and boned and cut or tear the meat into small pieces. Strain the soup through cheesecloth (muslin) and discard the solids. Return the stock and meat to the pot and add the rice, mint, lemon juice, salt, and pepper. Bring to a simmer and cook until the rice is tender, about 20 minutes. Garnish with lemon slices and mint leaves. Serves 4 to 6.