Portuguese Chicken Soup II


Elegant. Garnish with a slice of lemon and a mint leaf.

4 servings


  • 1 whole bone-in chicken breast, with skin

  • 1 onion, cut into thin wedges

  • 4 sprigs fresh parsley

  • ½ teaspoon lemon zest

  • 1 sprig fresh mint

  • 6 cups chicken stock

  • cup thin egg noodles

  • 2 tablespoons chopped fresh mint leaves

  • salt to taste

  • ¼ teaspoon freshly ground white pepper


  1. In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.

  2. Remove the breast, cool, then strip off the meat and cut into a julienne.

  3. 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.

  4. 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
7g Fat
7g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 159
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 49mg 16%
Sodium 63mg 3%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 17g
Vitamin C 41mg 203%
Calcium 58mg 4%
Iron 3mg 14%
Potassium 366mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.