Portuguese Chicken Soup II Recipe

Ingredients
<br>- 1 whole bone-in chicken breast, with skin
<br>- 1  onion, cut into thin wedges
<br>- 4 sprigs fresh parsley
<br>- ½ teaspoon lemon zest
<br>- 1 sprig fresh mint
<br>- 6 cups chicken stock
<br>- ⅓ cup thin egg noodles
<br>- 2 tablespoons chopped fresh mint leaves
<br>- salt to taste
<br>- ¼ teaspoon freshly ground white pepper
<br><p></p>Directions
<br>step 1: In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.
<br>step 2: Remove the breast, cool, then strip off the meat and cut into a julienne.
<br>step 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.
<br>step 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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Ingredients
- 1 whole bone-in chicken breast, with skin
- 1 onion, cut into thin wedges
- 4 sprigs fresh parsley
- ½ teaspoon lemon zest
- 1 sprig fresh mint
- 6 cups chicken stock
- ⅓ cup thin egg noodles
- 2 tablespoons chopped fresh mint leaves
- salt to taste
- ¼ teaspoon freshly ground white pepper

Directions
step 1: In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.
step 2: Remove the breast, cool, then strip off the meat and cut into a julienne.
step 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.
step 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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