Portuguese Chicken Soup II

Portuguese Chicken Soup II

15
MARBALET 46

"Elegant. Garnish with a slice of lemon and a mint leaf."

Ingredients

{{adjustedServings}} servings 159 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.
  2. Remove the breast, cool, then strip off the meat and cut into a julienne.
  3. Strain the broth, return to the pot, and bring to a boil. Add pasta and chopped mint. Season to taste with salt and white pepper. Heat until the pasta is cooked al dente.
  4. Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.
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Reviews

15
  1. 22 Ratings

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We loved it. We used 4 T of lemon juice (not listed in ingredients, but it is in recipe w/o quantity).

I've made this soup 4 times now. Its amazing and simple. I made a few changes this most recent time that I was pleased with. I switched out the lemon for a lime. I actually just cut it up into q...

The only changes I made were to briefly sear the chicken (I used skinless boneless breasts) in a little olive oil as I can't stand the look/texture of boiled chicken, and I used wide egg noodles...