Portuguese Chicken, Lemon and Mint Soup

Jim said last night that this was the best chicken soup he had ever tasted.  His go to favorite is Campbell’s Chicken Noodle soup.  So is that a compliment?  This recipe is from Emeril Lagasse, via Food Network Magazine.  It serves 6 and was easy to make.  I did a few things different, and I will give directions as I made it.     

Ingredients:

1 4-5# chicken, cut into pieces

1 stalk celery, roughly chopped

1 onion, roughly chipped

3 cloves of garlic, crushed

4 sprigs parsley

2 wide strips lemon zest

4 sprigs mint, plus ¼ C chopped mint

¼ t red pepper flakes, or to taste

4 Qts. water

¼ C white rice

Juice of ½ lemon (2T)

Kosher salt

Cayenne pepper

Directions:

1.      Combine the chicken, celery, onion, garlic, parsley, lemon zest, mint sprigs, red pepper flakes and water in a large soup pot. 

2.      Bring to a boil and skim off any foam.  Reduce the heat to medium low and simmer, skimming as needed, 45 minutes, or until the chicken is tender. 

3.      Remove the chicken to a plate to cool. 

4.      Simmer the stock uncovered over medium-low heat until it is slightly reduced and flavorful, about 30 minutes. 

5.      Strain the stock through a fine sieve into a large bowl.  Cool and place in the refrigerator to harden the fat on top. 

6.      Remove the fat and return to the soup pot.  Bring to a simmer and add the rice.  Simmer until tender, about 20 minutes more. 

7.      Remove the skin and bones from the chicken meat and tear it into bite-size shreds. 

8.      Add to the stock and cook for 3-4 minutes.

9.      Add the lemon juice, chopped mint, 1 ½ t salt and ¼ t Cayenne pepper or to taste, stir and serve.