Best Portuguese Chicken Soup Recipes

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CANJA (PORTUGUESE CHICKEN SOUP)



Canja (Portuguese Chicken Soup) image

Canja is a popular Portuguese soup - made with rice, chicken, & onion. It is a soothing soup that will warm your soul & stomach. The photo doesn't do this soup any justice (soup photos never come out any good on the camera from my phone lol).. but, it is really tasty!

Provided by Tara Pacheco

Categories     Other Soups

Time 40m

Number Of Ingredients 9

3/4 chicken breast
1/2 onion, minced
2 clove garlic, minced
8 c water
1 packet poultry seasoning, or bouillon
1/2 c long grain rice
1/2 lemon
2 Tbsp olive oil
salt & pepper

Steps:

  • 1. In a large pot, boil your chicken breast over med/high heat. Once chicken is just about done, remove from water and shred with a fork. Add the poultry seasoning to your pot. Place the chicken back in.
  • 2. Saute your onion & garlic in olive oil until onion is translucent. Cook over medium heat, being careful not to burn your garlic.
  • 3. Add the onion & garlic mixture, along with your rice to the pot and allow to cook until rice is expanded and tender.
  • 4. Add salt & pepper to taste. Add juice of half a lemon. Serve & enjoy!

PORTUGUESE CHICKEN SOUP (CANJA)



Portuguese Chicken Soup (Canja) image

Virtually every culture on Earth has a style of making chicken soup that they can call their own, and in Portugal it involves rice, lemon, and mint. Adapted from Worldwide Recipes.

Provided by TxGriffLover

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

6 -8 cups chicken stock
1 lb chicken piece
1 onion, thinly sliced
4 sprigs parsley
1 the lemon, zest of, cut in thick strips
1/2 cup uncooked rice or 1/2 cup tiny pasta, shape
1/4 cup chopped mint leaf, plus additional (to garnish)
1 teaspoon lemon juice (to taste)
salt & freshly ground black pepper
lemon slice (to garnish)

Steps:

  • 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 bones 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.

CHICKEN, BACON AND WHITE BEAN SOUP PORTUGUESE STYLE



Chicken, Bacon and White Bean Soup Portuguese Style image

One of Emeril Lagasse's favorites. This is a soup his mom would always cook. He describes it as a stick-to-your-ribs soup. Enjoy! *Note: the dried beans need to soak for at least 8 hours. You could do that overnight* (For a quick soak, bring the beans and water to a boil over high heat and cook for 2 minutes at the boil, then remove from the heat and allow to stand for 1 hour. Drain.) Prep time does not include soaking the beans.

Provided by LifeIsGood

Categories     Chicken

Time 2h30m

Yield 8-12 serving(s)

Number Of Ingredients 12

1 lb dried white bean, rinsed and picked over (such as cannellini or great Northern)
1/2 lb bacon, cut into 1/2 inch wide pieces
2 cups yellow onions, chopped
1/2 cup celery, chopped
2 tablespoons shallots, minced
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 quarts chicken stock
3/4 lb cooked chicken, diced
1 cup freshly grated pecorino romano cheese

Steps:

  • Put the beans into a large pot.
  • Add water to cover by 2 inches and soak for at least 8 hours or overnight.
  • Then drain.
  • Fry the bacon in a heavy stockpot over medium-high heat until crisp, about 7 minutes.
  • Use a slotted spoon to lift onto paper towels to drain.
  • Pour off all but 2 tablespoons of the bacon fat from the pot.
  • Add the onions and celery and cook, stirring occasionally, until tender, about 4 minutes.
  • Add the shallots, garlic, bay leaves, salt and cayenne.
  • Cook, stirring occasionally, until the shallots soften, about 1 minute.
  • Add the beans to the pot with the stock, and bring to a boil.
  • Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender, about 1 1/2 hours.
  • Stir in the chicken and the reserved bacon and heat through.
  • Remove and discard bay leaves.
  • Ladle into warm bowls and sprinkle with the grated cheese.

Nutrition Facts : Calories 496.9, Fat 19, SaturatedFat 5.9, Cholesterol 58.4, Sodium 918.1, Carbohydrate 47.6, Fiber 9.4, Sugar 6.8, Protein 33.9

PORTUGUESE CHICKEN, LEMON AND MINT SOUP



Portuguese Chicken, Lemon and Mint Soup image

Provided by Emeril Lagasse

Time 2h

Yield 6 servings

Number Of Ingredients 12

2 wide strips lemon zest
4 sprigs mint, plus 1/4 cup chopped mint
1 stalk celery, roughly chopped
1 onion, roughly chopped
3 cloves garlic, crushed
4 sprigs parsley
1/4 teaspoon red pepper flakes, or to taste
4 quarts water or low-sodium chicken broth (or a combination)
1/4 cup white rice
Juice of 1/2 lemon (2 tablespoons) Kosher salt
Cayenne pepper
1 4-to-5-pound chicken, cut into pieces

Steps:

  • Combine the chicken, celery, onion, garlic, parsley, lemon zest, mint sprigs, red pepper flakes and water or broth in a large saucepan. Bring to a boil and skim off any foam. Reduce the heat to medium low and simmer, skimming as needed, 45 minutes, or until the chicken is tender.
  • Strain the stock through a fine sieve into a large bowl. Transfer the chicken to a plate to cool and discard the vegetable mixture. Return the stock to the saucepan over medium-low heat and simmer until it is slightly reduced and flavorful, about 30 minutes. Add the rice and simmer until tender, about 20 more minutes.
  • When the chicken is cool enough to handle, remove the skin, then remove the meat from the bones and tear it into bite-size pieces. Add to the stock and cook 3 to 4 minutes. Add the lemon juice, chopped mint, and salt and cayenne pepper to taste; cook 2 to 3 more minutes.

PORTUGUESE CHICKEN SOUP



Portuguese Chicken Soup image

Make and share this Portuguese Chicken Soup recipe from Food.com.

Provided by Sydney Mike

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 chicken breast, bone-in, with skin
1 onion, sliced into wedges
4 sprigs fresh parsley
1/2 teaspoon lemon zest
1 sprig of fresh mint
6 cups chicken stock
1/3 cup thin egg noodles
2 tablespoons fresh mint leaves, chopped
1 dash salt
1/4 teaspoon white pepper
1 tablespoon fresh lemon juice

Steps:

  • In a large saucepan, add chicken breast, onion, parsley, zest & mint sprig, & simmer until done, about 35 minutes.
  • Remove the breast & let it cool before stripping off the meat & cutting it into a julienne.
  • Strain the broth, then return it to the ot & bring it to a boil. Add pasta & chopped mint, season to taste with salt & white pepper, then heat until pasta is cooked al dente.
  • Remove from heat, stir in lemon juice & julienned chicken. Ladle into soup bowls & ENJOY!

Nutrition Facts : Calories 217.4, Fat 7.9, SaturatedFat 2.2, Cholesterol 36.7, Sodium 579, Carbohydrate 18.1, Fiber 0.8, Sugar 7, Protein 17.5

FERREIRA PORTUGUESE CHICKEN SOUP



FERREIRA PORTUGUESE CHICKEN SOUP image

Categories     Soup/Stew     Chicken     Quick & Easy     Healthy     Simmer

Yield 5 people

Number Of Ingredients 19

2 small chicken breasts
2 coffee spoons chicken bouillon
1 coffee spoon of peppercorns
2 large spoonfuls of olive oil
1 small spoon of garlic powder
5 garlic cloves
2 pinches dried oregano
1 large spoon of Portuguese saffron (ground turmeric)
1 coffee spoon of paprika
5" stem of thyme
2" stem of rosemary
1 cup of wild rice
1 medium (4" diameter) yellow onion
3 large (¾" across) celery stalks
2 medium (¾" diameter at top) carrots
2 medium (2" diameter) red boiling potatoes
⅓ bunch of parsley
3 torn basil leaves
1/4 cup good parmesan

Steps:

  • Set the oven to 350˚F. Rub the chicken breasts with olive oil, kosher salt, and black pepper. Once it's heated, put it on a cookie sheet and bake for 40 minutes. Heat a large soup pan until a few drops of water sizzle. Put a half-inch of water in and toss in the bouillon, peppercorns (smashed with a wide knife), olive oil, garlic powder, oregano, saffron, paprika, and thinly sliced garlic cloves. Stir constantly until it boils. Add a gallon of water. Scrape the leaves off of the thyme and rosemary and toss them in. Put in the wild rice, yellow onion (diced to 1/2" pieces), celery stalks (cut to 1/3" pieces), carrots (cut to 1/3" pieces), and potatoes (cut to 1/2" cubes). Simmer until you like it (usually about an hour for me) then toss in the chopped parsley leaves, basil, and parmesan. Ladle it to a nice bowl and serve with torn pieces of toasted ciabatta.

PORTUGUESE CHICKEN SOUP II



Portuguese Chicken Soup II image

Elegant. Garnish with a slice of lemon and a mint leaf.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 4

Number Of Ingredients 10

1 whole bone-in chicken breast, with skin
1 onion, cut into thin wedges
4 sprigs fresh parsley
½ teaspoon lemon zest
1 sprig fresh mint
6 cups chicken stock
⅓ cup thin egg noodles
2 tablespoons chopped fresh mint leaves
salt to taste
¼ teaspoon freshly ground white pepper

Steps:

  • In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.
  • Remove the breast, cool, then strip off the meat and cut into a julienne.
  • Strain the broth, return to the pot, and bring to a boil. Add pasta and chopped mint. Season to taste with salt and white pepper. Heat until the pasta is cooked al dente.
  • Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.

Nutrition Facts : Calories 159 calories, Carbohydrate 6.8 g, Cholesterol 49.1 mg, Fat 7.1 g, Fiber 1.6 g, Protein 16.8 g, SaturatedFat 2 g, Sodium 63.2 mg, Sugar 1.5 g

PORTUGUESE CHICKEN SOUP



Portuguese Chicken Soup image

This recipe is from my Grandmother in Portugal, very easy, and yummy

Provided by Marcy Antunes

Categories     Soups

Number Of Ingredients 7

7-8 c water
5-6 eggs
6 Tbsp portuguese or italian extra virgin olive oil
1 whole chicken
3 large chicken cubes
2 c egg noodles, uncooked
2 tsp parsley flakes

Steps:

  • 1. Boil Water, add Chicken whole, add chicken cubes.
  • 2. Boil until chicken is cooked I boil for an hour ( Chicken is usually falling off the bones. Take chicken out, break apart with fingers the smaller the better. Add Chicken back in Water.
  • 3. Add Olive oil and Parsley Add Noodles I break them with my hands, when noodles are cooked I crack the eggs to pan water 1 at a time, in a circle, over pan, Add salt to taste, Some times I don't need any salt cubes have alot of sodium... enjoy!!!

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