Brazilian Canja de Galinha: Traditional Chicken and Rice Soup Recipe

Oi Gente!!

This canja de galinha is a classic Brazilian chicken and rice soup, made easily in the Instant Pot for comforting, nourishing meals. It’s delicious, filling, stretches well, and freezes nicely for extra-ready leftovers.

Brazilian Kitchen Abroad participates in affiliate programs and may earn fees from qualifying purchases.

What is Canja de Galinha?

Canja de galinha, often shortened to canja, is the Portuguese term for chicken and rice soup. Think of it as a Brazilian-style chicken congee: warm, simple, and comforting.

This soup is popular in Brazil, Portugal, and Cape Verde, and each region has its own variations and traditions. In Brazil, there are two common styles: canja gorda, made with bone-in, skin-on chicken that yields a richer, fattier broth, and the lighter version called canja magra, made with boneless, skinless chicken breasts. The recipe below is the lighter, canja magra version.

When I was sick or feeling down, my mother would make canja to soothe both the body and the spirit. It truly feels like love in a bowl.

Bom apetite!

Beijinhos!! xoxo

How to Make Canja – Chicken and Rice Soup

This soup is straightforward and requires minimal prep. I use an Instant Pot for speed and to make shredding the chicken effortless. If you prefer a stovetop pot, you can follow the same steps, but cooking times and liquid amounts may vary.

5 Easy Steps

Step 1 – Prepare Ingredients

• Season the chicken breasts with salt and pepper and set aside.
• Peel and chop the vegetables: carrots, celery, and potatoes. Halve and seed the tomatoes.

Step 2 – Brown the Chicken

• Set the Instant Pot to sauté and heat the olive oil.
• Sauté Brazilian sofrito (or diced onion and minced garlic) until fragrant, about 2 minutes.
• Add the chicken and brown about a minute per side to seal in flavor.

Step 3 – Cook the Chicken

• Add the tomatoes, thyme, and chicken stock (or water plus bouillon). Close the lid and pressure cook on manual for 25 minutes.

Step 4 – Shred the Chicken

• Carefully release the pressure, then open the pot.
• Discard the tomato skins and thyme sprigs.
• Use a wooden spoon to press and “smash” the cooked chicken against the pot to shred it quickly and easily.

Step 5 – Simmer the Soup

• Switch the pot back to sauté. Add the rice, chopped vegetables, and enough water to cover (the recipe below indicates amounts).
• Simmer with the lid off until the rice and vegetables are tender—about 10 minutes—keeping the texture to your preference from fork-tender to very soft.

To serve, drizzle olive oil over each bowl and enjoy.

FAQ – Freezing and Storage

Can you freeze chicken and rice soup?

Yes. Keep in mind that rice can become softer after freezing and reheating. If you prefer firmer rice, you can undercook it slightly before freezing or store the rice separately and add when reheating. Personally, I freeze the whole soup and enjoy the convenience despite the small texture change.

Ingredients

• 1.5 lbs (about 2) boneless, skinless chicken breasts (thighs can be used)
• 1 Tbsp olive oil, plus more for drizzling
• 2 Tbsps Brazilian sofrito (or 1/2 onion diced + 2 garlic cloves minced)
• 3 roma tomatoes, halved and seeded (or 1 Tbsp tomato paste)
• 1–2 sprigs fresh thyme
• 1.5 cups chicken stock (or water + 2 tsp chicken bouillon)
• 3 large carrots, peeled and sliced
• 1 celery stalk, diced
• 2 potatoes, peeled and diced
• 1/2 cup uncooked white rice
• Salt and pepper to taste

Equipment

• Instant Pot or other electric pressure cooker (or a large stovetop pot)

Instructions (Concise)

1. Season chicken with salt and pepper.
2. Sauté olive oil and sofrito in the Instant Pot until fragrant.
3. Brown the chicken about a minute per side.
4. Add tomatoes, thyme, and stock. Pressure cook 25 minutes.
5. Release pressure safely, remove thyme and tomato skins, and shred the chicken by smashing it with a spoon.
6. Return to sauté, add rice, vegetables and about 6 cups water, and simmer until rice and vegetables are cooked, about 10 minutes.
7. Finish with a drizzle of olive oil and adjust seasoning before serving.

Notes

• Yield: about 8 servings.
• Prep time: ~10 minutes. Cook time: ~35 minutes. Total time: ~45 minutes.
• This recipe is flexible: swap chicken cuts, adjust vegetables, or change rice quantity based on desired thickness.

If You Liked This

• Check other favorite Brazilian soups and dishes for more inspiration and comforting recipes.