Portuguese Chicken Soup – A Detailed recipe cooking. 
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 sliced chicken
- 1 coarsely chopped celery stalk
- 1 coarsely chopped onion head
- 3 crushed cloves of garlic
- 4 sprigs of parsley
- 2 slices of lemon peel
- 4 sprigs of mint
- 1/4 tsp crushed red pepper or to taste
- 3 l water or chicken stock
- 120 gr. rice noodle
- Juice 1/2 lemon (2 tbsp. L.)
- 1/4 Art. chopped mint
- Salt and cayenne pepper to taste
- Bean seedlings, for decoration
Recipes with similar ingredients: rice noodles, chicken, celery, onions, garlic, lemon zest, parsley, mint
Recipe preparation:
- In a large or medium-sized soup pot mix chicken, celery, onions, garlic, parsley, lemon zest, sprigs of mint, crushed red pepper and water. Bring to a boil remove the foam, reduce heat and continue cooking for 45 minutes. before soft chicken. Strain the broth through a fine mesh sieve. Put the chicken on a plate and let it cool. Throw away the remaining vegetables. Pour the strained broth back into the pan and continue. boil until the broth is fragrant.
- Soak the rice noodles in a pot of boiling water for 8-10 minutes., fold in a colander and then rinse with water.
- When the chicken cools down enough not to burn your hands, Separate the meat from the bones and pick it in small pieces. Put meat to the broth and cook for 3-4 minutes. Add lemon juice, mint, salt and pepper to taste and cook for 2-3 minutes. Plate with rice chicken noodle broth, optionally garnished with bean sprouts, slices of lemon and sprigs of mint.
