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  Added: Nov 15, 2006  •  Visited (626)  •  Print version Print this recipe (56)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Chicken Soup With Lemon And Mint
(Canja)
What You Need:
  • A 3½-to 4-pound stewing fowl, securely trussed
  • The fowl's giblets-heart, gizzard and liver-finely chopped
  • 2 quarts water
  • 1 cup finely chopped onions
  • 1½ teaspoons salt
  • 3 tablespoons raw medium or long grain regular-milled rice, or imported short grain rice
  • ¼ cup fresh lemon juice
  • 6 tablespoons finely cut fresh mint

  • How To Cook:
    1. Place the chicken and its giblets in a heavy 3- to 4-quart casserole. Pour in the water and bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface.

    2. Add the onions and salt and reduce the heat to low. Simmer partially covered for 2½ hours, then add the rice and simmer for 30 minutes or until the chicken and rice are tender.

    3. Remove the casserole from the heat and transfer the chicken to a plate. When the bird is cool enough to handle, remove the skin with a small knife or your fingers.

    4. Cut or pull the meat away from the bones. Discard the skin and bones, and cut the meat into strips about 1/8 inch wide and 1inch long.

    5. Just before serving, return the chicken to the casserole, add the lemon juice and taste for seasoning. Bring to a simmer and cook only long enough to heat the chicken through.

    6. Place a tablespoon of the cut mint in each of six individual serving bowls, ladle the soup over it and serve at once.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Portugal
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Herbs & Spices » Mint
    Dish » Soup

     





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