Portuguese Chicken Soup II

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

• Calories: 159 Calories

Ingredients

• ½ teaspoon lemon zest
• salt to taste
• 2 tablespoons chopped fresh mint leaves
• ¼ teaspoon freshly ground white pepper
• 1 whole bone-in chicken breast, with skin
• 6 cups chicken stock
• 4 sprigs fresh parsley
• 1 onion, cut into thin wedges
• 1 sprig fresh mint
• ⅓ cup thin egg noodles

Recipe Instructions

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.