Brazilian Canja — Comforting Shredded Chicken Soup
Canja is the ultimate Brazilian comfort classic: a fragrant, hearty broth filled with tender vegetables and succulent shredded chicken. Warming, easy to prepare, and incredibly flavorful, it’s a recipe passed down through generations—like a hug in a bowl. Perfect for tiring evenings or soothing a cold in style.
🛒 Ingredients
4 servings
- 2 chicken thighs (approx. 14 oz)
- 7 oz cooked shredded chicken
- 2 medium potatoes, cut into 3/4-inch cubes
- 1 carrot, sliced into rounds
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced (optional)
- 3.5 oz fresh button mushrooms, sliced
- 1 chicken bouillon cube
- 5 cups water
- 1 tbsp olive oil
- 1/2 bunch fresh parsley, chopped
- 2 stalks chives, finely chopped
- Fine salt to taste
- Freshly ground black pepper to taste
Watch the original video
Watch on TikTokDirections
- 1
In a large, heavy-bottomed pot, heat the olive oil over medium heat. Sauté the chopped onion for 3 to 4 minutes until translucent, then add the minced garlic and sauté for another minute without burning.
- 2
Add the chicken thighs to the pot and cover with 5 cups of cold water. Bring to a boil, then reduce heat to medium-low. Skim off any impurities that rise to the surface. Cover and cook for 25 to 30 minutes until the chicken is tender and pulls apart easily.
- 3
Remove the chicken pieces from the pot and place them on a plate. Let cool for a few minutes, then shred the meat with a fork or your fingers, discarding the skin and bones. Set aside.
- 4
In the hot broth, crumble the bouillon cube and stir well to dissolve. Add the potato cubes, carrot rounds, and sliced mushrooms. Increase heat to medium and cook covered for 15 to 20 minutes, until the vegetables are tender.
- 5
Return all the shredded chicken (the pieces cooked in the broth plus the 7 oz reserved) to the pot. Stir gently and simmer together over low heat for 5 minutes to allow the flavors to meld.
- 6
Adjust seasoning with salt and pepper to taste. Remove from heat and stir in the fresh parsley and chives. Give it one final stir.
- 7
Serve piping hot in generous bowls, accompanied by fresh bread, crusty bread, or toast. Canja reheats perfectly the next day—it's even better!
💡 Chef's Tip
The secret to a truly fragrant canja is not to skim the broth too aggressively at the start: a slight cloudiness is a sign of collagen released from the bones, which gives the soup its characteristic velvety body. To take it a step further, cook the chicken with a bay leaf and a sprig of thyme—remove them before serving, as they will leave a subtle, deep aromatic imprint.
