- 1 whole bone-in chicken breast, with skin
- 1 onion, cut into thin wedges
- 4 sprigs fresh parsley
- 1/2 teaspoon lemon zest
- 1 sprig fresh mint
- 6 cups chicken stock
- 1/3 cup thin egg noodles
- 2 tablespoons chopped fresh mint leaves
- salt to taste
- 1/4 teaspoon freshly ground white pepper
- 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.
04/16/2018
recipepes.com
Portuguese Chicken Soup, recipe
PT15M
PT1H
5
455 calories
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