Chicken Soup with Rice, Lemon & Mint (Portuguese Canja)

Chicken Soup with Rice, Lemon & Mint (Portuguese Canja)
Photo by Sarah Jay

Ingredients

  • ½ tsp. kosher salt
  • ¼ cup fresh lemon juice
  • 6 cups Golden Chicken Broth
  • Salt and freshly ground black pepper
  • ½ cup long-grain rice, preferably basmati
  • 6 Tbs. chopped fresh mint leaves
  • 1 boneless, skinless whole chicken breast, cut into 1x½-inch strips or ½-inch dice
  • + 1 more ingredients
    • ½ cup water

Combine 1/2 cup of the broth, the water, and the salt in a small, heavy saucepan. Bring to a boil and stir in the rice. Reduce the heat to low, cover the pan, and simmer until all the liquid is absorbed and the rice is just tender, 20 to 22 minutes; set aside. In a large, heavy saucepan, bring t...

View full recipe at Fine Cooking

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