Portugal
In Portugal, a traditional soup made of rice and chicken meat is named canja. The rice is not cooked for as long as in Asian congee, so it is very soft, but not disintegrated. Traditionally, a boiling fowl containing small, immature eggs is used; the eggs are carefully boiled and served in the canja. This soup is sometimes served with a fresh mint leaf on top. Strongly valued as comfort food, it is traditionally given to people recovering from disease, as in Asia, and in some regions of Portugal, there is even an ancient custom of feeding the mother a strict diet of canja in the first weeks after childbirth. It is also eaten traditionally in Brazil and Cape Verde, former Portuguese colonies.
Read more about this topic: Congee