Portuguese chicken soup with mint

Portuguese chicken soup with mint

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
1 size 20 roasting chicken
or 2kg chicken pieces
1 large onion, finely chopped
1 teaspoon salt
2 litres water or chicken stock
3 tablespoons rice
80ml lemon juice
6 tablespoons fresh mint, chopped
lemon slices, to serve
sprigs fresh mint, to serve

Method

  1. Put chicken or pieces, onion and salt in a very large saucepan. Add water, stock or vegetable cooking liquid and bring slowly to the boil. Simmer for about 1 hour for a whole chicken, less for chicken pieces. They should be tender without being overcooked.
  2. Using a slotted spoon, remove chicken to a plate and allow to cool. Add rice to the broth and simmer for about 20 minutes.
  3. Meanwhile, skin and bone chicken and cut flesh into thin strips. Add meat to broth with lemon juice and mint. Reheat gently and serve in heated bowls over sprigs of mint. Garnish each serving with lemon slices.
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