Recipe courtesy of Emeril Lagasse
Portuguese Chicken, Lemon and Mint Soup
Total:
2 hr
Prep:
10 min
Cook:
1 hr 50 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Total:
2 hr
Prep:
10 min
Cook:
1 hr 50 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Combine the chicken, celery, onion, garlic, parsley, lemon zest, mint sprigs, red pepper flakes and water or broth in a large saucepan. Bring to a boil and skim off any foam. Reduce the heat to medium low and simmer, skimming as needed, 45 minutes, or until the chicken is tender.

Strain the stock through a fine sieve into a large bowl. Transfer the chicken to a plate to cool and discard the vegetable mixture. Return the stock to the saucepan over medium-low heat and simmer until it is slightly reduced and flavorful, about 30 minutes. Add the rice and simmer until tender, about 20 more minutes.

When the chicken is cool enough to handle, remove the skin, then remove the meat from the bones and tear it into bite-size pieces. Add to the stock and cook 3 to 4 minutes. Add the lemon juice, chopped mint, and salt and cayenne pepper to taste; cook 2 to 3 more minutes.

Photograph by Yunhee Kim

IDEAS YOU'LL LOVE

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Lemon Chicken

Recipe courtesy of Rachael Ray

Grilled Lemon Chicken

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Lemon Chicken with Croutons

Recipe courtesy of Ina Garten

Chicken Marsala

Recipe courtesy of Robert Irvine

Roasted Lemon Chicken Legs

Recipe courtesy of Ree Drummond

Buffalo Chicken Wings

Recipe courtesy of Ina Garten

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking