Canja de galinha (Portuguese chicken soup)

Sometimes simple and traditional is all we need. This comforting homemade chicken soup is inspired by a classic Portuguese canja, usually made with a free-range hen and served with tiny eggs — a childhood favorite for many.

Since finding a hen with eggs inside can be nearly impossible these days, here’s a practical twist: hard-boiled quail eggs for a fun and flavorful touch!

Ingredients:

• 2 to 2½ lbs free-range chicken (or stewing hen), cut in half
• 1 medium carrot, peeled
• 1 small onion, peeled
• 2 tablespoons fresh parsley (whole sprigs)
• 2 teaspoons salt (or to taste)
• 6 cups water (or enough to cover the chicken)
• 1 cup small pasta (like orzo or pastina)
• 8–12 quail eggs
• 1–2 sprigs fresh mint

Instructions:

1. Place the chicken in a large pot along with the peeled carrot, onion, parsley, and salt. Cover with water and bring to a boil.
2. Reduce the heat and let it simmer for about 1 hour, or until the chicken is fully cooked and tender.
3. Remove the chicken and vegetables, and strain the broth to discard any solids. Skim off excess fat from the surface if needed.
4. Bring the strained broth back to a boil. Add the pasta and the quail eggs (unpeeled), and let them cook for 8 to 10 minutes, until the pasta is al dente and the eggs are hard-boiled.
5. Remove the quail eggs, peel them carefully, and return them to the pot.
6. Shred about 1 to 1½ cups of the cooked chicken. Mash the carrot with a fork and add both to the soup.
7. Add a sprig of fresh mint and let everything simmer for 1 more minute.
8. Serve hot.