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

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


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

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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