Brazilian-style chicken noodle soup is a comforting broth filled with tender chicken, small pasta, carrots, tomato, garlic and fresh herbs. Family recipes vary: this version uses noodles, while canja de galinha, another familiar Brazilian chicken soup, is commonly made with rice.
Ingredients
- 1½ lb boneless, skinless chicken thighs (680 g)
- 2 tsp fine salt (10 g), divided, plus more to taste
- ¼ tsp ground black pepper (0.5 g), plus more to taste
- 1 tbsp neutral oil or olive oil (15 ml)
- 1 medium yellow onion, finely chopped (about 1 cup or 150 g)
- 2 celery ribs, finely chopped (about ¾ cup or 80 g)
- 2 medium carrots, peeled and cut into small dice (about 1½ cups or 180 g)
- 4 garlic cloves, finely chopped (about 12 g)
- 1 cup chopped ripe tomato (180 g)
- 1 tbsp tomato paste (16 g)
- 1 tsp dried oregano (1 g)
- ½ tsp ground cumin (1 g)
- 8 cups low-sodium chicken broth (1.9 L)
- 2 cups water (475 ml)
- 1 dried bay leaf (about 0.2 g)
- 1½ cups small dry pasta, such as ditalini or small elbows (150 g)
- ½ cup chopped fresh flat-leaf parsley (15 g)
- ⅓ cup thinly sliced scallions (20 g)
- 1 tbsp fresh lime juice (15 ml), optional
Instructions
- Prepare the ingredients. Chop the onion, celery, carrots, garlic, tomato, parsley and scallions before you start cooking. Pat the chicken dry, then season it on both sides with about 1 teaspoon of the salt and the black pepper. Keeping the vegetables cut into small, even pieces helps them cook at the same rate and makes the soup easy to eat with a spoon.
- Soften the vegetables. Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the onion, celery and carrots and cook for 5 minutes, stirring now and then, until the onion begins to turn translucent. Stir in the garlic, tomato, tomato paste, oregano and cumin. Cook for 3 minutes, stirring frequently so the garlic does not scorch and the tomato paste darkens slightly.
- Simmer the chicken. Pour in the broth and water, then add the bay leaf and remaining 1 teaspoon salt. Scrape the bottom of the pot to loosen any browned bits. Add the chicken thighs and bring the liquid just to a gentle boil. Lower the heat, cover partially and simmer for about 22 minutes, turning the chicken once if it is not submerged. Check the thickest part of each thigh with a food thermometer; USDA FSIS recommends a safe minimum internal temperature of 165°F (74°C) for poultry. If a piece has not reached that temperature, keep simmering and check again.
- Shred the chicken. Transfer the cooked chicken to a plate with tongs and leave the broth at a gentle simmer. Remove and discard the bay leaf. Let the chicken sit just long enough to handle, about 3 minutes, then shred it with two forks or cut it into bite-size pieces. Keep it covered while the pasta cooks so it stays warm.
- Cook the noodles in the soup. Stir the dry pasta into the simmering broth and cook uncovered for the time on the package, usually about 9 minutes for small shapes. Stir occasionally, especially near the bottom of the pot, and taste a piece near the end. It should be tender but not falling apart. If the soup becomes thicker than you like, add hot water or broth a splash at a time.
- Finish and serve. Return the shredded chicken to the pot and stir for 1 minute, until hot. Turn off the heat, then mix in the parsley, scallions and optional lime juice. Taste the broth and adjust the salt, pepper or lime. Serve while hot, with extra parsley or scallions at the table.
Tips
- Use small pasta. Ditalini, small elbows, tiny shells or broken vermicelli all work. If using very fine noodles, add them near the end and start checking a few minutes before the package time; they can go from tender to mushy quickly.
- Keep the simmer gentle. A rolling boil can make chicken tougher and cause the vegetables to break down. Once the broth reaches a boil, lower the heat until you see small, steady bubbles.
- Adjust salt for your broth. Low-sodium broth gives you more control, but brands differ. Start with the listed amount, taste after the pasta cooks, and add salt only as needed. Regular broth may already be salty enough.
- Make it without fresh tomato. Substitute ¾ cup canned diced tomatoes (about 135 g), drained. The soup will taste a little more concentrated and tangy; keep the tomato paste for depth, or leave it out if you prefer a lighter tomato flavor.
Serving Suggestions
Serve the soup as a complete lunch or a light dinner, making sure each bowl gets chicken, vegetables, pasta and plenty of broth. Lime is optional, but a small squeeze brightens the tomato and herbs without making the soup taste distinctly citrusy. Put extra sliced scallions, parsley and black pepper on the table so everyone can season a bowl to taste.
For a more substantial meal, offer crusty bread or simple rolls for soaking up the broth. A green salad dressed with vinegar or lime makes a fresh contrast to the warm soup. If serving a crowd, bring the pot to the table and ladle into warmed bowls; keep the pasta from sitting in the hot pot for a long time, since it will continue to absorb liquid and soften.
Variations
Use chicken breast: Boneless, skinless breasts can replace the thighs in the same total weight. They may cook faster, so begin checking their temperature after about 16 minutes of simmering and remove them as soon as the thickest part reaches 165°F (74°C). Thighs are more forgiving and give the broth a fuller flavor, while breast meat makes a leaner-tasting bowl.
Make a rice-style canja: For a soup closer to Brazilian canja de galinha, omit the pasta and stir in ½ cup long-grain white rice (about 90 g) when you add the broth. Simmer until the rice is tender, usually 15 to 20 minutes, checking the package directions. Rice absorbs liquid as it cooks, so add extra broth or water if needed. This change makes a softer, more porridge-like soup than the noodle version.
Add more vegetables: Stir in 1 cup (about 150 g) diced potato with the carrots, or add 1 cup (about 130 g) frozen peas during the final 3 minutes of pasta cooking. Chopped cabbage also works; add it with the pasta so it softens without disappearing into the broth.
Change the herbs or pasta: If flat-leaf parsley is unavailable, use cilantro for a more pronounced, citrusy herbal note, or use a smaller amount of fresh chives in place of scallions. For a gluten-free bowl, choose a small gluten-free pasta and follow its cooking directions; it may release more starch or soften sooner, so check frequently.
Storage and Reheating
Cool leftovers and refrigerate them within 2 hours of cooking. Store in a covered container for 3 to 4 days. The pasta will continue absorbing broth as it sits, so the soup will be thicker the next day; stir in a little water or broth when reheating to loosen it.
Reheat only the amount you plan to eat on the stove over medium heat, stirring occasionally, or in the microwave in a covered, microwave-safe bowl. Heat leftovers to 165°F (74°C), checking the center with a food thermometer, and avoid repeatedly cooling and reheating the whole pot. For best texture when preparing ahead, cook and refrigerate the soup base without pasta, then cook fresh pasta in the reheated broth. You can freeze the soup base for up to 2 to 3 months for best quality; thaw it in the refrigerator and add freshly cooked pasta after reheating.
Frequently Asked Questions
Is Brazilian chicken noodle soup the same as canja de galinha?
No. Canja de galinha is a well-known Brazilian chicken soup that is commonly made with rice. This recipe uses pasta instead, so it is a noodle-soup variation rather than a claim to one definitive national recipe. Ingredients and seasonings vary among households and regions.
Can I use cooked or leftover chicken?
Yes. Use about 3 cups (roughly 400 g) shredded cooked chicken. Make the broth and vegetables as directed, simmer until the carrots are tender, then add the pasta. Stir in the chicken near the end and heat it thoroughly to 165°F (74°C) before serving. Since it will not need to cook from raw, this option shortens the simmering time.
Can I cook the pasta separately?
Yes, and that is a useful choice if you expect leftovers or want more control over the broth. Boil the pasta separately according to its package directions, drain it, and add it to individual bowls before ladling in soup. The noodles stay firmer and do not soak up as much broth during storage.
Why did my soup become thick overnight?
Dry pasta absorbs broth while it cooks and continues taking up liquid as the soup cools. This is normal, not a sign that the soup has gone bad. Add water or broth while reheating until the consistency is right, then check that the leftovers reach 165°F (74°C).
Can I make the soup ahead?
Yes. Cook the chicken-and-vegetable broth up to 3 days ahead, refrigerate it promptly, and cook the pasta in the broth when you are ready to serve. If the noodles are already in the soup, it is still fine to make ahead, but expect them to soften and the broth to thicken. Store the soup in the refrigerator within 2 hours of cooking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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