Name: Portuguese Chicken Noodle Soup with Lemon and Mint
Prep time: 20 min
Cook time: 1 h 3 min
Total time: 1 h 23 min
Yield: 6
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs; 10 cups (2.4 L) water; 1 medium yellow onion, peeled and halved (about 150 g); 2 medium carrots, peeled and cut into large chunks (about 150 g); 2 celery ribs, cut into large chunks (about 80 g); 3 garlic cloves, lightly crushed (about 9 g); 1 bay leaf; 6 parsley stems, plus 2 tbsp (8 g) chopped parsley leaves for serving; 1½ tsp (7.5 g) kosher salt, plus more to taste; ¼ tsp (0.5 g) freshly ground black pepper, plus more to taste; 5 oz (140 g) Portuguese pevide pasta, or small pasta such as orzo or acini di pepe; broken thin egg noodles also work; 2 tbsp (6 g) finely chopped fresh mint leaves, for serving; 1 tbsp (15 ml) fresh lemon juice, optional, for serving

Portuguese Chicken Noodle Soup with Lemon and Mint

Portuguese chicken noodle soup is a light, savory soup of tender chicken, small pasta, and a clear broth scented with parsley and mint. It is inspired by canja de galinha, a Portuguese chicken soup often made with rice; pasta choices and seasonings vary between households, and this version is an easy noodle-based take.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs
10 cups (2.4 L) water
1 medium yellow onion, peeled and halved (about 150 g)
2 medium carrots, peeled and cut into large chunks (about 150 g)
2 celery ribs, cut into large chunks (about 80 g)
3 garlic cloves, lightly crushed (about 9 g)
1 bay leaf
6 parsley stems, plus 2 tbsp (8 g) chopped parsley leaves for serving
1½ tsp (7.5 g) kosher salt, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper, plus more to taste
5 oz (140 g) Portuguese pevide pasta, or small pasta such as orzo or acini di pepe; broken thin egg noodles also work
2 tbsp (6 g) finely chopped fresh mint leaves, for serving
1 tbsp (15 ml) fresh lemon juice, optional, for serving

Instructions

Prepare the ingredients. Halve the onion, cut the carrots and celery into large chunks, lightly crush the garlic, and gather the herbs and spices. The vegetables are used to flavor the broth and will be strained out, so they do not need a fine dice. Keep the chopped parsley and mint separate for finishing.
Start the chicken broth. Put the chicken thighs, water, onion, carrots, celery, garlic, bay leaf, parsley stems, salt, and pepper in a large, heavy pot. Bring the water to a boil over medium-high heat, which takes about 10 minutes. Skim off any gray foam that gathers on the surface, then lower the heat to maintain a gentle simmer rather than a hard boil.
Simmer and check the chicken. Simmer uncovered for 30 minutes, turning the thighs once if they are not fully submerged. Check the thickest part of a thigh with a food thermometer; USDA FSIS specifies 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 after a few minutes. The broth should remain clear and only bubble gently.
Rest and shred the chicken. Transfer the cooked thighs to a plate and let them rest for 5 minutes, so they are easier to handle. When cool enough to touch, pull the meat into bite-size shreds with two forks, discarding any tough connective tissue. Cover the chicken loosely while you finish the broth so it stays warm.
Strain the broth. Set a fine-mesh strainer over a heatproof bowl or another pot, then carefully pour the broth through it. Discard the spent vegetables, bay leaf, and parsley stems. Return the broth to the soup pot. This step gives the soup a clean, delicate texture; if you prefer a more rustic bowl, remove the bay leaf and leave some carrot pieces in the soup instead.
Cook the pasta. Bring the strained broth back to a boil over medium-high heat, about 5 minutes. Stir in the pevide or chosen pasta and cook according to its package directions, usually about 8 minutes for small pasta, until tender but not mushy. Stir once or twice as it cooks, especially if using small shapes that can settle on the bottom.
Finish the soup. Stir the shredded chicken back into the pot and simmer for 2 minutes, just until it is hot. Taste the broth and add salt or pepper if needed. Turn off the heat, then stir in the lemon juice if using. The lemon should brighten the broth rather than make it taste sharply sour.
Serve. Ladle the soup into warm bowls and top with chopped parsley and mint. Add the herbs at the end so their fresh aroma remains noticeable. Offer extra black pepper or lemon at the table for anyone who wants a bolder finish.

Tips

Keep the simmer gentle. A rolling boil can break up the chicken and make the broth cloudy. Once the pot comes to a boil, lower the heat until you see occasional small bubbles. If foam forms early on, skim it with a spoon; it is not necessary to remove every tiny bit.
Choose pasta with the broth in mind. Portuguese pevide is a small pasta used in soups, but it may not be stocked everywhere. Orzo and acini di pepe are practical substitutes with a similar spoonable size. Broken fine egg noodles cook quickly and give the soup a softer, more familiar noodle texture.
Season gradually. Broth can taste mild while hot pasta is still cooking, and salt levels differ among kosher salt brands. Taste after the chicken and pasta are back in the pot, then adjust in small pinches. If the broth becomes too salty, add a little hot water rather than more lemon.
Plan for leftovers. Pasta continues absorbing broth as it sits. If you know you will have leftovers, cook the pasta separately and add it to individual bowls, or reserve a portion of broth before adding pasta. This keeps the stored soup from becoming overly thick.

Serving Suggestions

Serve this soup hot as a light main course or as the first course of a larger meal. A slice of crusty bread is useful for catching the last of the broth, while a simple green salad or sliced tomatoes make an easy accompaniment without competing with the soup’s gentle flavor. For a more substantial lunch, add bread and a piece of fruit or a small cheese plate.

Set chopped mint, parsley, lemon wedges, and black pepper on the table so each person can finish a bowl to taste. Mint is a distinctive, fresh partner for chicken broth, but it is best used sparingly at first: a little lifts the soup, while a large handful can dominate it. Lemon is optional rather than essential; add a squeeze only if you like a brighter, tangier broth.

Variations

Use rice for a more classic canja-style bowl. Portuguese canja is commonly prepared with rice, though recipes differ by region and household. Replace the pasta with ½ cup (90 g) short-grain rice, rinsed until the water runs mostly clear. Add it to the strained broth and simmer until tender according to the rice package, often 15 to 20 minutes; check that the pot has enough liquid and stir occasionally to prevent sticking. Rice releases starch, so the finished soup will be a little thicker.

Make it with leftover cooked chicken. For a quicker version, use 3 cups (about 420 g) shredded cooked chicken and 8 cups (1.9 L) unsalted or low-sodium chicken broth in place of the raw chicken and water. Simmer the onion, carrot, celery, garlic, bay leaf, parsley stems, salt, and pepper in the broth for about 20 minutes, then strain and cook the pasta. Stir in the cooked chicken for the final 2 to 3 minutes, until steaming hot throughout. Season carefully, since prepared broth varies in saltiness.

Add vegetables to the finished soup. For more texture, finely dice one extra carrot (about 75 g) and simmer it in the broth until tender before adding the pasta. You can also stir in ½ cup (75 g) frozen peas during the last 2 minutes of pasta cooking. These additions make the soup heartier and slightly sweeter without changing its simple broth-and-chicken character.

Adjust the herbs. Parsley and mint give the soup a fresh finish, but you can use only parsley if mint is unavailable or not to your taste. A small pinch of dried mint can substitute for fresh, though it has a more concentrated, less leafy flavor; start with ⅛ tsp (about 0.1 g), taste, and add more only if needed. Avoid simmering delicate fresh herbs for the full cooking time, since their aroma fades.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. If the pasta has been stored in the broth, expect it to soften and swell; that is normal, and the soup may need a splash of water or broth to loosen it before reheating. For the best noodle texture, store cooked pasta separately from the broth and chicken when practical.

Reheat only the amount you plan to serve, either in a saucepan over medium heat or in a microwave-safe bowl, stirring occasionally until steaming throughout. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Add a little water or broth if the soup has thickened, then taste again for seasoning. Do not repeatedly cool and reheat the whole pot.

For longer storage, freeze the broth and chicken without the pasta in an airtight freezer-safe container for up to 2 to 3 months for best quality. Leave room for expansion, thaw overnight in the refrigerator, and reheat to 165°F (74°C) before adding freshly cooked pasta. Pasta can become soft or grainy after freezing, so cooking it fresh gives a better result.

Frequently Asked Questions

Is Portuguese chicken noodle soup the same as canja de galinha?
Canja de galinha is the Portuguese name for chicken soup and is often made with rice. There are household and regional variations, including versions with small pasta, so this recipe uses the same general idea of a gentle chicken broth and tender meat but takes the noodle route. It is better understood as a noodle variation than as the single definitive version of canja.

What kind of noodles should I use?
Small pasta is easiest to eat by the spoonful. Portuguese pevide is a fitting choice when available; orzo and acini di pepe are convenient substitutes. If using long egg noodles, break them into shorter lengths before cooking. Follow the package timing and start checking a minute early, because small pasta can go from tender to soft quickly.

Can I use chicken breast instead of thighs?
Yes. Use an equal weight of boneless, skinless chicken breast, but begin checking it earlier because breast meat can dry out if simmered longer than necessary. Whichever cut you use, check the thickest part with a thermometer and cook poultry to 165°F (74°C), the USDA FSIS safe minimum. Remove each piece as soon as it reaches that temperature, then shred it after a short rest.

Why did my noodles absorb so much broth?
Pasta naturally takes up liquid, especially while it sits in hot soup or overnight in the refrigerator. Add hot water or broth a little at a time when reheating until the consistency is right. Next time, cook noodles separately and portion them into bowls, or keep some broth aside before the pasta goes into the pot.

Can I make the soup ahead?
Yes. Prepare and strain the broth, cook and shred the chicken, and refrigerate them together; cook the pasta shortly before serving for the best texture. Refrigerate the cooled components within 2 hours and use them within 3 to 4 days. When reheating, bring the soup to 165°F (74°C) before serving, then add the freshly cooked pasta and herbs.

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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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