From 7 monthsLunch and dinnerUnder review by our nutritionist
Chicken and rice soup with carrot (canja)
Grandma's canja, the Brazilian chicken and rice soup, made baby-style: chicken simmered until it falls off the bone, very soft rice and vegetables mashed in the broth. No bouillon cubes and no salt: the flavor comes from the chicken, the onion and the fresh herbs. Warming on a cold day and comforting when your baby has a cold.
- Difficulty
- 3 out of 5
- Ingredients
- 1 out of 5
- Time
- 4 out of 5, 50 min50 min
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Makes 3 servings Freezer-friendly
Ingredients
- 1 skinless chicken thigh (about 3½ oz / 100 g)
- 2 tbsp uncooked white rice, rinsed
- 1 small carrot, finely diced
- 1 small potato, cubed
- ¼ onion and 1 garlic clove, finely chopped
- 1 drizzle olive oil
- chopped parsley and green onions, to taste
- 2 cups water
How to make
- 1Sauté the onion and garlic in the olive oil, add the chicken and brown it on both sides.
- 2Add the water, cover and simmer on low for 20 minutes.
- 3Add the rice, carrot and potato and cook 20 more minutes, until the rice is very soft and the soup thickens.
- 4Take out the chicken, shred it finely and check that no bone is left. Return it to the pot with the herbs, mash the vegetables coarsely with a fork and serve warm.
Tips
- Texture (7 to 8 months): a thick soup with very soft rice, coarsely mashed vegetables and finely shredded chicken. Soft little pieces are fine; thin broth is not.
- No bones: run your fingers through the shredded chicken before it goes back in the pot.
- No bouillon cubes: the flavor comes from the chicken, onion, garlic and herbs. The family's portion gets salt later, at the table.
- To vary: chayote or zucchini instead of the potato, and small pasta instead of the rice.
- Storage: freeze in portions for up to 1 month. When reheating, add a splash of water, because the rice thickens.