Chicken and Lemon Noodle Soup

    Chicken and Lemon Noodle Soup


    22 people made this

    This is an elegant chicken noodle soup with a little bit of lemon and mint. Garnish with a slice of lemon and a mint leaf.

    Serves: 4 

    • 1 chicken breast
    • 6 cups (1 1/2 litres) chicken stock
    • 1 onion, cut into thin wedges
    • 4 sprigs fresh parsley
    • 1/2 teaspoon lemon rind
    • 1 sprig fresh mint
    • 60g thin egg noodles
    • 2 tablespoons chopped fresh mint leaves
    • salt to taste
    • 1/4 teaspoon freshly ground white pepper

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon rind and mint sprig until done, about 35 minutes.
    2. Remove the breast, cool then cut meat into a julienne.
    3. Strain the stock, return to the pot and bring to a boil. Add noodles and chopped mint. Season to taste with salt and white pepper. Heat until the noodles are cooked al dente.
    4. Remove from heat, and stir in chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.

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