Chicken Soup with Rice, Mint and Lemon
Number of servings : Prep time: Cooking time: Type of meal : | Soups | Soups Special diet : Ingredients
Number of servings :
Type of meal : | Soups | Soups
Special diet :
2 quarts (2-1/2 L) canned reduced-sodium chicken broth
1 whole chicken breast
1 large yellow onion, coarsely chopped
4 2-by-1/2-inch strips lemon zest
4 sprigs fresh mint
2 sprigs parsley
1 sprig fresh thyme OR 1/4 tsp (1 mL) dried thyme, crumbled
1 clove garlic, minced
4 black peppercorns, crushed
1 cup (250 mL) cooked long-grain rice
1 to 2 tsp (5-10 mL) lemon juice
1 tsp salt
1/4 cup (50 mL) chopped fresh mint
Optional garnishes: lemon slices, mint sprigs
In a 4-quart saucepan over high heat, bring stock, chicken breast, onion, zest, mint, parsley, thyme, garlic, and peppercorns to a boil. Reduce the heat to low and simmer, covered, until chicken is tender — 30 to 35 minutes. With a slotted spoon, transfer chicken breast to a cutting board to cool. Strain soup into a large heatproof bowl, discarding all solids.
Return soup to the pan, set over high heat, and boil, uncovered, until the soup has reduced slightly — about 10 minutes. Meanwhile, shred the chicken. Add to soup along with rice, lemon juice, salt, and chopped mint.
Heat about 2 minutes more, ladle into soup bowls, and garnish with lemon slices and mint if desired.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:557