Gluten-Free Canja de Galinha

Warm, comforting, and naturally gluten-free, this **Gluten-Free Canja de Galinha** is a delightful twist on the classic Portuguese chicken soup. Made with tender chicken thighs, hearty vegetables like carrots and potatoes, and creamy medium-grain rice, this dish is gently simmered in a flavorful gluten-free chicken broth infused with garlic and bay leaf. Perfect for cold days or whenever you're craving nourishing comfort food, this one-pot recipe is ready in under an hour. Garnished with fresh parsley and a splash of zesty lemon, it’s a wholesome meal that's as satisfying as it is simple to prepare. Ideal for gluten-free diets and a great way to highlight rustic, homestyle cooking, this heartwarming dish is sure to become a staple in your kitchen.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Heat olive oil in a large pot over medium-high heat.

Step 2

Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the chicken thighs and cook until they are browned on the outside, about 5 minutes per side.

Step 5

Remove the chicken from the pot and set aside.

Step 6

In the same pot, add the sliced carrots and diced potato. Cook for 3 minutes, stirring occasionally.

Step 7

Pour in the chicken broth and water, scraping up any brown bits from the bottom of the pot.

Step 8

Return the chicken thighs to the pot.

Step 9

Add the rice, bay leaf, salt, and black pepper, and bring to a gentle boil.

Step 10

Reduce the heat to low, cover, and let the soup simmer for about 30 minutes, stirring occasionally.

Step 11

After 30 minutes, remove the chicken thighs, shred them using two forks, and return the shredded chicken to the pot.

Step 12

Continue to simmer the soup for another 5 minutes until the rice is tender.

Step 13

Remove the bay leaf and discard.

Step 14

Taste and adjust seasoning if necessary.

Step 15

Serve hot, garnished with fresh parsley and a wedge of lemon on the side.

Nutrition Facts

Serving size	3196.6 grams (3196.6g)

Amount per serving	% Daily Value*
Calories	1895

Total Fat 87.20g	112%
Saturated Fat 19.60g	98%
Polyunsaturated Fat 2.70g
Cholesterol 625mg	208%
Sodium 8307mg	361%
Total Carbohydrate 121.30g	44%
Dietary Fiber 13.50g	48%
Total Sugars 13.20g
Protein 149.00g	298%

Vitamin D 35IU	175%
Calcium 300mg	23%
Iron 10mg	56%
Potassium 3664mg	78%

*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.

Source of Calories

Fat: 42.1%

Protein: 31.9%

Carbs: 26.0%