Portuguese Chicken Soup II


  • 2 tablespoons chopped fresh mint leaves
  • salt to taste
  • 1/3 cup thin egg noodles
  • 6 cups chicken stock
  • 1 sprig fresh mint
  • ½ teaspoon lemon zest
  • 4 sprigs fresh parsley
  • + 3 more ingredients
    • ¼ teaspoon freshly ground white pepper
    • 1 onion, cut into thin wedges
    • 1 whole bone-in chicken breast, with skin

1. In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes. 2. Remove the breast, cool, then strip off the meat and cut into a julienne. 3. Strain the broth, return to the pot, and bring to a boil. Add pasta and choppe...

View full recipe at SpringPad


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