1 whole bone-in
chicken breast, with skin
1 onion, cut into thin wedges
4 sprigs fresh parsley
1/2 teaspoon lemon zest
1 sprig fresh mint
6 cups defatted chicken stock
1/3 cup thin egg noodles
2 tablespoons chopped fresh mint leaves
Salt to taste
1/4 teaspoon freshly ground white pepper
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, remove skin, then strip off the meat and cut
Strain the broth; cool in refrigerator and skim off any fat. Return broth
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.
Remove from heat, stir in lemon juice and chicken julienne.
Ladle into soup plates and top with lemon slice and mint leaf.