Canja de Galinha | Portuguese Chicken, Rice, Mint, and Lemon Soup

Place the whole chicken in a wide pot and cover it with 2.5 liters of cold water. Starting in hot water immediately seals the surface of the meat and prevents it from flavoring the broth. Slowly bring to a boil over medium heat, patiently skimming off the gray foam that collects on the surface.

Once the foam stops forming, add the halved onion, carrot, celery stalk, bay leaf, peppercorns, and salt. Turn the heat to its lowest setting: the water should never bubble, only quiver gently. Insert a meat thermometer into the thickest part of the chicken without touching the bone; do not remove the chicken until it reaches 74°C / 165°F.

When the chicken is cool enough to handle, remove and discard the skin, then pull the meat into fine strands with your fingers. Do not dice it with a knife; in canja, the meat sits in the soup as scattered strands. Remove and discard the bones.

Return the strained, skimmed broth to the pot and bring it to a boil. Add the rinsed rice and cook over low heat. The rice should be soft on the tongue but not falling apart; canja is a brothy soup, not porridge. Add hot water if needed and adjust the salt now.

Return the shredded chicken to the soup and heat for 2 minutes. Remove from the heat, crumble the fresh mint in your hands and add it, then squeeze in half the lemon; both lose their aroma with heat, so add them at the end. Ladle into bowls and serve with the remaining lemon, sliced.