ForeverMama’s Heirloom Portuguese Watercress Chicken Soup

The scent of simmering onions and chicken always takes me back. Back to a tiny kitchen in Lisbon, where my Avó Maria would hum fado tunes as she stirred a pot almost identical to this one. I remember balancing on a wobbly stool, mesmerized by the way the watercress wilted into the broth, releasing its peppery perfume. It wasn’t just a soup; it was a story, a legacy ladled into a bowl. A taste of home, no matter where in the world we were.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Servings: 6-8
• Yield: About 8 cups
• Dietary Type: Not Gluten-Free

Ingredients

• 2-3 tablespoons butter or 2-3 tablespoons equivalent olive oil
• 2 medium onions, finely chopped
• 6 chicken pieces, skin and fat removed (either drumsticks, thighs, or a combination)
• 2/3 cup barley
• 6 cups water
• 2 chicken bouillon cubes (Knorr brand preferred)
• 1 bunch watercress, chopped (stems and all)
• Salt, to taste
• Lemon juice, freshly squeezed, to taste (1/4 – 1/3 juice of 1 lemon)

Equipment Needed

• Large pot
• Cutting board
• Knife
• Colander
• Tongs
• Wooden spoon

Instructions

1. Place a large pot over medium heat. Once the pot is hot enough, add the butter or olive oil. Allow the fat to heat up, being careful not to burn the butter.

2. Add the finely chopped onions and sauté for approximately 5 minutes, or until they become translucent. Stir frequently to prevent browning and ensure even cooking.

3. Add the chicken pieces to the pot to brown. Browning the chicken enhances the flavor of the soup. Be vigilant to avoid burning the onions during this process. If the onions begin to stick or brown too quickly, reduce the heat slightly.

4. Pour water into the pot, ensuring it covers the chicken pieces by about 2-3 inches. You may need to adjust the amount of water depending on the size of your pot and the quantity of chicken. Add the chicken bouillon and barley.

5. Bring the water to a boil. Once boiling, reduce the heat to a simmer, leaving the lid slightly ajar.

6. Simmer the soup for 1 hour, adding water as needed to maintain the desired liquid level. Throughout the simmering process, periodically remove any scum or excess grease that rises to the surface of the broth. This will ensure a clearer, cleaner-tasting soup.

7. Taste the broth for salt and add it to taste while cooking.

8. After simmering for an hour, check the chicken and barley for tenderness. They should be easily pierced with a fork. If they are not tender, continue to simmer for an additional 15-30 minutes, checking periodically.

9. Once the chicken and barley are tender, use tongs to carefully remove the chicken pieces from the pot. Transfer the chicken to a colander placed over a plate to catch any juices.

10. Transfer the chicken pieces onto a cutting board. Using a knife or your fingers, carefully remove the chicken meat from the bones, cutting it into 1-inch pieces. Discard the bones and any tough membrane or cartilage.

11. Place the cut chicken pieces and any juices that collected on the plate beneath the colander back into the pot of soup. These juices are full of flavor and will enrich the broth.

12. Add the chopped watercress to the pot and let it simmer for 15-20 minutes, or until the watercress is just tender with a very slight crispness. Be careful not to overcook the watercress.

13. Remove the pot from the burner and drizzle fresh lemon juice over the soup. Mix it in gently with a wooden spoon. Adjust the amount of lemon juice to taste, starting with a smaller amount (about 1/4 juice of a lemon) and adding more as needed.

Expert Tips & Tricks

• Don’t overcrowd the pot: If you are making a large batch of soup, ensure there is enough room for the ingredients to move freely. Overcrowding can result in uneven cooking and a less flavorful broth.
• Make it ahead: This soup tastes even better the next day! The flavors have time to meld and deepen. Prepare the soup up to the point of adding the watercress, then add the watercress just before serving.
• Toast the barley: For a nuttier flavor, toast the barley in a dry skillet over medium heat for a few minutes before adding it to the soup. Be careful not to burn it.

Serving & Storage Suggestions

Serve hot, garnished with an extra squeeze of lemon juice and a sprinkle of freshly ground black pepper, if desired. This soup is delicious on its own or with a side of crusty bread for dipping.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions for up to 2-3 months. Reheat gently on the stovetop or in the microwave until heated through. If frozen, thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	446.6 kcal	N/A
Calories from Fat	244 g	55%
Total Fat	27.1 g	41%
Saturated Fat	9.1 g	45%
Cholesterol	123.6 mg	41%
Sodium	152.4 mg	6%
Total Carbohydrate	18.5 g	6%
Dietary Fiber	4.2 g	16%
Sugars	1.7 g	6%
Protein	31.2 g	62%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Rice or Pasta: As mentioned, you can substitute the barley with rice or small pasta stars. Add these ingredients towards the end of the cooking process (about 15 minutes before the end).
• Vegetarian Option: To make this soup vegetarian, replace the chicken with mushrooms or other vegetables like carrots, celery, and potatoes. Use vegetable broth instead of water and chicken bouillon.
• Spicy Kick: Add a pinch of red pepper flakes to the soup for a touch of heat.
• Greens: While watercress is traditional, you could experiment with other greens like spinach or kale. Add them in the last few minutes of cooking to prevent them from becoming too wilted.

FAQs (Frequently Asked Questions)

Q: Can I use chicken breast instead of thighs and drumsticks?
A: While you can, the flavor won’t be the same. Thighs and drumsticks are more flavorful and contribute to a richer broth. The bones also add depth of flavor.

Q: Can I make this soup in a slow cooker?
A: Yes, you can. Brown the chicken and sauté the onions as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the watercress during the last 30 minutes of cooking.

Q: How do I prevent the watercress from becoming too bitter?
A: Don’t overcook the watercress. Add it towards the end of the cooking process and simmer just until it is tender-crisp.

Q: Can I freeze this soup?
A: Absolutely! Allow the soup to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months.

Q: Is it necessary to remove the skin and fat from the chicken?
A: Yes, removing the skin and fat will help to reduce the amount of grease in the soup and create a cleaner flavor.

Final Thoughts

I hope this recipe brings you as much comfort and joy as it has brought my family for generations. Don’t be afraid to experiment with the variations and make it your own. Whether you’re sharing it with loved ones or enjoying a quiet bowl on a chilly evening, I hope this Heirloom Portuguese Watercress Chicken Soup fills your heart and nourishes your soul. Let me know what you think – I’d love to hear your stories and any tweaks you make to this timeless classic! Bom apetite!