White Broth Soup

Caldo Branco

Ingredients12

• chicken thighs, bone‑in500 g
• potatoes, peeled and diced300 g
• carrots, sliced150 g
• onion, chopped1
• garlic cloves, minced2
• olive oil2 tbsp
• bay leaf1
• water1.5 L
• saltto taste
• black pepperto taste
• fresh parsley, chopped2 tbsp
• heavy cream (optional)100 ml

Method

1. Heat the olive oil in a large pot over medium heat and sauté the onion and garlic until translucent.
2. Add the chicken thighs and brown them lightly on both sides, about 5 minutes.
3. Pour in the water, add the bay leaf, and bring to a boil; then reduce to a simmer and cook for 20 minutes, skimming any foam.
4. Add the diced potatoes and sliced carrots; continue simmering until the vegetables are tender, about 15 minutes.
5. Season with salt and black pepper, remove the chicken, shred the meat, and return it to the pot.
6. Stir in the heavy cream if using, and heat through without boiling.
7. Garnish with chopped parsley and serve hot.