| Level: | Easy |
| Total: | 2 hr |
| Prep: | 10 min |
| Cook: | 1 hr 50 min |
| Yield: | 6 servings |
Ingredients
- 2 wide strips lemon zest
- 4 sprigs mint, plus 1/4 cup chopped mint
- 1 stalk celery, roughly chopped
- 1 onion, roughly chopped
- 3 cloves garlic, crushed
- 4 sprigs parsley
- 1/4 teaspoon red pepper flakes, or to taste
- 4 quarts water or low-sodium chicken broth (or a combination)
- 1/4 cup white rice
- Juice of 1/2 lemon (2 tablespoons) Kosher salt
- Cayenne pepper
- 1 4-to-5-pound chicken, cut into pieces
Instructions
- Combine the chicken, celery, onion, garlic, parsley, lemon zest, mint sprigs, red pepper flakes and water or broth in a large saucepan. Bring to a boil and skim off any foam. Reduce the heat to medium low and simmer, skimming as needed, 45 minutes, or until the chicken is tender.
- Strain the stock through a fine sieve into a large bowl. Transfer the chicken to a plate to cool and discard the vegetable mixture. Return the stock to the saucepan over medium-low heat and simmer until it is slightly reduced and flavorful, about 30 minutes. Add the rice and simmer until tender, about 20 more minutes.
- When the chicken is cool enough to handle, remove the skin, then remove the meat from the bones and tear it into bite-size pieces. Add to the stock and cook 3 to 4 minutes. Add the lemon juice, chopped mint, and salt and cayenne pepper to taste; cook 2 to 3 more minutes.
Nutrition Facts
| Calories | 347 |
| Total Fat | 13 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 170 milligrams |
| Sodium | 447 milligrams |
| Carbohydrates | 7 grams |
| Dietary Fiber | 0 grams |
| Protein | 47 grams |
Reviews
After a trip to Portugal, I craved food from that region, and started looking for recipes. I don’t know how authentic, but it is a yummy soup. Very surprising the depth of flavor. Use a really good bone broth and you won’t be disappointed.
I have made this soup Numerous times!!! It’s the most flavorful soup. My family’s favorite!!!