Recipe by MARBALET
"Elegant. Garnish with a slice of lemon and a mint leaf."
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bone-in chicken breast, with skin
onion, cut into thin wedges
thin egg noodles
chopped fresh mint leaves
salt to taste
freshly ground white pepper
We loved it. We used 4 T of lemon juice (not listed in ingredients, but it is in recipe w/o quantity).
Great, simple chicken soup. The lemon is an unexpected surprise.
I've made this soup 4 times now. Its amazing and simple. I made a few changes this most recent time that I was pleased with. I switched out the lemon for a lime. I actually just cut it up into quarters and stuck the whole thing in to get more of the lime juice and more of an intense flavor. I also omitted the the parsley and upped the mint. White pepper is a MUST.
The only changes I made were to briefly sear the chicken (I used skinless boneless breasts) in a little olive oil as I can't stand the look/texture of boiled chicken, and I used wide egg noodles. Like previous reviewers, I also added in some fresh lemon juice. This is such a delicious, fresh-tasting soup. I know I'll be making it again (probably tomorrow). Thanks so much!
Before I added the noodles, it was exactly like the soup I eat and LOVE at the Japanese Hibachi restaurants! Thanks a bunch!
Taste was great, family really enjoyed.
Very unique chicken noodle soup, great if you are in the mood for something a little sour and tangy. I used 4 tablespoons of lemon juice right at the end as others suggested. Less could be used (you could add a tablespoon at a time to find the right balance for your tastes). With the lemon juice, mine didn't need salt. My only change was I used probably closer to a cup of noodles (whatever was left in the bag). Definitely will make it again when I have fresh mint on hand I need to use.
* Percent Daily Values are based on a 2,000 calorie diet.
Portuguese Chicken Soup II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 159
** Calories from Fat: 64
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