Portuguese Chicken Soup with Lemon and Mint
Votes: 5
Time: 2 hours.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 347, total fat 13 G., saturated fats G., proteins 47 G., carbohydrates 7 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 347, total fat 13 G., saturated fats G., proteins 47 G., carbohydrates 7 G., fiber G., cholesterol mg, sodium mg, sugar G.
Recipe for chicken soup with rice and celery, in a clear broth, with the addition of lemon and mint. Cooked in Portuguese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 (1.8 - 2.2 kg) gutted chicken, cut into pieces
- 1 stalk celery, coarsely chopped
- 1 onion, coarsely chopped
- 3 cloves garlic, minced
- 4 sprigs of parsley
- 4 sprigs of mint
- 1/4 cup chopped mint
- 1/4 cup rice
- The rind of 2 lemons, cut into wide strips
- 1/4 tsp dried pepper flakes
- 4 liters of water or lightly salted chicken broth
- Juice of 1/2 lemon (2 tbsp)
- Salt and Cayenne pepper
We recommend
Recipes with similar ingredients: chicken, rice, celery, mint, red pepper flakes, chili pepper, ground cayenne pepper, lemon, garlic, parsley, onions
Cooking the dish according to the recipe:
- Place the chicken, celery, onion, garlic, parsley, lemon zest, mint sprigs, and dried red pepper flakes in a large saucepan and cover with cold water or broth. Bring to a boil and skim off any foam. Reduce heat and simmer until tender, about 45 minutes.
- Strain the broth through a fine sieve. Transfer the chicken to a platter and let cool. Remove the vegetables. Bring the broth to a boil and simmer over medium heat until slightly reduced and flavored, about 30 minutes. Add the rice and simmer until tender, about 20 minutes more.
- Remove the meat from the bone and skin, shred the meat, and chop coarsely. Add the chicken to the broth and simmer for 3-4 minutes. Add lemon juice, mint, season with salt and pepper to taste, and cook for another 2-3 minutes.
We suggest you take a look clear soup recipes.
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