Portuguese Chicken, Lemon & Mint Soup
- 1 4-5 Lb. chicken, cut into pieces
- 1 celery stalk, roughly chopped
- 1 onion, roughly chopped
- 3 garlic cloves crushed
- 4 sprigs parsley
- 2 wide strips lemon zest
- 4 sprigs,mint, plus 1/4 cup chopped mint
- 1/4 tsp red pepper flakes
- 4 qts low-sodium chicken broth
- 2 tbs lemon juice
- Kosher salt
- Cayenne pepper
Combine chicken, celery, onion, garlic, parsley, lemon zest, mint sprigs, red pepper flakes & broth in a large saucepan. Bring to a boil and skim off any foam. Reduce heat to medium low and simmer, skimming as needed, 45 minutes or until chicken is tender.
Strain the stock through a fine sieve into a large bowl. Transfer the chicken to a plate to cool and discard vegetable mixture. Return stock to the saucepan over medium-low heat and simmer until it is slightly reduced, about 30 minutes.
When chicken is cool, remove skin, then take chicken off the bone and tear into bite-size pieces. Add to the stock and cook 3-4 minutes. Add the lemon juice, chopped mint, salt & cayenne pepper to taste, cook 2-3 more minutes.