Chicken Soup with Rice, Lemon & Mint (Portuguese Canja)

Chicken Soup with Rice, Lemon & Mint (Portuguese Canja)
Photo by Sarah Jay


  • ½ cup long-grain rice, preferably basmati
  • ½ tsp. kosher salt
  • ½ cup water
  • ¼ cup fresh lemon juice
  • 6 cups Golden Chicken Broth
  • 1 boneless, skinless whole chicken breast, cut into 1x½-inch strips or ½-inch dice
  • Salt and freshly ground black pepper
  • + 1 more ingredients
    • 6 Tbs. chopped fresh mint leaves

Combine 1/2 cup of the broth, the water, and the salt in a small, heavy saucepan. Bring to a boil and stir in the rice. Reduce the heat to low, cover the pan, and simmer until all the liquid is absorbed and the rice is just tender, 20 to 22 minutes; set aside. In a large, heavy saucepan, bring t...

View full recipe at Fine Cooking


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