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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  All Recipes

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1		bone	780.1798	0.0	94.5741	41.9573
onion	1		cut	64.0	14.944	1.76	0.16
parsley	4	sprigs		1.44	0.2532	0.1188	0.0316
lemon zest	1/2	teaspoon		-	-	-	-
mint	1	sprig		-	-	-	-
chicken stock	6	cups		518.4	50.832	36.288000000000004	17.28
egg noodle	1/3	cup		48.64	9.0275	1.7936	0.5624
mint leaf	2	tablespoons	chopped	-	-	-	-
salt	to taste			-	-	-	-
white pepper	1/4	teaspoon	ground	1.776	0.4117	0.0624	0.0127

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.