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Add a photoRaciónes: 4
Ingredientes
- 1 whl unboned chicken breast split
- 1 x onion sliced thin wedges
- 4 x parsley sprigs
- 4 x lemon zest strips - (2" by 1/2")
- 1 sprg fresh mint
- 6 c. chicken stock
- 1/3 c. small pasta or possibly fine egg noodles
- 2 Tbsp. finely-minced fresh mint
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- Â Â Paper-thin lemon slices
- Â Â Fresh mint leaves
Direcciones
- In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig till done - about 35 min. Remove the breast, cold, then strip off the meat and cut into a julienne.
- Strain the broth, return to the pot, and bring to a boil. Add in pasta and minced mint. Season to taste with salt and white pepper. Heat till the pasta is cooked al dente (hard, literally "to the teeth").
- Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.
- Comments: A clear, light Portuguese canja - excellent as a palate reconditioner; serve warm as a first course to 4 to 6 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 4 servings | |
| Calories 100 | |
| Calories from Fat 6 | 6% |
| Total Fat 0.67g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 563mg | 23% |
| Potassium 343mg | 10% |
| Total Carbs 16.47g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.59g | 0% |
| Protein 6.22g | 10% |
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