Portuguese Chicken Soup II

Ingredients

• 1 whole bone-in chicken breast, with skin
• 1 onion, cut into thin wedges
• 4 sprigs fresh parsley
• ½ teaspoon lemon zest
• 1 sprig fresh mint
• 6 cups chicken stock
• ¹/₃ cup thin egg noodles
• + 3 more ingredients
• • 2 tablespoons chopped fresh mint leaves
  • salt to taste
  • ¼ teaspoon freshly ground white pepper

1. In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes. 2. Remove the breast, cool, then strip off the meat and cut into a julienne. 3. Strain the broth, return to the pot, and bring to a boil. Add pasta and choppe...

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