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Name: White Broth Soup
Total time: 45 min
Yield: Serves 4
Cuisine: Portugal
Ingredients: 500 g chicken thighs, bone‑in; 300 g potatoes, peeled and diced; 150 g carrots, sliced; 1 onion, chopped; 2 garlic cloves, minced; 2 tbsp olive oil; 1 bay leaf; 1.5 L water; to taste salt; to taste black pepper; 2 tbsp fresh parsley, chopped; 100 ml heavy cream (optional)

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Portugal45 minServes 4déjà cuisiné

White Broth Soup

Caldo Branco

Ingrédients12

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

viandelégumeautreépice et saucelaitier et œuf

Préparation

Heat the olive oil in a large pot over medium heat and sauté the onion and garlic until translucent.
Add the chicken thighs and brown them lightly on both sides, about 5 minutes.
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.
Add the diced potatoes and sliced carrots; continue simmering until the vegetables are tender, about 15 minutes.
Season with salt and black pepper, remove the chicken, shred the meat, and return it to the pot.
Stir in the heavy cream if using, and heat through without boiling.
Garnish with chopped parsley and serve hot.