Chicken Rice and Mint Soup

Photo: Ruth

Ingredients

2 boneless, skinless chicken breasts

1 medium yellow onion, peeled and cut into thin wedges

4 parsley sprigs

4 inches strips lemon zest (the colored part of the rind), each about 2 inches long and ½ wide

1 sprig fresh mint

2 quarts rich chicken broth

cup raw rice, cooked separately by package directions*

4 teaspoons fresh lemon juice

1/4 cup coarsely chopped mint

salt, to taste

1/8 teaspoon white or black pepper

Preparation

Simmer the chicken breast with the onion, parsley, lemon zest, and mint sprig in the chicken stock in a covered heavy saucepan over low heat 30-40 minutes until cooked through.

Remove chicken breast and cool. Strain the broth through a sieve and return to the pan.

Boil the stock uncovered 8-10 minutes to reduce slightly.

Meanwhile, cut chicken breasts into large julienne, and add to the broth along with the cooked rice, lemon juice, chopped mint, salt (optional- I didn't need any), and pepper. Heat 2-3 minutes.

Ladle into soup plates, float a mint-sprigged lemon slices in each portion, and serve.

I cooked 1/3 cup raw, white rice in 2/3 cup boiling water (in a small covered saucepan) for about 15 minutes or until all water was absorbed.

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About

Whenever I'm feeling a bit down or unwell I always crave something that will make me feel warm inside.

When I was a child, I always spent my school holidays in Portugal. The first few days were filled with coughs and sneezes as my body adapted to the change in temperature.

The Portuguese have a sure cure for this- a clear chicken soup, with added mint and lemon.
The combination, truly delicious and comforting.
I found myself craving that today, and although I didn't stick to the original recipe which asks for home-made Chicken stock, it turned out just as delicious.
A true childhood memory.

Yield:

4.0

Added:

Wednesday, December 2, 2009 - 1:26am

Creator:

Ruth

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