Portuguese Chicken Soup II
Elegant. Garnish with a slice of lemon and a mint leaf.
INGRIDIENT
DIRECTION
Step: 1
In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.
Step: 2
Remove the breast, cool, then strip off the meat and cut into a julienne.
Step: 3
Strain the broth, return to the pot, and bring to a boil. Add pasta and chopped mint. Season to taste with salt and white pepper. Heat until the pasta is cooked al dente.
Step: 4
Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.
NUTRITION FACT
Per Serving: 159 calories; protein 16.8g; carbohydrates 6.8g; fat 7.1g; cholesterol 49.1mg; sodium 63.2mg.
The name of “stew” can process to 2 time a dish and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces but of being cooked all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.
Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.
