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Receta Portuguese Minty Chicken Soup With Pasta And Lemon
by Global Cookbook

Portuguese Minty Chicken Soup With Pasta And Lemon
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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
  •     Salt to taste
  •     Freshly-grnd white pepper to taste
  •     Paper-thin lemon slices
  •     Fresh mint leaves

Direcciones

  1. 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.
  2. 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").
  3. Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.
  4. Comments: A clear, light Portuguese canja - excellent as a palate reconditioner; serve warm as a first course to 4 to 6 people.