Portuguese Chicken Lemon And Mint Soup Food

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PORTUGUESE CHICKEN SOUP (CANJA)



Portuguese Chicken Soup (Canja) image

Virtually every culture on Earth has a style of making chicken soup that they can call their own, and in Portugal it involves rice, lemon, and mint. Adapted from Worldwide Recipes.

Provided by TxGriffLover

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

6 -8 cups chicken stock
1 lb chicken piece
1 onion, thinly sliced
4 sprigs parsley
1 the lemon, zest of, cut in thick strips
1/2 cup uncooked rice or 1/2 cup tiny pasta, shape
1/4 cup chopped mint leaf, plus additional (to garnish)
1 teaspoon lemon juice (to taste)
salt & freshly ground black pepper
lemon slice (to garnish)

Steps:

  • Combine the chicken stock, chicken pieces, onion, parsley, and lemon zest in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered until the chicken is cooked through, about 30 minutes.
  • Remove the chicken pieces and cool enough to handle. Remove and discard the skin and bones and cut or tear the meat into small pieces.
  • Strain the soup through cheesecloth (muslin) and discard the solids. Return the stock and meat to the pot and add the rice, mint, lemon juice, salt, and pepper. Bring to a simmer and cook until the rice is tender, about 20 minutes.
  • Garnish with lemon slices and mint leaves.

PORTUGUESE CHICKEN SOUP



Portuguese Chicken Soup image

Make and share this Portuguese Chicken Soup recipe from Food.com.

Provided by Sydney Mike

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 chicken breast, bone-in, with skin
1 onion, sliced into wedges
4 sprigs fresh parsley
1/2 teaspoon lemon zest
1 sprig of fresh mint
6 cups chicken stock
1/3 cup thin egg noodles
2 tablespoons fresh mint leaves, chopped
1 dash salt
1/4 teaspoon white pepper
1 tablespoon fresh lemon juice

Steps:

  • In a large saucepan, add chicken breast, onion, parsley, zest & mint sprig, & simmer until done, about 35 minutes.
  • Remove the breast & let it cool before stripping off the meat & cutting it into a julienne.
  • Strain the broth, then return it to the ot & bring it to a boil. Add pasta & chopped mint, season to taste with salt & white pepper, then heat until pasta is cooked al dente.
  • Remove from heat, stir in lemon juice & julienned chicken. Ladle into soup bowls & ENJOY!

Nutrition Facts : Calories 217.4, Fat 7.9, SaturatedFat 2.2, Cholesterol 36.7, Sodium 579, Carbohydrate 18.1, Fiber 0.8, Sugar 7, Protein 17.5

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