Dairy-Free Canja

Warm, comforting, and completely dairy-free, this Canja recipe delivers all the coziness of the classic Portuguese chicken and rice soup with a lighter twist. Made with tender chicken thighs, aromatic herbs like thyme and parsley, and a bright splash of lemon juice, this hearty dish is brimming with flavor and wholesome ingredients. Long-grain white rice absorbs the rich chicken broth, creating a velvety texture without the need for dairy, while sautéed vegetables like carrots, celery, and onion add a hint of natural sweetness. Perfect for a soothing weeknight dinner or as a nourishing option for a chilled evening, this gluten-free recipe is ready in under an hour and serves six. Whether you're looking for a healthy soup option or an easy one-pot meal, Dairy-Free Canja is sure to satisfy.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Step 2

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.

Step 3

Place the boneless chicken thighs into the pot and cook for about 5 minutes, turning once to brown both sides slightly.

Step 4

Rinse the rice under cold water and drain. Add the rice to the pot along with the chicken broth and bay leaf.

Step 5

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.

Step 6

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.

Step 7

Add the freshly minced parsley, lemon juice, salt, black pepper, and thyme leaves. Stir well to combine.

Step 8

Simmer for another 5 minutes to allow the flavors to meld.

Step 9

Remove the bay leaf. Taste and adjust the seasonings if necessary.

Step 10

Serve hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(3411.4g)

Amount per serving	% Daily Value*
Calories	1818.4

Total Fat 80.2g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 426.4mg	0%
Sodium 7650.7mg	0%
Total Carbohydrate 112.5g	0%
Dietary Fiber 15.3g	0%
Total Sugars 27.1g
Protein 157.1g	0%

Vitamin D 31.8IU	0%
Calcium 532.8mg	0%
Iron 14.4mg	0%
Potassium 4816.9mg	0%

*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: 40.1%

Protein: 34.9%

Carbs: 25.0%