Low Carb Canja de Galinha

Delight in the comforting flavors of Low Carb Canja de Galinha, a wholesome twist on the classic Brazilian chicken soup that’s perfect for keto-friendly and low-carb lifestyles. This satisfying dish features tender cubes of chicken, vibrant carrots and celery, and a fragrant blend of garlic, onion, and bay leaves, all simmered in a nourishing low-sodium chicken broth. Instead of traditional rice, this recipe swaps in cauliflower rice for a lighter, low-carb alternative that doesn’t compromise on texture or taste. A splash of fresh lemon juice and a sprinkle of parsley infuse the soup with bright, zesty notes, making it as refreshing as it is hearty. Ready in under 45 minutes, this one-pot wonder is an easy and healthy comfort food for weeknights, perfect for serving piping hot to a family of four. Whether you're looking to warm up on a chilly day or searching for a wholesome, carb-conscious meal, this Low Carb Canja de Galinha is sure to hit the spot!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat olive oil in a large soup pot over medium heat.

Step 2

Add the chopped onion and sauté for about 3 minutes, or until it becomes translucent.

Step 3

Stir in the minced garlic and continue to sauté for another minute until fragrant.

Step 4

Increase the heat to medium-high and add the cubed chicken breasts to the pot.

Step 5

Cook, stirring occasionally, until the chicken is browned on all sides, about 5 minutes.

Step 6

Add the diced carrots and celery to the pot, stirring to combine with the chicken.

Step 7

Pour in the chicken broth, ensuring the ingredients are fully submerged.

Step 8

Add the bay leaves to the pot and bring the mixture to a boil.

Step 9

Once boiling, reduce the heat to low and simmer for 15 minutes, allowing the vegetables to soften.

Step 10

Stir in the cauliflower rice and continue to simmer for an additional 5 minutes.

Step 11

Remove the bay leaves from the soup and discard.

Step 12

Stir in the chopped parsley and fresh lemon juice, seasoning the soup with salt and black pepper to taste.

Step 13

Simmer for another couple of minutes, allowing the flavors to meld.

Step 14

Serve hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(2607.3g)

Amount per serving	% Daily Value*
Calories	1387.7

Total Fat 50.5g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 425mg	0%
Sodium 3838.8mg	0%
Total Carbohydrate 54.0g	0%
Dietary Fiber 14.7g	0%
Total Sugars 18.6g
Protein 171.9g	0%

Vitamin D 25IU	0%
Calcium 432.8mg	0%
Iron 11.4mg	0%
Potassium 3389.4mg	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: 33.5%

Protein: 50.6%

Carbs: 15.9%