Portuguese Chicken Soup With Rice

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

What could be easier or simpler or more nurturing? This is Portuguese penicillin. If you start with a good rich chicken stock, you will find this soup a tonic.


  • 5 cups reduced Chicken Stock (see Note)
  • 1 cup water
  • 1 cup long-grain or basmati rice
  • 1 whole chicken breast, bones and skin removed
  • ΒΌ cup fresh lemon juice
  • Salt and freshly ground pepper
  • 6 tablespoons chopped fresh mint


    Mix 1 cup chicken stock and 1 cup water in a small heavy saucepan. Heat to boiling. Stir in the rice, reduce the heat, and simmer covered until all the liquid is absorbed, about 20 minutes.

    Pour the remaining stock into a medium heavy saucepan. Heat to simmering over medium heat. Meanwhile, cut the chicken breast into 1 by Β½-inch strips. Add the chicken to the simmering stock, reduce the heat, and simmer very gently just until firm. Stir in the rice, lemon juice, and salt and pepper to taste. Add the mint and serve at once.