📝 About This Recipe
This soul-warming Brazilian chicken noodle soup is the ultimate comfort food, traditionally served on rainy days or to heal a weary soul. Unlike its American cousin, this version features a rich, golden broth infused with 'refogado' (sautéed aromatics) and tender chunks of potato and carrot that meld with short pasta. It is a nostalgic staple of Brazilian home cooking that perfectly balances rustic simplicity with deep, savory flavors.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Chicken thighs (boneless and skinless, cut into 1-inch cubes)
- 1 tablespoon Lime juice (freshly squeezed)
- 4 cloves Garlic (minced)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Aromatic Base (Refogado)
- 2 tablespoons Extra virgin olive oil
- 1 medium Yellow onion (finely diced)
- 1 teaspoon Colorau (Annatto powder) (substitute with mild paprika if unavailable for that golden color)
- 1 piece Celery stalk (finely chopped)
- 1 piece Bay leaf (dried)
Vegetables & Broth
- 2 medium Carrots (peeled and sliced into half-moons)
- 2 medium Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
- 8 cups Chicken stock (low sodium, high quality)
- 1 medium Tomato (seeded and finely diced)
Pasta & Finishing
- 1.5 cups Short pasta (such as Ave Maria, Elbow, or broken Spaghetti)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/4 cup Fresh Scallions (thinly sliced)
👨🍳 Instructions
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1
In a medium bowl, toss the cubed chicken with the lime juice, minced garlic, salt, and black pepper. Let it marinate for at least 15 minutes to infuse the meat with flavor.
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2
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
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3
Add the marinated chicken to the pot. Sear the chicken until it is golden brown on all sides, about 6-8 minutes. Do not worry about cooking it through yet; focus on developing a nice crust.
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4
Add the diced onion and celery to the pot. Sauté for 4-5 minutes until the onion becomes translucent and soft.
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5
Stir in the colorau (or paprika) and the diced tomato. Cook for another 2 minutes, stirring constantly, until the tomato begins to break down and the oil turns a vibrant orange-red.
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6
Pour in the chicken stock and add the bay leaf. Use a wooden spoon to scrape the bottom of the pot to release any flavorful browned bits (fond).
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7
Bring the liquid to a gentle boil, then add the carrots and potatoes.
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8
Reduce the heat to medium-low, cover partially, and simmer for 15 minutes or until the vegetables are just beginning to soften.
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9
Add the pasta to the pot. Stir well to ensure the pasta doesn't stick to the bottom.
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10
Cook for an additional 8-10 minutes (or according to the pasta package directions) until the pasta is al dente and the vegetables are tender.
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11
Taste the broth and adjust the seasoning with more salt or pepper if necessary. If the soup is too thick, add a splash of hot water to reach your desired consistency.
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12
Turn off the heat and stir in the fresh parsley and scallions (the 'cheiro-verde') just before serving to keep their color and flavor bright.
💡 Chef's Tips
For the most authentic flavor, use chicken thighs rather than breasts; they stay juicy during the simmering process. If you prefer a thicker soup, mash one or two of the cooked potato cubes against the side of the pot to release starch. Always add the fresh herbs at the very end; boiling them for too long will make them lose their vibrant green color and fresh aroma. If reheating the next day, you may need to add a little extra broth or water as the pasta will continue to absorb liquid while sitting in the fridge.
🍽️ Serving Suggestions
Serve hot in deep bowls with a side of crusty French bread or Brazilian Pão de Queijo. A drizzle of high-quality extra virgin olive oil over the top adds a luxurious finish. Pair with a crisp glass of freshly squeezed orange juice or a light Brazilian Pilsner. For a bit of heat, serve with a small dish of 'pimenta malagueta' (hot pepper) oil on the side.