Canja Recipe - Allrecipes.com
Canja Recipe

Canja

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"A taste of Brazil, this simple soup is made special by the addition of rice, tomatoes, carrots, and chopped ham. These combine to lift the flavor out of the ordinary, making this soup a substantial one."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. To a large saucepan, add the chicken, onion, and chicken stock. Bring to a simmer, and cover. Cook over low heat until the chicken is tender, about 45 minutes. Lift the chicken out onto a platter, and set aside. Strain the stock through a sieve set over a bowl. Discard the solids, and skim off as much fat as possible from stock.
  2. Rinse out the saucepan, and return the stock to it. Add the rice, tomatoes and carrots to the stock. Season with salt and black pepper to taste. Bring to a simmer. Cook until the rice is tender, about 25 minutes.
  3. When the chicken is cool enough to handle, cut it into strips about 1/2 X 1 1/2 inches. Return the chicken to the soup with the ham, and cook just long enough to heat through. Add the parsley, and serve.
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Reviews More Reviews

Jul 15, 2003

One of the best chicken soup recipes I have ever tasted. I do this, buy a roasted chicken at the grocery store, (the ones they cook in a rotisserie)let it cool, remove all the skin and bones, then dice in big pieces, put in the stock pot with the ingredients, cook and serve. Really a great flavor.

 
Nov 17, 2008

Good the first day, AWESOME the next. Make it the day before so the flavors will blend better.

 

31 Ratings

Feb 11, 2009

Two thumbs up! My subs: I used one pkg of chicken (~1.5 lbs) - this seemed like plenty. I did double up the ham to please my meat-loving fiance. I also subbed a can of diced tomatoes for the fresh (though in retrospect I think the fresh would have been much better.) Overall, I think this soup took almost 2 hours from pot to table. Next time I'll increase the rice and use cilantro for the parsley.

 
May 15, 2005

Awesome Recipe! We selected this receipe for an international dinner at our church. EVERYONE loved it and many asked for a copy of the recipe. We used bouillon cubes to enrich the broth and added a rib of celery (chopped). It was delicious!!! There were about 50 - 60 people at our dinner so that gives you 300 stars!!!!

 
Oct 13, 2003

This was a great chicken soup. I added 1/4 can of tomato sauce to give the soup a little more tomatoey flavor. It reminds me of a spanish stew my mother made when I was growing up. I may add a few potatoes next time. Thanks for the recipe.

 
Jan 05, 2005

what a great soup, and so healthy, too. We added a rib of diced celery to the mix, and a little celery salt and pepper. WOW! thanks for the keeper :-)

 
Jul 15, 2003

I really loved this soup, But what is really important is My Husband loved it. I added a little more rice.

 
Jan 03, 2007

This was my first try at making chicken soup, and it was delicious! I only made some slight changes, I used a can of diced tomatoes(strained) instead of fresh, and added a little more rice and ham. Will definitely make again.

 

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Nutrition

  • Calories
  • 507 kcal
  • 25%
  • Carbohydrates
  • 11.4 g
  • 4%
  • Cholesterol
  • 165 mg
  • 55%
  • Fat
  • 27.2 g
  • 42%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 50.4 g
  • 101%
  • Sodium
  • 1306 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

CORWYNN DARKHOLME
232 Followers 0 Saved Recipes
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