Canja de Galinha (Portuguese Chicken and Rice Soup)

Ingredients

• 3 lb whole chicken, or bone-in chicken thighs
• 10 cups water
• 1 onion, halved
• 2 celery stalks, halved
• 2 bay leaves
• 2/3 cup white rice
• Juice of 1.5 lemons
• 10 fresh mint leaves, finely chopped, plus more to garnish
• Salt and black pepper, to taste

Before you cook

• Halve the onion and celery stalks.
• Finely chop the mint leaves.
• Squeeze the lemons and set the juice aside.

Steps

1. Place the chicken in a large pot and cover with the water.
2. Add the onion, celery and bay leaves to the pot.
3. Bring the pot to a boil, then reduce the heat and skim off any foam that rises to the surface.
4. Simmer gently, uncovered, for 1 hour until the chicken is fully cooked and the broth is flavorful.
5. Lift the chicken out onto a plate and let it cool slightly.
6. Strain the broth through a fine sieve into a clean pot, discarding the onion, celery and bay leaves.
7. Shred the chicken meat off the bones, discarding the skin and bones.
8. Bring the strained broth back to a simmer.
9. Add the rice to the simmering broth.
10. Cook the rice uncovered for 18 minutes until tender.
11. Return the shredded chicken to the pot and heat through for 2 minutes.
12. Remove the pot from the heat and stir in the lemon juice and chopped mint.
13. Taste and season with salt and pepper.
14. Ladle the soup into bowls and garnish with a few extra mint leaves.