-
Portuguese Minty Chicken Soup With Pasta And Lemon
Ingredients
- 1 whl unboned chicken breast split
- 1 x onion sliced thin wedges
- 4 x parsley sprigs
- 4 x lemon zest strips - (2" by 1/2")
- 1 sprg fresh mint
- 6 c. chicken stock
- 1/3 c. small pasta or possibly fine egg noodles
- 2 Tbsp. finely-minced fresh mint
- Salt to taste
- Freshly-grnd white pepper to taste
- Paper-thin lemon slices
- Fresh mint leaves
Directions
- In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig till done - about 35 min. Remove the breast, cold, then strip off the meat and cut into a julienne.
- Strain the broth, return to the pot, and bring to a boil. Add in pasta and minced mint. Season to taste with salt and white pepper. Heat till the pasta is cooked al dente (hard, literally "to the teeth").
- Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.
- Comments: A clear, light Portuguese canja - excellent as a palate reconditioner; serve warm as a first course to 4 to 6 people.
Share Recipe
Similar Recipes
Leave a review or comment
