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Chicken Soup

Algarve chicken soup can be made with leftover meat from a roast. Rice is used to give the soup body.


Chicken Soup 1 tablespoon of olive oil
1 onion sliced
1 carrot sliced
2 tomatoes sliced
1 clove of crushed garlic
2 stems of parsley
1 stem mint
1 1/2kg of chicken pieces
3 litres of water
1 teaspoon salt
2 cups of washed rice

Fry the oil, onion, garlic, 1 stem of parsley, tomato and the chicken for around 10 minutes until brown. Add the water, carrot, 1 stem of parsley, the mint and salt. Cover the pot and cook for 20 minutes. Add the rice and mix, bring back to the boil stirring from time to time, for 15 minutes and serve.