Chicken Soup with Rice, Lemon & Mint (Portuguese Canja)

Portuguese rice soup gets a bright, herby boost from lemon and mint.

Serves four.

To learn more, read:
One Golden Broth, Three Chicken Soups
by Joyce Goldstein
from Fine Cooking
Issue 44
Last Edit Date: 3/6/2013 4:33:09 PM

For a variation on this brightly flavored soup, you can add cooked linguiça sausage instead of the chicken, or tiny rice-shaped pasta (orzo) instead of rice.

more about:

6 cups Golden Chicken Broth
1/2 cup water
1/2 tsp. kosher salt
1/2 cup long-grain rice, preferably basmati
1 boneless, skinless whole chicken breast, cut into 1x1/2-inch strips or 1/2-inch dice
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
6 Tbs. chopped fresh mint leaves

Combine 1/2 cup of the broth, the water, and the salt in a small, heavy saucepan. Bring to a boil and stir in the rice. Reduce the heat to low, cover the pan, and simmer until all the liquid is absorbed and the rice is just tender, 20 to 22 minutes; set aside.

In a large, heavy saucepan, bring the remaining 5-1/2 cups broth to a simmer over medium heat. Add the chicken, reduce the heat to a gentle simmer, and poach until the chicken is firm and just cooked through, 3 to 5 minutes. (If the broth is cloudy, you can remove the chicken, strain the liquid through a cheesecloth-lined sieve, and return the chicken to the broth.)

Add the reserved rice and the lemon juice and season with salt and pepper. Sprinkle on the mint and serve right away.

nutrition information (per serving):
Calories (kcal): 180; Fat (g): 2; Fat Calories (kcal): 20; Saturated Fat (g): 0.5; Protein (g): 20; Monounsaturated Fat (g): 0.5; Carbohydrates (g): 21; Polyunsaturated Fat (g): 0.5; Sodium (mg): 970; Cholesterol (mg): 35; Fiber (g): 1;