Portuguese Chicken Soup
This is a good recipe a chef at a Portuguese restaurant in New Jersey gave me. I like it thought I’d share.
4 Whole Bone-In Chicken Breast, With Skin
1 Onion, Cut Into Thin Wedges
4 Sprigs Fresh Flat Leaf Parsley
1 Teaspoon Lemon Zest
1 Sprig Fresh Mint
6 Cups Chicken Stock
⅓ Cup Thin Egg Noodles
2 Tablespoons Chopped Fresh Mint Leaves
Kosher Salt To Taste
½ Teaspoon Freshly Ground Black Pepper
Step 1 In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.
Step 2 Remove the breast, cool, then strip off the meat and cut into chunks
Step 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.
Step 4 Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.