Dairy-Free Canja de Galinha
Savor the comforting warmth of Dairy-Free Canja de Galinha, a wholesome twist on the classic Portuguese chicken and rice soup. Brimming with simple, nourishing ingredients like tender shredded chicken, vibrant carrots, celery, and aromatic garlic, this recipe skips the cream but delivers full-bodied flavor with a touch of zesty lemon juice and zest. Simmered to perfection with long-grain rice and seasoned with parsley and green onions, this dairy-free version captures the heartiness of the traditional dish while being allergen-friendly. Perfect for cozy family dinners, this one-pot wonder is quick to prepare and serves up six satisfying portions, making it a go-to recipe for healthy comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large white onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 1.5 pounds chicken thighs, bone-in and skinless
- 10 cups water
- 2 bay leaves
- 1 cup long grain white rice
- 1 large lemon, juice and zest
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 3 tablespoons parsley, chopped
- 2 green onion, sliced
Instructions
In a large pot over medium heat, add olive oil and heat until shimmering. Add the chopped onion and sauté for 5 minutes until translucent.
Add the minced garlic, diced carrot, and diced celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
Add the chicken thighs to the pot along with the water and bay leaves. Bring the mixture to a boil.
Reduce the heat to low and let it simmer for 20 minutes, partially covered, until the chicken is cooked through.
Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken, discarding the bones, and return the shredded meat to the pot.
Stir in the rice, lemon zest, lemon juice, salt, and pepper. Continue to simmer for an additional 20 minutes, or until the rice is fully cooked and tender.
Taste and adjust seasoning if necessary. Remove the bay leaves from the soup and discard.
Stir in the chopped parsley and sliced green onions. Serve hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 4313 mg | 188% | |
| Total Carbohydrate | 99.2 g | 36% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 16.0 g | ||
| Protein | 188.2 g | 376% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 440 mg | 34% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2832 mg | 60% | |
*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.
