"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Soup with Lemon and Mint Recipe

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This recipe for Chicken Soup with Lemon and Mint, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gary/Lynn Weinberger
Added: Wednesday, September 5, 2007


1 Fresh Organic Whole Chicken
1 Carrot sliced
1 small onion, diced
1 celery stick sliced
Salt and pepper to taste
2 quarts water

4 c. good chicken broth
1# orzo pasta cooked, drained. rinsed and set aside
1/4 c. fresh lemon juice
6 T. finely cut fresh mint

Cook chicken and vegetables in water until done. Strain liquid
and set aside. Cool. Shred and chop chicken into small pieces
- 1" or so. Combine strained liquid, chicken broth and chicken
and heat until hot. Remove from heat and add lemon and fresh
mint. Taste for more seasonings - salt, lemon, mint, etc.

Personal Notes:
Personal Notes:
My favorite soup! Easy to make. I freeze quart containers of it
to give away if someone is sick or to keep for last minute soup
and sandwich dinners.




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