Portuguese Chicken Soup Ii

1. 1

   In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.

2. 2

   Remove the breast, cool, then strip off the meat and cut into a julienne.

3. 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.

4. 4

   Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.