Buckwheat Noodle And Chicken Soup

• 1 cup water
• 2 thin slices lemon
• 1/2 pound boneless, skinless chicken breasts
• 2 1/4 teaspoons salt
• Freshly ground pepper to taste
• 1/2 pound Japanese buckwheat noodles
• 3 scallions, thinly sliced
• 4 cups chicken broth

1. Place the water and lemon slices in a small saucepan and bring to a simmer.
2. Add the chicken breasts, cover and simmer until cooked through, about 8 minutes.
3. Remove the chicken from the liquid and cut into thin strips.
4. Season with 1/4 teaspoon of the salt and pepper to taste.
5. Meanwhile, bring a large pot of lightly salted water to a boil.
6. Add the noodles and cook until al dente, about 5 minutes.
7. Drain the noodles, rinse and drain again.
8. Place the chicken broth in a saucepan and bring to a simmer.
9. Season with the remaining 2 teaspoons salt.
10. Mound the noodles in the center of 4 soup plates.
11. Top with the chicken and sprinkle with scallions.
12. Ladle the broth around the noodles and serve immediately.

water, thin slices, chicken breasts, salt, freshly ground pepper, japanese buckwheat noodles, scallions, chicken broth

Taken from cooking.nytimes.com/recipes/4264 (may not work)