Best Portuguese Chicken Soup Recipes

CANJA (PORTUGUESE CHICKEN SOUP)

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)

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

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.

PORTUGUESE CHICKEN, LEMON AND MINT SOUP

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

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!

FERREIRA PORTUGUESE CHICKEN SOUP

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

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.

PORTUGUESE CHICKEN SOUP

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!!!