Gluten-Free Canja de Galinha
Warm, comforting, and naturally gluten-free, this **Canja de Galinha** is a nourishing spin on the traditional Portuguese chicken soup. Packed with tender shredded chicken thighs, hearty vegetables like carrots and potatoes, and the satisfying texture of medium-grain rice, this recipe delivers a flavorful broth seasoned with garlic, onion, and a hint of bay leaf. Made with gluten-free chicken broth, it’s a perfect option for those with dietary restrictions who crave a wholesome, home-cooked meal. The soup is simmered to perfection, creating a rich, velvety base, and is served with fresh parsley and a squeeze of lemon for a bright, zesty finish. Whether you’re looking for a cozy weeknight dinner or a soothing remedy on a chilly day, this gluten-free Canja de Galinha is sure to become a comforting family favorite.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 piece Medium onion, finely chopped
- 3 pieces Garlic cloves, minced
- 2 pieces Carrots, sliced
- 1 piece Large potato, diced
- 1.5 liters Gluten-free chicken broth
- 500 milliliters Water
- 100 grams Medium-grain rice
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 piece Lemon, cut into wedges
Instructions
Heat olive oil in a large pot over medium-high heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chicken thighs and cook until they are browned on the outside, about 5 minutes per side.
Remove the chicken from the pot and set aside.
In the same pot, add the sliced carrots and diced potato. Cook for 3 minutes, stirring occasionally.
Pour in the chicken broth and water, scraping up any brown bits from the bottom of the pot.
Return the chicken thighs to the pot.
Add the rice, bay leaf, salt, and black pepper, and bring to a gentle boil.
Reduce the heat to low, cover, and let the soup simmer for about 30 minutes, stirring occasionally.
After 30 minutes, remove the chicken thighs, shred them using two forks, and return the shredded chicken to the pot.
Continue to simmer the soup for another 5 minutes until the rice is tender.
Remove the bay leaf and discard.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh parsley and a wedge of lemon on the side.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1959 mg | 85% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.4 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 901 mg | 19% | |
*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.
