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Meal Type

Cuisine

Midnight Chicken Soup

Demonstrated by: Eleanora Cadinha, Portuguese Pioneer Civic Association.
Portuguese Recipes on April 1, 1998.

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Ingredients:

Midnight Chicken Soup

  • 3 1/2 to 4 lb chicken
  • 1 1/2 teaspoons Hawaiian salt
  • 1/4 teaspoon pepper
  • 1 tablespoon salad oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 cans (8 oz size) tomato sauce
  • 1 bag spice garni*
  • 2 quarts water
  • 3 stalks celery, chopped
  • 3 carrots, diced
  • 3 potatoes, cubed
  • 1 teaspoon salt
  • Dash of pepper
  • 1/2 lb vermicelli, broken into halves

Directions:

  1. Remove skin from chicken.
  2. Season chicken with Hawaiian salt and the 1/4 teaspoon pepper.
  3. In a large saucepot, heat oil; add garlic and chicken and brown chicken on all sides.
  4. Add onion; cook until transparent.
  5. Add tomato sauce, spice garni, and water; cover and cook for 20 minutes.
  6. Remove bones from chicken and chop chicken meat.
  7. Return chicken to pot.
  8. Add celery, carrots, and potatoes; cook for 10 more minutes.
  9. Add the 1 teaspoon salt, dash of pepper, and vermicelli; cook for another 10 minutes or until done.
  10. Remove spice garni before serving.

Makes 12 servings

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