Portuguese Canja (Portuguese Chicken, Lemon and Mint Soup)

I am not a fan of chicken soup.  Or should I say I never used to be a fan of chicken soup.  I like chicken.  I like soup.  But the combination never wowed me.  I guess I was just never impressed with any of the chicken soups I tried, and for whatever reason, I never had any real desire to make it at home.

However, it is one of Joe's favourite soups, if not the favourite.  After 30 years of marriage, I finally decided I'd make him some homemade chicken soup.  Well, actually, I was thumbing through the latest issue of Food Network Magazine, and there was a chicken soup recipe featured from Emeril Lagasse.  It actually looked and sounded really good to me, which is strange considering chicken soup is so not my thing, but it looked so good, I decided right then and there I had to make it.  For Joe of course.  Because he's only been waiting 30 years.

This isn't just any chicken soup, this is a Portuguese chicken soup, commonly called Portuguese Canja, which couldn't be more perfect since Joe is Portuguese, born in the Azores.  I couldn't have picked a better soup to make.  And yes, it reminded him very much of the soup his mother makes.  It's flavoured with lemon and fresh mint.  Traditionally, I think canja de galinha may have a  clearer broth than mine, but I chose to add 1 cup of arborio rice which gave it more body and made it a bit thicker.  I actually made this twice.  The first time I followed Emeril's instructions, and it turned out to be a lighter soup with a clearer broth.  However, as delicious as it was, there was not enough rice for Joe and I (I used basmati the first time too - arborio is much better), so the second time I doubled the lemon and added a full cup of arborio.  For us, it was perfection, but you may want to use less rice and/or a different kind.

The fat will rise to the top of the soup after it's been refrigerated overnight.  Simply skim that hardened layer of fat off before reheating.  Not a big deal.  And this does make a fair amount of soup.  This was great for us as we love taking leftovers to work for our lunch.  Leftovers in our house are a good thing.

I thought this wonderful soup had tremendous flavour and as I said, I actually made it twice in one week, that's how much we loved it.  I added a little extra fresh mint to each bowl before serving too and a little extra cayenne never hurts.

If I had tried this soup years ago, I would have been a chicken soup lover all this time too.  Who knew chicken and rice soup could be so good!  Thank you Emeril for converting me to the other side.

Enjoy!

Portuguese Canja (Portuguese Chicken, Lemon and Mint Soup)
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1 4-to-5-pound chicken, cut into pieces (I actually kept my chicken whole - cooked in the same amount of time)

1 stalk celery, roughly chopped

1 onion, roughly chopped

3 cloves garlic, crushed

4 sprigs parsley

2 wide strips lemon zest

4 sprigs mint, plus 1/4 cup chopped mint

1/4 teaspoon red pepper flakes, or to taste

4 quarts water or low-sodium chicken broth (or a combination) (I used half water/half chicken broth)

1/4 cup white rice (I used 1 cup of arborio rice)

Juice of 1/2 lemon (2 tablespoons) (I used 1/4 cup lemon juice)

Kosher salt

Cayenne pepper (added a little extra)

Combine the chicken, celery, onion, garlic, parsley, lemon zest, mint sprigs, red pepper flakes and water or broth in a large saucepan. Bring to a boil and skim off any foam. Reduce the heat to medium low and simmer, skimming as needed, 45 minutes, or until the chicken is tender.

Strain the stock through a fine sieve into a large bowl. Transfer the chicken to a plate to cool and discard the vegetable mixture. Return the stock to the saucepan over medium-low heat and simmer until it is slightly reduced and flavorful, about 30 minutes. Add the rice and simmer until tender, about 20 more minutes.

When the chicken is cool enough to handle, remove the skin, then remove the meat from the bones and tear it into bite-size pieces. Add to the stock and cook 3 to 4 minutes. Add the lemon juice, chopped mint, and salt and cayenne pepper to taste; cook 2 to 3 more minutes.

Makes 6 servings.

Source:  Food Network Magazine - January/February 2012

Per serving:

Calories  347
Fat  13 g (Saturated 4 g)
Cholesterol  170 mg
Sodium  447 mg
Carbohydrate  7 g
Fiber  0 g
Protein  47 g

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