Portuguese Chicken, Lemon and Mint Soup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 347
- Total Fat
- 13 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 170 milligrams
- Sodium
- 447 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 0 grams
- Protein
- 47 grams
- Total: 2 hr
- Prep: 10 min
- Cook: 1 hr 50 min
Ingredients
2 wide strips lemon zest
4 sprigs mint, plus 1/4 cup chopped mint
1 stalk celery, roughly chopped
1 onion, roughly chopped
3 cloves garlic, crushed
4 sprigs parsley
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
1 4-to-5-pound chicken, cut into pieces
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.