Canja de Galinha

Ingredients

• •1 whole chicken (or bone-in pieces), about 3 lb
• •10 cups water
• •2 carrots, diced
• •1 onion, diced
• •4 cloves garlic
• •2 bay leaves
• •Salt, to taste
• •1/2 cup rice
• •1 potato, diced (optional)
• •Fresh mint or parsley, chopped, for garnish
• •Green onion, sliced, for garnish

Steps

1. 1.Combine the chicken, water, carrots, onion, garlic, bay leaves, and salt in a large pot and bring to a boil, then reduce heat and simmer until the chicken is very tender, about 45-60 minutes, skimming off any foam.
2. 2.Remove the chicken, let it cool slightly, then shred the meat and discard the bones and skin.
3. 3.Strain the broth if a clearer soup is preferred, or leave the vegetables in for a heartier version.
4. 4.Return the broth to the pot, add the rice (and potato if using), and simmer until the rice is tender and the soup thickens slightly, about 15-18 minutes - canja is deliberately cooked a bit longer than usual so the rice breaks down slightly and lightly thickens the broth.
5. 5.Stir the shredded chicken back in and season with salt to taste.
6. 6.Ladle into bowls and finish with fresh mint (Portuguese style) or parsley and green onion (Brazilian style).