Canja de Galinha

Ingredients

• 1free-range chicken — about 1.5 kg, jointed
• 1onion — halved
• 1carrot — left whole
• 100 gcarolino rice — or small soup pasta
• 2 tbsplemon juice
• 2 tbspfresh mint — chopped, to finish
• 1bay leaf
• 2 tbspolive oil
• 2 Lwater
• to tastefine sea salt

Method

1. Begin by preparing the vegetables and aromatics. Peel and finely chop 1 onion and 1 carrot, ensuring they are cut to an even size to cook uniformly. This prevents any pieces from becoming too soft before the rest of the ingredients are tender.
2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and carrot, stirring occasionally, until the onion becomes translucent and soft, but not browned. This gentle cooking releases their natural sweetness without caramelizing them.
3. Add 1 whole free-range chicken to the pot, ensuring it is nestled among the vegetables. Pour in 2 liters of water and add 1 bay leaf. Bring the mixture to a gentle simmer, allowing the chicken to slowly cook and infuse the broth with its rich flavor.
4. Once the broth begins to simmer, add 100 grams of carolino rice to the pot. Stir gently to distribute the rice evenly. Continue to simmer, stirring occasionally, until the rice is tender and the chicken is cooked through, which you can check by ensuring the meat is no longer pink at the bone.
5. Remove the chicken from the pot and let it cool slightly. Shred the meat into bite-sized pieces, discarding the skin and bones. Return the shredded chicken to the pot, stirring to combine with the rice and broth.
6. Stir in 2 tablespoons of lemon juice and season with fine sea salt to taste. The lemon juice adds a bright, fresh note that balances the richness of the chicken.
7. Just before serving, chop 2 tablespoons of fresh mint and sprinkle it over the soup. The mint provides a fragrant finish that complements the savory elements of the dish. Ladle the Canja de Galinha into bowls and enjoy this comforting Portuguese classic.