Zesty Lemon Chicken Soup

Nourishing, rich and aromatic! With a secret filling! Lemon chicken soup is a popular dish in Portuguese cuisine. It is made quite simply, but it turns out very tasty and piquant. This first dish will perfectly diversify the daily menu and warm you up on cold days. Try it!
cook time: 1h 10 min
Ivy Ramsay
Zesty Lemon Chicken Soup

Nutrition Facts (per serving)

75
Calories
5g
Fat
5g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Chilli 1 pc
Olive oil 2 tbsp
Salt to taste
Ground black pepper to taste
Water 2 l
Rice (or orzo pasta) 150 g
Parsley 20 g
Bulb onions 1 pc
Lemons 1 pc
Mint 20 g
Chicken 600 g
Celery stalk 1 pc

Recipe instructions

Step 1

Step 1
How to cook chicken soup with lemon? Prepare the products according to the list. It is better to take the chicken chilled and it is advisable that it is not a chicken breast, but for example legs, thighs or wings, then the soup will turn out richer. Instead of olive oil, you can use sunflower oil; you can replace the rice with orzo pasta.

Step 2

Step 2
Take a lemon, wash it thoroughly with fruit detergent, and dry it. Remove the zest from the lemon using a grater, set the remaining lemon aside, you will need it later.

Step 3

Step 3
Rinse the chicken well and place in a saucepan for cooking soup. Wash all the greens and vegetables, cut the celery and chili pepper into medium pieces, peel the onion and cut into 4 pieces. Place everything in a saucepan, add half the mint, parsley and lemon zest.

Step 4

Step 4
Fill the contents of the pan with water and put it on the stove to cook. Cook for about an hour until the chicken is cooked, do not forget to remove any foam that has formed.

Step 5

Step 5
When the chicken is cooked, remove it and strain the broth through several layers of cheesecloth or a clean kitchen towel. This is necessary to ensure that the broth is clean and beautiful. We wonʼt need all the vegetables and herbs left over from the broth. Salt the broth, add olive oil for flavor and ground black pepper, put it on the stove again, when the broth boils, add rice to the pan.

Step 6

Step 6
Disassemble the chicken, removing bones and skins.

Step 7

Step 7
Add the chicken pieces to the soup and simmer with the rice until cooked through, about 10-15 minutes. Squeeze the juice out of the lemon and at the end of cooking, add the desired amount of lemon juice to the broth, tasting the soup.

Step 8

Step 8
Finely chop half of the remaining mint with a knife.

Step 9

Step 9
Add mint to the soup when it is ready. Serve the finished chicken soup with rice and lemon hot, pouring into plates. If desired, sprinkle with chopped herbs and garnish with a slice of lemon. Bon appetit!

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