This is almost Portugal’s national dish, at least in the down-home section. It’s a kind of always-available-even-if-too-late-for-lunch restaurant dish. Anyway, this is not an apology; it’s the best of all chicken soups, with proven restorative qualities.
For the stock, put all the ingredients in a large pan, cover with about 3litres/5pints cold water and bring to a gentle simmer. Simmer for an hour but don’t let it boil, even for a minute, or the fat wil