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Minted Lemon Chicken Soup  HT  SP  Portuguese  190mins

Portuguese name: Canja De Galinha

Serves 4     Hot  Soups  Poultry  Gluten Wheat Dairy Free  Eggless Portugal  Europe

675g/1 ˝ lb Chicken quarters
100g/4oz Chicken Giblets, chopped
1.1L/40fl.oz. Water
2 Onions, finely chopped
1 Stick of Celery , finely chopped
2 Bay leaves
150g/+5oz Long Grain Rice
1 tbsp Lemon Juice
10 Mint leaves, finely chopped
Freshly ground black pepper


1. Place the chicken portions in a large saucepan together with the giblets, water, onions, celery, salt and bay leaves. Bring to the boil then reduce the heat to very low, cover and simmer for 2 hours.

2. Remove the chicken from the pan and set aside.

3. Add the rice to the soup, stir well and continue to simmer for 10 minutes, stirring from time to time.

4. Meanwhile, remove the skin and bones from the chicken then cut the meat into small strips.

5. Add the chicken meat to the soup together with the lemon juice and continue to cook over a low heat for a further 15-20 minutes, until the rice is very soft.

6. To serve – sprinkle with the mint and serve immediately.

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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