Canja de Galinha (traditional Portuguese chicken soup with small pasta)
Recipe by PlanMyMealsUpdated
- min
- 45
- portions
- 4
- protein/portion
- 22 g
Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Put the chicken on to simmer in a pan with water, the whole onion, the carrot, the bay leaf and salt, for about 25 minutes.
- Remove the chicken, shred the meat and strain the stock. Return the stock to the heat.
- Add the small pasta (letters or pearls) to the boiling stock and cook for about 8 minutes, until al dente.
- Slice the cooked carrot into rounds and return it to the stock with the shredded chicken.
- Season with pepper, adjust the salt and finish with chopped parsley and a drizzle of olive oil.
Shopping tip
Use a chicken leg to give more flavour to the stock. Fresh mint (optional) gives the traditional finishing touch.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.