Canja de Galinha

Ingredients

Chicken (bone-in pieces)

4 cups

Water

8 cups

Salt

to taste

Black pepper

to taste

Lemon

1, juiced and zested

Rice (preferably long-grain or jasmine)

1 cup

Carrot

1 large, diced

Garlic

3 cloves, minced

Onion

1 medium, chopped

Olive oil

2 tablespoons

Fresh parsley (for garnish)

1/4 cup, chopped

Instructions

1. In a large pot, add the chicken pieces and cover with 8 cups of water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to a simmer and cook for about 30 minutes, skimming off any foam that rises to the surface.
3. Carefully remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the meat from the bones, discarding the skin and bones.
4. In the same pot with the chicken broth, add the olive oil, chopped onion, minced garlic, and diced carrot. Sauté for about 10 minutes until the vegetables are tender.
5. Stir in the rice and cook for another 10 minutes, allowing it to absorb the flavors.
6. Return the shredded chicken to the pot, add the lemon juice and zest, and season with salt and pepper to taste.
7. Simmer for an additional 10 minutes, or until the rice is fully cooked and the soup is heated through.
8. Ladle the soup into bowls and garnish with fresh parsley before serving hot.