Portuguese Chicken Soup

• 1 chicken breast, bone-in, with skin
• 1 onion, sliced into wedges
• 4 sprigs fresh parsley
• 1/2 teaspoon lemon zest
• 1 sprig of fresh mint
• 6 cups chicken stock
• 1/3 cup thin egg noodles
• 2 tablespoons fresh mint leaves, chopped
• 1 dash salt
• 1/4 teaspoon white pepper
• 1 tablespoon fresh lemon juice

1. In a large saucepan, add chicken breast, onion, parsley, zest & mint sprig, & simmer until done, about 35 minutes.
2. Remove the breast & let it cool before stripping off the meat & cutting it into a julienne.
3. Strain the broth, then return it to the ot & bring it to a boil. Add pasta & chopped mint, season to taste with salt & white pepper, then heat until pasta is cooked al dente.
4. Remove from heat, stir in lemon juice & julienned chicken. Ladle into soup bowls & ENJOY!

chicken, onion, parsley, lemon zest, mint, chicken stock, thin egg noodles, mint, salt, white pepper, lemon juice

Taken from www.food.com/recipe/portuguese-chicken-soup-369893 (may not work)