Portuguese Chicken Soup (Canja de Frango)


Ingredients
1 whole bone-in chicken breast, with skin6 cups chicken broth1 onion, cut into thin wedges1/3 cup thin egg noodles4 sprigs fresh parsley2 tablespoons chopped fresh mint leaves1/2 teaspoon lemon zestSalt to taste1 sprig fresh mint1/4 teaspoon freshly ground white pepper
Preparation
  1. In a large saucepan, simmer chicken breast in broth 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 the broth to the pot, and bring to a boil.
  4. Add pasta and chopped mint, season to taste with salt and white pepper.
  5. Heat until the pasta is cooked al dente.
  6. Remove from heat, stir in lemon juice and chicken.
  7. Ladle into soup plates and top with a slice of lemon and mint leaf.
Recipe & Photo Credit: MARBALET, allrecipes.com
Preparation time 10 min
Cooking Time 30 min
Ready In 40 min
Level of DifficultyEasy
Servings4
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