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portuguese chicken soup with mint and lime recipe

Written on Friday, September 16, 2016 | 7:43:00 AM



Serves : servings 

Ingredients : 
- 1.5 litres well-flavoured chicken stock
- 2 skinless chicken thighs or 1 breast, bone in
- a few sprigs of mint
- small bunch of parsley
- 1 bay leaf
- 2 large strips of thinly pared lime zest
- 2 garlic cloves, finely sliced
- 150g basmati rice or orzo
- lime or lemon wedges, to serve
- sea salt

Preparation Method :
1) Pour the chicken stock into a large saucepan and bring it to the boil, then add the chicken. Turn the heat down low and simmer gently for about 10 minutes, until the chicken is cooked through. Skim off any foam that collects on the surface. Remove the chicken and set it aside. Strain the chicken broth through a sieve lined with a double layer of muslin or cheesecloth into a bowl, then pour it back into the saucepan.

2) Reheat the chicken stock. Strip the nicest leaves from the mint sprigs and set them aside for later. Add the rest of the mint and a few sprigs of the parsley to the broth with the bay leaf, lime zest and garlic slices. Season with salt. Rinse the rice, if using, then add this or the orzo to the broth and simmer for 10–12 minutes. Remove the sprigs of mint and parsley and the bay leaf and zest.

3) Remove the skin and bones from the chicken and cut the flesh into thin slices. Add them to the soup with the rest of the parsley, finely chopped. Put some of the reserved mint leaves in your soup bowls and ladle the soup over them, then sprinkle over a few more mint leaves. Serve with lime or lemon wedges.

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