Chicken Rice and Mint Soup
By: Ruth
Published: Wednesday, December 2, 2009 - 1:26am

Ingredients




2 boneless, skinless chicken breasts
1 medium yellow onion, peeled and cut into thin wedges
4 parsley sprigs
4 inches strips lemon zest (the colored part of the rind), each about 2 inches long and ½  wide
1 sprig fresh mint
2 quarts rich chicken broth
 cup raw rice, cooked separately by package directions*
4 teaspoons fresh lemon juice
1/4 cup coarsely chopped mint
salt, to taste

1/8 teaspoon white or black pepper

Preparation

1 Simmer the chicken breast with the onion, parsley, lemon zest, and mint sprig in the chicken stock in a covered heavy saucepan over low heat 30-40 minutes until cooked through. 2 Remove chicken breast and cool. Strain the broth through a sieve and return to the pan. 3 Boil the stock uncovered 8-10 minutes to reduce slightly. 4 Meanwhile, cut chicken breasts into large julienne, and add to the broth along with the cooked rice, lemon juice, chopped mint, salt (optional- I didn't need any), and pepper. Heat 2-3 minutes. 5 Ladle into soup plates, float a mint-sprigged lemon slices in each portion, and serve. 6 I cooked 1/3 cup raw, white rice in 2/3 cup boiling water (in a small covered saucepan) for about 15 minutes or until all water was absorbed.

About


Whenever I'm feeling a bit down or unwell I always crave something that will make me feel warm inside.
When I was a child, I always spent my school holidays in Portugal. The first few days were filled with coughs and sneezes as my body adapted to the change in temperature.
The Portuguese have a sure cure for this- a clear chicken soup, with added mint and lemon.
The combination, truly delicious and comforting.
I found myself craving that today, and although I didn't stick to the original recipe which asks for home-made Chicken stock, it turned out just as delicious.
A true childhood memory.