CANJA DE GALINHA - PORTUGUESE CHICKEN SOUPE

In a pot, heat olive oil and sauté the onions and garlic until fragrant.

Add the bone-in chicken breast and cover with water, bringing it to a boil.

Once boiling, reduce heat and simmer until the chicken is cooked through.

Remove the chicken, shred the meat, and return it to the pot.

Add the carrots and egg noodles to the pot, cooking until the noodles are tender.

Season with salt, pepper, and stir in the chopped mint before serving.

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