Low Carb Canja de Galinha
Discover the comforting flavors of Low Carb Canja de Galinha, a wholesome take on Brazil’s classic chicken and rice soup. This guilt-free recipe swaps traditional rice for cauliflower rice, making it perfect for a low-carb diet without sacrificing any of the rich, savory essence. Tender cubes of chicken breast are simmered with aromatic garlic, onions, and hearty vegetables like carrots and celery in a fragrant chicken broth, enhanced with bay leaves and a hint of fresh lemon juice for a bright finish. Ready in just 45 minutes, this light yet satisfying soup is ideal for cozy weeknight dinners or soothing sick days. Packed with protein, fresh herbs, and nutritious ingredients, this recipe is not only delicious but also keto-friendly and gluten-free. Serve it hot with a sprinkle of parsley for a hearty, refreshing bowl of comfort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 500 grams chicken breasts, boneless and skinless, cut into small cubes
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 6 cups chicken broth, low sodium
- 2 cups cauliflower rice
- 2 leaves bay leaves
- 0.25 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat olive oil in a large soup pot over medium heat.
Add the chopped onion and sauté for about 3 minutes, or until it becomes translucent.
Stir in the minced garlic and continue to sauté for another minute until fragrant.
Increase the heat to medium-high and add the cubed chicken breasts to the pot.
Cook, stirring occasionally, until the chicken is browned on all sides, about 5 minutes.
Add the diced carrots and celery to the pot, stirring to combine with the chicken.
Pour in the chicken broth, ensuring the ingredients are fully submerged.
Add the bay leaves to the pot and bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer for 15 minutes, allowing the vegetables to soften.
Stir in the cauliflower rice and continue to simmer for an additional 5 minutes.
Remove the bay leaves from the soup and discard.
Stir in the chopped parsley and fresh lemon juice, seasoning the soup with salt and black pepper to taste.
Simmer for another couple of minutes, allowing the flavors to meld.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3839 mg | 167% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 18.6 g | ||
| Protein | 171.9 g | 344% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 433 mg | 33% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3389 mg | 72% | |
*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.
