This simple but full of flavour broth was definitely a favourite of mine when living in the Algarve. Just a few ingredients and time is all you need!
Start making chicken stock. I put the left over chicken and carcass from a roast chicken in my slow cooker, add a chopped onion; a few peppercorns; a couple of bay leaves; the rind from half a lemon and a few sprigs of fresh mint. Cover with water and switch it on. Mine cooked on low for 8 hrs, you could pressure cook it I guess?
Strain the stock, strip the chicken from the bones and add back to the pan. Gently simmer and add either tiny bits of pasta or rice, simmer until it’s cooked. Check seasoning and add chopped mint plus a squeeze of lemon juice if liked. Simplicity in a bowl!