Portuguese Minty Chicken Soup With Pasta And Lemon

Recipe Ingredients

1		Unboned chicken breast - split
1		Onion - sliced thin wedges
4		Parsley sprigs
4		Lemon zest strips - (2" by 1/2")
1 section		Fresh mint
6 cups	1422ml	Chicken stock
1/3 cup	65g / 2.3oz	Small pasta or fine egg noodles
2 tablespoons	30ml	Finely-chopped fresh mint
		Salt - to taste
		Freshly-ground white pepper - to taste
		Garnish
		Paper-thin lemon slices
		Fresh mint leaves

Recipe Instructions

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 (firm, literally "to the teeth").

Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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