Portuguese Chicken Soup II

Portuguese Chicken Soup II

15 Reviews 2 Pics
MARBALET
Recipe by  MARBALET

“Elegant. Garnish with a slice of lemon and a mint leaf.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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)

Rate This Recipe
REXICANA
26

REXICANA

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

shawna954
24

shawna954

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 quarters 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.

Caroline C
22

Caroline C

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 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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 159 cal
  • 8%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 6.8 g
  • 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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