Portuguese chicken soup with rice, mint and lemon - 9Kitchen
1. Heat chicken stock in a large pan, then add chicken breasts, lemon zest and mint. Poach for 15 to 20 min...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.nine.com.au.
Ingredients
- 8 cups (2 litres) chicken stock, any fat removed
- 2 large chicken breasts (about 400g each)
- Zest of 1 lemon, cut into thin strips
- Good handful spearmint leaves, chopped
- 1 cup (200g) arborio rice
- Juice of 1 lemon, plus extra if needed
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