Caldo de Galinha (Goan Style Chicken Soup)

Known affectionately as 'Goan penicillin,' this version of the traditional Portuguese broth, is packed with medicinal spices.  At the very first sniff of a cold, Goan mais will reach for a fresh chicken to whip up a comforting batch.

Ingredients

For the Broth Base

300g Chicken wings
1 onion, cut in half
1 carrot, cut in half
2 large cloves garlic
1-inch piece of ginger
10 peppercorns
2 cloves
1-inch cinnamon
½ tsp turmeric powder
½ tsp coriander powder
1 vegetable stock cube
1 chicken stock cube
Salt & black pepper to taste

For the Hearty Broth

Pasta quills (penne)
Frozen vegetables or fresh greens/Spinach

Cooking Steps

Step 1:  Simmer the Broth

  1. Place the chicken wings in a deep saucepan and cover generously with water.
  2. Add half of the onion, the carrot halves, whole garlic cloves, ginger, peppercorns, cloves, and cinnamon stick.
  3. Sprinkle in turmeric and coriander powders, then crumble in the vegetable and stock cubes.
  4. Bring the soup to a boil, then reduce the heat, cover, and let it simmer for 40-60 minutes until the chicken wings are tender and falling apart.

Step 2:  For Clear Consommé:
Strain the finished broth through a fine mesh sieve to remove the solids and serve hot.

Step 3:  For a Hearty Broth

  1. Remove the chicken wings, ginger, garlic and whole spices with a slotted spoon placing them in a colander to cool slightly.
  2. Find the cooked garlic cloves, mash them to a paste, and stir them back into the soup for extra flavour..
  3. Add the pasta quills, the cooked carrots from the broth (chopped), and a handful of frozen vegetables or fresh greens.
  4. Simmer gently until the pasta is tender and the vegetables are cooked through.
  5. Taste, and season with additional salt and pepper if needed, and shred any reserved chicken meat back into the soup before serving steaming hot.

Chefs Tip:  For a truly authentic Goan version, substitute the pasta (Step3) with a small handful of Goan red rice and a small piece of Goan choris.