portuguese chicken soup ii

Ingredients

• Servings: 4
• 1 whole bone-in chicken breast, with skin
• 1 onion, cut into thin wedges
• 4 sprigs fresh parsley
• 1/2 teaspoon lemon zest
• 1 sprig fresh mint
• 6 cups chicken stock
• 1/3 cup thin egg noodles
• 2 tablespoons chopped fresh mint leaves
• salt to taste
• 1/4 teaspoon freshly ground white pepper

Recipe

• in a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.
• remove the breast, cool, then strip off the meat and cut into a julienne.
• 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.
• remove from heat, stir in lemon juice and chicken julienne. ladle into soup plates and top with lemon slice and mint leaf.