PORTUGUESE CHICKEN SOUP II

Portuguese Chicken Soup II image

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

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Yield 4

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 159 calories, Carbohydrate 6.8 g, Cholesterol 49.1 mg, Fat 7.1 g, Fiber 1.6 g, Protein 16.8 g, SaturatedFat 2 g, Sodium 63.2 mg, Sugar 1.5 g