Chicken Rice And Mint Soup Recipe

Name: Chicken Rice And Mint Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts; 1 yellow onion medium, peeled and cut into thin wedges; 4 parsley sprigs; 4 inches lemon zest strips, the colored part of the rind, each about 2 inches long and 1/2 wide; 1 sprig fresh mint; 2 quarts rich chicken broth; rice cup raw, cooked separately by package directions*; 4 teaspoons fresh lemon juice; 1/4 cup mint coarsely chopped; salt to taste; 1/8 teaspoon black pepper or white

Servings: persons

2 boneless, skinless chicken breasts
1 yellow onion medium, peeled and cut into thin wedges
4 parsley sprigs
4 inches lemon zest strips, the colored part of the rind, each about 2 inches long and 1/2 wide
1 sprig fresh mint
2 quarts rich chicken broth
rice cup raw, cooked separately by package directions*
4 teaspoons fresh lemon juice
1/4 cup mint coarsely chopped
salt to taste
1/8 teaspoon black pepper or white

1
Simmer the chicken breast with the onion, parsley, lemon zest, and mint sprig in the chicken stock in a covered heavy saucepan over low heat 30-40 minutes until cooked through.
2
Remove chicken breast and cool. Strain the broth through a sieve and return to the pan.
3
Boil the stock uncovered 8-10 minutes to reduce slightly.
4
Meanwhile, cut chicken breasts into large julienne, and add to the broth along with the cooked rice, lemon juice, chopped mint, salt (optional- I didn't need any), and pepper. Heat 2-3 minutes.
5
Ladle into soup plates, float a mint-sprigged lemon slices in each portion, and serve.
6
I cooked 1/3 cup raw, white rice in 2/3 cup boiling water (in a small covered saucepan) for about 15 minutes or until all water was absorbed.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 boneless, skinless chicken breasts, 1 yellow onion medium, peeled and cut into thin wedges, 4 parsley sprigs, 4 inches lemon zest strips, the colored part of the rind, each about 2 inches long and 1/2 wide, and more.

Yes, Chicken Rice And Mint Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Rice And Mint Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions