I first came across this soup in a little bakery in Tavira, Portugal. I just fell in love with the comforting combination of chicken, lemon and mint. Its so simple to make and always a winner. A friend of mine admits to having this about once a week now!
2 litres chicken stock
2 chicken breasts
Zest of 1 lemon (use a veg peeler), cut into thin strips
Good handful mint leaves, chopped
200g arborio rice or orzo pasta (or cooked pearl barley for extra health brownie points)
Juice of 1 lemon, plus extra if needed
- Heat chicken stock in a large pan, then add chicken breasts, lemon zest and mint. Poach for 15 to 20 minutes, or until chicken is cooked through. Remove chicken from pan, rest and then slice or pull into thin strips.
- Return chicken to pan. Add rice and lemon juice. Simmer for 12 minutes, until rice is cooked. Check seasoning, adding more lemon juice if necessary. Serve immediately.