SPRING CHICKEN WITH LIME AND CORIANDER
Provided by Molly O'Neill
Categories soups and stews, main course
Time 1h
Yield Four servings
Number Of Ingredients 25
Steps:
- To make the broth, put the chicken in a stockpot. Add the remaining ingredients and bring to a boil. Lower the heat and simmer for 30 to 35 minutes.
- Meanwhile, make the coriander pesto: Put the coriander, mint, basil and olive oil in a blender and puree until smooth. Season with salt and pepper. Set aside.
- Bring a large pot of salted water to a boil. Add the noodles. Cook for 2 minutes. Drain and rinse under cold running water. Set aside.
- Carefully lift the chicken out of the broth. Set broth aside. Remove skin and shred the meat. Set aside. Strain the broth through a sieve lined with cheesecloth into a clean saucepan. Season to taste.
- Bring broth to a boil. Add the shredded chicken, leek, carrot and celery. Lower heat and simmer until the meat is warmed, about 5 minutes. Divide noodles into four bowls. Ladle the soup into the bowls. Add a dollop of pesto, garnish with coriander and mint leaves, and place a wedge of lime on each.
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