This Chicken, Lemon & Mint Soup Recipe Makes Winter Not Suck So Much
Damnit, I’m sick. Sick and tired of this weather, that is. Well, yeah, I have fallen ill, but the temperatures have also fallen…to the wrong side of zero, and now everyone is pining for those past two mild winters. Or even spring, perhaps. The thaw of spring seems so far away though, doesn’t it?
At least we have the comfort of hot soup. I find that this cures the winter blues/battles a cold pretty nicely. Let’s get soupin’!
Lemon & Mint Chicken Soup
ADAPTED FROM EMERIL LEGASSE
2 HOURS, 4 to 6 SERVINGS
- 2 chicken breasts, 2 chicken thighs (skin on or off)
- 1 onion, quartered
- 3 cloves garlic
- 5 sprigs parsley
- 4 wide strips lemon zest
- 4 sprigs mint, plus 1/4 cup chopped mint
- 1/2 teaspoon red pepper flakes
- 4 quarts low-sodium chicken broth
- 1/2 cup white rice
- Juice of 1 lemon
- Kosher salt
In a large pot, add the chicken, onion, garlic, parsley, lemon zest, mint sprigs, red pepper flakes and broth. Bring to a boil and skim off the white foam. Reduce heat to medium low and continue to simmer until chicken is cooked through.
Transfer the chicken to a plate and allow to cool. Discard the vegetable mixture. Strain the stock through a fine sieve into a bowl. Pour the stock back into the pot and return to medium-low heat. Let it simmer until it has slightly reduced and becomes flavorful (around 30 minutes). Add the rice and simmer until tender (around 20 more minutes).
When the chicken has cooled, remove the skin. Tear all of the meat into small pieces, discarding the bones. Add to the stock and cook 3 to 4 minutes. Add the lemon juice, chopped mint and salt to taste. Cook 2 to 3 more minutes.