Portuguese Chicken Soup


2 qts chicken stock

2 cups water

2 cups long-grain white rice

2 whole skinless boneless chicken breast cut in thin strips

1/2 cup lemon juice

salt & freshly ground pepper

1/2 cup fresh mint finely chopped


Combine stock & water. Bring to a boil over high heat. Stir in rice, cover & reduce to low. Simmer rice gently, undisturbed, about 20 minutes, or until all liquid is absorbed. When rice is cooked romove from heat and set aside, covered.
Pour remaining 2 cups stock into a saucepan. Bring to simmer and add chicken. Simmer gently, uncovered, 3 minutes. Stir in rice, lemon juice and seasonings. Add mint, stir & serve.