Portuguese Chicken, Lemon and Mint Soup

By exdircomp

Great for summer

Ingredients

• 1 chicken, cut into pieces
• 1 stalk celery, coarsely chopped extra for chicken
• 1 onion, coarsely chopped extra for chicken
• 3 cloves garlic, crushed extra for chicken
• 4 parsley sprigs
• 2 pieces lemon zest
• 4 mint sprigs
• 1/4 teaspoon crushed red pepper, or to taste
• 3 quarts chicken stock extra for rice
• 1/2 cup raw rice
• 1/2 lemon juiced (2 tablespoons)
• 1/4 cup chopped mint
• Salt and pepper, to taste
• 2 cups of spinach you can substitute chard, kale or any leafy green vegetable

Preparation

Step 1

In a large saucepan or medium stockpot combine chicken, extra celery, extra onion, extra garlic, parsley, lemon zest, mint sprigs, crushed red pepper, and 1/2 water and 1/2 stock. Bring to a boil, skim, reduce heat, and continue to simmer for 45 minutes, or until chicken is tender. Strain stock through a fine sieve. Transfer chicken to a plate to cool and discard remaining vegetables.I saute the onion, garlic and celery until softened, then add 2 quarts prepared chicken stock or broth. I add the 1/4 teaspoon red pepper flakes to the broth for a hint of heat and prepare the rest of the recipe return stock to saucepan, and continue to reduce until broth is flavorful. Cook rice in additional stock or water and continue to cook until rice is tender. When chicken is cool enough to handle, remove meat from bones and tear into bite-sized pieces. Add rice and chicken to broth and cook for 3 to 4 minutes.Add 2 cups chopped spinach with the lemon juice, mint and salt and pepper, to taste and let cook for 2 to 3 minutes. Serve immediately, garnished with lemon slices and sprigs of mint if desired. Before serving, check the flavor. You may need to add a bit more lemon juice or mint.