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Canja De Galinha - Chicken Soup with Lemon and Mint


A well loved chicken soup of Brazilian, Portuguese, Cape Verdean cuisine. Classic Brazilian chicken and rice soup recipe much loved.












Trans-fat Free, Good source of fiber


3 pounds chicken
6 ½ ounces chicken
giblets, chopped
6 cups water
2 each onions
finely chopped
1 Stalk celery
finely chopped
1 teaspoon salt
2 each bay leaves
cup rice
1 ½ each lemons
juice of
10 each mint leaves
finely chopped
1 x black pepper
freshly ground


Add the chicken in a dutch oven or large saucepan alongwith the giblets, water, onions, celery, salt and bay leaves.

Cover, bring to the boil, reduce to low enough to maintain a simmer. Cook over low heat for about 2 hours.

Remove the chicken and allow to cool.

Add the rice to the chicken stock and simmer; stirring occassionaly, about 20 minutes or until the rice is soft but hasn't disinegrated.

Meanwhile, remove the chicken meat from the bones, discarding the bones and skin.

Separate the chicken meat into small strips and add it back to the broth, add lemon juice, and serve sprinkled with mint.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 421g (14.9 oz)
Amount per Serving
Calories 85429% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 328mg 109%
Sodium 933mg 39%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 16%
Sugars g
Protein 221g
Vitamin A 26% Vitamin C 41%
Calcium 15% Iron 46%
* based on a 2,000 calorie diet How is this calculated?


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