Portuguese Chicken Soup II

Portuguese Chicken Soup II

15
MARBALET 50

"Elegant. Garnish with a slice of lemon and a mint leaf."
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Ingredients

servings 159 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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 chopped mint. Season to taste with salt and white pepper. Heat until the pasta is cooked al dente.
  4. Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.

Reviews

15
  1. 22 Ratings

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Most helpful positive review

We loved it. We used 4 T of lemon juice (not listed in ingredients, but it is in recipe w/o quantity).

Most helpful critical review

Great, simple chicken soup. The lemon is an unexpected surprise.

We loved it. We used 4 T of lemon juice (not listed in ingredients, but it is in recipe w/o quantity).

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 q...

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...

Great, simple chicken soup. The lemon is an unexpected surprise.

Before I added the noodles, it was exactly like the soup I eat and LOVE at the Japanese Hibachi restaurants! Thanks a bunch!

Delicious.

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 ...

I used powdered chicken bouillon and it was WAY too salty, even when no more salt was added at the end. I will try unsalted chicken bouillon (if such a thing exists), only add half as much of th...