Portuguese Chicken Soup
Warm, hearty, and brimming with bold flavors, Portuguese Chicken Soup is the ultimate comfort food for any season. This traditional recipe combines tender bone-in chicken thighs, nutrient-packed kale, and a medley of garden-fresh vegetables like carrots, celery, and red bell pepper, all simmered in a fragrant broth enriched with smoked paprika and thyme. The addition of russet potatoes and optional cooked rice make this dish satisfyingly wholesome, while the finishing touch of fragrant garlic and a hint of bay leaf elevate its rustic charm. Ready in just about an hour, this soul-soothing soup is perfect for family dinners or meal prepping. Serve it piping hot with crusty bread for a delightful taste of Portugal that will keep you coming back for more!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 4 minced garlic cloves
- 2 large, peeled and sliced carrots
- 2 sliced celery stalks
- 1 medium, diced red bell pepper
- 1 large, peeled and diced russet potato
- 4 pieces bone-in chicken thighs
- 6 cups chicken stock
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 whole dried bay leaf
- 2 cups, chopped kale leaves
- 1 cup (optional) cooked rice
- 1 teaspoon (adjust to taste) sea salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced carrots, celery, red bell pepper, and diced potato to the pot. Stir and cook for 5 minutes to soften the vegetables slightly.
Place the chicken thighs in the pot and pour in the chicken stock.
Add the smoked paprika, dried thyme, bay leaf, sea salt, and black pepper to the pot. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let simmer for 25 minutes, or until the chicken is fully cooked and tender.
Remove the chicken thighs from the pot and set them aside to cool slightly. Shred the chicken meat using two forks, discarding the bones and skin.
Return the shredded chicken to the soup and stir in the chopped kale leaves. Allow the soup to simmer for an additional 5 minutes until the kale is tender.
If using cooked rice, stir it into the soup just before serving.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve the soup hot with crusty bread on the side, and enjoy!
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 542 mg | 24% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 798 mg | 17% | |
*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.
