Portuguese Chicken Soup II

Cooking Recipes Catalogue

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

INGREDIENTS (for 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.