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Portuguese Chicken Soup with Rice, Mint and Lemon

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Ingredients

Prep: 10 mins
Cooking: 15 mins
Serves6

8 cups (2 litres) chicken stock, any fat removed
2 large chicken breasts (about 400g each)
Zest of 1 lemon, cut into thin strips
Good handful spearmint leaves, chopped
1 cup (200g) arborio rice
Juice of 1 lemon, plus extra if needed

Method

1. 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 and cut into thin strips.

2. 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.

Recipe Loukie Werle
Photography William Meppem
Styling Kate Nixon

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