In the realm of culinary delights, Ferreira Portuguese chicken soup stands out as an iconic dish, a symphony of flavors that has tantalized taste buds for generations. Originating from the vibrant streets of Portugal, this hearty and comforting soup embodies the essence of Portuguese cuisine. With a rich broth simmered to perfection, succulent chicken pieces, and an array of aromatic vegetables, Ferreira Portuguese chicken soup promises a culinary journey that is both satisfying and soul-warming.
Embark on this delectable adventure with our curated collection of recipes, each offering a unique interpretation of this beloved soup. From the classic Ferreira Portuguese chicken soup recipe, featuring a traditional blend of spices and herbs, to the piri piri chicken soup, infused with the fiery heat of piri piri peppers, our recipes cater to diverse palates and preferences.
For those seeking a vegetarian delight, the vegetable Ferreira Portuguese soup offers a symphony of fresh vegetables, simmered in a flavorful broth, while the gluten-free Ferreira Portuguese soup ensures that individuals with dietary restrictions can savor this culinary treasure.
As you explore our recipes, you'll discover the secrets to crafting the perfect Ferreira Portuguese chicken soup. From selecting the freshest ingredients to mastering the art of simmering the broth, our step-by-step instructions and expert tips will guide you towards creating a dish that will become a cherished family favorite.
So, gather your ingredients, prepare your taste buds, and embark on this culinary adventure with Ferreira Portuguese chicken soup. Whether you're a seasoned cook or a novice in the kitchen, our recipes will empower you to recreate this iconic dish in the comfort of your own home.
PORTUGUESE CHICKEN SOUP (CANJA)
Virtually every culture on Earth has a style of making chicken soup that they can call their own, and in Portugal it involves rice, lemon, and mint. Adapted from Worldwide Recipes.
Provided by TxGriffLover
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the chicken stock, chicken pieces, onion, parsley, and lemon zest in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered until the chicken is cooked through, about 30 minutes.
- Remove the chicken pieces and cool enough to handle. Remove and discard the skin and bones and cut or tear the meat into small pieces.
- Strain the soup through cheesecloth (muslin) and discard the solids. Return the stock and meat to the pot and add the rice, mint, lemon juice, salt, and pepper. Bring to a simmer and cook until the rice is tender, about 20 minutes.
- Garnish with lemon slices and mint leaves.
CANJA (PORTUGUESE CHICKEN SOUP)
Canja is a popular Portuguese soup - made with rice, chicken, & onion. It is a soothing soup that will warm your soul & stomach. The photo doesn't do this soup any justice (soup photos never come out any good on the camera from my phone lol).. but, it is really tasty!
Provided by Tara Pacheco
Categories Other Soups
Time 40m
Number Of Ingredients 9
Steps:
- 1. In a large pot, boil your chicken breast over med/high heat. Once chicken is just about done, remove from water and shred with a fork. Add the poultry seasoning to your pot. Place the chicken back in.
- 2. Saute your onion & garlic in olive oil until onion is translucent. Cook over medium heat, being careful not to burn your garlic.
- 3. Add the onion & garlic mixture, along with your rice to the pot and allow to cook until rice is expanded and tender.
- 4. Add salt & pepper to taste. Add juice of half a lemon. Serve & enjoy!
FERREIRA PORTUGUESE CHICKEN SOUP
Steps:
- Set the oven to 350˚F. Rub the chicken breasts with olive oil, kosher salt, and black pepper. Once it's heated, put it on a cookie sheet and bake for 40 minutes. Heat a large soup pan until a few drops of water sizzle. Put a half-inch of water in and toss in the bouillon, peppercorns (smashed with a wide knife), olive oil, garlic powder, oregano, saffron, paprika, and thinly sliced garlic cloves. Stir constantly until it boils. Add a gallon of water. Scrape the leaves off of the thyme and rosemary and toss them in. Put in the wild rice, yellow onion (diced to 1/2" pieces), celery stalks (cut to 1/3" pieces), carrots (cut to 1/3" pieces), and potatoes (cut to 1/2" cubes). Simmer until you like it (usually about an hour for me) then toss in the chopped parsley leaves, basil, and parmesan. Ladle it to a nice bowl and serve with torn pieces of toasted ciabatta.
MAURICIO'S TORTILLA SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the soup: Put the chicken thigh pieces in a bowl and add the seasoning mix, along with a pinch of salt and pepper. Toss to coat.
- Heat the olive oil and butter in a large pot or Dutch oven. When the butter has melted and the oil is hot, add the chicken thighs and brown on all sides, 2 to 3 minutes, then remove to a plate.
- Next, add the garlic, bell peppers and onion to the pot and cook, stirring, until the vegetables are softened, 3 to 4 minutes more. Stir in the tomato paste, coating the vegetables. Add the browned chicken, chicken stock, hot water, tomatoes and green chiles, green chiles, chipotles and adobo sauce. Stir in the black beans and bring to a boil.
- Mix the masa harina with 1/2 cup of water and add to the soup. Reduce to a simmer and cook for about 20 minutes; the soup will thicken ever so slightly. Add the lime juice and taste, then adjust the seasoning as needed.
- For serving: Stir in most of the tortillas just before serving.
- Serve, topped with the remaining sliced tortillas, scallions, sour cream, pico de gallo and queso fresco.
CHICKEN TORTILLA SOUP
Provided by Ree Drummond : Food Network
Time 1h30m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
- Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
- Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.
PORTUGUESE CHICKEN SOUP RECIPE (CANJA)
Steps:
- Add the chicken, onion, water, and salt, into a large pot. Cook on medium-high for about 50 minutes.
- Pour the rice into the chicken broth and stir. Cook for 20 minutes or until the rice is tender. If you notice the chicken soup is too thick, add another cup or two of water, stir, and cook just until hot. I added 1 extra cup of water.
- Serve with a squeeze of lemon.
- Enjoy!
Nutrition Facts : Calories 600 kcal, ServingSize 1 serving
PORTUGUESE CHICKEN SOUP
Make and share this Portuguese Chicken Soup recipe from Food.com.
Provided by Sydney Mike
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, add chicken breast, onion, parsley, zest & mint sprig, & simmer until done, about 35 minutes.
- Remove the breast & let it cool before stripping off the meat & cutting it into a julienne.
- Strain the broth, then return it to the ot & bring it to a boil. Add pasta & chopped mint, season to taste with salt & white pepper, then heat until pasta is cooked al dente.
- Remove from heat, stir in lemon juice & julienned chicken. Ladle into soup bowls & ENJOY!
Nutrition Facts : Calories 217.4, Fat 7.9, SaturatedFat 2.2, Cholesterol 36.7, Sodium 579, Carbohydrate 18.1, Fiber 0.8, Sugar 7, Protein 17.5
Tips for Making the Best Portuguese Chicken Soup:
- Use a whole chicken for a richer flavor.
- Sear the chicken before simmering to add depth of flavor.
- Use a variety of vegetables to add flavor and nutrition.
- Season the soup generously with salt and pepper.
- Simmer the soup for at least 1 hour to develop the flavors.
- Serve the soup with a sprinkle of parsley or cilantro.
Conclusion:
Ferreira Portuguese Chicken Soup is a delicious and comforting dish that is perfect for a cold winter day. The combination of chicken, vegetables, and spices creates a flavorful and hearty soup that is sure to please everyone at the table. With its simple ingredients and easy-to-follow instructions, this soup is a great choice for busy weeknights or lazy weekends. So next time you're looking for a delicious and satisfying meal, give Ferreira Portuguese Chicken Soup a try. You won't be disappointed!
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