Portuguese Chicken Soup II14 Reviews
“Elegant. Garnish with a slice of lemon and a mint leaf.” - by MARBALET
Original recipe yields 4 servings
- In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.
- Remove the breast, cool, then strip off the meat and cut into a julienne.
- 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.
- Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.
Amount Per Serving (4 total)
- 159 cal
- 7.1 g
- 6.8 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"We loved it. We used 4 T of lemon juice (not listed in ingredients, but it is in recipe w/o quantity)...." See more"
"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 quarter..." See mores and stuck the whole thing in to get more of the lime juice and more of an intense flavor. I also omitted the the parsley and upped the mint. White pepper is a MUST."
"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. Like..." See more previous reviewers, I also added in some fresh lemon juice. This is such a delicious, fresh-tasting soup. I know I'll be making it again (probably tomorrow). Thanks so much!"
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