Portuguese Chicken, Lemon and Mint Soup

Total Time:
2 hr
10 min
1 hr 50 min

6 servings

  • 1 4 -to-5-pound chicken, cut into pieces
  • 1 stalk celery, roughly chopped
  • 1 onion, roughly chopped
  • 3 cloves garlic, crushed
  • 4 sprigs parsley
  • 2 wide strips lemon zest
  • 4 sprigs mint, plus 1/4 cup chopped mint
  • 1/4 teaspoon red pepper flakes, or to taste
  • 4 quarts water or low-sodium chicken broth (or a combination)
  • 1/4 cup white rice
  • Juice of 1/2 lemon (2 tablespoons) Kosher salt
  • Cayenne pepper
  • 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.

  • Per serving: Calories 347; Fat 13 g (Saturated 4 g); Cholesterol 170 mg; Sodium 447 mg; Carbohydrate 7 g; Fiber 0 g; Protein 47 g

  • Photograph by Yunhee Kim

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    This recipe is featured in:

    Healthy Weeknight Dinners