Portuguese Minty Chicken Soup With Pasta And Lemon Recipe

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0 votes | 710 views
Servings: 4

Ingredients

Cost per serving $1.51 view details
  • 1 whl unboned chicken breast split
  • 1 x onion sliced thin wedges
  • 4 x parsley sprigs
  • 4 x lemon zest strips - (2" by 1/2")
  • 1 sprg fresh mint
  • 6 c. chicken stock
  • 1/3 c. small pasta or possibly fine egg noodles
  • 2 Tbsp. finely-minced fresh mint
  •     Salt to taste
  •     Freshly-grnd white pepper to taste
  •     Paper-thin lemon slices
  •     Fresh mint leaves

Directions

  1. In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig till done - about 35 min. Remove the breast, cold, then strip off the meat and cut into a julienne.
  2. Strain the broth, return to the pot, and bring to a boil. Add in pasta and minced mint. Season to taste with salt and white pepper. Heat till the pasta is cooked al dente (hard, literally "to the teeth").
  3. Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.
  4. Comments: A clear, light Portuguese canja - excellent as a palate reconditioner; serve warm as a first course to 4 to 6 people.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 378g
Recipe makes 4 servings
Calories 100  
Calories from Fat 6 6%
Total Fat 0.67g 1%
Saturated Fat 0.17g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 563mg 23%
Potassium 343mg 10%
Total Carbs 16.47g 4%
Dietary Fiber 2.2g 7%
Sugars 0.59g 0%
Protein 6.22g 10%
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