Dairy-Free Canja
Discover the comforting allure of Dairy-Free Canja, a wholesome twist on the classic Portuguese chicken and rice soup. This recipe is packed with vibrant vegetables like carrots and celery, tender shredded chicken, and long-grain white rice, all simmered in a flavorful chicken broth infused with garlic, thyme, and a hint of citrusy freshness from lemon juice. Perfect for those avoiding dairy, this soothing dish delivers rich flavor without any cream, highlighting the natural heartiness of its ingredients. Ready in around an hour, this gluten-free soup is ideal for cozy dinners or feeding a family, serving up to six. Garnish with fragrant parsley for a burst of color and herbal brightness, making every bowl a feast for both the eyes and the palate.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 2 medium, sliced carrots
- 2 chopped celery stalks
- 1 pound, boneless and skinless chicken thighs
- 1 cup long-grain white rice
- 8 cups chicken broth
- 1 bay leaf
- 2 tablespoons freshly minced parsley
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon, leaves only fresh thyme
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Add the minced garlic, sliced carrots, and chopped celery to the pot. Cook for an additional 3 minutes, stirring occasionally, until the vegetables begin to soften.
Place the boneless chicken thighs into the pot and cook for about 5 minutes, turning once to brown both sides slightly.
Rinse the rice under cold water and drain. Add the rice to the pot along with the chicken broth and bay leaf.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes until the chicken is cooked through and the rice is tender.
Remove the chicken thighs from the pot and use two forks to shred them into bite-sized pieces. Return the shredded chicken to the soup.
Add the freshly minced parsley, lemon juice, salt, black pepper, and thyme leaves. Stir well to combine.
Simmer for another 5 minutes to allow the flavors to meld.
Remove the bay leaf. Taste and adjust the seasonings if necessary.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 7651 mg | 333% | |
| Total Carbohydrate | 112.5 g | 41% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 27.1 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 533 mg | 41% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4817 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
