Canjinha....Portuguese Chicken Soup

Whenever the family is feeling unwell I make a big pot of this soup.  Cooked with love and lots of garlic, the poached egg on top gives it the punch it needs...Comfort food at its best!

I usually make this in a big soup pot but you can use any pot, just depends on how many you are cooking for.

I'm not really good with measurements...with this soup the general rule is for whatever sized pot you are going to make your soup in fill 3/4 of the way up with water.  Your sized pot will depend on how many you are cooking for.

Serves 6 - 8  (to make for 4 - 6 add less water(fill half way up), and use 500g chicken wings and 300g rice - the other ingredients remain the same)

Water

Olive Oil

Salt and Pepper

Minced Garlic - 4 tablespoons

4 tablespoons Chicken stock powder - I like to use Vegeta

1 large Onion - Quartered

Lemon

1 kilo chicken wings

Half a bunch of Corriander - coarsely chopped

500g long grain rice

1 Egg per person

Bring water to boil

Add a drizzle of olive oil 

Add Onion and Chicken wings

Add Chicken stock powder, garlic, salt and pepper

Cook until chicken is cooked - approximately 15 minutes

Once chicken is cooked remove from stock.  Allow to cool and shred chicken discarding bones.

Add juice of half lemon

Add Corriander

Check the stock for seasoning.  You may need to add a little more garlic, salt and pepper. This will depend on your personal choice

Once seasoning is to your standard add the rice

Once the rice is cooked return the shredded chicken to the soup until heated through

Laddle the soup into the bowls

Crack each egg into the leftover soup and poach in the stock

This should only take a minute or two - you want the yolk runny.  As soon as your egg whites appear cooked your eggs are done - remove with a ladle

Place egg on top of soup and dust with crack black pepper