I found this recipe for Portuguese Soup (Canja) on Foodily.com from a recipe in “fine COOKING”. It looked so yummy and easy to make, a total of 25 minutes. I tweaked it just a smidge by using a roasted chicken breast from my market instead of the raw chicken breast the recipe calls for. I also added at the very end AFTER I tasted it another teaspoon of salt. Make sure to test it yourself first before you add more salt. The extra salt for my taste was exactly what it needed to brighten up the taste of the delicate broth. I LOVED it and would definitely make this again and again. It was light, satisfying and the fresh lemon and mint added to the broth made the whole bowl sing! I had my husband Tony (he’s Greek) try it and he loved it. He said it was reminiscent of his favorite soup Avgolemono minus the egg yolks.
CHICKEN SOUP WITH RICE, LEMON, & MINT
6 cups organic chicken broth
1/2 cup water
1/2 tsp. kosher salt
1/2 cup long-grain rice, preferably basmati
1 boneless, skinless whole chicken breast, cut into 1×1/2-inch strips or 1/2-inch diced
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
6 Tbs. chopped fresh mint leaves
Combine 1/2 cup of the broth, the water, and the salt in a small, heavy saucepan. Bring to a boil and stir in the rice. Reduce the heat to low, cover the pan, and simmer until all the liquid is absorbed and the rice is just tender, 20 to 22 minutes; set aside.
In a large, heavy saucepan, bring the remaining 5-1/2 cups broth to a simmer over medium heat. Add the chicken, reduce the heat to a gentle simmer, and poach until the chicken is firm and just cooked through, 3 to 5 minutes. (If the broth is cloudy, you can remove the chicken, strain the liquid through a cheesecloth-lined sieve, and return the chicken to the broth.)
Add the reserved rice and the lemon juice and season with salt and pepper. Sprinkle on the mint and serve right away.