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My review
Portuguese Chicken Soup II
MARBALET
"Elegant. Garnish with a slice of lemon and a mint leaf."
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Ingredients
servings 159 calsOriginal recipe yields 4 servings
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Directions
{{model.addEditText}} Print- In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.
- Remove the breast, cool, then strip off the meat and cut into a julienne.
- Strain the broth, return to the pot, and bring to a boil. Add pasta and chopped mint. Season to taste with salt and white pepper. Heat until the pasta is cooked al dente.
- Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.
Nutrition Facts
Per Serving: 159 calories; 7.1 g fat; 6.8 g carbohydrates; 16.8 g protein; 49 mg cholesterol; 63 mg sodium. Full nutrition
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Reviews
Read all reviews 1523 Ratings
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Most helpful positive review
5/29/2005
We loved it. We used 4 T of lemon juice (not listed in ingredients, but it is in recipe w/o quantity).
Most helpful critical review
9/6/2010
Great, simple chicken soup. The lemon is an unexpected surprise.
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5/29/2005
We loved it. We used 4 T of lemon juice (not listed in ingredients, but it is in recipe w/o quantity).
1/5/2010
I've made this soup 4 times now. Its amazing and simple. I made a few changes this most recent time that I was pleased with. I switched out the lemon for a lime. I actually just cut it up into q...
9/15/2008
The only changes I made were to briefly sear the chicken (I used skinless boneless breasts) in a little olive oil as I can't stand the look/texture of boiled chicken, and I used wide egg noodles...
12/6/2010
Before I added the noodles, it was exactly like the soup I eat and LOVE at the Japanese Hibachi restaurants! Thanks a bunch!
7/23/2008
Very unique chicken noodle soup, great if you are in the mood for something a little sour and tangy. I used 4 tablespoons of lemon juice right at the end as others suggested. Less could be used ...