Portuguese Chicken Soup (Canja)

• 6 -8 cups chicken stock
• 1 lb chicken piece
• 1 onion, thinly sliced
• 4 sprigs parsley
• 1 the lemon, zest of, cut in thick strips
• 1/2 cup uncooked rice or 1/2 cup tiny pasta, shape
• 1/4 cup chopped mint leaf, plus additional (to garnish)
• 1 teaspoon lemon juice (to taste)
• salt & freshly ground black pepper
• lemon slice (to garnish)

1. Combine the chicken stock, chicken pieces, onion, parsley, and lemon zest in a large pot and bring to a boil over high heat. Reduce the heat and simmer covered until the chicken is cooked through, about 30 minutes.
2. Remove the chicken pieces and cool enough to handle. Remove and discard the skin and bones and cut or tear the meat into small pieces.
3. Strain the soup through cheesecloth (muslin) and discard the solids. Return the stock and meat to the pot and add the rice, mint, lemon juice, salt, and pepper. Bring to a simmer and cook until the rice is tender, about 20 minutes.
4. Garnish with lemon slices and mint leaves.

chicken stock, chicken, onion, parsley, lemon, rice, mint leaf, lemon juice, salt, lemon slice

Taken from www.food.com/recipe/portuguese-chicken-soup-canja-369933 (may not work)